Easter is always a time for a special meal. When I'm having a large group I tend toward ham. But in recent years my guest list has been on the smaller side which affords me the opportunity to prepare a more formal holiday meal.
I always like the meal to have a festive spring look. Last year I started the meal with an olive tapenade on toast, then prepared stuffed pork rolls. It's a tradition in my house to pickle beets and add peeled hard boiled eggs. They not only make a wonderful salad but the color goes well with the occasion.
I am fortunate to have a rare set of Rochard "Still Life" dinner service from Limoges, France. It is not dishwasher safe and very hard to find replacement pieces. So for these reasons, I rarely use it. But for Easter I do think it is my best looking table service, so I often bring it out when we have a small, formal Easter gathering.
I am fortunate to have a rare set of Rochard "Still Life" dinner service from Limoges, France. It is not dishwasher safe and very hard to find replacement pieces. So for these reasons, I rarely use it. But for Easter I do think it is my best looking table service, so I often bring it out when we have a small, formal Easter gathering.
I often go with berry trifle for dessert (see last week's entry), but this year I ended the meal with a fruit and cheese plate, topped off with Australian apricots dipped in dark chocolate. This was accompanied by a nice Cockburn Ruby port (2000, which was an exceptional year for port.) I don't think anyone missed having a more typical dessert.
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