Easter Menu

Peach, Raspberry and Lime Purée with Champagne or Sparkling Water click here for recipe….

Deviled Eggs  click here for recipe

Baked Ham with Mango Chutney Glaze  click here for recipe….

Scalloped Potatoes with Sautéed Leeks and Thyme click here for recipe….

Asparagus with Tarragon-Shallot Vinaigrette  click here for recipe….

Baby Carrots with Orange Marmalade Glaze  click here for recipe….

Vanilla Cupcakes with Buttercream Frosting   click here for recipe….

 

Time Line

Saturday

Put sugar sprinkles around rims of champagne glasses (take half a lemon or lime and run it around rim of glass and then press the glass onto a plate of colored sugar sprinkles)

Make peach-raspberry purée

Hard boil eggs, peel, and dye the whites

Sauté leeks and thyme

Get decorations out

Set table (if you can)

Sunday

Take ham out of refrigerator and allow to come to room temperature (about 1 hour)

Make scalloped potatoes and set aside until ready to bake

Make tarragon-shallot vinaigrette

Cut asparagus and put on foil lined cookie tray

Cut baby carrots

Make orange marmalade glaze and set aside

Check the cooking time of the ham and put ham in oven approximately 2 ½ hours before you want to eat

Put scalloped potatoes in oven 2 hours before you want to eat

Make deviled egg filling and pipe the filling in eggs half an hour before guests arrive

Roast asparagus 15 minutes before you want to eat

Cook carrots 15 minutes before you want to eat