A delicious, make-ahead feast for Easter, or even a lazy Sunday with friends
Asparagus and morel quiche, ham with sticky Meyer lemon–spice glaze, and citrus salad make up this elegant spring feast. And
best of all, most of the preparation can be done the day before.
Get started the day before:
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.
Recipe: Baked Ham with Sticky Meyer Lemon-Spice Glaze
For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.
Recipe: Asparagus and Morel Quiche
You’ll need to plan ahead to find or make candied orange peel (try our recipe for Candied Citrus Peel or buy from gourmet food stores or Market Hall Foods)―it’s worth it.
Or use orange marmalade in its place: Heat 18 oz. thick-cut marmalade until bubbling, strain well, and substitute 1/4 cup of the syrup for the granulated sugar in step 1 and 1/2 cup orange pieces for the candied orange in step 2; add 1/4 cup extra flour in step 3.
Recipe: Orange Hot Cross Buns
1. Sunshine Citrus Salad: In a bowl, gently mix peeled segments from 3 medium pink or ruby grapefruits and 4 large navel oranges. Serves 8.
2. Lemony Watercress Salad: Make a vinaigrette with 2 parts extra-virgin olive oil to 1 part fresh Meyer lemon juice, plus salt and freshly ground black pepper to taste. Gently mix in 2 qts. watercress sprigs (snap off tough stems). Serves 8.
3. Campari and Orange Sodas: For each serving, pour ½ cup cold club soda into a glass with a few ice cubes. Add 3 tbsp. cold fresh orange juice and 1 tbsp. Campari (or more if you like). Garnish with an orange slice.
Set bud vases at each place setting (small vase $26, large $36; from Mudpuppy on Etsy).
Arrange yellow tulips, white freesia, white stock, and kumquats in an Aalto Savoy vase (from $59; finnstyle.com).