Friday, April 13, 2012

Our Easter Weekend

Last weekend John and Maggie were in town for business and even though their time was pretty much devoted to their work, we managed to spend some quality time together while they were here.

One of the nights we went to dinner at a newly opened restaurant called Ling and Louie's. It's a chain restaurant, though there are only six at this time, that started out of Arizona. They're gauging their success in the market by starting in smaller cities. I have to tell you about it in another post when I share my restaurant report for the past month. :)

The highlight of our weekend was Easter.  For the appetizer, I made Mother-in-Law Eggs (click the link for the recipe) but used jalapeno-stuffed olives instead of pimento-stuff olives.  Our Easter Dinner was ham, roasted veggies, baked sweet potatoes and salad.
For dessert, I made Lemon Pudding Cake (the recipe is from Real Simple) with a few changes and a substitution.

  • 3/4 cup granulated sugar 
  • 1/3 cup all-purpose flour, spooned and leveled 
  • 3 large eggs, separated 
  • 2 tablespoons unsalted butter, at room temperature, cut into small pieces 
  • 1 cup whole milk 
  • 1 teaspoon tablespoon finely grated lemon zest, plus (Maggie suggested more zest and it turned out great!)
  • 1/3 cup fresh lemon juice 
  • 1/2 1/4 teaspoon kosher salt (I decreased the salt because the butter I used had salt)
  • 3 teaspoons turbinado or some other coarse sugar (my mom-in-law suggested powdered sugar as a garnish since I couldn't find coarse sugar)
It's very easy to make, light and yummy, and great with tea.  This serves four but each of us could have indulged on the entire baking dish full ourselves!

What a nice weekend we had and it was sure nice to have John and Maggie over.

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