This week I spent my creative juices on nailing the menus for the next 2 holidays. After playing with Mediterranean recipes for an article, I couldn’t wrap my head around a brisket event. Joyce Goldstein said come hither and I went.
There will only be 3 of us for Passover so it will be a simple affair. We’ll start with an appetizer of Latkes topped with sour cream, smoked salmon, and dill. After the service there will be golden matzo ball soup, a salad of watercress and butter lettuce with a dill vinaigrette.
Keeping with the golden color, our chicken will be roasted with lemon, orange, and ginger. Sides? Rice with pine nuts and saffron and spinach gratin.
Dessert will be a lime scented angel food cake garnished with pistachios and raspberries.
Mark Bittman suggested I make my own variation of matzos. The jury is still out on that one.
Easter is going to be a grander affair starting with devilled eggs a whole lamb gam perhaps roasted outside with either rosemary & garlic or a mild fresh mint shallot sauce (I do have a week to figure this out). Sides? Scalloped potatoes swimming in heavy cream, rimmed with sautéed mushrooms and local asparagus with lemon zest.
There might be another appetizer or salad depending on the final guest count.
Dessert? I gearing up to make a 9 layer cake I saw in the NYT awhile ago.
The real challenge is what are we eating before and around the holidays?
Suggestions dear readers?