Recipes

Easter-Ready Recipes and Table Settings

Easter-Ready Recipes and Table Settings

The three recipes below from Sur La Table are ideal for Easter—and just about any other day. And because, as the saying goes, we eat with our eyes as much as with our mouths, we’ve included three table settings to inspire your own, for spring and year-round.

Deviled Eggs

Makes four servings

Ingredients
6 large eggs
3 tablespoons sour cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Kosher salt and fresh ground pepper
¼ teaspoon sweet paprika
Fresh chives cut into 1-inch segments, for garnish

Instructions
Hard-boil the eggs: Place in a single layer in a saucepan, then add cold water to cover by 3 inches. Bring to a rolling boil over high heat. Remove pan from the heat; cover and let stand for 12 minutes. Then, using a slotted spoon, transfer the eggs to ice-water bath. Once they’ve cooled, tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Feel free to add hot sauce or truffle oil to your deviled eggs—which are also a great way to use up any post-hunt Easter eggs.

Feel free to add hot sauce or truffle oil to your deviled eggs—which are also a great way to use up any post-hunt Easter eggs.

Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet. To the bowl with the yolks, add the sour cream, mustard, and lemon juice; mix well to combine. Taste and adjust seasoning with salt and pepper. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. (Don’t have a piping bag? Use a spoon to ladle the mixture into each egg white.) Garnish with paprika and chive segments; chill until ready to serve.

Iittala’s Taika table setting will add folkloric flair to your celebration.  

Iittala’s Taika table setting will add folkloric flair to your celebration.  

Pork loin makes for a delicious alternative to the usual Easter ham—and it’s certain to impress guests.

Pork loin makes for a delicious alternative to the usual Easter ham—and it’s certain to impress guests.

Pork Loin Stuffed with Spinach, Olives, and Pine Nuts

Makes four servings

Ingredients
1 pound pork tenderloin
2 tablespoons olive oil, divided
¼ cup shallots, minced
⅓ cup pine nuts
⅓ cup black olives, chopped
3 cups baby spinach, washed
Kosher salt and freshly ground black pepper

Instructions
Preheat an oven to 350°F and place the oven rack in the middle of the oven.

Cut the pork tenderloin open: Make one cut into the center along the entire length, without cutting all the way through it. This opens the tenderloin with two rounded sides. Next, turn your knife horizontal to the countertop and cut into one of the rounded sides along the entire length, without cutting all the way through it. Repeat with the other side.

Juliska’s Classic Bamboo and Vietri’s Lastra table settings give this table a simple elegance.

Juliska’s Classic Bamboo and Vietri’s Lastra table settings give this table a simple elegance.

To make the filling, place a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil just starts to shimmer, add the minced shallots and sauté slightly until translucent, about 3 minutes. Add pine nuts, olives, and spinach. Cook until the spinach starts to wilt, about 2 minutes. Taste and season with salt and pepper.

Spoon the mixture down the center of your opened tenderloin, being careful not to overfill. Roll the tenderloin and tie it shut with cotton twine at 2-inch intervals.

Place a sauté pan over medium-high heat and add the remaining tablespoon of olive oil. Once the pan is hot, add the tenderloin and brown on all sides, about 3-4 minutes per side.

Transfer the tenderloin to a roasting pan and put into the oven. Roast for 15-20 minutes, or until an inserted digital thermometer reads 165°F.

Remove the cooked tenderloin to a cutting board and allow it to rest for 10 minutes before carving. To carve, use a sharp slicing knife to cut the tenderloin across the grain into ¾-inch-thick slices. Divide slices among four warmed dinner plates, and serve immediately. 

Sautéed Green Beans with Lemon-Thyme Dressing

Makes four servings

Ingredients
Kosher salt
1 pound green beans, trimmed
2 tablespoons olive oil
1 medium shallot, peeled and minced
1 medium garlic clove, peeled and minced
1 tablespoon minced thyme
1 tablespoon lemon zest
1 tablespoon lemon juice
Freshly ground black pepper

Instructions
To blanch the beans, prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the ice-water bowl, and when they’re cool, drain and set aside.

To rev up your green beans even more, try tossing in pancetta or slivered almonds with the shallots.

To rev up your green beans even more, try tossing in pancetta or slivered almonds with the shallots.

Place a large nonstick skillet over moderate heat and add the oil. When the oil is shimmering, add the shallot and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in the thyme, zest, and lemon juice. Taste and adjust seasoning with salt and pepper.

 

Shop all tabletop >

Juliska’s Spring Gardening Plates and Main House Serving Platter capture the spirit of the season.

Juliska’s Spring Gardening Plates and Main House Serving Platter capture the spirit of the season.

Filed Under:

Join the Discussion

Join the Discussion

Leave a Reply

Your email address will not be published. Required fields are marked *