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.