Easter menu: Chic three-course lunch
Photo, Roberto Caruso.
Take a cue from the mild spring weather and lighten up your Easter Sunday menu. This three-course setting is simple yet chic with a fresh and tangy fish main, chive popovers and the prettiest pavlova cupcakes for dessert.
Photo, Michael Alberstat.
Chive popovers One muffin tin and a handful of baking ingredients turns out patisserie-worthy goodies.
Photo, Roberto Caruso.
Rolled trout with asparagus and tarragon cream These pretty fish roll-ups stuffed with in-season asparagus and drizzled with a fresh tarragon-cream dressing are perfect for brunch or a light dinner.
Photo, Michael Graydon.
Raspberry-rhubarb pavlova cupcakes This make-ahead treat will keep (unfilled) in the refrigerator for up to three days.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
