THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Sunday, March 31, 1996 TAG: 9603280118
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 46 lines
FEW HOLIDAY meals are as colorful or as joyful as Easter's, the Sunday when Christians around the world celebrate the resurrection of Christ.
This year, we have two more reasons to celebrate on April 7: the end of a long, unusually cold winter and the beginning of Daylight Savings Time.
Most of us serve family favorites at Easter - dishes passed on year after year. This is true with home cooks as well as those in the business of cooking for others.
To add some variety to our traditional tables, we recently asked local chefs to share favorite springtime recipes they might serve at home or in their restaurants. Some are traditional, such as Roasted Leg of Lamb from Adolf Jerabek at the Monastery restaurant in Norfolk, and Greek Easter Salad from Chris Kevatos at A Cafe in Virginia Beach.
Others, like Wild Boar Bacon Tamales With Grilled Shiitake Mushrooms, Ancho Corn Salsa and Ranchero Sauce from Chef John Taylor at The Coyote Cafe in Virginia Beach, add spice to the typical Easter menu.
The Lamb Cake featured in the photo above is reminiscent of the Easter cake my mother made and decorated each year. Last year, I purchased the requisite mold and started my own tradition. Already, my grandchildren ask when I will b ake the lamb cake for Easter. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author. ILLUSTRATION: Color photos
BETH BERGMAN/The Virginian-Pilot
Making an Easter Lamb Cake becomes a tradition that everyone in the
family will look forward to for months.
Making the Lamb Cake shown above requires this special mold.
by CNB