Sunday, April 4, 2010

What's for Dinner? A Family Easter









I do love cooking for the relatives! Their appreciative, amazed and great company!
To make it simple, I'll just list the dishes.
* Almost every ingredient used (minus the olive oil, pepper, lemon, etc) was market fresh and in season.

Appetizer:
- Dilled Deviled Eggs on Endive
- Kabocha Squash, Apple, Carrot, Potato mini Soups with Savory Lamb Ragu (nice contrast with the super-sweet orange puree and salty tender tearing meat shreds atop!)

Main
- Apple/Onion stuffed Pork Tenderloin wrapped in Bacon Seared then Roasted.
- Huron Whitefish braised in a Morel Consommé, served with Pearl Onions
- Luscious Creamed Cabbage
- Potato Tart au Gratin
- Homemade Applesauce (as a condiment)
- Steamed Market Beans
- Spring Salad with Dressing on the Side

Dessert
- Lemon Croquembouche (Lemon Profiteroles filled with Custard and stacked in a cone) served with Chantilly Lemon Cream

2 comments:

  1. Nice menu Claire! I love reading your blog :)

    ReplyDelete