Wednesday, March 28, 2012

Easter Dinner, French Style

After spending a ton of time mulling through what I should make for Easter dinner I decided to go full on French, using Le Guide Culinaire as my compass. I sifted through many recipes, only to realize that there were just too many choices to pick from. I decided that it would be best to go as French as possible at this point, and I decided to do a little research on what is traditionally served in France on Easter. I read many different articles explaining what is typically served for dinner, and yet I found no real consensus on what they usually make. The one thing that did stand out was lamb. Nearly every article suggested lamb, so that was my starting point. After about another 30 minutes of research and contemplation I came up with this menu:

Salade Foie Gras:
Frisee, Walnut, Haricots Vert, Green Apple, Truffle Oil, Roasted Shallot Vinaigrette

Carré d'Agneau: (Rack of Lamb)
Meat glaze, Sauce Soubise

Baguette et Fromage:
Homemade Baguette and Cheeses

Gâteau d'Amande: (Almond Cake)
Kirsch Syrup, Chocolate Shavings

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