Easter decor, dishes and desserts hops to mind at this time of year.
Vintage Etched Tumblers
Jadeite Footed Loop Design Cake Stand
The Pioneer Woman Jade Dinner Plate
Famille Rose Dinner Plates
Easter Yellow Glass Candy Dish by Place & Time
Cabbage Mug by Place & Time
Faux White Tulips
Martha Stewart Stoneware Sculpted Bunny Covered Oval Baker, 9”, Cream
Place & Time Easter 1/5″ x 12′ Green Bunnies Printed Linen Ribbon
24pk Tealight Candle Mint & Eucalyptus/Soft Cotton/Peony & Cherry Blossom
Linden Street Easter Bunny Wood Serving Tray
To look upon beautiful Easter decor as a work of art is no over eggaggeration of the term.
Selecting items for show and tell comes with thought.
Sure, a rabbit here and a bunny there is called for, but mostly my choices play to pastels, themes and dishes appropriate for the entire spring into summer season.
Faux picks and bushes in ever lovely shades of pink were recently purchased with the Easter decor centerpiece in mind.
On the Saturday afternoon before Easter Sunday I’ll stroll around the yard gathering assorted fresh greenery stems to fill in the spring bouquet.
Easter company will love this fresh with full on color and nibbles spring vegetable board from My Moonstone Kitchen.
Click on the link below the photo for recipe information.
Country Living – Photography by John Kernick
Roast Pork Loin with Herb Stuffing
1⁄3 cup kosher salt
1⁄3 cup sugar
2 teaspoon juniper berries
2 teaspoon cardamom pods
2 teaspoon whole peppercorns
1 teaspoon allspice berries
2 bay leaves, lightly crushed
1 (3 ¾ to 4 pound) pork loin roast, trimmed, butterflied, and tied
3 tbsp. butter
3 stalks celery, finely diced
1 small onion, finely diced
3 garlic cloves, finely chopped
2 cups panko breadcrumbs
1 cup chopped fresh parsley
1 tbsp. chopped fresh sage
2 teaspoon fresh thyme leaves
¼ cup chicken stock
In a medium pot, bring 2 cups water, salt, sugar, juniper, cardamom, peppercorns, allspice, and bay leaves to a boil. Stir to dissolve sugar and salt. Remove from heat and stir in 4 cups cold water. Set brining liquid aside and let cool to room temperature, 20 to 30 minutes.
Place pork loin in a 2-gallon resealable plastic bag and carefully pour in cooled brining liquid. Seal and refrigerate, 8 to 12 hours.
Meanwhile, in a large skillet over medium heat, melt butter until sizzling. Add celery, onion, and garlic and cook, stirring occasionally, about 5 minutes. Add breadcrumbs, parsley, sage, and thyme, stirring to combine, and cook 1 minute more. Add chicken stock and toss until breadcrumbs have absorbed all of the liquid.
Remove stuffing from heat and let cool to room temperature, 30 minutes. (Stuffing can be made up to 1 day ahead and refrigerated. Bring to room temperature before using.)
Preheat oven to 500°F. Remove pork loin from bag and discard brine; pat meat dry with a paper towel. On a work surface, untie pork loin so that it lies flat, fat side down. Spread stuffing mixture atop meat in an even layer. Starting from one of the long sides, roll the pork loin into a tight spiral. Tie at 1 ½-inch intervals with 12-inch lengths of kitchen twine.
In a roasting pan fitted with a rack, place pork loin fat side up. Roast 15 minutes, then reduce oven temperature to 250°F. Continue to cook for about 1 hour and 35 minutes, until an instant-read thermometer inserted into the pork loin reaches 145°F.
Transfer pork loin to a wire rack to rest for 15 minutes before serving.
Country Living – Photography by Becky Luigart-Stayner
Instant Pot Lima Beans
1 lb. smoked pork neckbones
1 lb. fresh or frozen lima beans
2 cloves garlic, chopped
1 sprig thyme, plus more leaves for garnish
2 tsp. onion powder
Kosher salt and freshly ground black pepper
Add neckbones and 4 cups water to an electric pressure cooker. Set to meat/stew setting and cook until meat is fork- tender and bones easily separate from meat, 30 minutes. Release pressure.
Add lima beans, garlic, thyme, and onion powder to pot. Season with salt and pepper. Replace lid, switch to soup/broth setting, and cook until beans are tender, 20 minutes. Release pressure.
Remove lid, switch to sauté, and cook, stirring occasionally, until liquid is reduced, 8 to 10 minutes. Serve garnished with thyme leaves.
Carrots and Easter – a classic pairing if there ever was one.
Edible-Flower Compound Butter
2 teaspoons green peppercorns
2 teaspoons white peppercorns
2 teaspoons black peppercorns
1 teaspoon pink peppercorns
1 pound butter, softened
2 tablespoons finely chopped fresh chives
1 tablespoon minced shallot
2 teaspoons minced garlic
2 teaspoons finely chopped fresh oregano
Society garlic flowers
Oyster leaf flowers
In a coffee grinder or using a mortar and pestle, grind green, white, black, and pink peppercorns until crushed.
Using a medium bowl, beat butter with a mixer at medium-high speed until smooth. Add peppercorns, chives, shallot, garlic, and oregano. Beat at medium speed until combined.
Transfer from mixer to parchment paper. Form butter into a log. Press radish flowers, garlic flowers, and oyster leaf flowers onto log. Roll in parchment, and twist at both ends. Refrigerate for at least 2 hours.
Store in refrigerator for up to 3 days.
Knock out roses coming into spring view serve vase and creations.
Not all who decorate cake tops are cake bakers (and not all decoristas are pro photographers).
Be it from the supermarket bakery or cake mix box, decorating the top of a spring or Easter dessert cake with flowers or candies is an easy way to take desserts to visually pleasing heights.
File this for Mother’s Day brunch ideas.
In the style of vintage is my go-to choice of serveware, and this house favorite cake stand in Jadeite fits beautifully with your Easter decor and spring motif.
Buttercream frosting tinted to a soft yellow topped with edible flowers delivers a simply elegant result.
When decorating dishes and desserts and garnishing beverages with edible flowers you’ll want to pick the flowers early in the morning.
Gently rinse off your gathered flowers with cool water allowing to dry on a paper towel. Add garnish immediately before serving. If using flowers at a later time you can place them in the refrigerator where they will keep for 2-3 days.
Pansies offer loads of color, plant and prosper rather easily, and make a fantastic visual and flavorful splash when added to salads and spring desserts.
Cadbury mini eggs, chocolate almond bark shavings, and an egg carton display elevate these vanilla cupcakes to an Easter dessert eggstravaganza.
Farm fresh eggs ready to go for Easter decor, dishes and desserts.
Super cute cocktail napkins rock the spring into Easter into summer cocktail hour all season long.
Southern Living – Photography by Hector Manuel Sanchez
1 bottle chilled brut rosé Champagne or dry sparkling wine
2 cans chilled club soda or sparkling water (such as Pure LaCroix)
1 cup elderflower liqueur (such as St-Germain)
Pour chilled brut rosé Champagne or dry sparkling wine, chilled club soda or sparkling water, and elderflower liqueur into a large pitcher. Stir until well combined. Pour into wine glasses filled with ice.
Thoughtful touches and delicious treats dressed with visually impressive details invite charm to spring get-togethers and Easter celebrations.