elegant easter luncheon



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After a long winter, spring has finally sprung and everything feels new and hopeful again! Easter is the pinnacle of the season and it’s truly a time to celebrate! When putting together an Easter luncheon, I look for what is fresh and fun at my local market. For my centerpiece I chose field daffodils and curly willow, because the sunny yellow color is invigorating. I love this bread board I got from Blue Ocean Traders. I think it has an industrial chic vibe. I surrounded the flowers with tea lights in mercury glass vessels. I think the centerpiece sets a fun mood! I love to gather together with my family to celebrate the fun times that are soon approaching!

I chose to start with a simple salad of field greens, pear slices, goat cheese crumbles, crushed pistachios and blackberry vinaigrette. I think this is a light and tasty first course!

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For the second course, I chose to serve a spinach and artichoke galette. This is a modern take on a quiche, and incorporates the fresh flavors of spring. The presentation is really fun too!

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Spinach and Artichoke Galette

Makes 2 galettes

2 frozen rolled pie shells

1 bag frozen chopped spinach

1 can artichokes in brine drained and quartered

½ cup ricotta cheese

1 scallion sliced thinly

1 clove garlic minced

½ teaspoon lemon zest

½ teaspoon Tabasco

1 cup shredded mozzarella

1 egg beaten
 

salt and pepper to taste

Let pie crusts thaw until room temperature

Cook spinach in microwave for 10 minutes

Preheat oven to 450 degrees

Mix ricotta with lemon zest, Tabasco, ½ clove garlic, salt and pepper, and set aside

Drain spinach through mesh colander until dry

Mix spinach with ½ clove garlic, scallions, mozzarella, salt and pepper and set aside

On a parchment lined baking sheet unroll pie crust

Use a spreader to make a thin layer of half ricotta filling on each crust leaving a 1 inch margin

Top each with half of spinach mixture, spreading evenly

Arrange artichoke hearts on top

Fold edges of the crust over the galette

Brush the crust edges with egg mixture

Bake for 25 minutes or until golden brown
 

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I always feel like a celebratory cocktail is a festive addition to a party menu! This blackberry lemonade cocktail doesn’t disappoint!

Blackberry Lemonade Cocktail

Makes 4

6 lemons juiced and strained

10 blackberries juiced and strained

½ cup sugar

1 cup water

½ cup vodka

½ cup champagne

Blackberries for garnish

Add blackberry juice, lemon juice, sugar, vodka and water and mix until sugar is dissolved

Pour blackberry lemonade over crushed ice

Top with champagne and garnish with fresh blackberries

Here is hoping that your spring is as full of hope and promise as possible!!

Cheers! - lh

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