No one inspires an elegant Easter banquet like Chef Daniel Boulud.
Recipes from his recent cookbooks make up a holiday menu that
celebrates the bounty of early spring and the themes of rebirth
and renewal. When Boulud acts as Easter Bunny, the Parmesan
baskets are sophisticated canapés. Asparagus, the quintessential
spring vegetable, sits prominently in the risotto first-course
and in
the medley accompanying the main course. Instead of the classic
crown roast of lamb, Boulud features a saddle of lamb stuffed
with pine nuts, chanterelles, Swiss chard and pine nuts. The
pots de
crème and the pineapple givré are simple desserts
transformed into glorious confections that are likely to impress
your toughest critics, i.e., your family. |
