The Classic EASTER MEAL


Recipes to help streamline your holiday dinner


BY JULIANA GOODWIN PHOTOS BY DEAN CURTIS


T


he key to a successful holiday meal is delicious recipes, simplicity and elements that can be made in advance so the meal is not stressful.


This Easter meal fits that description.


The menu is simple but spectacular. We have ham with a pomegranate glaze, served with roasted garlic mashed sweet potatoes, classic deviled eggs and a wonderful white chocolate strawberry trifle for dessert. Make one or two of your favorite family sides, warm up a can of corn, grab some dinner rolls from the store, and your low stress, delicious Easter feast is done. The nice thing about this meal is sev-


eral elements can be made in advance. You can make the pomegranate glaze;


bake the cake; make the pudding; slice the berries; make the white chocolate ganache for the trifle; roast the garlic for the mashed potatoes; and make the deviled eggs in advance. The glaze and garlic can be made several days ahead of time, if needed. From the team at Living Well Maga- zine, we hope you have a happy Easter.


Ham with a pomegranate glaze, served with roasted garlic mashed sweet potatoes, classic deviled eggs and a wonderful white chocolate strawberry trifle for dessert make for a great Easter meal.


Living Well i March/April 2018 29


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34