Fortunately, I do have the distraction of sharing the last bits of my family's holiday with you! My mother can really throw a party, can't she?
(this menu was designed for twelve.)
roasted leg of lamb
how to roast a leg of lamb like the barefoot contessa
My mother roasted a five-and-a-half pound leg of lamb--the perfect size, especially since we had plenty of other food.
Look at her up there carving that leg of lamb like she's in the Easter issue of Martha Stewart Everyday Living!
two goat cheese & asparagus tarts
Steph & I doubled the original recipe to make these two tarts, but with all the other food, we really only needed one of these. Word to the wise: extra goat cheese (think about doubling it). Also, use pie weights when blind-baking the tart; it'll save the sides from falling in, which happened to that ugly one I tried to keep out of the picture.
spinach & sausage pie
taste of home
Our crowd finished half of this; my mother and I both thought we would consider halving it and using a smaller pie dish next time. Steph used a whole wheat crust (just sub in whole wheat flour for half the flour in your pie crust recipe like I did in the torta d'italia).
martie knows parties
Steph made one-and-half times the recipe; even with a little leftover, this was probably the perfect amount of griiiiits. Yes, we did have somebody at our dinner table to repeat the word "grits" in a nice and drawn-out drawl all day, and that person was my father. ; )
sliced strawberries, blueberries, & blackberries.
Sliced some strawberries, threw in some blueberries and blackberries, and set a bowl of sugar right next so people could add it as they served themselves.
lemon layer cake with blackberries
I started out by checking out this recipe on Serious Eats. Instead of the lemon cake in the Serious Eats, recipe, I made FOLK magazine's Meyer lemon cake. I also used Meyer lemon juice to sub in for the orange this frosting and used that to frost the cake.
(P.S. Who knew Meyer lemons were hybrids of mandarin oranges and lemons?! The man working in the produce department at Schnucks had point them out to me.)
I also didn't use the lemon that was supposed to go in the white chocolate coating for the pirouette cookies, and I think I would do that next time, too. I will most likely do a post with tips & tricks on this cake, but it'll be a little ways down the road. In the meantime, I'll just leave you with the best advice I've got: freeze your cake layers and have somebody else cut them in half for you. : )
Hope you enjoyed this little Easter segment! Have a wonderful week!