My Material Life

What We Ate On Easter Sunday

Clockwise from upper left:

Marion Cunningham’s Featherbed Eggs for brunch with chicken apple sausage and strawberries.  This time I made the dish with a heartier country type bread.  I love that you put this together the night before, so in the morning all you have to do is put it in the oven.  Then make yourself a mimosa and relax.  Good the next morning too!

Used these eggs to make an after nap (mine) snack of deviled eggs.  Nothing fancy – just mayo, a little Dijon mustard, and a sprinkle of paprika on top.  It doesn’t get any better than that.

For dinner we had honey roast chicken with tarragon and a shallot, champagne and honey sauce with lemon (recipe here).  This is my second year of making this for Easter.  I love the combination of flavors and even if you don’t make the sauce, the roasted chicken alone is marvelous with butter, salt, pepper and the addition of honey and tarragon at the end of the roasting time …

Also, a butter lettuce salad with radish, avocado, dill and scallion tossed with a mustard dressing from the book, Home Cooking with Jean-Georges (borrowed from library).  The dressing is made from 1 tablespoon of red wine vinegar and 2-1/2 teaspoons Dijon mustard, whisked with a pinch of salt and pepper.  Continue whisking and slowly add a steady stream of 2 tablespoons neutral oil (like grapeseed; I used safflower) and 2 teaspoons extra virgin olive oil until it emulsifies …

Finally, buttermilk biscuits from Southern chef Scott Peacock and the latest issue of Martha Stewart Living.

If you celebrated Easter yesterday (and even if you didn’t) I hope you had some good things to eat too.

IMG_7434

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s