We’ve come up with a ton of new recipes for your Easter or Springtime dinner menus. The only problem is that now we’re arguing amongst ourselves about which we should serve to our own guests. So, to keep things sane…you decide. Read the recipes below then:

 

MAIN COURSEWhich do you think our guest will prefer?

NEW RECIPE!
Cinnamon Honey & Roasted Chicory Leg of Lamb
Lamb is certainly one of the most traditional Easter main courses. We’ve added a level of earthiness by marinating in garlic & ground roasted chicory root (you can substitute instant coffee,) and glazing with our Beekman 1802 Cinnamon Creamed Honey (which you can make yourself, too.) Recipe >

 
NEW RECIPE!
Pork Rib Roast with Caramel Orange Glaze
This is the most succulent cut of pork, but you don’t necessarily have to truss it up all fancy-like to impress your guests. In this recipe, the caramel orange glaze, made with Beekman 1802 Cajeta and pan drippings is all impressive enough. Recipe >

 
NEW RECIPE!
12-Hour Fresh Ham with Gremolata
If a ham hasn’t been cured, what is it? It’s the most tender, moist pork roast of your dreams, that’s what. Especially if it’s been cooked overnight till it’s falling apart. Paired with a traditional parsley garlic lemon sauce, its a 20 pound, melt-in-your-mouth, big ole’ bite of fresh springtime. Recipe >

 


SALAD/SIDE – Spring means farm-fresh choices again.

CLASSIC WEB RECIPE!
Forsythia & Pea Shoot Spring Salad
Does food get any sunnier than this? Tender young pea shoots are a short-lived seasonal treat, and they have the same fresh sweet flavor of the sweet peas they’ll later bear. Paired with bright yellow forsythia flowers, it’s beauty might just rival your centerpiece. Recipe >

 
NEW RECIPE!
Updated Spinach Salad with Honey-Lime and Roasted Eggs
Roasted eggs are a traditional start to a Seder Meal, and symbolize mourning for the destruction of the Temple in Jerusalem. We roast ours the traditional way, in fireplace ashes, but they can easily be done in the oven. And we pair ours with a symbol of life…the only thing that survives every winter in our garden: spinach. Recipe >

 
NEW RECIPE!
Chilled Sweet Corn & Sorrel Soup
Yes, we know sweet corn is a summer veggie. But it freezes so well that we always have plenty of these yellow jewels to use all year. For this refreshing chilled soup we combine it with lemony sorrel from the garden and freshly grated orange zest. A great way to start any springtime meal. Recipe >

 
NEW RECIPE!
Grapefruit, Asparagus & Radicchio Salad
We could just stare at this salad for hours. Okay, maybe not for hours, but for a good long time. Okay, maybe not that long, because it’s too damn delicious. All the bright colors are matched by an equal amount of bright flavors. Oh, did we mention there’s mint, too? Yeah. That’s almost too much. But it isn’t. Recipe >


 

STARCHNo meal is compete without carbs. Take that, South Beach.

NEW RECIPE!
Spring Onion & Dried Mushroom Risotto
We plant onion seed in August and are usually lucky enough to pull the first spring onions in mid-April, or sometimes even earlier. The rest we let mature into full bulbed onions that we harvest in the fall. You can probably find spring onions at your local farmer’s market, or you can just as easily substitute scallions in this wonderfully creamy side dish. Recipe >

 
NEW RECIPE!
Buttermilk Chive Biscuits
Brent’s southern, so no biscuits are quite as good as his Mom’s or Memaw’s are. But we try our best. These biscuits, made with fresh local butter and young spring chives are delicate and light. Perfect for soaking up gravy from lamb or pork main dishes.
Recipe >

 
CLASSIC WEB RECIPE!
Crispy Potatoes Newman
These are probably one of the most popular recipes on our website. Whole young new potatoes with a crispy, buttery crust and fluffy, soft interior. It’s as if the whole potato was one big homemade french fry.
Our British friend Jane Newman taught us this preparation method, and we’ll be indebted to her forever. Recipe >

 
CLASSIC WEB RECIPE!
Risi i Bisi
The bad thing about frozen peas is that they don’t include the pods. While inedible, they sure do make a great stock. And from that great stock you can make this classic Italian childrens’ (and adult) favorite, Risi i Bisi.
But don’t fret if all you have is frozen peas. You can substitute a good vegetable stock and no one will be the wiser. Recipe >

 


COCKTAIL – Why, yes! We thought you’d never ask.

NEW RECIPE!
Springtime Comfort
Sloe Gin? Check.
Rum? Check. Apricot Liquor? Check. Aperol? Wait…what? Aperol is a cousin to Campari. We love Campari most of the year, but love Aperol in the Springtime. Why? Maybe because its ingredients include springtime flowers and rhubarb. Recipe >

 
CLASSIC WEB RECIPE!
Sugarbush Margarita
The maple sap ran early this year, but that means there’s plenty of fresh maple syrup ready to be used for this spring’s pancakes and…margaritas?
Maybe Mexico isn’t exactly known for its Sugar Maple groves, but this complex margarita is the perfect marriage of springtime north and south. Recipe >

 
CLASSIC WEB RECIPE!
Champagne Mojito
This minty champagne cocktail will go perfectly with your springtime lamb dishes. Be sure to check your garden for the first sprigs of mint. The fresher, the better.
Recipe >

 


DESSERTThe Hallelujah Chorus of dinner.

 
CLASSIC WEB RECIPE!
Goat Milk Cheesecake
We begin milking the goats again when kidding season starts in March. Which mean we’re awash in Spring Flush…the sweetest milk of the year. Which we make even sweeter by using it in our famous Goat Milk Cheese Cake recipe.
Recipe >

 
EXCLUSIVE BEEKMAN 1802 COOKBOOK RECIPE!
Goat Milk Yogurt Panna Cotta
We also begin making goat milk yogurt with our spring milk. And from that we make a delicious Panna Cotta. This recipe was perfect enough to make it into our Beekman 1802 Heirloom Cookbook. Bonus: You get to use up last year’s summer fruit in your freezer for its sauce. Recipe >

 
CLASSIC WEB RECIPE!
Rhubarb Black Pepper Sauce
This is one of our most elegant desserts. It also happens to be one of our simplest. This rhubarb sauce isn’t sour and mushy. It’s cooked quickly, so that the fruit stalks keep their color and shape. And it’s spiced up a bit with black pepper. Serve it over vanilla ice cream
and folks will walk away with a new sophisticated appreciation for this old “barnyard weed.” Recipe >

 

 

by Josh Kilmer-Purcell

Reader Comments

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Ed and Heidi McNamara - NJ&NY

Kitty,

Do you live in the northeast area by chance?

Hang in there,

Ed and Heidi ;D

Reply
Kitty Smith

dear josh and brent……i wish so much thati could get to sharon springs to see both of you. but i am still sitting here fighting stage 3 lung cancer. so what i am asking is wwhen will you be back on the tv?

i enjoy you both so very much!! i also have neuropathy which you can see in my typing. am hoping josh is now full time on the farm. hugs,kitty

Reply
Ed and Heidi McNamar

What a great day we had in Sharon Springs today! Did some shopping at Beekman 1802, ran into Tony from the Black Cat Cafe and had an exceptional Easter feast at the American Hotel. Many thanks to Doug and Garth and their staff for making us feel right at home away from home! ;D

Reply
Ed and Heidi McNamar

Happy Easter and Happy Passover,

Getting ready to leave for Sharon Springs for the day. Looking forward to our feast at the American later on.

See ya in town,

Ed and Heidi ;D

Reply
Ed and Heidi McNamar

Maybe one day we'll be able to attend this fabulous Easter Feast, but in the meantime, I booked us at the American Hotel for dinner, hope to see you there for cocktails!!!

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Mary M

That fresh ham looks so succulent and tender! I expect my lamb to be redolent of garlic and lemon with lots of coarse salt, so the honey glaze doesn't speak to me. I just can't cook the pork rib roast without braising it in a pot of collard greens and mating it with sweet potatoes and corn pone, so the fresh ham wins, hands down. Give me that and the biscuits, and serve whatever you want for the other courses.

Reply
Brigham Taylor

Interesting set of choices. Easter's always lamb for me and the chicory sounds good, but I can't say I like the idea of gooking it up with honey and sweet spices. In fact, I prefer lamb to ham at Easter precisely because it isn't sweet, and I associate that kind of sweetness in meets with winter foods. I haven't had a fresh ham in years, and this preparation sounds rally wonderful.

Reply
sue tolbert

I know the dinner will be wonderful, but family and friends always make it special. Enjoy the day and make great memories. Sue T.

Reply
gina

Hi Josh and Brent my husband , daughter and I are free after 2pm on

What time is brunch my husband, daughter and I would love to come

e

Reply