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A Celebration of the Season

Martha Stewart Living, March 2008

Menu
Steamed Artichokes with Tarragon Mayonnaise
Marmalade-Glazed Ham
Scalloped Potatoes with Leeks
Oven-Roasted Asparagus
Lemon Cake
Sugar Cookie Bunnies

This is a classic menu that comes together with very little effort. Baked ham, coated with a sweet yet tart citrus glaze, takes center stage. Roasted asparagus and scalloped potatoes round out the meal with their creamy textures and earthy flavors. Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter. A lemon cake makes an ideal finish, especially when accompanied by bunny-shaped sugar cookies, a subtle nod to both the holiday and the season.

Shopping List
6 russet potatoes
6 to 8 artichokes
4 to 5 lemons and 1 navel orange
2 pounds slender asparagus and 2 leeks
Fresh tarragon and mint
1 jar orange marmalade
8 ounces Gruyere cheese
8 ounces each heavy cream and sour cream
Madeira or dry sherry
1 smoked bone-in ham (10 pounds)
Vodka, seltzer, and tonic (for cocktails)
White wine, preferably Riesling
Borage or other edible flowers, for cake

Pantry Items
Flour
Baking powder
Baking soda
Granulated and confectioners' sugars
Unsalted butter
Mayonnaise
6 large eggs
Chicken stock
Extra-virgin olive oil
Coarse salt, table salt, and pepper
Nutmeg
Vanilla extract
Hot sauce, such as Tabasco

Cook's Countdown
The Day Before
Assemble scalloped potatoes, but do not bake; cover and refrigerate. Bake cake. Set table. Chill beverages.

2 Hours Ahead
Cook ham. Steam artichokes, and refrigerate.

1 1/2 Hours Ahead
Put potatoes in oven. Make glaze. Score ham, brush with glaze, and add orange slices; continue to bake.

30 Minutes Ahead
Make tarragon mayonnaise and refrigerate. Let ham rest. Roast asparagus.

Just Before Dinner
Garnish cake. Slice ham. Pour wine and water.

Comments (15)

  • Wendy2e 24 Mar, 2008

    We prepared the entire menu excluding the dessert (made the carrot cake cookies instead - which were great!). Everyone enjoyed the meal. Love the shopping menu.

  • Mellona 23 Mar, 2008

    Sorry - I meant 2 1/2 pounds of potatoes would only make one layer - I weighed them so i know I used the right amount.

  • Mellona 23 Mar, 2008

    The potato recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I ended up using a 2 qt casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems- this time the container required is obviously way too big for the recipe. The cake batter was too much for the pan. I wonder about the food editor on this meal - did she not try out the recipes in home size portions?

  • tealdrex 23 Mar, 2008

    I borrowed from the cake recipe to modify a lemon mix. I baked it in two pans, and it turned out beautifully. I just borrowed the moist ingredients to replace water for the mix. I also made a lemon frosting using a plain frosting and adding zest and juice. It made a great fur base for our bunny. The overall result was a wonderfully lemony dessert! The kids did the candy decorations, so it was a fun, family affair.

  • Mellona 22 Mar, 2008

    I am so disappointed in the lemon cake recipe. As others have mentioned (didn't see this first) the batter came to the top of the pan before I put it in the oven. It then cooked over the sides of the pan - maybe it would have been OK in a deep springform pan, but now I am stuck with dessert for Easter dinner that will taste like the smoke in my oven from cooked-over cake batter.

  • Soon2BVP 21 Mar, 2008

    I'm looking forward to trying the ham, asparagus and cake for Easter this year! I also like the shopping list feature.

  • everkeeper 21 Mar, 2008

    I did not notice this shiopping list feature before. It seems so nice to do this.

  • foodandmooddoteu 18 Mar, 2008

    If you are interested in Italian Recipes, my mother and I love share with others.
    Patrizia(mother)

  • CynthiaJLo 18 Mar, 2008

    Doing both Easter and Passover - looking for a good recipe for noodle pudding. Tried several but always turn out dry or starchy or both - not at all like grandmas. LOL

  • pastorswife1 10 Mar, 2008

    Coming from a Ukrainian background, our Easter feast always includes the classic favorites. We have ham, kolbasssi (cooked together with the ham), party potatoes, beets and horseradish, a custard (called Yayechnyk), Cooked vegetables, the Ukrainian Paska (rich egg bread), and nut, poppyseed, and apricot rolls (Kolachy). A little lamb is always formed out of a pound of softened butter to serve with the paska. Of course, the table is decorated with pysanky (Ukrainian Easter eggs).

  • evasmama 4 Mar, 2008

    I have also been trying to get these recipes for about a week, and keep getting broken links.

  • frog101858 4 Mar, 2008

    I've been trying to access these menus for about 5 days now, and every I get a message saying they are not accessible at this time. What is the trick? The only one I can open is the sugar cookie recipe.. errr

  • jls1973 2 Mar, 2008

    I made the Lemon Cake tonight for a family dinner. Delicious. I agree with the prior poster that this makes a lot of batter. The only problem that caused me, however, was the middle took a little longer to bake. Great Sunday dinner dessert - we served with fresh berries on the side.

  • rebekahmurray 19 Feb, 2008

    The lemon cake batter was so foamy that it filled the 9" cake pan to the brim, and then, as it rose while baking, poured out of the pan. 1/4 of the batter is now on the bottom of the oven. It's a great recipe, but I'd recommend using two cake pans.

  • rebekahmurray 19 Feb, 2008

    The lemon cake batter was so foamy that it filled the 9" cake pan to the brim, and then, as it rose while baking, poured out of the pan. 1/4 of the batter is now on the bottom of the oven. It's a great recipe, but I'd recommend using two cake pans.