Make-Ahead Easter Menu
I used to wonder why my mother made a ham every Easter. Now I know: because it's yummy, can be served hot, warm, or cold, and most important, because there is nothing easier to prepare for a crowd. I mean, all you really do is reheat ham, since it almost always comes fully cooked. Brush it with a tangy glaze, let it caramelize in the oven, and now you're a creative chef -- all for 15 minutes of work.
Menu- Spring Pea Soup
- Chutney-Glazed Ham
- Glazed Carrots with Pistachios
- Pepper Cheese Biscuits
- Lemon Beehive Meringues
Streamlining the menu is essential to save time for my favorite tradition, Easter eggs. I'm too old to hunt for them, but I can satisfy my crafty side and find new ways to decorate them year after year. Sure, it sounds silly to you, but every year when I put a bowl of decorated eggs out as a centerpiece, people ogle them.
For inspiration, check out these egg-decorating how-tos
What a fancy start to the meal that showcases the first of spring's vegetables. Use frozen peas to ease the prep on this fresh-tasting soup.
Easter without ham is like dinner without dessert -- absolutely unfathomable. Try this glazed version with a subtle, zippy kick.
"Bunny food" gets dressed up with an easy glaze and colorful pistachios. Even your kids will enjoy this quick side.
Add a savory side to your meal. Bonus: if there are any biscuits left over, they make great ham sandwiches!
Light, sweet, and easy. What could be better?
What are your family's favorites?
