Easter
at home
When it comes to cooking, Easter is
a hybrid holiday. Unlike other seasonal observances
where a big dinner is the norm, it’s appropriate to
serve breakfast, lunch or dinner to celebrate this
unofficial beginning of spring. If you can’t make up
your mind, brunch is a delicious compromise.
In this booklet, we share recipes that commemorate
traditional Easter foods, including baked ham with a
kicky bourbon glaze and roast leg of lamb seasoned
with rosemary and Dijon mustard. If you opt for
brunch, try our luxurious twist on eggs Benedict,
prepared with lobster meat. Round out the meal with
side dishes and desserts that show off the garden’s
first offerings, such as asparagus and strawberries.
We also include tips for bringing out the best of what
you’ll be cooking. And, to help you with your Easter
preparations, we offer a shopping checklist.
A beautiful table sets the stage for your Easter
feast. From classic white Apilco porcelain on pastel
hemstitched linens to creamy Belvedere plates on
spring fruit jacquard linens, there are numerous ways
to bring a fresh look to your table. For many people,
Easter (like Halloween) is one part celebration and
three parts candy. Treat your guests to party favors,
including fruit-flavored jelly beans, Médicis almonds
and chocolate confections. Even adults will be
charmed by a visit from the Easter bunny.
asparagus
A bouquet of asparagus is a delectable
hallmark of spring. To ensure you’re
getting the best of the crop, look for
brightly colored spears with smooth
skin and tightly closed buds. The
bottoms should not be dried out.
Once you bring the asparagus home,
treat it like you would a bouquet
of flowers by placing the spears, tips
up, in a vase or glass filled with water
and refrigerate. For optimal flavor and
texture, eat the asparagus as soon
as possible.
To prepare asparagus for cooking, cut
the ends off just above the woodiest
part. You don’t need to peel the spears
unless the cut part looks fibrous and
stringy (you can take a bite to test).
Asparagus takes well to a variety of
cooking methods, including steaming, boiling, sautéing, grilling and
roasting. Steaming brings out the
vegetable’s vivid green color and
preserves its delicate taste and
character. An asparagus steamer,
in which the spears are placed
upright, cooks the heartier stalks
in boiling water while steaming
the more fragile tips. When the
asparagus is done, spread it out on
paper towels to drain and cool.
No matter how you choose to cook
asparagus, any of our Olivier dipping
oils would make a brilliant adornment. These extra-virgin olive oils are
redolent of herbs and other natural
flavorings. Simply drizzle the oil on
the cooked asparagus before serving.
2 lobsters, each 1 lb. (500g), cooked
4 Tbs.
(1 ⁄ 2
stick/60g) plus 8 tsp. unsalted butter,
at room temperature
2 shallots, minced
2 Tbs. cognac or brandy
2 1 ⁄ 2 cups (625ml) heavy cream
1⁄ 2
Tbs. chopped fresh tarragon
Zest of 1 lemon
Salt and freshly ground pepper, to taste
4 brioches or English muffins, split in half
8 eggs
1⁄ 2
Tbs. chopped fresh chives
lobster eggs benedict
Preheat a broiler.
Remove the claws, knuckles and tail from each lobster body; reserve bodies for another use. Remove the meat from
the claws, knuckles and tails; reserve the shells. Cut the tail meat crosswise into slices ½ inch (12mm) thick;
refrigerate along with the claw and knuckle meat until ready to use.
In a sauté pan over medium heat, melt the 4 Tbs. (½ stick/60g) butter. Add the shallots and cook, stirring
occasionally, until translucent, about 3 minutes. Add the reserved lobster shells and cook, stirring occasionally, until
the shallots are golden and any liquid has evaporated, about 5 minutes. Off the heat, add the cognac, then return the
pan to medium heat and cook until the liquid has almost evaporated, about 3 minutes. Add the cream and cook until
reduced by half and thickened, 7 to 10 minutes. Strain the sauce through a fine-mesh sieve into a double boiler set
over very low heat. Add the tarragon, lemon zest, salt and pepper.
Lightly spread the cut sides of each brioche or muffin half with 1 tsp. of the butter and broil until golden, 3 to
5 minutes. Turn off the broiler, cover the brioche or muffin halves with aluminum foil and keep warm in the oven.
Fill an egg-poaching pan with ½ inch (12mm) water, set over medium heat and bring to a simmer. Lightly coat the
poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm
and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed
plate; repeat with the remaining eggs.
Add the reserved lobster meat to the sauce and heat until warmed through, about 3 minutes. Place 2 brioche or muffin
halves on each of 4 warmed plates. Using a slotted spoon, transfer the lobster meat to the brioche or muffin halves,
dividing evenly. Top each with an egg and some of the sauce. Sprinkle with the chives. Serve immediately. Serves 4.
Williams-Sonoma Kitchen
11 ⁄ 2 lb. (750g) red new potatoes, unpeeled and well scrubbed
3 fennel bulbs
Salt and freshly ground pepper, to taste
2 cups (500ml) heavy cream, plus more as needed
1 Tbs. Dijon mustard
3⁄4
cup (90g) freshly grated Parmigiano-Reggiano cheese
fennel and new potato gratin
Cut the potatoes crosswise into slices ¼ inch (6mm) thick. Bring a large saucepan three-fourths full of salted water to
a boil over high heat. Add the potatoes and boil until tender yet crisp, 10 to 12 minutes. Drain well.
Meanwhile, cut off the feathery tops and stems from the fennel bulbs and discard. Trim away any yellowed or bruised
outer leaves from the bulbs. Cut in half lengthwise and cut out the tough core portions. Then cut crosswise into slices
¼ inch (6mm) thick.
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the fennel and boil until tender,
5 to 10 minutes. Drain well.
Position a rack in the upper third of an oven and preheat to 375ºF (190°C). Butter a 9-by-13-inch (23-by-33cm)
baking dish.
Arrange a row of fennel slices along one short side of the prepared baking dish. Arrange a row of potato slices slightly
overlapping the fennel. Continue to form overlapping rows of the fennel and potato slices until the vegetables are used
up and the dish is filled. Season with salt and pepper. In a bowl, whisk together 2 cups (500ml) cream and the mustard.
Pour as much of the cream mixture as needed over the fennel and potatoes to bring the liquid almost level with the
vegetables. If the liquid is not deep enough, add more cream as needed. Sprinkle the cheese evenly over the top.
Bake until most of the cream has been absorbed and the top is golden, 30 to 40 minutes. Remove from the oven and
serve immediately. Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).
1 fully cooked bone-in ham,
about 13 lb. (6.5kg), skin removed
1⁄ 2
cup (125ml) water, plus more as needed
1 jar (8 fl. oz./200ml) Olivier Maple Bourbon Glaze*
roasting
Whether you’re roasting ham or
lamb for the Easter feast, a few
tips will help ensure delicious results:
Bring the roast to room temperature
before cooking, and preheat the oven
for at least 10 minutes. Before
carving, let the roast rest for at least
10 minutes. This allows time for
some of the juices to be absorbed
back into the meat, which will be
easier to carve and more moist.
baked ham with
maple bourbon glaze
Bringing this impressive ham to your holiday table is sure to elicit praises.
Carve the ham so that each slice includes a portion of the tasty glazed exterior.
Let the ham stand at room temperature for 1 hour. Position a rack in
the lower third of an oven and preheat to 300ºF (150°C).
Set the ham, rounded side up, on a rack in a large roasting pan. Pour
the water into the bottom of the pan. Baste the ham with some of the
glaze and roast, basting with more glaze every 30 minutes, until an
instant-read thermometer inserted into the center of the meat, away
from the bone, registers 140ºF (60°C), about 2½ hours. As the liquid
in the bottom of the pan evaporates, add more water, ¼ cup (60ml) at
a time, to prevent the pan drippings from burning.
Increase the heat to 375ºF (190°C). Brush the ham with more glaze
and continue roasting until the glaze has darkened and is slightly
sticky, about 45 minutes more. If the ham starts to get too dark, tent
it with aluminum foil.
Transfer the ham to a carving board, cover loosely with aluminum foil
and let rest for 20 minutes before carving. Cut the ham into thin slices
and transfer to a warmed serving platter. Serves 10 to 12.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores. If Olivier Maple Bourbon Glaze is not sold in your local store, we suggest
substituting Olivier Orange Honey Grilling Sauce. It’s equally delicious!
1 Tbs. kosher salt
2 tsp. freshly ground pepper
2 Tbs. lightly crushed
dried rosemary
2 garlic cloves, minced
Finely grated zest of 1 lemon
2 Tbs. Dijon mustard
1 Tbs. olive oil
1 boneless leg of lamb,
about 5 lb. (2.5kg), rolled and
tied with kitchen string
2 shallots, finely minced
2 cups (500ml) unsalted
beef stock
rosemary-dijon
leg of lamb
Marinating the lamb helps tenderize the meat while infusing it with flavor.
The marinade also creates a delicious caramelized crust on the lamb after
roasting. Ask your butcher for a semiboneless leg of lamb, which has most of the
bone removed, with only the shank left in place.
In a small bowl, combine the salt, pepper, rosemary, garlic, lemon
zest, mustard and olive oil and stir until blended. Coat the lamb
evenly with the mixture, wrap tightly with plastic wrap and refrigerate for 2 to 4 hours.
Let the lamb stand at room temperature for 1 hour. Position a rack in
the lower third of an oven and preheat to 425°F (220°C).
Set the lamb on a rack in a roasting pan and roast for 30 minutes.
Reduce the heat to 350°F (180°C) and continue roasting until an
instant-read thermometer inserted into the center of the meat registers
125° to 130°F (52° to 54°C) for very rare to medium-rare, about
40 minutes more, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil
and let rest for 10 minutes before carving.
Meanwhile, pour any juices from the pan into a bowl. Skim off the fat,
reserving 2 Tbs., and set the pan over medium-high heat. Add the
reserved fat and the shallots and cook, stirring to scrape up any
browned bits stuck to the pan bottom, until the shallots are tender,
2 to 3 minutes. Add the stock and the reserved pan juices, bring
to a boil and cook, stirring, until the sauce is reduced by half, 3 to
4 minutes more. Pour into a warmed sauceboat.
Cut the lamb into thin slices and transfer to a warmed serving platter.
Pass the sauce alongside. Serves 6 to 8.
Williams-Sonoma Kitchen
For the cakelets
1 cup (155g) plus 2 Tbs.
all-purpose flour
1 tsp. baking powder
1⁄4 tsp.
salt
12 Tbs. (11 ⁄ 2 sticks /185g)
unsalted butter
3⁄4
cup (185g) plus 1 Tbs.
granulated sugar
3 eggs
1 tsp. vanilla extract
3⁄4
1⁄3
tsp. coconut extract
cup (40g) shredded coconut
For the buttercream frosting
16 Tbs. (2 sticks /250g)
unsalted butter
2 cups (250g) confectioners’ sugar
1 Tbs. fresh lemon juice
Food coloring as needed*
Decorating sugars and pens*
coconut egg cakelets
Have all the ingredients at room temperature. Position a rack in the
lower third of an oven and preheat to 325°F (165°C). Grease and flour
a 9-well egg-shaped cakelet pan.
To make the cakelets, over a sheet of waxed paper, sift together the
flour, baking powder and salt; set aside. In the bowl of an electric
mixer fitted with the flat beater, beat the butter on medium speed
until creamy, about 30 seconds. Gradually add the granulated sugar
and continue beating until light and fluffy, 4 to 5 minutes. Add the
eggs one at a time, beating well after each addition. Stir in the vanilla
and coconut extract. Reduce the speed to low and gently fold in the
flour mixture until just blended and no lumps of flour remain. Fold in
the coconut.
Divide the batter among the wells of the prepared pan and spread
evenly. Bake until a toothpick inserted into the center of a cakelet
comes out clean, 23 to 25 minutes. Transfer the pan to a wire rack and
let the cakelets cool in the pan for about 5 minutes. Set the rack over
a sheet of waxed paper, turn the cakelets out onto the rack and let cool
to room temperature, about 1 hour.
Meanwhile, make the buttercream frosting: In the bowl of an electric
mixer fitted with the flat beater, beat the butter on medium speed until
light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the
confectioners’ sugar in three additions, beating well after each addition
and scraping down the sides of the bowl as needed. Increase the speed
to high and beat until smooth and fluffy, 2 to 3 minutes. Reduce the
speed to low and slowly add the lemon juice. When incorporated,
increase the speed to high and beat until fluffy, about 30 seconds.
Tint the frosting with food coloring as desired. Decorate the cakelets
with frosting, decorating sugars and pens. Makes 9 cakelets.
Williams-Sonoma Kitchen
* Included in the Easter Treats Decorating Kit, available at Williams-Sonoma stores.
4 cups (l lb./500g) fresh strawberries, stemmed and sliced
2 Tbs. sugar
2 to 3 Tbs. Fini Balsamic Vinegar*
1 quart (1 l) vanilla ice cream
balsamic vinegar
In Italy, the first sweet strawberries
of the season are often paired with
balsamic vinegar. It might sound
like an odd combination until you
remember that vinegar is simply
fermented wine. The sweet taste and
tart acidity of balsamic vinegar
highlight the flavor of the berries.
strawberries with
balsamic vinegar
In a large bowl, combine the strawberries, sugar and vinegar and stir
gently until the strawberries are evenly coated. Cover and refrigerate
for at least 30 minutes or up to 4 hours.
To serve, divide the ice cream among 6 dessert bowls. Gently stir the
strawberry mixture and spoon over the ice cream. Serve immediately.
Serves 6.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
Easter shopping checklist
roasting
baking
Roasting Pan and Rack
Food Processor
Sharp Carving Knife and Fork
Electric Stand Mixer
Carving Board
Rolling Pin
Thermometer
Wooden Spoon
Cake Pans: Egg-Shaped Cakelet Pan,
Daisy Cake Pan
Williams-Sonoma Roasting Cookbook
Baking Sheet
Cookie Cutters in Easter Shapes
prep and cooking
Assorted Mixing Bowls
in spring colors!
Measuring Cups and Spoons
Easter Treats Decorating Kit
Easter: Food and Entertaining Cookbook
Vegetable Peeler
Colander
Easter candy
Paring and Chef’s Knives
plus the basket for holding it
Pepper Mill
Panoramic Easter Eggs
Mandoline
Chocolate Praline-Filled Eggs
Asparagus Steamer
German Chocolate Truffle Eggs
Egg-Poaching Set
Treasure Eggs
8 or 12-Qt. Multipot
White Chocolate Ducks
Williams-Sonoma Kitchen Towels
in spring colors!
Médicis Almonds
Easter Jelly Eggs
Easter Lollipops
pantry
Easter Egg Decorating Kit
Pure Vanilla Extract
Glass Easter Basket
Citrus Spreads
Easter Basket Grass
Pound Cake Mixes
Spiced Carrot Quick Bread Mix
Peppercorns
Dried Herbs
© 2003 Williams-Sonoma, Inc., San Francisco, CA 94109