This year I had 11 people over for Easter dinner. Gimpy is from Virginia, my friends Angie, Marcus, and Richard all have their parents in London, we had a few girls whose parents are in the mid-west, and then a few who just decided that my cooking was more appealing than any other option!
Saturday I went hiking with Gimpy, Mike, and Bridget, and when we get back, Bridget and I went nuts in the kitchen prepping for our respective Easters. I made my strawberry rhubarb pie and cream of asparagus soup. I thought it would be a good idea to make my cream of asparagus soup without any actual cream so that it would be nice and healthy!
Cream of Asparagus Soup
1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Next, remove from heat and blend with your immersion blender. Season with salt and pepper to taste and enjoy!
I set the table, complete with my
little bunny tapers, also known as the cutest candle holders ever, my new light blue table cloth, and some spring tulips. After a date night at
Fat Cat Pie Company with Gimpy, we came back and ended up watching a few hours of Food Network while I prepped and baked my bunny cake, and peeled and sliced potatoes for scalloped potatoes.
Sunday morning I went to church early with Gimpy and Bobby, then I rushed back to put the ham in the oven. I made a tangerine/orange glaze to put on the ham, and everyone said it was awesome. I don't actually eat ham, but I took their word for it!
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups orange juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
Cook all together in a saucepan over medium heat until well blended. Pour over your ham, and use to baste as you cook.
I also made shrimp cocktail, baked brie with raspberry jam, garlic green beans with slivered almonds, a big salad, the scalloped potatoes, and crescent rolls.
We had a ton of fun, about 19 bottles of wine (really, it was a lot), sat outside in the sunshine drinking for a while, and had dessert. The bunny cake was a huge hit until someone went to cut a slice and he tumbled off the table! Luckily drunk me whipped up a new carrot cake and slapped some cream cheese frosting on it when it came out of the oven so there was plenty of dessert.
