Lavender and Lilacs
Published April 4, 2021
Although not native to North America, lavender and lilacs are two commonly recognized Easter related flowers. Lavender, pruned in early Spring, symbolizes purity, grace and calmness. Lilacs, because of its earliest bloom times, symbolizes spring and renewal; making both the perfect choice to incorporate in this year's Easter gathering.
Table Setting
It’s hard to believe Easter is here, again. This year, it was time to break out some new table decorating ideas, creating a bunny and egg theme with coordinating florals for a whimsical flair.
Salad Plate: Williams Sonoma
Dinner Plate: Pottery Barn
Coupe Glass: Crate and Barrel
Lilac and Floral Stems: Michaels Stores
Lilac Ribbon: Michaels Stores
Lilac Linens: Amazon
Chocolates: Lindt and Cadbury
Lavender Lemon-tinis
Colorful, smooth and floral! These toasting drinks are everything you need for a Spring gathering.
4 oz. Empress 1908 Gin
1 oz. Wild Moon Lavender Liqueur
1 oz. Simple Syrup
2 oz Lemonade
Drizzle of Golden Sunrise Honey
Squeeze of Fresh Lemon Juice
Add all ingredients to a shaker with ice. Shake well and pour into coupe or martini glasses. Garnish with a lavender sprig or lemon peel.
Lace Dyed Easter Eggs
Dress up your holiday table with elegant lace dyed Easter eggs! Video tutorial on Instagram at @athome_withrenee
Hard Boiled Eggs
Hot Water
4 Tbl+ Vinegar
Food Coloring or Egg Dye
Lace Remnants Cut Into 3” by 14” Strips
Empty Egg Carton or Drying Tray
Large Bowl
Scissors
Paper Towels
To a large glass bowl add hot water, vinegar and desired amount of food or egg dye. Wrap strips of lace around egg and tie tight into a knot. Place in bowl with egg dye and allow to sit for 5-10 minutes until desired color and effect is reached. Cut off lace and wipe clean with a clean paper towel. Allow to dry on inverted egg carton or egg tray. Store in refrigerator.
Fruit Salad with Bright Dressing
Create a fruit salad to your liking with a light and bright honey dressing.
Assortment of Fruits, cut to bite size pieces
4 Tbl honey
3 Tbl fresh lemon juice
¼ Cup Orange Juice
Place fruit in a serving bowl. Whisk honey, lemon and orange juice until well combined and stir into fruit salad.
Spring Salad
A beautiful and delicious addition to any spring meal featuring sweet strawberries, creamy goat cheese and toasted almonds.
Salad
Mixed Spring Greens
8 oz. Strawberries, quartered
1 Seedless Cucumber, cut into bite sized pieces
1 cup Slivered Almonds, toasted on the stovetop
4 oz. Goat Cheese, crumbled
Dressing
½ Cup Extra Virgin Olive Oil
5 Tbl Fresh Lemon Juice
2 Tbl Light Honey
¼ tsp salt
1/8 tsp pepper
Whisk dressing well, or place into a Ziploc plastic container and shake vigorously. Plate layered salad items and dress with desired amount of dressing right before serving.
Lamb Chop Pops
A bite sized take on a larger lamb roast, these chop pops make the perfect sized app or main course option - full of flavor and surprisingly easy to make! Plus, they pair well with a variety of sides, from risotto to roasted vegetables.
4 racks of Lamb Chops Lollipops Roast (one pound each), frenched
¼ Cup Rosemary Leaves
1 Head Garlic, peeled and skins removed
¼ Cup Extra Virgin Olive Oil
Salt and Pepper
Mint Jelly
Prepare the lamb 3 hours to a day in advance. Season the lamb roasts with salt and pepper. In a food processor, combine oil, garlic and rosemary. Pulse until minced. Rub roasts well with garlic spread and place on a cooking sheet. Cover and let sit in fridge up to 24 hours. Prior to cooking, let sit at room temperature at least 1 hour. Preheat oven 400°F. Heat a heavy skillet over medium heat. Add olive oil to the pan. Once hot, sear the racks, one at a time, fat side down first – about 3 minutes a side. Remove from skillet and place on a prepared foil covered baking sheet. Roast lamb until internal temp reads 130°F for medium rare. Let sit for 10 minutes before carving chops. Lamb is more tender when rare. Over cooking will make for a tough and chewy bite. Serve with mint jelly.
Roasted Carrots
The Easter Bunny's favorite treat! Full of flavor and color, roasted organic carrots with some greens still attached create a stunning side to any Easter meal!
2-3 Bunches Organic Carrots, on the thinner side - serves 8
2 Tbl Olive Oil
2 Tbl Maple Syrup
Salt and Pepper
Preheat oven 425°F. Wash carrots well leaving skins on for added flavor. Cut greens down to about 4 inches. In a small bowl, whisk olive oil and maple syrup. Place carrots on baking sheet and toss with maple oil, season with salt and pepper and bake for about 35 minutes, turning once during baking time, until caramelized.
Au-gratin Potatoes
It's not Easter until my Mother's au-gratin potatoes hit the table! This recipe has been a staple in our family for years. Served with ham or lamb, they make the perfect side to any spring meal.
5 Russet Potatoes, peeled and cubed
1 Onion, chopped
1 Stick Cracker Barrel Extra Sharp Cheddar Cheese, shredded
3 Tbl Butter
3 Tbl Flour
2 Cups Milk
½ tsp Salt
½ tsp Pepper
In medium saucepan, boil potatoes with onion for 15 minutes. While boiling, melt butter in small saucepan. Add flour, milk, salt and pepper. Add shredded cheese slowly to milk mixture until melted. Drain potatoes and add to baking dish. Pour cheese sauce over potatoes. Bake 350°F for 45 minutes.
Lavender Delights
Delightful to look at and enjoy, these Lavender Delights can be altered in flavor and color to suit your Spring gathering theme.
Jam
4 Cups Blackberries, plus more for garnish
1 Cup Sugar
1/4 Cup Lemon Juice
Simmer all ingredients in a small saucepan until jams starts to thicken, about 30 minutes. Let cool.
Cupcakes
3 Eggs, Separated
¼ Cup Sugar
¼ tsp Cream of Tartar
2 Cups Flour
1 Cup Sugar + ¼ Cup Sugar
2 tsp Baking Powder
2/3 tsp salt
2/3 cup vegetable oil
¾ cup whole milk
1 ½ tsp Vanilla
Preheat oven 350°F. Line muffin cups with liners. Beat Eggs Whites, 1/4 Cup Sugar and Cream of Tartar in a stand up mixture until medium peaks form. Set aside. Whisk Flour, 1 Cup Sugar, Baking Powder, and Salt in medium bowl. In a large bowl whisk Egg Yolks, Oil, Milk and Vanilla. Slowly mix in dry ingredients into wet. Fold in meringue. Divide batter and fill each cup 3/4 full. Bake 15 minutes or until toothpick comes out clean. Let cool and hollow cupcakes with cupcake corer. Fill with Jam.
Buttercream
5 Cups Powdered Sugar
2 ½ Cups Butter, softened
1 tsp Vanilla
2 ½ Tbl Heavy Cream
12 Drops Pink Food Coloring
2 Drops Blue Food Coloring
1 Tbl Dried Culinary Lavender, optional
In a food processor, combine lavender and powdered sugar. Process until flowered are finely ground and incorporated. Sift and set aside. Cream the butter in a stand up mixer until light. Add powdered sugar a little at a time and beat until fluffy. In a small bowl with heavy cream, add food coloring. Mix into frosting until desired shade is reached. Add vanilla. Frost cupcakes and garnish with blackberry.
Enjoy!
Renée Meuse Lovley