In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar served with Buckwheat Blini and Frozen Vodka—the perfect adult answer to Easter eggs. Salmon Steaks with a tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb—in this case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans. Jacques' Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. And on the side, there are Eggplant "Cushions" garnished with lightly stewed tomatoes; and Artichoke Bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy Caramel Snow Eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth, old-fashioned Oatmeal Cookies dipped in sumptuous chocolate.
Add this episode to your queue to receive more information about
Jacques Pepin's Easter Celebration and we will let you know when it becomes available.