Despite the Good Friday freezer disaster which put off our Easter food-prep and necessitated the cooking of large quantities of thawed meat, we pulled off another Leone Easter feast in the nick of time.
Joe, as usual, tended to the olive oil-basked and rosemary-encrusted lamb roast and potatoes. Meanwhile, I pulled together our caesar salad, deviled eggs, asparagus with hollandaise sauce, homemade rolls, and the annual Grandma Kate-inspired relish tray full of hot peppers and specialty olives. My mouth doth water.
The feast ended well after dark with cheesecake and Lemon Pavlova—a meringue-based frozen Australian dessert. (Yes, that would be the dessert that looks like the long slab of fish in the photo). It is both light and sweet and pretty much to-die-for. This was its third appearance on the Leone family Easter table, and suffice it to say, the lemon pavlova is now ensconced as a Leone family tradition.
3 comments:
Oohhh! Lovely! I'm all about the food. :-) And I love anything with lemon in it. Could you share the link to the recipe?
Absolutely!
Here is the link:
http://allrecipes.com/recipe/frozen-lemon-pavlova/detail.aspx
It's a little fixy, but it can be easily made a day ahead,and stored in the freezer. When you take it out, simply decorate with mint leaves, strawberries, and sliced lemons, and voila——dessert is served!
Let me know if you try it!
And this bunch could model for Bon Appetit!
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