An Eggcelent Easter

The Olson household is the type of household that celebrates any event or holiday with food. Some would call it a feast, whereas we would...also call it a feast. Just seemingly a little more normal for us. There were a few things for this Easter brunch/lunch/linner/drunch/dinner (it was a very multi-purpose meal), that we had known we would want to make in advance. For example, I had my eye on making hot cross buns this year, and we knew we would want to make the classic, deviled eggs. But our main course, lamb with roasted asparagus, didn't get decided on until Friday afternoon.

While we had skimmed all our recipes, it was only Easter morning did I realize how long these hot cross buns actually take (for reference, the recipe said it would be over 2 hours, and it turned out to be closer to 3 and a half or 4 hours). Once I figured it out, I hopped to (pun intended), so the bread could start the first of its three one-hour proofs. However, I think our apartment tends to run cool and the bread wasn't doubling in size so we ended up turning on our oven to the lowest it would pre-heat, turning it off, and then putting in the dough with the door cracked, so it could act as a proofing drawer. Much better results.

While that was doing it's thing, we made the deviled eggs, and through a family call earlier in the day, decided to upgrade them by making crab deviled eggs. These were by far the most decadent thing I had had in some time, but that didn't stop us from finishing them all within a few hours.

John was in charge of the lamb and asparagus, and wow, the lamb really was the star. We got the lamb chops frenched (which basically means the little bone is sticking out of it, like what you see at fancy restaurants) and John nailed the cooking of them. The roasted asparagus with olive oil, salt, and parmesan are a staple in our home, and paired perfectly with the rest of the meal.

We served everything with a fancy lime, elderflower sparkling water and a lovely rose. My personal favorites were definitely the crab deviled eggs, and while my hot cross buns became more like hot buns (the cross kinda melted off), they were still pretty tasty. Good enough for John to want them toasted with butter for breakfast tomorrow!