Classic And Classy Easter Meal

Easter is a holiday loaded with tradition, right down to the food on the table. So The Early Show turned to cookbook author and cooking teacher Tori Ritchie for a perfect holiday menu.

She showed co-anchor Hannah Storm the way Thursday at the Manhattan flagship store of Williams-Sonoma. The focus was on a simple meal incorporating the traditional flavors from the Mediterranean. Today's recipes: Roasted Leg of Lamb, New Potatoes with Lemon Butter and Fresh Herbs, Swiss Chard with Pine Nuts, and Confectioners Sugar Bunny Cake

RECIPES FOR A MEDITERRANEAN EASTER

Roasted Leg of Lamb
Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book.

3 garlic cloves, finely minced
3 Tbs. chopped fresh mint
3 Tbs. chopped fresh oregano
2 Tbs. olive oil, plus more as needed
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 boneless leg of lamb, about 4 lb., butterflied
2 Tbs. wild game demi-glace or white wine
1/2 cup chicken stock
2 Tbs. unsalted butter

Preheat an oven to 350°F.

In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals.

In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.

Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.

Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.

Williams-Sonoma KitchenNew Potatoes with Lemon Butter and Fresh Herbs
Simple seasonings coat these crisp, golden brown potatoes, making them a good accompaniment to scrambled eggs, roasted chicken or lamb chops.

2 Tbs. unsalted butter
1/4 cup olive oil
2 Tbs. fresh lemon juice
1 tsp. salt
1/4 tsp. paprika
1/2 tsp. freshly ground pepper
2 1/2 lb. small new potatoes, unpeeled
1 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh chives

Preheat an oven to 425°F.

In a roasting pan, stir together the butter, olive oil, lemon juice, salt, paprika and pepper. Add the potatoes and, using a large spoon, coat the potatoes evenly with the butter mixture.

Roast the potatoes, turning every 15 minutes, until tender and golden brown, about 45 minutes. Taste and adjust the seasonings. Garnish with the basil and chives and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Kitchen Library Series, "Potatoes," by Diane Rossen Worthington (Time-Life Books, 1993).

Swiss Chard with Pine Nuts
Serve this invitingly simple wilted salad before any pasta except one that includes leafy greens.

1 large bunch green Swiss chard, about 1 1/4 lb.
2 Tbs. extra-virgin olive oil
2 Tbs. pine nuts
2 garlic cloves, minced
Salt, to taste

Trim the chard ribs from the leaves and wash separately. Drain the leaves in a colander. Cut the ribs into 1/2-inch pieces.

Bring a pot three-fourths full of salted water to a boil. Add the ribs and cook until tender, 3 to 5 minutes. Drain.

Meanwhile, put the leaves in a large fry pan with just the rinsing water clinging to them. Place over medium heat, cover and cook, stirring once or twice, until they wilt, about 5 minutes. Uncover and continue to cook to evaporate any excess moisture. Stir in the ribs, then remove from the heat.

In a small fry pan over medium-low heat, warm the olive oil and pine nuts. Toast the nuts, stirring often, until golden brown, about 3 minutes. Stir in the garlic and cook 1 minute to release its fragrance.

Add the garlic mixture to the chard, season with salt and stir well to coat the chard evenly. Taste and add more salt, if needed.

Transfer to a serving dish. Let cool, then serve at room temperature. Serves 4.

Adapted from Williams-Sonoma Lifestyles Series, "Classic Pasta at Home," by Janet Fletcher (Time-Life Books, 1998).Confectioners' Sugar Bunny Cake
This delightful cake makes a perfect finale for an Easter gathering. Here, we decorate the cake simply, with a dusting of confectioners' sugar. Prepare half a batch of the simple buttercream; you will have some frosting left over, which can be reserved for another use, such as decorating cookies.

If you prefer a fanciful finish, try a Chocolate Bunny Cake, Frosted Bunny Cake or Pink Striped Bunny Cake.

For the cake:
3 1/4 cups all-purpose flour
1 3/4 tsp. baking powder
1 1/4 tsp. salt
20 Tbs. (2 1/2 sticks) unsalted butter
2 cups granulated sugar
5 eggs, lightly beaten
1 1/4 tsp. vanilla extract
1 1/4 cups milk

For the simple buttercream:
7 1/2 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter
7 Tbs. milk, plus more as needed
2 tsp. vanilla extract
1/4 tsp. salt

Confectioners' sugar for decorating

Have all the ingredients at room temperature.

To make the cake, position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a bunny cake pan; tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 35 to 38 minutes.

Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving or decorating.

To make the simple buttercream, in the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 7 Tbs. milk, the vanilla and salt and beat on medium speed until creamy and smooth, about 2 minutes. If the frosting is too dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

If not using the buttercream immediately, cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and refrigerate for up to 4 days. Bring to room temperature and beat again with an electric mixer before using.

To assemble and decorate the cake, wash and thoroughly dry the pan, then return both halves of the cooled bunny cake to the pan. Level the cake by using a serrated knife to gently saw off the part of each cake half that rose above the edge of the pan.

Remove 1 cake half from the pan. Spread a layer of buttercream over the top of the cake half that is still in the pan. Place the other cake half on top, pressing down firmly to secure the 2 halves. Using a paper towel, wipe off any excess buttercream. Let stand for 10 minutes. Remove the cake from the pan by lifting the pan vertically and tilting it forward, then catching the cake with your hand. Set the cake on its side on a piece of parchment paper, taking care to keep the 2 halves aligned.

Fill a small fine-mesh sieve half full with confectioners' sugar and lightly sprinkle over the side of the cake. Carefully turn the bunny on its other side, being careful not to smudge the sugar. Lightly sprinkle the second side with sugar, then set the bunny upright on a platter and dust the top. Dust the egg cake halves with sugar and transfer to the platter. Serves 16.

Williams-Sonoma Kitchen.