Photo: Annabelle Breakey; Styling: Karen Shinto

A make-ahead menu for Easter, or even a lazy Sunday with friends. Serves: 8
Asparagus and Morel Quiche
Baked Ham with Sticky Meyer Lemon-Spice Glaze
Sunshine citrus salad
In a bowl, gently mix peeled segments from 3 medium pink or ruby grapefruits and 4 large navel oranges.
Lemony watercress salad
Make a vinaigrette with 2 parts extra-virgin olive oil to 1 part fresh Meyer lemon juice, plus salt and freshly ground black pepper to taste. Gently mix in 2 qts. watercress sprigs (snap off tough stems).
Orange Hot Cross Buns
Campari and orange sodas
For each serving, pour 1/2 cup cold club soda into a glass with a few ice cubes. Add 3 tbs. Campari (or more if you like). Garnish with an orange slice.

March 31, 2010

Get started the day before:
Quiche Bake and chill.
Ham Trim and score ham (step 1 of recipes); make glaze and chill (step 2).
Buns Bake, but don't add icing.
Citrus salad Prepare and chill.
Watercress salad Stem watercress and make dressing; chill them separately.

Finish up in the morning:
2 1/2 hours before Start baking ham.
1/2 hour before Put quiche and buns into oven with ham (tent both with foil). Make fresh o.j. and orange slices for drinks.
15 minutes before Remove buns from oven and ice them. Set out ham and salads; dress the watercress.

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