After the Easter Bunny Pates were devoured with the Smoked Chili and Cinnamon Rubbed Leg of Lamb, the Citrus and Olive Salad, the Red Quinoa Tabouleh, the Asparagus Spears, the Carrot Javelins, and the New Potato Cannonballs, they were followed by a Peeplova (an Easter Pavlova of strawberries and chocolate mousse topped with an egg-shaped meringue and Peeps), Hand-stirred Lemon and Grapefruit Ice Cream, and Egg- and Bunny-shaped Cookies to decorate. Then after more merriment and a lesson about Italy’s regional terms for certain body parts we go on our separate ways.
In the morning, I wake to the rabbit carcasses leftover from pate making. From these I make Rabbit Rillettes. Then I rub the salt-cured duck breasts with pepper and hang them up in the meat humidor. More Duck Prosciutto to replace the one eaten with cocktails and quince jam.
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