I hope that you and yours had a wonderfully blessed Easter!!
The Lord had done this and it is marvelous in our eyes.
This year we had a very simple Easter celebration.
We used my grandmother’s favorite china–Dessert Rose and Pink Fostoria glassware.
She would have loved it.
Our menu was also very simple.
Which in turn, made for an easy, non-stressed day.
Hot Crab Dip
Brown Sugar Glazed Ham
Balsamic Roasted Asparagus
(slightly adapted from Southern Living Magazine, February 2013)
1 8-ounce container mascarpone cheese
1/2 cup sugar
2 teaspoons vanilla extract
1 cup whipping cream
2 (3-ounce) packages ladyfingers
*1 1/2 cups Lemon Curd*
small fresh mint sprigs
Stir together the first 3 ingredients just until blended. Beat the whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon the mixture into a pastry bag or Ziploc bag.
To assemble the desserts: Pipe 1 tablespoon of the cheese mixture into the bottom of the dessert cups, place two ladyfinger cookies on top of the cheese mixture. Top with 1 tablespoon lemon curd. Repeat again and top with a layer of the cheese mixture and garnish with mint leaves and a blackberry (or your choice of berry).
Cover and chill for at least 2 hours.
1/2 cup butter, softened
2 cups sugar
2 tablespoon lemon zest
1 cup lemon juice
In a large bowl, beat the butter and sugar at medium speed with an electric mixer until blended. Add the eggs, 1 at a time, beating just until blended after each addition. Gradually add the lemon juice to the butter mixture, beating at a low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer the mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. or until the mixture thickens and starts to mound slightly when stirred.
Once you remove from heat, transfer to a large bowl and place heavy-duty plastic wrap directly on the warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in the refrigerator up to 2 weeks.