Easter is right around the corner! Yikes! How did that happen?
I have been traveling a lot lately so want to make it easy on myself for Easter. I bought a Spiral Cut Ham from Whole Foods (on sale) and some Asparagus, which I will roast. Sides will be Scalloped Potatoes (possibly store-bought, depending on my energy), sliced Pineapple and a Garbanzo Bean, Carrot and Mint Salad I will make ahead. My friend gave me frozen Croissants for Christmas from Williams Sonoma she says are amazing, so I will serve those to go along with dinner, along with some Mango Jam.
For an appetizer, I will make some Whipped Feta spread and serve it with baby carrots I have from Empower Farms and pita chips. Dessert is Angel Food Cake (from Publix) sliced and filled with lemon curd mixed with whipped cream and topped with berries and mint leaves. This idea for a Semi-Homemade Dessert comes from Sharon’s sister Sandie, who made it recently. It looks spectacular and should be pretty easy.
I’ve already set the table, an Easter Woodland theme, with pink napkins and green and white plates. I folded the napkins into a Garden Party design from a book I’ve had forever. I like to fold napkins for Special Occasions and this one is easy and also leaves a little space for a flower, silverware or a place setting.
It’s easier to fold the corners in on the diagonal and then put it squared off when folding under the two sides. You can also flip it up or down, depending on how deep the item you want to tuck it in is and I found it worked better turning the napkin inside out to start.
Up Next: Whipped Feta Spread