Happy Easter 2020
Happy Easter to everyone.
I hope all of you are okay and doing the best you can during this most challenging time. Unfortunately this year, I will miss my annual Easter Egg Hunt, the beautifully colored eggs, and all the delicious homemade foods. Most of all, I will miss the company of close family, friends, and happy children! The Easter Bunny will not be visiting my farm this holiday, but I look forward to next Easter when we will all gather together again for a wonderful spring celebration.
In the meantime, here are some photos of Easters past - I hope you enjoy them. Stay safe and healthy.
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- Easter is among my favorite holidays and every year, we take out all the beautifully decorated eggs from years past – hundreds and hundreds. And every year, I dye even more. These are some of the eggs I hid at my 2019 Easter egg hunt for my littlest guests. These are hard-boiled, dyed, and gold leafed.
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- These are some of the giant egg-shaped sugar cookies by Dani Fiori, owner of Sweet Dani B – some of the cookies were personalized for my daughter and grandchildren and a few of our guests. She made them using my method of the four “Ds” – dipping, dripping, decorating and drying.
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- From above, this white collection of glass and porcelain bunnies and eggs looks so charming.
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- The children’s table was set with these larger than life-sized faux chocolate bunny figurines. These were 36-inch chocolate resin bunnies were the sell-out on QVC this spring. They are replicas of ones that my friend, Steve Girard, gave me. They look so fun on the table flanking a bowl of eggs.
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- Also last year, I set many tables – both inside and out – to accommodate the many friends and family members who came for lunch. My longtime housekeeper, Laura Acuna, who retired in 2018, came back to help me with all the decorations. Each table had a colorful theme – this one on my newly enclosed porch in bright shades of pink and silver lustreware with cranberry glasses.
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- These look like old fashioned chocolate bunnies wrapped in foil, but they’re really ceramic bunnies covered in foil. They may not be edible, but they will last much longer.
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- Here’s one plate full of delicious food – everyone went back for seconds, some even thirds. I also made my Macaroni and Cheese 101. I made three large platters – everything was devoured.
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- We also had several fruit salad platters with pineapple, mango, papaya, grapefruit, melon, and watermelon.
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- Our dessert buffet was also a huge hit. Molly Wenk, who often helps bake for my “Martha Bakes” television show on PBS, and who is also the face of “Frosted” on the Instagram page for marthastewart.com came up to help me bake several delectable desserts – cookies, coconut cupcakes, and upside-down lemon meringue tarte.
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- These next few photos are from Easter 2018. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I made a wonderful buffet of foods. I made many of the dishes during the two days before Easter.
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- Everyone loves the jumbo asparagus I serve. They are grown by Mister Spear in Stockton, California. Chef Pierre likes to trim an inch and a half off the bottoms of the asparagus stalks and then boil them. The carrot rabbits are made with a Japanese vegetable cutter I got years ago. They add a fun touch.
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- These legs of lamb came from Pat LaFrieda – so juicy and perfectly cooked.
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- Every Easter, I always serve salmon from True North, one of my favorite sources for fish. These were filleted and then poached and then reconstructed without the bones. The fish were decorated with cucumber slices and served with cucumber sauce. http://www.truenorthseafood.com
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- These cookies are quite large – some about seven-inches across.
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- 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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- And here are all the eggs for the egg hunt – all ready to be hidden for the children.
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- I always make hundreds in different colors.
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- This is the 2017 Easter “kids table” outside on my terrace parterre. I had a total of 28-children attend this Easter party. All the children loved the foil-covered bunnies. They all thought they were real chocolate.
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- At this lunch, I served assorted soups in these mini cups – beet, parsnip, carrot, and pea.
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- We also had giant artichokes from Mister Spear – stuffed with bread, herbs, capers, and anchovies.
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- We put beautiful daffodils in the glass vase inside this paper mache chick – all flowers from my garden.
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- On the island in my servery – a nest of blown-out eggs surrounded by smaller feathers dropped by one of my white peahens.
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- And here are more giant sugar cookies for the party. I decorate the cookies differently every year.
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- This large table in my Brown Room seats 16. It was just one of several set for the occasion – each one decorated so beautifully.
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- This smaller table in my Brown Room seats up to six additional guests.
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- And here are the Easter eggs I made in 2017. There were solid colored eggs, eggs with flowers that I made on the “Today Show” earlier that week, and of course, the gold and silver eggs – the big prize eggs for my egg hunt. Despite the current events, I hope you all have a joyous Easter.
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