I'm cooking for seven adults this time around; here's what I'm making:

Roasted Asparagus with Lemon Aioli: I'm serving this as an hors d'oeuvre;
the asparagus will be lined up in a rectangular dish with the aioli on the
side. The guests will sit around dipping the asparagus and sipping
Chardonnay while waiting for dinner to emerge from the oven.


Strawberry Spring Salad: The recipe was posted here last year and
attributed to Jack Schidt. It was a BIG hit when I made it a year ago. I
plan to serve the salad separately, because my guests tend to rave about the
salads I make, but I find that with these particular guests, if the salad
gets served at the same time as the main course, it gets lost in the
shuffle.

Boiled New Potatoes with Butter and Parsley

Green Peas with Mint and Butter (I think this recipe's a little interesting:
You cook green peas in water which has been seasoned with salt and *sugar*.
When they're done cooking, you drain them and toss with butter and mint
chiffonade.)

{I was also going to make tarragon glazed baby carrots, but I couldn't find
good-quality baby carrots.}

Herbed Rack of Lamb (I'm following Martha Stewart's "Rack of Lamb 101",
which can be found on foodnetwork.com.)

Popovers (I follow the Moosewood Cookbook's recipe)

Tart Tatin with Cinnamon Ice Cream (Kate Connolly posted a recipe for Tart
Tatin here last September, along with the variations she'd adopted. I didn't
vary from the "main" recipe. I used a mixture of Braeburn and Golden
Delicious apples.)

I think my girlfriend intends to contribute deviled eggs.

I'm serving Chardonnay with the asparagus, as I mentioned. I've got a couple
bottles of Moscato d'Asti which will accompany the salad quite nicely. With
dinner, I'm serving a Cabernet-Franc-based red Bordeaux which I recently
received as a gift. With dessert, I plan to offer a selection of liqueurs
(Tia Maria in particular, but since I don't care for applejack or calvados,
neither of those will be offered.) Bottled water and iced jasmine tea will
also be available throughout the meal -- these folks like their iced tea
SWEET.

In reading over this discussion, I was surprised to note that nobody else is
making lamb for Easter. I thought lamb was the *traditional* Easter roast.

Bob