March 20, 2013
As part of our Easter celebration, we created a festive, seasonal menu using recipes from the best-selling Epicurious Cookbook. We start with light, zesty salmon cakes served with a lemon-infused yogurt sauce. The main course puts a modern spin on traditional Easter Ham: Pork tenderloin is roasted and topped with a homemade rhubarb chutney spiced with ginger, cumin, cinnamon, cloves, and crushed red pepper. On the side, we suggest a pea and radish salad with Feta, beet and carrot pancakes, and light and airy rolls from Southern chef and cookbook author Edna Lewis. For dessert, classic strawberry shortcake gets a rustic makeover. Our recipe combines buttermilk biscuits, strawberry compote, and fresh whipped cream. Like Epicurious itself, our first cookbook spotlights many of our loyal and active members by including their cooking tips, ingredient substitutions, advance prep ideas, and ways to use up leftovers. So, in putting together our cookbook-based Easter menu, we knew we had to highlight our members and their trusted advice. Their kitchen tricks include swapping frozen petite peas or edamame for the fresh peas in the salad recipe, turning leftover salmon and yogurt sauce into an unexpected spin on fish tacos, and leaving the sugar out of the whipped cream, for a slightly less sweet dessert. For complete menu details, and more tips from our members, see Easter with Epicurious.
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