Sunday, April 24, 2011

Glorious Easter Dinner

The word to describe my heavily laden Easter table is Glorious.  Gold chargers were setting off the china with its green and tan scrollwork...  Egg cups (from London) made striking individual place cards (very HGTV)...
Everything warm and out of the oven at the same time:  ham with pomegranate glaze, scalloped potatoes, boiled sweet potatoes (Winger's favorite), steamed asparagus (Meggar's request), peas with basil (smells fresh as a spring garden),  honey Bunny rolls (snip two ears in bread dough balls and brush with honey-butter before baking), three-bean salad (Grandma's favorite), baked hearts of palm appetizer bites, relishes and pickles, colorful veggie tray, a good white wine, and
my coup de grace was petite gelatin molds on china dishes (Captain's favorite combo: orange Jell-o with grated carrots and crushed pineapple).  We were pleasantly stuffed. 

Don't forget my dessert: carrot cake (Ina Garten's recipe) in the requisite holy day shape!

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