Easter lunch this year took a new turn. Rather than have the traditional fare of lamb we opted for all-vegetarian or vegan fare, with the exception of two appetizers: ham & cheese croquettes and garlic-pesto shrimp. (Since many folks often have ham at Easter, I had to at least nod to it with the croquettes. I also didn't want to completely neglect the carnivores among us.) There were nine at lunch and, as one of the children pointed out, two dogs. No one missed the meat, except maybe the dogs. Here's what we had and links to a few of the recipes:MENU
Appetizers:
Seranno Ham & Manchego Cheese Croquettes with Aioli Dipping Sauce
Garlic Pesto Grilled Shrimp
First Course:
Roasted Beets with Roth-Kase Bleu Cheese, Toasted Walnuts and Watercress
Sauteed Green Beans and Cashews (a la Girl and the Goat)
Carrots with Toasted Cumin and Orange Juice
Minted Edamame
Plat Principal:
Risotto Primavera (from Cooking for Madam by Marta Sgubin)
Desserts:
Various Tarts made from the Tartine Cookbook:
Lemon Tart with Italian Meringue
Tart Filled with Pastry Cream and Fresh Strawberries
Tart Filled with Pastry Cream and Fresh Strawberries and Kiwi
Mini Tarts with Baked Apple & Nutmeg
Callebaut Bittersweet Truffles
Links:
Seranno Ham and Manchego Cheese Croquettes
Aioli Dipping Sauce
Slow Roasted Beets
Carrots with Toasted cumin and Orange Juice
