Happy Easter to everyone who celebrates it! April 24 is the latest date for Easter since 1943, but you wouldn’t know it from our weather here in Northern California. It is cloudy and chilly with a chance of rain. It would normally be in the 80’s by now. But with no egg hunt this year, the weather doesn’t matter. We’ll be comfy and cozy inside with friends.
We settled on a very simple menu for Easter lunch. So simple, I keep thinking I must be forgetting something. Our main course is inspired by an appetizer Chef Jaimie Casey served at a recent pairing seminar we attended at J Lohr Winery. We’re having pork loin in Cheddar Scallion Biscuits served with a choice of Jaimie’s homemade jams that she’s given us in recent months - pluot, pomegranate or Satsuma tangerine. We served this to my son and his wife recently and Matt said these were the best biscuits he’s ever eaten. The biscuit recipe came from Kim at Liv Life.
I wanted to make the salad from yesterday's dream Easter dinner, but Larry was in the mood for something “crunchy.” There’s a recipe in Seriously Simple Holidays by Diane Rossen Worthington that I was eyeing at Christmas but never made. It’s a main course chopped salad, but I easily adapted it as a side dish and made it a little less “wintery.” It is perfect to accompany pork.
Winter (Spring with my changes) Chopped Salad
1Tbsp Trader Joe's whole grain Dijon mustard
3 Tbsp apple cider vinegar
1 Tbsp honey
1/2 c olive oil
salt and freshly ground pepper
1 head radicchio, cored and chopped
2 heads romaine, light green and white only, chopped
1 Fuji apple, peeled, cored and chopped
1 c dried cranberries
1 c pecans, chopped and toasted
1 c Greek Isle sheep's milk feta cheese
Whisk together the first four ingredients to make the dressing. Salt and pepper to taste.
Put the other ingredients into a large bowl. Pour dressing over greens mixture and toss to coat. Salt and pepper to taste.
By request, Paul is bringing the scalloped potatoes he made for Christmas Eve dinner. And for dessert Larry made a brown sugar and cinnamon coffee cake that has been a standard on our brunch menus for over 20 years. The cake is accompanied by Black Pepper Balsamic Strawberries and Bananas.
For an added treat, last night I made the Peanut Butter Buttons by The Curvy Carrot from my dream menu. Except I followed the original recipe and used peanut M&Ms, not peanut butter Reese's pieces and added green sprinkles to look a little like Easter grass. We had to buy a gigantic bag of M&Ms that cost a fortune to get the Easter colors. I’m sure somebody around here will eat them.
On a final Easter note, if you haven’t seen this, you MUST go check out the Bacon and Egg Easter Basket at Elise's Kitchen. This is so awesome. She should get an award for this amazing creation. And I hope the Easter bunny was good to you if you were expecting a visit.