Easter Sunday Dinner 2015

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Easter Sunday Dinner was a simple affair this year. Normally I would have three different proteins: a fish, a rack of lamb, and Cornish Hens and lots of side dishes and at least two desserts.

This year I opted for a more simpler menu,  by serving an appetizer,  a spiral honey baked ham with a few side dishes, and a cake for dessert.

We started off the meal with an appetizer of Pickled Beet Deviled Eggs.

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A  simple salad with sliced pickled baby beets, baby arugula and cherry tomatoes was dressed in a lemony vinaigrette.

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The salad  was followed by main course, a honey baked spiral sliced ham garnished with Blood Oranges and Baby Arugula. The side dishes included Roasted Rosemary Potatoes, Green and White Asparagus, and Cinnamon Spiced Carrots.

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And finally, for dessert a simple ” White Rose” yellow cake with butter cream frosting.

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The great thing about a simple menu means that you spend less time in the kitchen and more time sharing stories and fond memories in the making with your family and friends at the dinner table.

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