Good news - Spring has returned, bringing a renewal of natural life energies. We celebrate collectively at this time of year, and that means, among other things, good food. Many of our chefs have put together special menus for Easter or Passover, or for the general purpose of enjoying the flavors of the season. Let’s take a look at this menu and discuss it’s finer points and style.

Chef Kevin Weeks Easter Supper Menu
Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon
Angel Biscuits
Ham with Bourbon and Currant Glaze
Dauphinoise Potatoes
Rhubarb Mousse

Chef Kevin’s menu is traditional Easter fare with a few twists to surprise and entertain the palate.

Ham is the classic meat choice for an Easter Supper. The bourbon and currant glaze presented here will take your ham and taste buds to that ’special place’ not normally discovered via the ”honey-glazed” archetype. More good news, the glazing takes no longer to prepare than a typical ham. What’s more, none of the ingredients for the glaze are too unique as to go to waste.

The asparagus dish is exquisite. The menu as a whole is very meat-and-potatoes, but this side is the particular element that makes it so very elegant. The pine nuts and goat cheese are indulgent items and their flavors are strong- use sparingly. We recommend preparing plenty of this veggie side dish as people will be requesting more. And use fresh tarragon if possible.

Biscuits are a requisite for Easter dinner, and the Angel Biscuits fit the bill and round out the southern flair of the menu. They’re also easy to make. The trick is, don’t over-mix them. If the batter seems messy, then they’ll be perfect. Just leave them to proof, them butter and bake them. The less you handle the batter, the softer they’ll be in the end.

And what meat-and-potatoes menu is complete without, well, potatoes? Rather than go through the fuss of making mashed potatoes, follow this recipe and let them bake unattended for 30 minutes while you put the finishing touches on your other dishes. Easy, and doubtless to impress.

Dessert for a spring-oriented meal ought to be light and fruity, reflecting the fruit that has just come into season - certainly citrus, berries, etc. This menuâ’s mousse ought to thrill everyone, and is creamy enough to please even those who prefer not-so-light desserts. The recipe probably requires more attention that the others, but the methods are simple and it can (and ought to be) made ahead of time, so won’t be a part of the dinner preparation push.

Chef Kevin’s Easter Menu Preparation Schedule
Preparation Time: 8 hours with two hands

Note: This is an easy menu suited to even the novice cook. Our estimates of time and recommended cooking schedule are realistic and assume a single at-home chef flying ’solo’ in the kitchen. The recipe requiring some experience or more advanced cooking techniques are the biscuits - but you can always call the culinary hotline for live instruction!

Night before:

Clean greens and herbs.
Cook asparagus, drain well, dry and store in refrigerator.
Toast pine nuts.
Grate and store cheese for potatoes.
Prepare Rhubarb Mousse.
Mix glaze ingredients, cover and store.

Morning of:

Make Angel Biscuits.
Make salad dressing.
Arrange and prep cookware.
Set table, finish up housekeeping.

Three Hours to Supper:

Bake Ham (upper rack).
Prepare Dauphinoise Potatoes, cover and store in refrigerator.
Bring glaze to room temperature.
Plate any appetizers, uncork wine.

Two - One Hour Before Supper:

Cook Glaze.
Assemble salad - can be served ‘family style’ or plated.
Remove dressing and asparagus from refrigerator and bring to room temperature.
Bake Potatoes.
Glaze Ham.
Warm biscuits at 350 degrees for 10 minutes.

The most important thing to remember is to have fun cooking, because if you do, it will definitely be reflected in the eating experience. Happy Easter! We look forward to talking with you on the culinary hotline about last minute touches to a wonderful meal.