Having worked on Easter, our celebration came later. It was a delectable meal including smoked mountain trout from just down the road, roasted pearl red onions with grapes (a Gourmet recipe I highly recommend), sauteed asparagus, roasted new potatoes, and homemade rolls.
The best part of the meal, though, was the dessert. And I know I usually say that, but this time it is really true. For dessert we used another recipe from Gourmet: a Candied Fennel and Lemon Cake. Recently I have become fascinated with fennel; it's sugary-anise flavor is complex and utterly intriguing. Given my predilection toward fennel Gourmet's cake was a must-try. Despite many skeptics it was delicious. The cake had a slight cornmeal texture with body and bite, the lemon perfectly complimenting the candied fennel. This is a great cake.