Menu: A Classic Southern Easter Menu
The Menu
- Apricot-Ginger Glazed Ham
- Potato Gratin
- Iceberg Salad with Blue Cheese Vinaigrette
- Fried Asparagus
- Deviled eggs
- Butterhorn Rolls
- Coconut Cake
- Sweet Iced Tea
- Strawberry Moonshine Julep
More About This Menu
Make a big pitcher or punch bowl of Strawberry Moonshine Julep ahead of time and allow guests to serve themselves while they nibble on hors d'oeuvres.
Asparagus is at its peak in spring; learn a few tricks for preparing it in our guide to prepping asparagus.
No Southern gathering is complete without coconut cake—this cake can be made the day before and kept refrigerated; serve it chilled or at room temperature. For more layer cake inspiration, don't miss assistant food editor Ben Mims's piece Sweet Southern Dreams.
While they taste best when made the same day, Butterhorn Rolls can also be made slightly ahead of time. Warm them briefly in a low oven before serving.
The deviled eggs on the menu are a great way to use up the hard-boiled eggs from Easter morning. For more deviled egg variations, see our collection of deviled egg recipes. Not a fan of deviled eggs? We've got many other recipes that use hard boiled eggs in our collection of ways to cook with Easter eggs.
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