Looks like I'm having Easter Dinner at our house in Gananoque again this year and it looks like I won't be having the traditional Baked Ham or Roast T
urkey this year.
So, this begs the question . . .
What are you making for Easter this year?
Last year I served Salmon Bundles and they were very well received. Can you go wrong with Puff Pastry,Sockeye salmon, spring asparagus, egg, lemon, and fresh dill ? I think not.
But, with the same guests arriving this year, I really don't want a re-run!!
I would love to serve a gorgeous Leg of Lamb but I know only 3 of us would appreciate it.
I would love to serve a beautiful big Roast Beef - but no one can agree on how over cooked it should be. (I like rare!!!)
We are porked out as we've all been eating pork all winter and also just had it for our Brother who was visiting with my SIL last week.
I'm thinking we might have to have a fabulous whole fish of some sort: Salmon, Trout, ??? Most of our guests do not appreciate seafood such as shrimp, scallops, lobster, etc Grrrr
We are having Devilled Easter Eggs for sure, what's Easter without them?
If you'd like to see other ideas
from Easter's past, please visit my Easter Treats and Ideas page but . . .
PLEASE let me know what you're sharing with your family this weekend.
Of course dessert is equally as important!!! Which do you prefer of the cakes below?
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Susan Emo
Sales Representative,
Sotheby's International Realty Canada, Brokerage*
Kingston, Ontario
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