Susanna Griffith, honor graduate of the Culinary Institute of America offer a menu to make your Easter very special.

My family and I celebrated Easter for a number of years on a farm outside of Austin. No grandchildren were in the picture, so it was just us six adults. We gathered together on Saturday, and while sipping mint juleps (the first mint had come in and my dad muddled a great julep), we would color Easter Eggs from both our domesticated chickens and the loathsomely loud Guinea hens. When night fell, we would troop outside two at a time and hide eggs. The next morning, we would commence the Grand Hunt, among gales of laughter. What a picture we made! Adults, ranging in age from 30 to 65, skipping around with bunny baskets, finding eggs in all sorts of odd places. We usually lost only an egg or two to predators, but who can fault the occasional raccoon or fox for wanting to play hide and seek, too?

The following is a menu from my not so mundane past. Rather than serving separate courses, I usually prepared a simple brunch, pairing the foods with one wine. It is quick and easy to prepare as many of the items can be purchased ready made. And, of course I have included eggs in two of the recipes—you’ll still have a massive amount to consume, and hopefully, your guests will be generous in taking home some artistic leftovers

 

The above wines were selected because of their affinity to balance the flavors in this menu with the constrast or complement method of food and wine pairing. Wine typically does not enhance the flavor of egg dishes, but the lighter style of a Loire Chenin Blanc, with its sweetness balanced with acidity, stone fruit, floral-honeyed nose and mineral profile with low tannins, is a great match and contrast with the wasabi-spiced eggs. Likewise, Chenin Blanc pairs beautifully with salmon, cold or hot smoked. The smokiness of the salmon contrasts with the sweet fruits of the wine, and the acidity of the wine cleanses the palate from the oiliness of the fish. Asparagus is a notoriously difficult vegetable to match, but with the rich addition of bacon and goat cheese, either Chenin Blanc should pair beautifully. The blackberries and strawberries complement the Chenin Blancs with sweetness and spiciness.

Champagne and other sparkling wines are perfect for a brunch, lending an air of festivity and elegance to the repast. A Mimosa, made with an inexpensive French sparkler such as Charles Roux Blanc de Blancs, pairs well with the dishes. I chose a California Brut Rosé because of the fruit-forward style of the wine. The wine exhibits lovely aromas of fresh berries and wild strawberries, hints of toast and cream, palate cleansing acidity, and dancing bubbles.

The following menu was created for those who would forgo a brunch in favor of an Easter dinner. This menu is a relatively easy meal that would suit family style service for any household. The method I used to determine the wine match to this meal is based on the complementary method of food pairing. The rich flavors of Chateau Guibot focus on blackberry, raspberry and mushroom like characteristics. The finish of this wine also has a slight hint of smoke. The berry and smoky characteristics of this wine will pair very well with the seared flavors and gaminess of the lamb. The mushroom like characteristic in the wine will also echo the flavors of the mushroom ragout.

Brunch Recipes:

Deviled Eggs with Tobikko Wasabi

Tobikko Wasabi, also known as wasabikko, is a Japanese-style caviar, made from the roe of small fish (smelt or flying fish) and infused with wasabi (Japanese horseradish). It is available at TJ’s Fish Market.

1 dozen eggs, hard-boiled, peeled, and halved lengthwise
½ cup mayonnaise
1 tablespoon wasabi powder
2-3 tablespoons tobikko wasabi, plus more for garnish

Blend together the mayonnaise and wasabi powder. Set aside. Remove the yolks from the eggs, gently smash with the back of a fork or whisk, and then mix in the wasabi mayonnaise until smooth. Fold in the tobikko wasabi. Pipe or spoon the yolk mixture into each egg white half. Garnish with a sprinkle of the tobikko wasabi. Serve cold.

Roasted Asparagus with Goat Cheese and Bacon

This is a fantastic recipe from Epicurious.com!

6 bacon slices, cooked, drained, and crumbled
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Garnish with grated lemon peel.

Cardamom Scented Blackberries and Strawberries

½ cup sugar
½ teaspoon ground cardamom
¼ cup Grand Marnier or orange juice
1 16-ounce basket small strawberries, hulled, left whole
8 ounces blackberries
fresh mint sprigs

Whisk sugar and cardamom together. Set aside. Pour Grand Marnier into large bowl. Add blackberries and strawberries. Toss to coat. Spread cardamom sugar on a baking sheet. Using a slotted spoon and working in batches, remove berries from the liqueur and roll in the sugar mix. Divide into wineglasses, drizzle with the remainder of Grand Marnier, and garnish with mint.

Dinner Recipes:

Pan Seared Lamb Loin Chop
4 Servings

4 Lamb Loin Chops 6-8 oz.
Salt to taste
Pepper to taste

1. Sprinkle salt and pepper on trimmed lamb loin
2. Over medium high heat, sear the loin
3. Continue to cook until desired temperature is achieved.

Wild Mushroom Ragout
4 Servings

1 ½ pounds cremini and shiitake mushrooms
2 cups chicken stock
1 Tablespoon chopped garlic
1 cup Chateau Guibot “la Fourvieille.” Puisseguin Saint Emillion 2001
1 cup chopped scallions
1 cup deseeded and diced tomatoes

1. Place the first four ingredients into a large uncovered pot
2. Simmer over medium heat until almost all the liquid is gone
3. Add the last two ingredients and cook for an additional 5 minutes

Toasted Orzo Pasta
4 Servings

1 ½ cups orzo pasta
2 ½ cups chicken stock
3 Tablespoons butter
Salt to taste

1. Put all of the orzo pasta on a cookie sheet
2. Place in the oven at 300 degrees and toast until golden brown
3. Put the chicken stock in a medium sized saucepan with the toasted Orzo pasta and bring to a boil
4. Reduce heat to medium low, cover and cook until all the liquid is absorbed – about 15 minutes
5. Add the butter and salt then stir until well combined.