Here’s an easy and elegant meal you can pull together at the last minute, sure to receive "Ooohs" and "Aahhhs." It'll serve as a super alternative to the usual baked ham and scalloped potatoes.

Your Menu
Your Signature Drink: Sherbet Cocktail (leaded or unleaded—your choice)
French Onion Soup
Bourbon Steak
Herb-Roasted Potatoes
Baby Spinach Salad with Lemon Vinaigrette
Dessert: purchase your favorite baker’s specialty
Coffee with Liqueur of choice (we like Bailey’s or Frangelico)

RECIPES:

Signature Drink
Ingredients:
1 container of Orange Sherbet
1 liter Club Soda

Directions:
In a mixer, combine 1 container of Sherbet with Club Soda—add a little Club Soda at a time until you get a nice consistency. Not too thin.

French Onion Soup
Ingredients:
3 Sweet Onions—sliced
2 Cans Beef Broth
1 Bay Leaf
2 Tbsp Butter

4-6 Slices Baguette Bread
4 Slices of Aged Swiss Cheese

Directions:
In a stock pot, melt the butter and saute the onions for about 10 minutes until they are soft and translucent. Next, add the beef broth and bay leaf then bring to a boil. Reduce to a simmer and cook for 15 minutes. Meanwhile, toast the bread slices and set aside.

When ready to serve, ladle soup into an oven-proof bowl, top with 1 slice of bread and 1 slice of cheese. Put under the broiler for 1 minute then serve.

Bourbon Steak
Ingredients:
2 - 2 1/2 lb. Chuck Roast
1/4 c. Bourbon
1/4 c. Brown Sugar
1/4 c. Soy Sauce
1/4 c. Lemon Juice

Directions:
In a lasagna-type pan mix the ingredients together to make a marinade. Add the chuck roast, piercing with a fork so the marinade will be absorbed. Cover with foil and place in refrigerator for 24 hours turning once.

Light the grill. We prefer to use a charcoal grill, but a gas grill is fine. When the fire is hot, place the chuck roast on the gril and don't mess with it. Cook uncovered for 10 minutes then turn over using tongs (not a fork), cover and cook for anohter 10 minutes. Remove from the grill and cover with foil. Let the steak rest for another 10 minutes and then cut against the grain.

Herb-Roasted Potatoes
Ingredients:
2 Russet Potatoes
Extra Virgin Olive Oil
Salt, Pepper, Oregano

Directions:
Clean the potatoes and cut into planks. You should get 8 pieces out of each potato. Set the oven to 425 degrees and bake for 20 minutes then check. If potatoes are not sticking to the tray then they are ready to turn over and bake for an additional 10 minutes or until golden brown.


Baby Spinach Salad with Lemon Vinaigrette
Ingredients:
1 pkg pre-washed baby spinach
1 cup sliced mushrooms
1/4 onion diced

Extra Virgin Olive Oil
Juice of 1 Lemon
Salt and Pepper to Taste
Oregano (optional)

Directions:
For the dressing, wisk together oil, lemon juice and spices and set aside. Just before serving, add dressing to greens and mix well.

Enjoy your special meal.  Happy Easter!!