entertaining

march 2001

Spring is around the corner and holidays abound. Real spring lamb comes from animals that are only three to four months old. The meat should be pale pink. If you're looking at dark red meat, it is not the real thing and will lack the tenderness and the delicate flavor of spring lamb. Having a festive diner for family and friends does not have to be difficult and you do not have to spend days in the kitchen. In the spring, the ingredients will be fresh and new with light tastes. Here we share with you new potatoes, asparagus, and a new crop of fennel. For dessert, I made a wonderful baked fruit pudding dessert that will make your guests ask for more. Now down to how to decorate and feed your guests. Yesterday, I was watching TV on one of those home channels and saw the loveliest idea for a table setting. Place a white cloth on the table and place two rows of ribbon along the outside of the table about 4 inches (10 cm) apart in colors to match your china, flowers, or decor. The idea last night was for Valentine's Day so they were using red and pink, but in my home, we would be using shades of blue. Top the linens and ribbons with a layer of see through fabric in a color that matches the ribbon only in a lighter shade. Make sure the top layer is the same size as your tablecloth. Nice? Now for a centerpiece. This one I give credit for to our friend and colleague, Martha Stewart, whose show comes on here very early on Sunday. As I was waiting for the Sunday paper to be delivered, I turned on the TV and it was so early that the only real program, not trying to sell a real estate sales program, was our Martha. Her centerpiece was wonderful and most of it was reusable in the garden. She bought, or had made, metal low trays which were wide enough to fit the center of her table. She placed stones on the bottom to hold the water in and keep the pots to be placed in it upright. The metal containers she filled with Terre cotta containers of various ivy and small vases of brightly colored cut flowers cut so that they would be about the same height as the ivy. For spring, I would suggest tulips or daffodils. Votives were added to light the table and for extra elegance. To cover all of this up, she used florist's moss so that the centerpiece looked very natural. First, she wet the moss and then placed in between the pots, vases and votives. You could use any small plants you will be using in your garden. The result was, as Martha says, "It's a good thing". Now you are ready to make your dinner so what's to eat? A Spring Lamb Feast   Roasted Spring Leg of Lamb with Sweet Fresh Mint Sauce Roasted New Potatoes, Fennel, Garlic, and Asparagus Baked Pear Pudding (for the recipes, click on The Recipes or click on the individual recipe above) BP