Tonight we are celebrating “Easter-over” a hybrid of Easter, Passover and a celebration of spring. It’s an opportunity to indulge in the flavors and traditions of the holidays, and the diversity of the guests. The rules are simple: it’s my made up holiday,and it’s appropriate to serve anything I feel like making, within the confines of the season and the holidays. That could mean matzoh balls and pork chops, or gefilte fish and fried chicken, but it’s not either one of those.
This year, I have mixed it up, and for those of you who follow us on Facebook, or Instagram, you have been getting hints of things to come.
Here are a few “works in progress”, as our Easter-over feast comes together:
A beautiful mess of food scraps. What were they from?
Personally, I loathe raw, red onions, and will surgically remove them from my food if they are there. Sometimes, a recipe really needs a little jolt, and these do the job well. They look pretty, don’t they?
Nothing says spring like daffodils and asparagus!
Apples, walnuts, honey, cinnamon….what could this be?
Yum,chocolate! That’s a little almond flour you see. This one just happens to be gluten free and passover approved!
Maybe a little white chocolate bourbon cream to put on top would be nice…
Spring lamb is synonymous with the season. This one has a rosemary,garlic coating to keep it moist and flavorful. The meat is sitting on a bed of baby fingerling potatoes, which should get crisp and tender as the lamb cooks.
Did we get you hungry yet? If you’re in the neighborhood, dinner is at 7!
photos by indigo-jones.
