An Easter Egg-stravaganza!

I love the holidays, and a Springtime holiday gives me an egg-stra reason to celebrate!  I have gathered some of my favorite Easter table centerpieces, decor, baskets and more to share with all of you!

Peeps, jellybeans and fresh flowers make a sweet centerpiece

perch a robins egg nest on top of an urn and voila!

Fresh Spring Veggies in a flower pot make a pretty presentation!

this cheeseboard arrangement from a recent winery visit would be a quick, easy, but lovely appetizer!
(#Pachecowineryonthird)

biscuit cookies in the middle of salad greens for some playful plating

spring bunny salad, split pea soup and peach bellinis for a spring menu! (see recipes for pea soup and asparagus-gruyere tart below)

green salad with fresh herb vinaigrette
3/4 C white wine vinegar, 1 Tbsp Dijon, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper,
1/2 C EVOO,  1 Tbsp each: fresh, chopped parsley, oregano, tarragon, thyme, basil
mix first 7 ingredients til sugar dissolves then stir in fresh herbs

http://www.easy-french-food.com/pea-soup-recipe.html

http://www.howsweeteats.com/wp-content/uploads/2011/05/greenbb-11.jpg

http://www.marthastewart.com/318340/asparagus-gruyere-tart?czone=food/produce-guide-cnt/spring-produce-recipes&center=276955&gallery=275174&slide=284861

butterfly nets, pinwheels and candy for my little Easter guests

favorite assortment of candy and gift cards for  my Big Easter Bunnies!

who doesn't love a gift card or two?

sugar cookies and store-bought biscuit cookies make awesome bunny ears for these cute ducks!

Here's a favorite Easter Dessert from my kitchen to yours

Mixed Berries with Creme Anglaise and Raspberry Sauce
Serves 10

Raspberry Sauce

2  12 oz bags frozen, unsweetened raspberries, thawed

6 Tbsp sugar

2 Tbsp Grand Marnier or other orange liqueur

Puree Berries and strain

Mix sugar and grand marnier into the puree

cover and refrigerate up to 2 days

Creme Anglaise

21/2 Cups half and half

1 vanilla bean split lengthwise

6 egg yolks

3/4 C sugar

11/2 tsp cornstarch

2 Tbsp cognac

8 C assorted berries

fresh mint sprigs

orange madeleines

Place the half and half, vanilla bean and scraped seeds from vanilla bean, in a pot and bring to a simmer.

Whisk the yolks, sugar and cornstarch in a bowl to blend and gradually whisk in hot half and half mixture.

Return mixture to pot and stir over medium heat, until custard thickens, about 6 minutes.

Strain into a bowl and mix in Cognac

Cover and refrigerate until well chilled (up to 2 days)

Ladle each sauce simultaneously onto each plate, mound berries in the center and garnish with mint.

Serve with Orange Madeleines (see recipe from my previous post "In Like A Lion, Out Like a Lamb"

Happy Easter!