Ideas for Dinner: Spring Festival Sample Menu

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

Looking for ideas for dinner that are seasonally appropriate and indeed special for spring? This is a five course sample menu fit for a king!
The operative idea here is new veggies, lots of colors, light, crisp, cool, and fresh!! YUM!!

Also, you might find it wonderfully enjoyable and downright relaxing to take the meal very slowly. Savor the flavors with smaller portions over several hours – even the chef can relax and enjoy the company!

To the chef: Creating a schedule for producing a feast can be very helpful! Possible timetable:

  • 3 days before:  Shop for Ingredients
  • 2 day before: Make Desserts
  • 1 day before: Make muffins & soup
  • Morning of festival: make main course, salad, asparagus, & punches

(Recipes Linked When Available. Otherwise links provided for purchasing books containing them. Alternative similar recipes may be available for free on the Internet.) If you like this menu, four of the recipes are from the same resource, so you may find it a worthwhile purchase.

First Course: Soup

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

Cold Cucumber Soup topped with Fresh Dill

(optional wine pairing: Dry Riesling)

Delicious Cold Cucumber Soup Recipe at Suite101.com

 

Second Course: Bread

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

Mini Sunflower Carrot Muffins accompanied by Fresh Strawberries and Basil

(optional wine pairing: Zinfandel)

Muffin Recipe Courtesy of Llewellyn’s Sabbats Almanac: Samhain 2010 to Mabon 2011 p.144

Link to purchase this amazing resource at Amazon

 

Third Course: Salad

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

Spring Flower and Baby Green Salad accompanied by Deviled Eggs

Salad Recipe Courtesy of Llewellyn’s Sabbats Almanac: Samhain 2010 to Mabon 2011 p.142

Purchase at Amazon

Deviled Eggs: Visit the Deviled Egg Gourmet for a plethora of recipe options!

 

Fourth Course: Main

Halibut with Lemon Sauce accompanied by Asparagus with Mint Butter

(optional wine pairing: Chardonnay)

Halibut Recipe Courtesy of Llewellyn’s Sabbats Almanac: Samhain 2010 to Mabon 2011 p.141

Purchase at Amazon

Asparagus Recipe:

Visit ivillage for a recipe option

 

Fifth Course: Dessert

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

Egg Biscuits and Flourless Chocolate Almond Torte with Cherry Sauce

(optional wine pairing: Port)

Egg Biscuit recipe following menu

Delicious Torte Recipe: Thanks Martha Stewart!

 

Optional Afternoon Beverages

Pineapple Strawberry Punch (non-alcoholic)

Sparkling Lemonade (alcoholic)

Punch Recipe Courtesy of Llewellyn’s Sabbats Almanac: Samhain 2010 to Mabon 2011 p.143

Purchase at Amazon

Spritzer Recipe: Parched No More

 

Frosted Egg Biscuit Cookies

Holiday and Hearth Holiday & Hearth Lisa Anne Novelline craft blog

 

This recipe can be easily adapted to a delicious gluten-free alternative by substituting the wheat flour for a gluten free all purpose flour of your choice combined with 2 tsp xanthan gum if it is not already in the mix.

 

  • 3 eggs
  • 1 c sugar
  • 1 c shortening
  • 5 c flour
  • 5 tsp baking powder
  • 1.2 tsp salt
  • 1 c milk
  • 1 1/2 tsp vanilla extract
  • Confectioner’s sugar
  1. Preheat oven to 350 degrees Fahrenheit
  2. Mix eggs, sugar, shortening, milk, and vanilla extract
  3. In a separate bowl, combine well (use electric mixer or stir very thoroughly) : flour, baking powder, and salt
  4. Combine wet and dry ingredients
  5. Roll dough into golf ball-sized cookies (roll as smoothly as possible) and place on cookie sheet to bake.
  6. Frost with multicolored icing made from confectioner’s sugar, a touch of water (be careful – a little goes a long way!) and food coloring
  7. Enjoy!!

 

Hope you enjoyed these selections.

 May you savor a delicious and magical spring meal!

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