Easter Dinner: What Did You Cook?

[Dilfan]

possibly because we usually don't have a winter.

Of course we have Winter here! Last year, IIRC, it was on a Thursday!!!!:)

[DivaKitty]

I charcoal grilled "frenched" lamb chops. Served them with a Mint Julep sauce, asparagus gratin, pecan roasted sweet potatoes. Cherry-almond -white chocolate bread pudding for dessert.
Appetizer was smoked Boudin with a horseradish/mustard dipping sauce.
I served Bonterra Organic Cabernet Sauvignon with dinner and a Spanish Cava (with LA strawberries) with the Boudin.

[cstoehr]

Of course we have Winter here! Last year, IIRC, it was on a Thursday!!!!:)

Ha-Ha...well I think we may have to say we had it this year, since I had my picture taken in the snow outside of work!

[NoNoNanette]

Tell me about Mint Julep Sauce, Diva. I love Cross & Blackwell Mint Sauce...can't stand mint jelly....

[DivaKitty]

Tell me about Mint Julep Sauce, Diva. I love Cross & Blackwell Mint Sauce...can't stand mint jelly....

Hey NNN!
All I did was simmer/steep a bunch of fresh mint (stems included) in some water, bourbon and a little turbinado sugar. Once it had reduced to a nice syrup I fished out the mint, microplaned in a little lemon zest, squeezed in the juice of half a lemon and added a little kosher salt. I think that was it. I may have added just another splash of "fresh" bourbon. It was really good on the grilled lamb. Not too overpoweringly minty. And the bourbon really rounded out the flavor. Mmmmm bourbon...

[NoNoNanette]

That sounds DELIGHTFUL, baby! I'm going to copy and save your post.