My Make-Ahead Easter Dinner
Almost everything can be done days in advance...
Welcome to Quaintrelle, a weekly newsletter written by me, journalist-turned-sommelier and party host, Erin Henderson.
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Here, I share my my insights from decades of working in hospitality to bring back stylish, laid-back and stress free hosting.
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Yes, Virginia, There is an Easter Bunny
I was listening to a live stream hosted by Sarah Fay, PhD about writing, engagement, and growing community.
One of the guests suggested being moderately controversial, or, at the very least, having a distinct and firm POV. Well, I tried, friends, I really did, but this week is all about Easter celebrations, and I can’t really see anything controversial about religion.
That being said, my Easter is decidedly in the secular camp. At my house we celebrate the Easter bunny, baskets brimming with chocolate, and plenty of people around the table with great food and wine. And that’s what we’re discussing today.
In This Issue…
My Easter Menu
Welcome Cocktail:
Big Batch, Thyme Infused Bee’s Knees
Starters:
Rosemary Sea Salt Almonds
Make-Ahead Artichoke Tapenade with spring vegetables and breads
Main:
Porc aux Pruneaux
Buttery Spring Leeks & Peas
Crispy Roast Potatoes
Wine:
Gaïa de Château Puybarbe Bordeaux (merlot with pork? C’est scandal! I explain the method behind my culinary madness)
The Plan
We’re getting together on Sunday. Friday is a slower day for me, one with few obligations and plans, so I’m using that day to get most things checked off my list.
But don’t worry if everyday of your long weekend is spoken for: both the dessert and snacks take less than an hour to come together; you can easily get them done in the morning before guests arrive.
The sides can be prepped – cleaned, sliced, ready to cook – and stored in the fridge the day before you need them.
And the pork can be prepped in the hour before guests arrive, and put in the oven to roast while everyone’s enjoying snacks. you can either place the pork roast back in a hot oven for 15 minutes to warm before serving, or serve at room temperature.
