It’s Easter, so you know what that means:  Banana Dolphins!

(courtesy of Aunt Kate)

Thank you everyone for a lovely Easter and a big shout-out to Mother Nature for her cooperation.   

Here are the kids shortly before they were all booked and taken downtown.

Recipes as requested:

Ina Garten’s Roasted Shrimp Cocktail with Green Goddess Dressing

I used light mayonnaise and light sour cream.  Somewhere, the Barefoot Contessa is very disappointed in me.

Epicurious’ Brussels Sprout Hash with Caramelized Shallots

I toss about half a package of cubed pancetta in and brown it.  I remove the pancetta from the pan when crisp and then use the fat left over to sauté the sprouts.  I shred and bag the sprouts a day ahead.  You can do the shallots ahead of time too.

Epicurious Rosemary Roasted Salmon

It really is the easiest salmon for a dinner party.   I mix a little Dijon with olive oil and rub it on the salmon before continuing with salt, pepper, lemons, etc.  I put it together on a sheet pan in the morning and wrap it up and leave it in the fridge.   I cook it at 450 as at 500 I feel like it gets too smoky in the oven.  I let it go about 25 minutes (or more if the salmon filet is bigger).  Usually serve with lemon Parmesan risotto when I’m not making Brussels Sprout Hash.

Smitten Kitchen’s Triple Berry Summer Buttermilk Bundt 

I cannot make a powdered sugar glaze to save my life.  It never holds together, is all clumpy and doesn’t look like Smitten Kitchen’s picture.  What you guests don’t know about Easter’s cake was that I put the glaze on, it all soaked in and puddled around the cake so I took the cake off the cake plate and wiped it all off.   There, it’s all out in the open now.

Little Chick Lemon Macarons made by Jen at Pastries So Tasty.

All other cute desserts by Ellen Anderson.

Happy Spring everyone!