I have always been fascinated by the history, beauty, and craftsmanship of the Fabergé Imperial Easter eggs fashioned for the royal Romanov family of Imperial Russia. I have enjoyed viewing the magnificent original works of art at several museum exhibits and in beautifully illustrated books.
The introduction of Fabergé Eggs states, “Easter, celebrating the resurrection of Christ, was the most important holiday in Imperial Russia and was known as ‘Eastertide.’ Russians shared a custom of exchanging decorated eggs and saying, ‘Christ is risen.’ Czar Nicholas II, who ruled from 1894 until the Russian Revolution in 1917, took the ancient tradition (which his father had begun 10 years earlier) to an imperial level by presenting his wife Alexandra and his mother Maria with extravagant eggs of precious jewels and gold (a total of 50 eggs) created by the famous jeweler, Peter Carl Fabergé.”
So, when I discovered these beautiful replica Fabergé eggs at two different consignment shops, Bloomingdeals in Jackson, and Forget Me Nots in Brandon, I knew that they would be perfect with my Fabergé egg dessert plates for Easter. The elegant eggs were placed at the center of the dining table among ferns, greenery, pearls, jewels, and urns filled with eggs, greenery, and lilies of the valley. Smaller eggs were used as place card holders.
Each place setting consisted of white linen embroidered placemats and napkins held with jeweled crown napkin rings. Fabergé egg plates were layered on pink-rimmed breakfast plates, antique gold swag on white dinner plates, and gold ruffle Annieglass chargers. A large pink lily-of-the-valley Fabergé egg painted on a board hung on golden ribbons from the mirror above the sideboard displaying the dessert, a strawberry lily-of-the-valley Fabergé egg cake, placed among maidenhair ferns, greenery, and two vintage Jane Hutcheson enamel Fleurs Des Siècles made by Gorham.
The spring menu began with Salad Greens, Lemon Vinaigrette, and shaved Parmesan with Cheese Straws served in an etched glass compote on a Fabergé egg plate and a pink-rimmed breakfast plate. The meal, a medley of flavors and textures, was Pork Tenderloin with Peach-Amaretto Preserves, Gruyère Potatoes, Glazed Carrots, and Fresh Green Beans with Lemon Butter Sauce, plated on antique white and gold dinner plates. Crescent Roll Carrots with Creamy Feta and Honey were passed. The menu was printed on individual Fabergé egg menu cards. Easter is certainly a time to enjoy delicious food and good fellowship with family and friends, sharing the meaning of the day as the Romanovs did.
There are many replica Fabergé eggs available today. It might be fun to start an Easter tradition with someone special by giving them an Imperial Egg and saying, “Happy Easter! Christ is risen!”
Menu
Spring Greens, Lemon Vinaigrette, and Parmesan with Cheese Straws
Pork Tenderloin with Peach-Amaretto Preserves
Gruyère Potatoes
Glazed Carrots
Fresh Green Beans with Lemon Butter Sauce
Crescent Roll Carrots with Creamy Feta and Honey
Fabergé Egg Cake
SPRING GREENS WITH LEMON VINAIGRETTE AND PARMESAN WITH CHEESE STRAWS
16 ounces spring greens
4 ounces Parmesan cheese, shaved
Lemon Vinaigrette
Juice of 2 lemons (¼ cup)
½ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
Yield: ¾ cup
Place greens in a bowl, drizzle with dressing and toss until moistened. Place on individual plates, and shave Parmesan onto greens.
Yield: 6-8 salads
Cheese Straws
1 stick salted butter, softened
½ cup vegetable shortening
16 ounces sharp cheddar cheese, finely grated
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoons Tony Chachere’s Creole Seasoning
Preheat oven to 350 degrees. With mixer, cream butter and shortening. Add cheese and mix well. In a separate bowl, combine flour, salt, mustard, and creole seasoning. Add dry mixture to creamed mixture in 3 additions, mixing well after each addition. Fill cookie press fitted with ribbon disk, and pipe rows onto lightly greased parchment-lined baking sheet. With a knife, cut ribbons into 3-inch pieces. Bake for 10 to 12 minutes, or until edges begin to brown. If desired, sprinkle with additional creole seasoning. Remove to wire rack. Store in an airtight container for up to 3 weeks.
Yield: 8 dozen
PORK TENDERLOIN WITH PEACH-AMARETTO PRESERVES
2 (1-1½-pound) pork tenderloins
¼ cup packed brown sugar packed
2 teaspoons salt
1 teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon cumin
10 strips bacon
1 tablespoon oil
½ cup peach preserves
½ cup Grey Poupon mustard
1 teaspoon Amaretto
Preheat oven to 350 degrees. With a sharp knife, trim tenderloins, removing silver skin. Wash tenderloins and pat dry; set aside. In a bowl, combine brown sugar, salt, paprika, cayenne pepper, and cumin. Rub mixture into both tenderloins. Wrap each tenderloin with 5 strips of bacon, securing with toothpicks. In a large cast iron skillet, heat oil until sizzling. Add tenderloins and brown until caramelized, about 6 to 8 minutes per side. In a bowl, combine peach preserves, mustard, and Amaretto. Brush over tenderloins. Place in oven, and cook until meat thermometer inserted in the thickest part reads 140 degrees, about 10 to 14 minutes. Remove from oven, tent with foil, and let rest for 15 minutes. Cut into slices, and serve with pan sauce.
Yield: 8-10 servings
GRUYÈRE POTATOES
1 stick salted butter, cut into small slices
¼ cup diced onions
2 pounds potatoes, thinly sliced
6 tablespoons all-purpose flour, divided
Salt, black pepper, white pepper, and nutmeg, to taste
½ cup shredded Gruyère cheese
2-3 cups whole milk, warmed
Preheat oven to 350 degrees. In a skillet over medium heat, melt 2 tablespoons butter, and sauté onions; set aside. In a greased 2-quart baking dish, place a layer of potatoes and half of onions. Sprinkle with 2 tablespoons flour, salt, peppers, and nutmeg. Dot with 2 tablespoons butter, and sprinkle with a third of cheese. Add a second layer of potatoes and remaining onions. Sprinkle with 2 tablespoons flour, salt, peppers, and nutmeg. Dot with 2 tablespoons butter, and sprinkle with a third of cheese. Add a third layer of potatoes. Sprinkle with 2 tablespoons flour, salt, peppers, and nutmeg. Dot with 2 tablespoons butter. Pour milk to cover potatoes. Bake for 45 minutes. Remove from oven, and add remaining third of cheese. Return to oven for 10 minutes.
Yield: 10-12 servings
GLAZED CARROTS
16 ounces carrots, peeled and cut into 2-inch pieces
½ stick salted butter
1/3 cup packed light brown sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
Salt to taste
Chopped fresh parsley
In a saucepan, boil carrots in water to cover for 7 minutes or until crisp-tender. Drain water. Return carrots to pan, and add butter, brown sugar, lemon juice, cinnamon, and salt. Cook over medium heat for about 5 minutes or until sauce is thick and carrots are coated. Season with salt, and sprinkle with parsley.
Yield: 6 servings
FRESH GREEN BEANS WITH LEMON BUTTER SAUCE
16 ounces fresh green beans, trimmed
3 tablespoons butter
Juice of 1 lemon (2 tablespoons)
¼ cup sliced almonds, toasted
In a saucepan, bring 1 inch of salted water to a boil. Place beans in pan or in steamer insert. Cook for 4 minutes. Remove from heat, and place into ice water for 3 to 4 minutes. For sauce, melt butter, and add lemon juice and toasted almonds. Warm beans in 350-degree oven for 5 minutes, and drizzle with sauce.
Yield: 6 servings
Emily Black, Indianola
CRESCENT ROLL CARROTS WITH CREAMY FETA AND HONEY
Crescent Roll Carrots
1 (8-ounce) package crescent roll dough sheet
Aluminum foil
Fresh parsley sprigs
Honey
Preheat oven to 375 degrees. Roll small foil sheets into 8 cone-shaped molds; set aside. Unroll dough sheet on waxed paper. With a knife, cut dough lengthwise into 8 (1-inch) strips. Wrap one strip around each foil-shaped mold sprayed with non-stick baking spray to form a carrot shape. Place on parchment-lined baking sheet. Bake 7 to 9 minutes or until browned. Place on wire rack to cool completely before removing foil molds. With a piping bag with a large tip, fill each roll with Creamy Feta and drizzle with honey.
Yield: 8
Creamy Feta
½ (8-ounce) package cream cheese, softened
1 (5-ounce) container feta cheese crumbles
With mixer, beat cream cheese until creamy. Beat in feta until smooth.
Yield: 1 cup
FABERGÉ EGG CAKE WITH BUTTERCREAM FROSTING AND MACERATED STAWBERRIES
Strawberry Cake
(You will need to prepare 2 cakes)
1 (16.25-ounce) white cake mix
1 (3-ounce) box strawberry Jell-O
1 cup vegetable oil
½ cup milk
4 eggs
1 cup frozen strawberries, slightly thawed
1 cup shredded coconut
1 cup chopped pecans
For decorating: large pearl ball sprinkles, sugar-paste lily-of-the-valley flowers (from Amazon)
Non-edible crown pin (from Hobby Lobby)
Preheat oven to 350 degrees. With mixer, beat cake mix, Jell-O, oil, mixing until combined. Add eggs one at a time, beating after each addition. Fold in strawberries, coconut, and pecans. Pour into a greased football or egg-shaped pan. Bake for 25 minutes. Cool in pan for 10 minutes. Remove to wire rack to cool completely.
Bake a second cake in a 9 x 13-inch pan.
Stack egg-shaped cake on top of 9 x 13-inch cake with Buttercream Frosting spread between layers. With a knife, cut sides and edges from 9 x 13 inch cake to make an egg-shaped double layer cake. With a knife, spread two-layer egg-shaped cake with pink Buttercream Frosting. Create lines on both sides of cake with white pearl sprinkles. Arrange sugar-paste lily-of-the-valley flowers and leaves on cake to resemble Fabergé egg. Place non-edible crown on top of cake.
Buttercream Frosting
1 cup vegetable shortening, room temperature
1/8 teaspoon salt
1 teaspoon butter flavoring
1 teaspoon vanilla
Water
1 (2-pound) bag confectioners’ sugar
2 tablespoons meringue powder
Pink food coloring
With mixer, beat shortening and salt until fluffy. In a measuring cup, put butter flavoring and vanilla. Add enough water to equal ½ cup liquid; set aside. In a bowl, combine sugar and meringue powder. Beat in liquid and sugar alternately to shortening. Beat in pink coloring.
Yield: 5 cups
Macerated Strawberries
16 ounces fresh strawberries, washed, hulled, and sliced
2 tablespoons sugar
In a bowl, place strawberries and sugar. Stir to coat. Allow to sit for 30 minutes. Refrigerate until serving.
Yield: 2 cups berries
