A Glorious Easter Dinner Menu
Do we have your appetite’s attention yet? It’s a feast to take proudly to the table. Promise: With our tips and make-ahead timeline, you can pull off the whole menu with ease. Or, pick and choose which menu ideas you’ll like to incorporate into your Easter dinner traditions. (Looking for Easter Brunch ideas? See 7 more Easter Menus.)
2 days ahead: Make Gorgonzola Vinaigrette. Blanch asparagus for salad. Make vermouth glaze for ham. Make lavender syrup for dessert.
1 day ahead: Fill eggs (leave off herb garnish). Make soup. Rub ham with seasonings. Make roll dough. Make Honey Cream.
3 hours ahead: Start cooking ham.
1 to 2 hours ahead: Shape dough and allow to rise. Prep artichokes. Quarter strawberries.
While ham rests: Cook potatoes and artichokes. Reheat soup (add water or chicken broth if soup is too thick). Top eggs with herb garnish.
Last-minute: Bake rolls. Make cocktails. Toss salad just before serving.
Much the way apple, apricot, and pineapple are ideal partners for ham, so, too, are wines with similar fruity notes. Apricot and yellow apple flavors of Hogue Riesling 2008 ($10, center bottle) make a juicy contrast to salty ham. Crisp acidity and light body keep it from seeming too sweet.
For the fresh fruit dessert, choose a wine that is equally refreshing, like a Moscato. It's generally light in alcohol, with just enough sugar to match our gently sweet dessert. Woodbridge by Robert Mondavi Moscato 2008 ($8, right bottle) has lychee and honey aromas that highlight the honey cream.