My 2018 Easter Celebration
Holidays are so much fun. I hope you all had a pleasant Easter weekend.
I love celebrating Easter with my daughter, Alexis, and her beautiful children, Jude and Truman. I also love Easter traditions - especially my big annual egg hunt. This year, I dyed 270-eggs in vibrant colors. All the children had such a great time searching for eggs around my stable. The Easter Bunny also made an appearance to greet and delight all who attended. Afterwards, we enjoyed a delicious feast prepared by me, and my friend, Chef Pierre Schaedelin, of PS Tailored Events.
Enjoy these photos.
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- Here I am in front of my kitchen door as my grandson, Truman, gets his sneakers on to head down to the egg hunt.
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- And here are all the eggs for the egg hunt – all ready to be hidden for the children.
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- I decided to have the egg hunt down by the stable this year. Here is Quinn Berry talking to my handsome Friesian, Rinze.
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- Here is a great photo of Alex Peruzzi, who used to work for me as head of licensing at Martha Stewart Living. He is now at Barnes & Noble. Here he is with his husband, Pierre Dupreelle, and their sons, Auguste and Grey.
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- Our stable manager, Sarah, and my executive personal assistant, Shqipe, posed with the Easter Bunny for this fun photo.
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- Here I am with my friends, Stefano Tonchi and his husband, David Maupin.
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- Here is the farm’s property director, Fred, with the Easter Bunny.
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- And here are Ian, Kate and Quinn Berry – they come nearly every year and always have such a wonderful time.
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- My friend, Chef Pierre Schaedelin from PS Tailored Events, and I made a most wonderful buffet of foods. I made many of the dishes during the two days before Easter.
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- I have these giant asparagus delivered to me every year from Mr. Spear in California. Chef Pierre likes to peel the bottoms of the asparagus stalks and then tie the asparagus in bunches before blanching. They are served with these bunny-shaped carrot cutouts and mustard vinaigrette. http://www.misterspear.com
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- We also had many platters of delicious vegetables – turnips, carrots, and beets all came from my vegetable greenhouse. Plus, flavorful fava beans.
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- Here is Chef Pierre with one of the platters ready to be placed on the counter.
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- More turnips, carrots, beets parsnips and fava beans. Even those who don’t often eat vegetables went back for more of these.
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- Lunch was served soon after the egg hunt. These lamb chops were a huge hit – they went very quickly. They came from my friend, Pat LaFrieda. http://www.lafrieda.com/
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- These legs of lamb also came from Pat LaFrieda – so juicy and perfectly cooked.
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- We also had two giant salmon covered in cucumber slices, bunny carrots and served with a dill sauce. The salmon came from True North, one of my favorite sources for fish. http://www.truenorthseafood.com
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- And of course, my favorite Polish dish – pierogies. I used the classic recipe I learned from my mother, “Big Martha”. Get the recipe and see the video on my web site. https://www.marthastewart.com/339781/potato-pierogi
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- Here is acclaimed Chef, Daniel Boulud, with Chef Pierre. Chef Daniel loved our spread.
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- Pierre hand carved the pineapple and surrounded it with slices of grapefruit, orange, and blood orange.
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- Our shrimp also came from True North – these always go so quickly.
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- We had creamed spinach made with gruyere cheese. The spinach was all grown right here at the farm in my vegetable greenhouse.
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- Here is sous chef, Aron, adding some final touches to our dessert table.
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- Here are some of the dozens of sugar cookies I made for Easter – I made more than 100. These sugar cookies were dipped upside down into the white glaze first. The colors were made using a slightly thicker glaze. The important thing is to not have any bubbles. I was rushing to get them all done, but if I had the time, I would have removed all the bubbles.
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- The cookies are quite large – some about seven-inches across.
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- Quinn, Isabelle and Maura couldn’t wait for dessert – they were so excited about the cookies.
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- And some of the cookies were marbleized – I put several colors in a flat dish and then mixed them with a toothpick before dipping the cookies. The smaller cookies were made from the leftover dough.
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- Look at how beautiful these cookies turned out – I will show you how to make these in the next season of “Martha Bakes”. I will share more Easter photos in tomorrow’s blog, so stay tuned.
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