I hosted Easter dinner this year for a small group of family members. Though I had big plans, in the end, it was all pretty spontaneous. Lizzy and Mom helped me execute a food menu I had dreamt up and we hit the farmer's market early Saturday morning for all our ingredients. My mom also brought chives and eggs from her garden for us to use.
Radishes with sweet cream butter and a selection of salts.
Brioche rolls with chive butter.
Baked eggs with cream, leeks, chives, and prosciutto. Topped with arugula and creme fraiche. Served in mini cast iron pans to each guest.
Herb infused water with ginger and lemon peel.
Ricotta cheesecake with rhubarb and raspberry sauce.
Hope you had a lovely Easter, Passover, and/or weekend! -Chelsea
Photos: Chelsea Fuss.