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Easter
Easter is the quintessential springtime celebration,
taking place just as the season’s first harvest arrives at farmers’ markets and produce
stands. To help you welcome the new season, our menu features recipes that emphasize
simplicity of preparation and showcase the delicate flavors of tender young vegetables.
From carrots and baby artichokes to fingerling potatoes and green garlic, these ingredients
need little embellishment to highlight their natural goodness.
We’ve designed this menu with versatility in mind, so you can adapt it to suit your style of
entertaining. For example, you’ll find recipes for two classic Easter entrées—roast lamb and
glazed ham. Choose one of these for a sit-down dinner, or cook both for a larger gathering
or a buffet-style meal. You can prepare our entire menu or select a few recipes to pair
with your own favorite Easter dishes. To make preparations easy, our booklet includes
do-ahead tips along with creative ideas for setting your springtime table. Happy Easter!
Williams-Sonoma
ingredients
For the Madeira cream:
3 Tbs. olive oil
1 cup (250ml) heavy cream
2 small yellow onions, diced
3 Tbs. Madeira wine
2 1/2
1/2
lb. (1.25kg) carrots, peeled
and cut into 1/4 -inch (6mm) slices
1/2 lb. (250g) red potatoes,
peeled and quartered
2 Tbs. grated peeled fresh ginger
equipment
Measuring cups and spoons
4 cups (1 l) chicken or
vegetable stock*
Ginger grater
1/2
Slow cooker
cup (125ml) fresh orange juice
Salt and freshly ground white
pepper, to taste
Medium saucepan
Immersion blender
Whisk
Ladle
classic spring flavors
Showcasing the delicate sweetness of
the season’s first carrots, our soup is
enhanced with fresh ginger, a classic
partner for carrots. A lightly whipped
Madeira cream, swirled on top just
before serving, creates a cooling contrast to the hot soup. To free up space
on the stovetop, the soup is prepared
in a slow cooker, which can be done
up to a day in advance.
tsp. sugar
Pinch of salt
carrot-ginger soup
with madeira cream
In a saucepan over medium heat, warm the olive oil. Add the onions and
sauté until slightly softened, about 3 minutes. Transfer the onions to a
slow cooker. Add the carrots, potatoes, ginger and 2 1/ 2 cups (625ml) of the
stock to the slow cooker and stir to combine. Cover and cook on high for
4 hours according to the manufacturer’s instructions.
Add the orange juice to the soup and stir to combine. Using an immersion
blender, puree the soup directly in the slow cooker until smooth, adding
more stock as needed to reach the desired consistency. Season with salt
and white pepper.
To make the Madeira cream, in a small bowl, whisk together the cream,
Madeira, sugar and salt just until thickened.
Ladle the soup into warmed bowls and garnish each serving with a swirl of
the Madeira cream. Serve immediately. Serves 8.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
ingredients
11/2
lb. (750g) beets, trimmed
2 Tbs. plus 1/4 cup (60ml)
extra-virgin olive oil
Salt and freshly ground
pepper, to taste
2 Tbs. minced shallots
1/4
cup (60ml) fresh orange juice
21/2 Tbs. fresh lemon juice
1/2
lb. (250g) asparagus spears,
tough ends trimmed, spears washed
2 Tbs. fresh flat-leaf parsley leaves
4 oz. (125g) goat cheese
(chèvre), crumbled
2 Tbs. finely chopped fresh chives
equipment
Measuring cups and spoons
Lemon citrus press
Roasting pan
Wire cooling rack
Mandoline
Whisk
Asparagus peeler
2 Tbs. fresh chervil leaves
asparagus, beet & goat
cheese salad
Preheat an oven to 400°F (200°C).
Wash the beets thoroughly and pat dry with paper towels. Place the beets
in a roasting pan, toss with the 2 Tbs. olive oil, and season with salt and
pepper. Cover the pan with aluminum foil and bake until the beets are tender when pierced, about 1 hour. Transfer the pan to a wire rack and let the
beets cool to room temperature, then slip off the skins. Using a mandoline
or a paring knife, cut the beets into thin slices. Set aside.
In a small bowl, combine the shallots, orange juice and lemon juice. Let
stand for 5 minutes. Drizzle in the 1/ 4 cup (60ml) oil, whisking constantly
until blended. Season with salt and pepper.
Divide the beet slices among 8 salad plates, overlapping them to form a ring.
Drizzle with a little vinaigrette.
Using an asparagus peeler, peel the asparagus into long strips and place in a
bowl. Add the parsley, chervil and the remaining vinaigrette and toss to coat.
Mound the asparagus mixture on top of the beets, dividing it equally.
Sprinkle the cheese around the asparagus and beets and garnish with the
chives. Serve immediately. Serves 8.
Williams-Sonoma Kitchen
fresh from the
farmers’ market
At its peak in springtime, asparagus is
tender enough to eat uncooked.
Here, we toss slender ribbons of raw
asparagus with a tangy citrus vinaigrette. The beets can be roasted and
sliced two days in advance and refrigerated in an airtight container. You
can also pick the whole-leaf herbs the
day before, then wrap them in damp
paper towels and refrigerate.
ingredients
equipment
4 racks of lamb, each with 7 or
8 ribs, 3 to 31/2 lb. (1.5 to 1.75kg)
total, Frenched
Measuring cups and spoons
Salt and freshly ground
pepper, to taste
1/2
cup (125ml) extra-virgin
olive oil
Large roasting pan
Carving board
Basting brush
Instant-read thermometer
Carving knife
11/2 cups (125g) Williams-Sonoma
roasting crust*
3 Tbs. Dijon mustard*
a seasonal tradition
Roast lamb is a favorite main course
for spring, going back to the days when
tender young lambs were available only
during this season. Our racks of lamb
make an impressive presentation yet
are simple to prepare and serve. They’re
coated with our roasting crust, which
provides a crisp contrast to the juicy
meat. Ask your butcher to French the
bones, which involves trimming away
the meat from the ends.
mustard-crusted
racks of lamb
Preheat an oven to 450°F (230°C). Lightly season the racks of lamb with
salt and pepper.
In a large roasting pan over high heat, warm 3 Tbs. of the olive oil until
almost smoking. Add the racks of lamb and brown on both sides, about
2 minutes per side. Transfer the lamb to a carving board.
In a shallow bowl, combine the roasting crust and the remaining 5 Tbs.
(80ml) oil. Brush the meat side of the racks with the mustard, then coat
with the roasting crust mixture. Arrange the racks, crust side up, in the
roasting pan, spacing them evenly apart. Roast until an instant-read thermometer inserted into the thickest part of the racks, away from the bone,
registers 130°F (54°C) for medium-rare, 15 to 20 minutes, or until done to
your liking.
Transfer the racks to a clean carving board, cover loosely with aluminum
foil and let rest for 5 minutes. Carve into individual chops and arrange on a
warmed platter or individual plates. Serves 8.
Note: If desired, you can roast the racks of lamb on a roasting rack with
lemon slices and leeks. (Add about 5 minutes to the total roasting time.)
Arrange the chops on a platter and garnish with the roasted lemon slices
and leeks.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
ingredients
equipment
1 bone-in partially cooked
wet-cured ham, 8 to 10 lb.
(4 to 5kg)
Measuring cups and spoons
For the glaze:
3/4 cup (235g) orange marmalade
Paring knife
Large roasting pan
Instant-read thermometer
Basting brush
1 Tbs. Dijon mustard*
Carving board
1 Tbs. soy sauce
Carving knife
1/2
tsp. coarsely ground pepper
1 orange, thinly sliced (optional)
types of hams
This recipe calls for a wet-cured ham,
which means it has been soaked in
or injected with brine during curing.
Choose one labeled as cured “with
natural juices” rather than “with
added water.” Dry-cured hams, such
as American Smithfield, Italian prosciutto and German Black Forest,
should not be used here. Bone-in
hams stay juicier and are more flavorful than boneless hams.
baked ham with
orange-mustard-pepper
glaze
Let the ham stand at room temperature for about 1 hour. Preheat an oven
to 350°F (180°C).
Unwrap the ham and wipe the surface with a damp paper towel. Using
a paring knife, remove the skin from the ham, leaving a layer of fat about
1/ 4 inch (6mm) thick. Score the outside surface of the ham in a diamond
pattern, spacing cuts 1/ 2 inch (12mm) apart.
Place the ham, rounded side up, in an oiled large roasting pan. Roast until
an instant-read thermometer inserted into the thickest part of the meat,
away from the bone, registers 135°F (57°C), about 2 hours.
Meanwhile, make the glaze: In a small bowl, stir together the orange marmalade, mustard, soy sauce and pepper.
Remove the ham from the oven and brush some of the glaze over the surface of the ham. Return to the oven and roast, basting every 20 minutes
with the remaining glaze and adding the orange slices to the pan during
the last 20 minutes of roasting, until an instant-read thermometer registers
155°F (68°C), about 1 hour more.
Transfer the ham to a carving board, cover loosely with aluminum foil and
let rest for 20 minutes. Slice the ham and arrange on a warmed platter.
Serves 12 to 14.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
* Available at Williams-Sonoma stores.
baby artichokes
At their peak in springtime, baby
artichokes are not really “baby” vegetables. They’re the small flower buds
that grow at the base of the plant,
shielded from the sun. Since these
tender little globes haven’t developed
a prickly choke, preparation is easy—
just remove the outermost leaves.
Here, halved baby artichokes and
lemon slices are slowly simmered in
olive oil until they’re meltingly tender.
ingredients
equipment
21/2
cups (625ml) Williams-Sonoma
everyday olive oil for cooking*
Pyrex measuring cups
2 fresh thyme sprigs
Candy thermometer
1 bay leaf
Melamine mixing bowls
2 tsp. salt
Half sheet pan
Juice of 1 lemon
Parchment paper
20 baby artichokes or 10 large artichokes
Colander
1 large lemon, cut into 1/4 -inch
(6mm) slices
Large sauté pan
Small saucepan
Slotted spoon
artichoke & lemon
confit
In a small saucepan over low heat, gently warm the olive oil, thyme, bay
leaf and salt until a candy thermometer registers 200°F (95°C); keep warm.
Fill a large bowl with cold water and add the lemon juice. Working with
1 artichoke at a time, trim 1 inch (2.5cm) off the stem. Remove the tough
outer leaves until you reach the tender yellow inner leaves. Trim 1/ 2 inch
(12mm) off the top of baby artichokes, 1 inch (2.5cm) off the top of large
artichokes; cut in half lengthwise through the center. If using large artichokes, scrape out the choke and cut each half in half again lengthwise.
Drop the trimmed artichokes into the bowl of lemon water.
Line a baking sheet with parchment paper. Drain the artichokes and place
them in the warm oil. Add the lemon slices. Cover with a sheet of parchment paper (it’s fine if the edges overlap a bit). Simmer gently, maintaining
the oil at 200° to 210°F (95° to 99°C), until the artichokes are tender when
pierced, 10 to 15 minutes. Using a slotted spoon, transfer the artichokes
and lemon slices to the prepared baking sheet; reserve the oil. The dish
can be prepared to this point up to 1 week in advance. Let cool to room
temperature, then transfer to an airtight container and cover the artichokes
and lemon slices completely with the oil. Cover with the lid and refrigerate. Bring to room temperature before continuing.
In a large sauté pan over medium-high heat, warm 2 Tbs. of the reserved
oil. Working in batches, place the lemon slices and artichokes, cut sides
down, in the pan. Cook, without moving them, until lightly browned underneath, 2 to 3 minutes. Transfer to a serving bowl. Serves 8.
Williams-Sonoma Kitchen Kitchen
* Available at Williams-Sonoma stores.
ingredients
equipment
4 lb. (2kg) fingerling potatoes
Pyrex measuring cups
2 tsp. salt, plus more, to taste
Large pot
2 cups (500ml) heavy cream or
half-and-half
Colander
8 Tbs. (1 stick/125g) unsalted
butter, cut into small pieces
Melamine mixing bowls
1/2
lb. (250g) green garlic, white
and light green portions, cut into
1/4 -inch (6mm) slices, or 7 whole
garlic cloves
Medium saucepan
Potato masher
Wooden spoon
Freshly ground pepper, to taste
smashed fingerling
potatoes with green
garlic
Put the potatoes and the 2 tsp. salt in a large pot. Add water to cover the
potatoes by 3 inches (7.5cm). Bring to a boil over medium-high heat,
reduce the heat to medium-low and cook until the potatoes are tender
when pierced with a fork, 12 to 15 minutes. Drain well.
Meanwhile, in a saucepan over medium-low heat, combine the cream, butter and garlic. Heat, stirring occasionally, until the butter melts and small
bubbles form around the edges of the pan. Remove from the heat, cover
and let stand for 15 minutes.
Transfer the potatoes to a large bowl. Using a potato masher, coarsely
smash the potatoes, leaving small pieces unmashed.
Set the cream mixture over medium-low heat and warm gently until hot.
Stir the mixture into the potatoes in two additions. Taste and season with
salt and pepper. Transfer the potatoes to a serving bowl and serve immediately. Serves 8.
Williams-Sonoma Kitchen
savoring spring garlic
When the first garlic plants are harvested in early spring, they’re known
as green garlic. These tender young
shoots, which resemble large green
onions with a tinge of pink at the
bulb, are prized for their delicate flavor. If you can’t find green garlic,
you can use whole garlic cloves in
this recipe. Because the garlic is gently steeped in cream, you’ll still
be assured of a smooth, mellow taste.
ingredients
For the cake:
21/2 cups (315g) cake flour
21/4 tsp. baking powder
3/4
tsp. salt
11/3
cups (340ml) milk
2 1/4 tsp. vanilla extract
12 Tbs. (11/2 sticks /185g)
unsalted butter
11/2 cups (375g) sugar
3 eggs
For the frosting:
4 egg whites
11/3 cups (345g) sugar
1/2
cup (160ml) light corn syrup
1/4
tsp. salt
1 tsp. vanilla extract
2 1/2 cups (310g) sweetened
shredded coconut
1 jar (11.5 oz./326g) lime curd*
equipment
Measuring cups and spoons
Two 9-by-2-inch (23-by-5cm)
round cake pans
Parchment paper
Flour sifter
Electric stand mixer
Wire cooling rack
Serrated knife
Whisk
Medium saucepan
Icing spatula
Domed cake plate
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
coconut cake with
lime curd filling
Have all the ingredients at room temperature. Position a rack in the lower
third of an oven and preheat to 350°F (180°C). Lightly butter the bottoms and
sides of two 9-by-2-inch (23-by-5cm) round cake pans and line the bottoms
with parchment paper. Lightly butter the paper and dust the paper and pan
sides with flour; tap out excess.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. In a small bowl, stir together the milk and vanilla. Set
aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on
medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and
continue beating until light and fluffy, about 5 minutes, stopping the mixer
occasionally to scrape down the sides of the bowl. Add the eggs one at a
time, beating well after each addition. Reduce the speed to low and add the
flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pans, spreading it evenly. Bake until the
cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer the pans to
a wire rack and let the cakes cool in the pans for 15 minutes. Turn the cakes
out onto the rack, remove the parchment and let cool completely. Using a
serrated knife, level the top of each cake by slicing off any “domed” part.
Cut each cake in half horizontally, creating 4 equal layers.
To make the frosting, in the bowl of an electric mixer, using a handheld
whisk, beat together the egg whites, sugar, corn syrup and salt until combined, about 30 seconds. Place the bowl over but not touching simmering
water in a saucepan; whisk until the sugar dissolves and the mixture is hot,
2 to 3 minutes. Set the bowl on the mixer fitted with the whisk attachment
and beat on medium speed for 3 minutes. Add the vanilla and beat until stiff
peaks form, 5 to 7 minutes more. Using a rubber spatula, fold in 1 cup (125g)
of the coconut just until incorporated.
To assemble the cake, place 1 cake layer, cut side up, on a plate. Spread half of
the lime curd over the surface. Top with another cake layer, cut side up; spread
with a generous 1 cup (250ml) of the frosting. Top with a third cake layer, cut
side up; spread the remaining lime curd over the surface. Top with the remaining cake layer, cut side up. Spread the remaining frosting over the top and sides.
Using your fingers, press the remaining 11/ 2 cups (185g) coconut onto the top
and sides. Refrigerate for 30 minutes before serving. Serves 12.
seven-minute frosting
Descended from old-fashioned coconut layer cakes, ours is topped with a
seven-minute frosting, a meringuelike icing that has been a favorite
among American bakers since the
1930s. This sweet, fluffy frosting is
the perfect counterpoint to the tart
lime curd. The dessert can be baked
and assembled up to a day in advance,
then stored under a cake dome at cool
room temperature.
setting the table
Whether you are hosting a sit-down dinner or a buffet,
a fully set table with plates, flatware, glasses and place
cards will make your dining room feel festive and welcoming to your guests.
A yellow and white jacquard tablecloth sets the stage for our Easter dinner.
Jacquard napkins pulled through chick-shaped napkin rings lend a touch
of whimsy.
At each place setting, the dinnerware is layered in the order the courses
will be served. Bright cabbage bowls will hold our warming carrot-ginger
soup. They sit atop white plates—cabbage-shaped ones for the asparagus,
beet and goat cheese salad, and classic Apilco dinner plates for the main
course. Green-hued wineglasses reflect the newness of the season.
For clever place cards, write guests’ names on pastel ribbons, then use
them to tie small cellophane bags filled with jelly beans, marshmallows or
other sweet treats. Guests can take them home as delicious party favors.
To create a garden-fresh centerpiece, place flats of grass in wooden boxes
and nestle decorated Easter eggs inside. A piece of aluminum foil set
underneath the flats will protect your tabletop.
Ti p : The week before your dinner, send out your table linens to be laundered so they are crisp and spotless. For a smooth look, layer a plain white
sheet underneath the tablecloth.
For more delicious Easter recipes, go to
williams-sonoma.com /recipe
© 2005 Williams-Sonoma, Inc., San Francisco, CA 94109