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Easter with Food and Wine Magazine

© Kimberly Skopitz

April Food and Wine Magazine 2001

Looking for ideas for Easter dinner? Party ideas? Want to impress those snobby neighbors with the best Beaujolais? Pick up this month's issue of Food and Wine--it's all here, and in delightfully light prose.

The party ideas include themes as well as menus--Housewarming Potluck (the guests bring their food gift in the 'real' gift--a dish for the host's collection); Tupperware (shades of Mom), Graduation (yes, it's getting to be that time again), April Fool's Day (featuring foods that like look like something other than what they are--cookie pizza, for example), Engagement Party, Literary Repast (pick a favorite book featuring food and have fun!), and many others--the total comes to 25.

The Easter Dinner menu is an interesting juxtaposition between posh and down-home. Southern chef Scott Howell mixes his traditional, grandmotherly fare with upscale European touches: creamy chicken liver mousse, red-onion relish, mesclun salad with onion-ginger dressing, barbecued fresh ham with ancho-fig compote, sweet-potato gratin with prunes, creamed collard greens with parmesan crumbs, corn bread and biscuits, and carrot cake with lemon mascarpone frosting.

I think mixing parmesan crumbs with collard greens is a brilliant idea--and I hate collard greens. Barbecue is always good, no matter the occasion, but I imagine the sweet-potato gratin will raise an eyebrow or two. But, looks like fun, and sometimes holiday fare needs a bit of shaking-up.

The copyright of the article Easter with Food and Wine Magazine in Cookbooks is owned by Kimberly Skopitz. Permission to republish Easter with Food and Wine Magazine in print or online must be granted by the author in writing.