Spring Celebration Entertaining Menu

There are so many things to celebrate in the spring: Easter, Mother's Day, Father's Day, and birthdays. Or just celebrate the fact that rhubarb, snap peas, and strawberries are in season, and that alone is a reason to have a party. When rhubarb is plentiful, consider making several batches of the glaze and freezing them for future use.


Crab Dip Tarlets


Sour Cream and Chive Mashed Potatoes

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

Up to 1 month before

  • Prepare rhubarb glaze for pork roast -- step 2 only in recipe. Cool, store in an airtight container, and freeze.
  • Prepare pie dough for baked pastry shell. Wrap well and freeze.

Up to 1 week before dinner

  • Combine marmalade, vinegar, and pepper for snap peas. Cover and refrigerate.

Up to 2 days before dinner

  • Thaw rhubarb glaze in refrigerator.
  • Prepare Sour Cream and Chive Mashed Potatoes. Cool, cover, and refrigerate.
  • Cut carrots for Herb Glazed Carrots. Cover and refrigerate.
  • Thaw pie dough in refrigerator.

Up to 1 day before dinner

  • Prepare crap dip for tartlets. Cover and refrigerate.
  • Bake empty pie shell for pie. Cool, wrap, and store at room temperature.

Up to 6 hours before dinner

  • Whip cream for pie serving. Cover and refrigerate.

2 hours before dinner

  • Roast pork according to directions and complete rhubarb portion of recipe.
  • Prepare strawberry pie filling and chill.

40 minutes before dinner

  • Reheat mashed potatoes in microwave at 50 percent power, stirring every 2 minutes until hot.
  • Cook snap peas; add marmalade mixture.
  • Cook carrots with glaze; keep warm.

20 minutes before dinner

  • Fill phyllo cups with crab dip. Heat if desired.


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