Easter Dinner Menu # 2
Holidays are the perfect time for friends and family to gather and enjoy each other. An appetizer and cocktail period is a nice touch for catching up before the main dinner begins.
This Easter menu will have a different format. As guests arrive they will be served a flute filled with Verdi Peach Sparkletini. A couple of fresh sweet raspberries will float around in the wine. This will be paired with a Spinach & Artichoke Dip served on a side table while guests are mingling. This recipe can be found on “Cooking Tip of the Day.”
After your guests are seated they will be served a small bowl of Chilled Pea Soup with Crispy Prosciutto & Goat Cheese Croutons, which looks completely yummy and exotic and was found at “Farmgirl Gourmet.”
The main entree will be Cranberry Raspberry Pork Tenderloin. Head over to “Delicious Shots” to take in the beautiful photos and interesting story surrounding this great-looking entree.
A visually appealing main dish like that requires a worthy partner to serve on the side, so I have chosen Roasted Asparagus found on “Key Ingredients” with some great photos to show just how beautiful a basic vegetable like asparagus can look on your plate.
A fine holiday dinner is never complete without the final course — dessert. On “Crunchy Creamy Sweet” I found Lemon Bundt Cake based on a buttermilk batter with a delicate and drippy powder sugar glaze. Served with piping hot coffee, of course.
So, let’s recap……..
Steaming Hot Coffee
Holidays are a wonderful time to entertain and experiment with some new recipes. It’s a lot of fun to drag out the fancy dishes and utensils that don’t get used very often.
Still on the prowl for another menu..………...DebraJ
Check back later for Fantasy Easter Dinner # 3
Click here if you want to review Fantasy Easter Dinner # 1