We had a phenomenal Easter feast this year, but it sadly did not involve very many vintage dishes! Still, I’m making a record of it because I want to remember the recipe I used for our ham: The bourbon orange glaze was excellent. It was my first time doing a ham, and it came out super moist and seasoned just right. I added a spoonful of homemade miso to the glaze for extra umami, so perhaps that’s what made it!
Overall it was a great meal with family and friends.
- Bourbon Orange Glazed Ham (recipe)
- Grilled Tri-Tip
- Roasted Brussels Sprouts
- Mashed Potato Casserole with Cheddar and Green Onions (recipe)
- Spinach Salad with Warm Bacon Dressing (recipe)
- Caesar Salad
- Individual Yorkshire Puddings
Pictured: Corning Ware April DC-1 1/2-B Designer Casserole
My Easter meal planning this year was inspired by two things: 1) the desire to use my Pyrex pink daisy divided dish (because pink and daisies are so Easter), and 2) the beautiful rainbow carrots and red fingerling potatoes we got in our produce box this week. The divided dish will be perfect for a berry and whipped cream dessert, and the carrots and potatoes will be roasted and tossed in a carrot top pesto.
For everything else, I’ve pulled together the most Easter-y pastels I could find in my collection: lime green, gold and sunny orange.
- Spice rubbed rotisserie chicken (recipe)
- Roasted carrots and potatoes with carrot top pesto (recipe)
- Brussels sprout quiche (recipe)
- Simple salad with kumquat dressing (recipe)
- Parker House rolls
- Assorted berries with fresh whipped cream
Pictured: Pyrex Pink Daisy Divided Dish, Pyrex Lime 024 Round Casserole, Pyrex Butterfly Gold 404 Round Mixing Bowl, Pyrex Lime 232 Oblong Open Baker, Corning Ware Butterscotch Round B-2 1/2-B Saucepan, Corning Ware French White F-3-B Quiche Dish, Fire King Gravy Boat