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Mar 28, 2012 07:16 PM

Easter Appetizer (small plate, not hors d'oeuvres)

I'm looking for a backup in case I can't get fresh fava beans (may not be in season yet) for my original appetizer (which was the Fava Bean Agnolotti with a Curry Emulsion from The French Laundry). I'm stumped! Any ideas would be more than welcome!

In case it helps, here's the main and dessert courses:

Slow Roasted Leg of Lamb, Lamb Jus, Flageolet Beans, Spring Vegetables (or roasted baby carrots finished with fresh herbs and mustard if the farmer's market doesn't have spring veg at this point)

Ricotta Tart, Poached Prunes, Kumquat Confit

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  1. Since it's spring and you haven't used asparagus in your menu, why not a agnolotti using asparagus? I saw many variations online, maybe one would work for you.

    1 Reply
    1. re: escondido123

      asparagus is lovely and peas work nicely too. frozen peas, just shocked to thaw, taste wonderful in dishes like this. i'd add a little mint and goat cheese, and just use a brown butter/ lemon sauce, skipping the curry.

      i also very much like braised leeks with lamb.

    2. Sticking with the spring and Mediterranean themes, you could make spanakopita triangles or a phyllo pie filled with leeks, a combination of cheese and lemon rind. Roasted beets with mint, goat cheese, arugula and walnuts would make an excellent salad. So would a salade composee with smoked salmon and a poached egg with chive and lemon vinaigrette. Prosciutto wrapped roasted asparagus with balsamic syrup springs to mind. I also made an asparagus flan one year, bringing Easter eggs and spring vegetables into the mix, that would blend well into your menu.

      1. Molding thinly sliced smoked salmon around an herbed cream cheese and tying it with a chive is labor intensive but ends up looking like a wee gifty. W/ some savory puff pastry palmiers, a really lovely opener over a small microgreens salad w/ citrus vinaigrette.

        1. A springy puree (eg peas or asparagus), with a seared scallop on top?

          1. Seared foie gras with kumquat and tarragon?
            Lamb kibbee (raw?)
            Fennel and blood orange?