These were the first course at our Easter dinner 2008, and they were a big hit. The custard is a standard savory egg custard, but with a puree of fresh-cooked asparagus added. After baking in a medium oven in a water bath, the custards are de-potted, and the still-pristine tips of the abused asparagus are served on top! We kept the custards in the refrigerator for a day, and just steamed the tips at the last minute.
The main course of the dinner was a Smithfield Ham we brought up from Virginia. We paid $17 for it at a dumpy grocery store in Staunton, VA, and would have paid $65 (or more!) for it in NYC. We got the 25% less sodium version, because they tend to be very salty. This particular one was a big hit, after we roasted it in a hot oven for several hours, it stayed quite juicy, and didn't have that SPAM taste of some of those injected "ham and water food products." Below the pickled beets in the top left is a horseradish whipped cream that was fantastic with the ham.
At right is a shot of Greg "ricing" the potatoes instead of mashing them. Worked out fairly well, I'd say.
The signature drink of the day was a version of the "sea breeze" made with gin instead of vodka. Grapefruit juice, gin, cranberry juice, and frozen citrus (grapefruit, tangerine, orange, blood orange) cut up into pieces, as well as ice.