Easter Specialties from Kitchen Parade's Archives

Tis still another season of food traditions. On Good Friday, I'll bake hot cross buns, with any luck, my sister will too. (And you, you too?)

But funny enough, Christmas dinner was so perfect, I may just repeat it for Easter dinner. A fresh Miller ham (for St. Louisans, from Ladue Market, absolutely gorgeous meat) which goes just perfectly with a creamy carrot puree and Nupur's vegetable biryani. And dessert, hmmm, something new, perhaps. No, I know, lemon pots de creme, what I call lemon pots.

Or who knows, maybe I'll do an asparagus custard tart for brunch. With a winter fruit salad. And a sweet ending. Isn't it lovely that food fantasies have zero points?

Looking for still more ideas for Easter morning, Easter brunch or Easter dinner? Check out all the special recipes for Easter from Kitchen Parade's archives.

One Easter basket idea that's not to be missed, these glorious ruby-colored eggs, stained with beet juice. Aren't they ever so pretty?







A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007