College life can often jip one of a proper holiday festivity… a la that time I spent Easter in woodshop sanding my life away grit by grit. On the other hand, it can often make for a very memorable occasion… a la that time Nina’s mom fed me course after course of Italian deliciousness until sleep was the only remedy to prevent death by fullness (the mere thought of that meal makes me full again).
Though removed from the intensity of college, aligning Nina’s schedule and my own can feel just as daunting as trying to celebrate a holiday while midterm reviews loom on the calendar. As it turned out, Nina and I both happened to be free the Saturday before Easter, which consequently became “Easter Eve” and an excuse for a lighter [than Italian Easter], festive lunch.
The Easter Eve Menu
(Recipes to Follow in Subsequent Posts)
Open Face Sandwiches
Whole-wheat, Carrot, Almond, Raisin bread
Black Forest Ham
Apricot Rum Compote
Goat Cheese & Cheddar “Carrots”
Maple & Cardamom Roasted Carrots
Carrot Juice Mimosas
Coffee & Snap Whipped Cream
Cheesecake Swirled Carrot Cake
Goat cheese, cheddar & parsley “carrots” adapted from She Wears Many Hats.
One mustn’t forget her easter hat…
Apricot & Rum Compote
(for drizzling over an open-faced ham sandwich)
1 cup dried apricots, sliced
1 cup spiced rum
1/3 cup pure cane sugar
1/2 cup water
Combine everything in a medium pot and bring to a boil over medium-high heat. Reduce to a simmer and keep on heat for 10-15 minutes, until reduced slightly. Remove from heat. Serve warm.
We were lucky enough to have Dana join as well! Between this meal and Easter Eve, we’re becoming a brunching/lunching family!
It wouldn’t have been Easter Eve without carrot cake! A slice of cake, a teacup more of coffee, escalating laughter and hints of spring just beyond the window… we were lucky, lucky ladies! Stay tuned for more of the Easter Eve recipes!