A MENU FOR EASTER
I’m more of a Christmas than an Easter person. Living in New York City since my early twenties—800 miles from my parents—meant rarely being able to be with family on this day. I’m always late on egg-painting with my kids, and big platters of succulent spiral-cut ham are wasted on my vegetarian husband. Furthermore, tales of a giant pink bunny who hides eggs was always a little too far-fetched for me.
But as a person of great faith, Easter (and Passover, if that’s what you celebrate) is one of the most pivotal days for the human heart. Both are stories of great redemption, of deep and lasting love, of hope. And hope is what we need in these times, is it not?
Long before I knew what was coming our way, I wrote a menu for my dream Easter meal, the kind I planned to serve for friends on our sideboard (below, made by my love), scattered with steamed artichokes, pink-hued salads, heady wedges of cheese and of course, a stunning platter of ham. Maybe I’d even roast a couple of chickens and served them with roasted carrots tucked alongside, and best of all, I’d make a memorable Semolina-Almond-Lemon Cake so moist and tender and intriguing that even our most discerning guests would come back for just one more slice, dolloped with berries and cream.
This all seems a little decadent now, in the age of Coronavirus. But then again, maybe this time of pause is exactly the moment for those of us who are healthy and safe to slow, celebrate, give thanks, and break bread over something a bit out of the ordinary. Doesn’t the greatest love story of all time deserve at least a little something special?
So here’s my suggestion—choose just one thing—one simple or spectacular but special thing and make it this weekend with the people you love. Clip some blooming branches or flowers from the yard, or make some out of paper if you’re holding safe in a small, city abode. Certainly light a candle and hold tight to hope.
Below is my Easter menu (click through for individual recipes). We’re sending great love, hope and dreamy lemon cakes from here. xo
EASTER AT HOME
WHOLE STEAMED ARTICHOKES WITH HARISSA AOILI
ROASTED SPIRAL HAM WITH BROWN-SUGAR BAY GLAZE A
ROAST CHICKEN WITH PRESERVED LEMONS AND HERBS
SHAVED RADISHES, LEMON AND DILL SALAD
SEMOLINA-LEMON-ALMOND CAKE WITH CANDIED LEMON
** recipes and images belong to Sarah Copeland and should not be used or pinned without attribution. **
PHOTOS // HARRISON LUBIN
FOOD + PROP STYLING // SARAH COPELAND
SIDEBOARD // HUDSON WORKSHOP