Plenty of delicious dishes from the traditional hot cross buns and ham to fresh spring vegetables and mouth-watering desserts will be on Sunday’s Easter table.
Some families stick to a favorite menu that they serve each year, perhaps only alternating the dessert choices. But others like to change things up occasionally. If you’re among the latter group, here’s some delightful recipes to consider.
Among them are two from the menus two area chefs prepared recently for dinners at the James Beard House in New York City. Tower Jumbo Lump Crab With Mango and Avocado Salsa is by Jeremy Langlois, executive chef at Houmas House Plantation and Gardens in Darrow, who offered a five-course “Nouvelle Louisiane” dinner there on Feb. 19. Sweet Corn Sherry Crab Cream With Gnocchi is from Scott Varnedoe, executive chef/partner at Baton Rouge’s Restaurant IPO. Varnedo celebrated Louisiana seafood for his March 28 dinner at the James Beard House on March 28.
The James Beard Foundation is a national nonprofit organization which promotes and supports the culinary arts by honoring industry professionals and providing scholarships and educational opportunities for aspiring chefs.
Other recipes include a ham prepared in a slow cooker, hot cross buns, spinach pie and a couple of cheesecake desserts.