Spring Feast



It is rare that I have decent photos to show that my culinary skills extend beyond baked goods. This is because my savory feats usually happen (and are eaten) at night when the lighting is atrocious.

Our Easter banquet, however, took place on a well-lit afternoon. It was green and springy and appropriately egg-based. So even though the pictures of it come a week late (our internet has been ridiculously finicky recently), please indulge me. Bon Appetit!



The Easter spread as seen from the head of the table. A citrusy Sauvignon Blanc with green apple notes and steamed asparagus with garlic and lemon.



Since the internet was down, we pulled together this vegetable quiche using a cheese flan recipe from Food and Wine, a lemon souffle recipe from Gourmet, and our memories. The crust could have been crustier, but otherwise, it turned out marvelously.







There's little guesswork in salad composition. Nothing can go wrong when you're tossing together spinach, goat cheese, tomatoes, and balsamic vinaigrette.











I can't take any credit for the chocolate peanut butter nests. The flat woke up to find them on Easter morning. They were entirely Kasey's doing.

2 comments:

mayaomahony said...

I love those little nests! What is in them? Are they difficult to make?

anne spice said...

Maya! So easy! Just your basic no-bake cookie recipe.

2 cup granulated sugar (we use less)
3 tablespoons cocoa (we use more)
1/2 cup milk
1/4 cup butter
3 cups quick-cooking oats**
1 teaspoon vanilla extract
1/2 cup peanut butter (we use all-natural, crunchy, freshly ground whole foods type stuff)

Bring sugar, cocoa, milk and butter to a boil. Cook 1 minute.
Remove from heat and quickly add oats, peanut butter, and vanilla.
Drop by teaspoonful (or form nests) on waxed paper. Let stand 1/2 hour until cool.

**We're forced to use the finely chopped porridge oats they have over here - it has changed the consistency of the cookies to something a bit more fudgy. Both versions are good!