Easter is one of my favorite holidays. We aren’t exactly religious, so we focus more on celebrating the start of springtime.
Unfortunately, the weather today is not very spring-like. Luckily, the rain held off just long enough that we could attend an Easter egg hunt at Thomas Keller’s restaurant Ad Hoc in Yountville (the world-famous The French Laundry is just down the street) this morning.
Now we are preparing to host a casual Easter dinner for a good friend and her daughter-one of Samantha’s friends from school.
We’ll be starting the evening with what has come to be our signature cocktail and Baked Chèvre with Pistachios & Orange Blossom Honey. Then, our dinner plans include my Mom’s recipe for Grilled Leg of Lamb (recipe below), Cous Cous with Garbanzo Beans, Dried Figs & Almonds (we subbed the figs for prunes) and Roasted Beet & Sugar Snap Pea Salad.
If you’re so inclined, you can check out the wines we’ll be enjoying in real-time over on Twitter.
Happy Easter!
Egg Coloring
Pride in the Results
Easter Basket!
Awaiting the Egg Hunt
Egg Hunt Napa Valley Style
Thomas Keller's Gardens at Ad Hoc
And They're Off!
Grilled Leg of Lamb
Marinade:
1 c dry red wine or sherry
3/4 c soy sauce
4 garlic cloves, crushed
1/2 c fresh mint, chopped
2 tsp fresh rosemary, chopped
1/2 tsp freshly-cracked black pepper
Combine the above ingredients and marinate lamb for 6 hours.
Grill on high for 45 minutes, turning occassionally.