I know. Easter is over, but we had a spectacular meal and I want to post the recipes this week rather than wait an entire year. You don’t, you know, have to wait until next spring for that one time you have lamb. You really can eat it year round. We had eight for dinner with everyone bringing something. Suzi and I had these contributions:
Aperol Citrus Splendor Cocktail
Goat Cheese, Scallion & Potato Tart
Roasted Racks of Spring Lamb with Cucumber Neapolitana & Fresh Mint Chutney
Devils Food Cake with Two Buttercreams
Brian created the cocktails, the tart and lamb, plus additions there, are from Darina Allen’s Grown Cook Nourish. The cake is from Tish Boyle’s Diner Desserts.
The buttercream frosting on the cake, well, there are two of them and that’s a story for later this week.
I’m posting a recipe each day, starting with the Aperol cocktail. It’ll be a week of delights that you can enjoy throughout the year. Or, I’m sure you would enjoy this all next Easter!