Oven roasted organic carrots....
Tortino Di Riso (Rice Torte)....
Roasted Fennel.....
Spiral Cut Honey Ham....
The Dessert Table...
Vegan cupcakes from Papa Ganache's bakery in Keyport, New Jersey.... (courtesy of my neice Kerry - Thank you Kerry! : )
The bar....I hope that you enjoyed seeing some of the food we had at our Easter buffet - I think this menu could be served throughout the spring. Thank you to my daughter Katie for taking the beautiful photos! XXXOOO
You can find me at Foodie Friday today, hosted by the fabulous Designs by Gollum.
Ciao, bella!
We had honey ham this weekend too, I can't stop nibbling on the leftovers! Your buffet looks delicious. Loved your daffodil glasses below too. May I follow your lovely blog?
ReplyDeleteWish I'd been at your place for Easter dinner. While I adore my cousin and her family, I don't know where she learned to cook. We've been wanting to try fennel. Would you be willing to share your recipe?
ReplyDeleteYour spring buffet looks delicious! I've never had fennel either and the rice torte looks really good.
ReplyDeleteYour daughter did a great job on the photos.
Jackie
Hi Linda B. - I'd be happy to share the recipe for the roasted fennel with you. Fennel is so interesting - when it's fresh it tastes like licorice or anise, when roasted there is a hint of the licorice but also a very nutty taste. Here goes:
ReplyDeleteRoasted Fennel with Parmesan
4 large fennel bulbs
1/2 cup of good olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
2-3 T. freshly grated parmesan cheese
Preheat the oven to 400 degrees. Remove stems of the fennel and slice the bulb in half lengthwise. With the cut side down , slice the bulb vertically into half inch thick slices - cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt and pepper and toss with your hands (I did this in a bowl and mixed everything with a wooden spoon, then put the coated fennel on the baking sheet which I had covered with parchment paper). Roast for about an hour, flip the fennel pieces, and roast for another 30 minutes (mine didn't need another 30 minutes, maybe another 10). You want the edges to be crispy and brown. Sprinkle the fennel with the parmesan cheese and roast for another 5 minutes. Taste for salt and pepper and serve.
Hope you enjoy it! It's from The Barefoot Contessa Cookbook by Ina Garten. I just love her style! Ciao, bella!
gosh that all looks so wonderful...i laughed when i saw the ham...looks like over here...
ReplyDeletekary
:-)
WHAT A LOVELY DINNER, AND I'M SURE DELICIOUS. I HAVE A SURPRISE FOR YOU OVER AT MY BLOG FOR YOU. PLEASE COME SEE WHAT IT IS. RIZZI
ReplyDeleteHi, everything looks so delicous! Ina is so wonderful I have all her cookbooks, she does have such amazing style. The cupcakes looks yummy.
ReplyDeleteIt is funny I am having a deja vu now, It seems as if I already commented on this post..I think it is because I read it on my blackberry while I was at lunch with Oliver today but wasn't able to comment from where I was, It is hard for me to leave comments from my Blackberry. anyway I love your menu and your pictures are so lovely.
Hope you are having a delightful evening
Everything looks delicious and the photos are beautiful, too. I think you have to have a talent for photographing food. Katie did a good job. Love the white platters, too!
ReplyDeletewow! what a great easter feast. Everything looks scrumptious and would have been all over that dessert table. Deeeelish!
ReplyDeletelooks fab in a pretty setting~
ReplyDeleteThis was a spread fit for royalty! So scrumptious. And that rice torte looks divine! I love all the delicious veggies!
ReplyDeleteYvonne
All the food looks so delicious. How fun it must be to eat at your house!
ReplyDeleteOh my gosh this is a fabulous spread! Everything looks soooo yummy!
ReplyDeleteHi :-D I stopped by to visit via you 'link up' on Gollum's Foodie Friday.
ReplyDeleteI stopped by without eating yet today. Man was that a mistake!!! Now my brain is trying to figure out what I want to make instead of just eating .... o;-p
I like your various 'buffets'. And I really like the tablecloth just showing under the main course items. so colorful.