After waiting out winter in their cozy quarters, our bunny buddies are once again bounding among the blossoms, hippity-hopping in jubilation and commemorating the wonders of spring and the glory of Easter.
This cheerful scene begins with a basic white tablecloth and cherished heirloom china. At each seat, speckled eggs piled in a cream-soup bowl are a welcoming sight, and over on the sideboard, a big, beautiful cake adds to the spirit of fun and frivolity. A pastel palette and a garden-fresh menu put an array of delights on the table, with Creamy Asparagus Soup, a Spring Vegetable Medley, Spinach and Mushroom Stuffed Pork Loin, and Garlic Roasted Fingerling Potatoes all among the offerings. For dessert, a slice of Tropical Coconut Cake is the ideal sweet note for this completing happy gathering. When paired with the cheerful decor, this Easter menu is sure to give you an ideal setting for celebrating with loved ones.
Set the table with a panorama of pretties for guests to discover during the meal. Anchor the setting with a green “lawn” in the form of a lace-trimmed table runner, then landscape with a variety of spring-themed baubles. For a simply sweet tabletop accessory, place a pillar candle in a hurricane vase, and fill with handfuls of jellybeans in pastel hues. Scatter more of the petite candy about the table in miniature baskets. To delight guests even more, use porcelain napkin rings that double as tiny vases, perfect for holding bitsy bunches of buds.
Creamy Asparagus Soup
2015-03-30 16:48:11
Serves 10
Ingredients
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 pounds fresh asparagus, trimmed and chopped
- 2 cups chopped onion
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1/2 cup Riesling wine
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- 1 (8-ounce) package Monterey Jack cheese, grated
- 11/2 cups finely grated Parmigiano-Reggiano cheese
Instructions
- In a Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add asparagus, onion, celery, and garlic; cook for 8 minutes, stirring frequently. Add wine; cook for 2 minutes. Add flour; cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking until smooth. Bring to a simmer, reduce heat to medium-low, and cook for 20 minutes, stirring occasionally. Remove from heat, and cool slightly.
- In the container of a blender, puree asparagus mixture in batches until smooth. Return asparagus mixture to Dutch oven over medium heat. Add cream, sugar, pepper, garlic powder, salt, and lemon zest, whisking until smooth. Cook for 5 minutes, or until soup is heated through. Add cheese, stirring until cheese is melted. Garnish with fresh chives, if desired.
Southern Lady Magazine https://southernladymagazine.com/
Spring Vegetable Medley
2015-03-30 16:50:54
Serves 10
Ingredients
- 3 quarts water
- 1 tablespoon salt
- 1 pound baby carrots, trimmedand halved lengthwise
- 1 pound baby starburst squash
- 1 pound baby pattypan squash
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 (8-ounce) bag sugar snap peas
- 2 shallots, sliced
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large Dutch oven, combine water and salt. Bring to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook for 3 to 4 minutes, or until vegetables are crisp tender. Remove vegetables from water; drain completely.
- In Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add sugar snap peas, shallots, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook for 5 minutes, stirring frequently, until tender. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.
Southern Lady Magazine https://southernladymagazine.com/
Garlic Roasted Fingerling Potatoes
2015-03-30 16:51:59
Serves 10
Ingredients
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley
- 11/4 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 4 pounds small fingerling potatoes, halved lengthwise
Instructions
- Preheat oven to 400°. Line a large, shallow roasting pan with aluminum foil.
- In a large bowl, combine olive oil, parsley, salt, garlic powder, and pepper, whisking to combine well. Add potatoes, tossing to coat. Arrange potatoes in an even layer in prepared pan. Bake for 1 hour, or until potatoes are lightly browned and tender, stirring occasionally.
Southern Lady Magazine https://southernladymagazine.com/
Spinach and Mushroom Stuffed Pork Loin
2015-03-30 16:53:21
Serves 12
Ingredients
- 1/4 cup butter
- 1 cup chopped onion
- 1 (8-ounce) package baby portabella mushrooms
- 1/2 cup chopped red bell pepper
- 2 teaspoons minced garlic
- 1 (10-ounce) package frozen chopped spinach, squeezed dry
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 (5-ounce) package shredded
- Parmesan cheese
- 1 (5-pound) pork loin roast, trimmed
- 2 tablespoons olive oil
- 1 recipe Lemon Herb Sauce (recipe follows)
Instructions
- 1. In a Dutch oven, heat butter over medium heat until butter is melted. Add onion, mushrooms, red bell pepper, and garlic; cook for 10 minutes, stirring frequently, until tender. Add spinach, rosemary, 1/2 teaspoon salt, and ¼ teaspoon pepper, stirring to combine; cook for 3 minutes. Add cheese, stirring just until combined; set aside.
- Preheat oven to 475°.
- Place pork loin on a clean surface and cut into one side of meat, leaving a 1/2-inch border. Continue cutting the loin until the loin is able to be rolled out into a rectangle and is about 1/2 inch thick. Place a piece of heavy-duty plastic wrap on top of pork. Using a meat mallet, pound the meat until it reaches an even thickness of about ½ inch. Spread spinach-mushroom filling evenly on prepared pork loin, leaving a 1-inch border. Roll up lengthwise, jellyroll style. Secure with butcher’s twine. Rub outside of stuffed pork loin with 2 tablespoons olive oil and remaining 1/2 teaspoon salt and ¼ teaspoon pepper.
- Place, seam side down, in a roasting pan. Bake for 20 minutes. Reduce heat to 325°; loosely cover with aluminum foil. Bake for 45 to 55 minutes, or until a meat thermometer inserted into center of pork loin reaches 155°, or to desired degree of doneness. Let stand for 10 minutes before slicing. Serve with Lemon Herb Sauce.
Southern Lady Magazine https://southernladymagazine.com/
Lemon Herb Sauce
2015-03-30 16:53:57
Ingredients
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a small saucepan, heat olive oil over medium heat. Add rosemary, thyme, oregano, and garlic powder; cook for 3 minutes. Add flour; cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking until smooth. Add lemon juice, salt, and pepper. Bring to a simmer; cook for 20 minutes, stirring occasionally, until sauce is slightly thickened.
Southern Lady Magazine https://southernladymagazine.com/
Get more recipes, spring tablescapes, and seasonal entertaining ideas by ordering our 2017 Spring in the South special issue.
