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Easter Dinner, New Orleans-Style
Our Easter dinner menu was inspired by the distinctive cuisine of New Orleans. The centerpiece of the feast: roast ham brushed with a sweet-and-spicy Creole glaze, which combines cane syrup with piquant mustard and a touch of allspice. Accompaniments include crispy potatoes Lyonnaise and Southern-style collard greens embellished with toasty benne (or sesame) seeds. End the meal with café brûlot custard, a homey dessert infused with brandy, lemon zest and warming spices; it re-creates the flavors of a fanciful coffee, known as café brûlot, that is served in traditional Creole restaurants.