Wednesday, April 4, 2012

Standby for an Easter luncheon menu that will keep guests coming back!

Appetizers
Armenian Easter Eggs "Naturally" - Page 8
Maple Sweetened Goat Cheese - Page 15
Pineapple Cheese Ball - Page 16

Soup & Vegetables
Peter Rabbit's Carrot Soup - Page 41
Mustard Vinaigrette - Page 64 (over asparagus)
Yukon Gold and Sweet Potato Mash - Page 82

Main
Easter Ham with Mustard Glaze - Page 110
or
Peach Glazed Smoked Ham - Page 111
Apricots and Bows - Page 113

Desserts
Peter Rabbit's Carrot Cake - Page 180
Pineapple Upside Down Cake - Page 185
Buttermilk Pie - Page 193
Meringue Nests with Blackberries - Page 203
Lemon-Butter Easter Egg Cookies with Royal Icing - Page 229

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