I have to confess no small amount of pride (both the sort-of-okay kind and the sinful kind) at the Easter feast my Mama and I put on this past Sunday. It was full of flavor in a way I’ve rarely seen (er, tasted), and all the various herbs and seasonings and sauces came together in a symphony of deliciousness that Mama and I were quite happy with, not to mention Daddy and Mikey.

Sweet-Hot Plum-Glazed Ham Due to a vast shortage of plum preserves in the greater Forsyth County area, I substituted apricot preserves for plum and reduced the red pepper by half. SL likes their stuff slightly more en fuego than I do.

Roasted Potatoes with Green Beans and Creamy Tarragon Dressing Used red potatoes rather than fingerlings (budget cuts, you know), and the whole thing was out of this world. Leftover dresssing was pretty good on a salad the next day, too.

Fruit Salad with Lime Syrup Fresh pineapple, mango, orange sections (with no membranes – very important), and  seedless red grapes with a 1:1 simple syrup with lime juice and lime zest. Who needs dessert?

citrustartTwo-Seed Rolls Originally called for three seeds, but nobody here likes fennel seeds so we stuck with sesame and poppy seeds. Mix seeds and one egg white together and dip uncooked rolls in the mixture (worked quite nicely with frozen rolls which thawed and rose overnight), then bake according to roll directions. Brush with melted butter after they come out of the oven. Swallow tongue.

Double Citrus Tart Holy schnikes this thing was out of this world. Very light orange and lemon tart with ginger snap crust. Wash it down with some sweetened whipped cream.