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im not even gonna make any of these brunches/lunches/dinners any time soon i just love watching these videos! theyre so relaxing to watch before i go to sleep :) lol
Hey Beth...thank you, thank you ,thank you! I made your easter brunch menu with the roasted lamb this past easter and my family is still raving about how wonderful the meal was. Looks like ham is off the menu for next year's easter dinner. God has blessed you with an amazing talent and me with a wonder new cooking teacher.
Ron, it's seriously TO DIE FOR and even great on the BBQ, just serve the lamb pesto on the side as a condiment, and no need to tie up. And you must marinate overnight! Really delish!
Hi ! I wanted to thank you for this great menu that i've made yesterday for Easter... everybody loved it !!! It was very easy thanks to your organisation plan, and really, thank you !!! Hugs from France, Sabine
I just wanted to pop in and say I made the mint pesto lamb roulade and it turned out great! That marinade is really something. My husband loved it as well. And it was such an elegant presentation. Thanks so much for such great ideas!
Thanks Robert! My daughter and father tried your egg dying technique this year and LOVED it! Anything that can keep a 6 year old busy for several hours, is genius! :)
sure you could do that, especially good if you didn't have the time to marinate overnight, but in reality a 12 hour marinade will really soak in and it's not necessary to stab :) if you didn't want to add the extra step
Greetings from Toronto Beth - Interesting, informative, an eye for the aesthetic, elegant, fabulous, instructional videos. Class act - oh, and I love your dad! Lovely family...
Hi, I would like to thank you for all the hard work you put in creating those easy, elegant and delicious menus. I would like to ask would if you could create a menu for a tea party. Thanks again
Oh yes, and I find that's where it can all fall apart, and then people give up on entertaining! It's all about the pre-planning and "orchestration" :) really the secret to pulling it all off with your sanity intact!
Hmmm I might suggest my grilled lemon herb chicken recipe. That's a yummy one for spring and easy for entertaining. It's in the Summer Garden Party video. Look in the Kin Entertaining Playlist. Enjoy!
Beth, I can watch only your videos that are over 15 minutes without skipping because you are so sweet and your voice is so tender, and of course the whole video is put together perfectly. I have read that instead o cream of tartar you can use a little bit of vinegar to make the merengue, did you hear about this.xoxo
Hi Beth! I made this leg of lamb for this christmas dinner and it was so good and tender and very flavorful! Thank you so much for the recipe! I love you hahaha
Beth, Thanks to you our Easter was a hit! Thank you so very much! I made the mint pesto lamb roulade and it was WONDERFULL! The only problem was, it was so good, they were fighting over seconds and leftovers! lol. Thank you much! Bless you! Lily from Chicago, xoxo
Aw sure, aren't they cute? My husband actually brought them back from France. BUT I saw some that were similar on Cooking DotCom, they actually are part of a 4 tartelette tray, but they have 2 important qualities 1.) They are non-stick, that's key and 2.) they have removable bottoms, also key! Enjoy :)
Oh I wish they still made them! That model is my favorite it's made by BONJOUR and I haven't been able to find any more. But you can try Amazon or Williams Sonoma, BB & B or Sur La Table. Just go for a Digital, instant read model they are the best! :)
Good question! Here's what I do 1.) I make a glass of lemonade from them, just squeeze lemon, add some honey, add a little water, ice, and mint et voila! So refreshing! Or 2.) I save them in the fridge and slice them for ice water or to put into my kid's water bottles (fights of colds!) Or 3.) I squeeze them over my girl's sliced apples in the morning to keep them fresh in their lunch boxes. 4.) I squeeze them into my blueberry muffins I make each week for a quick out-the-door breakfast :)
Hi Beth! :) I love your videos and recipes. Big fan! :) I made this menu yesterday, and it was SO good!!! Thank you so much for sharing it. P.S. In the recipe; the measurement is missing for sugar in the lemonfilling, but I assumed it was cups. Thanks again and Happy Easter!
Well, you could definitely use the marinade. But I wouldn't do the mint pesto instead I'd do maybe a rosemary/garlic pesto. And instead of the spiced fruit, I would do some roasted tomatoes :) cut in half, drizzle with Olive oil, top with S & P and Herbs de Provence, roast for 10-15 mins at 400 degrees. Otherwise everything else would work! :)
I know, but meat like this, is really better at room temperature, as opposed to piping hot. You'll find it's more flavorful :) Also, the fruit is so hot that when you eat them together, it all balances out :)
Hi Beth, what an awesome Easter lunch. I love the dessert! Got a question. I understand the meat has to rest at least 10 mins before cutting it, as with other roast dishes. But I find that once the meat has rested 10 mins and the time used to cut the roast and lay them on the serving plate, bring it to the dining table...by the time the guests actually eat the roast it is no longer hot, maybe just lukewarm or even less. How can I prevent that from happening? Thanks!
Sure. You could use chicken, skin on, bone in, and place the pesto under the skin. Season the top with salt and pepper, roast at 400 for about 20 mins. Et voila! :) Would also be really good and festive
hiiii beth :) thank you for sharing your recipes with us. how long can the lemon meringue tartelettes last? I want to make it for a baby shower. I can make it two to three days before the baby shower? would it be too long?
jade fan Hey there! You can do the filling and just leave it in a bowl a couple days before, but Beth suggests to wait to do the tart shell until the day of or the day before! Tell us how it turns out!
Hello Beth I tried scrolling through the comments to see if u were asked this question before I asked however I didn't see it ( no I didn't scroll all the way through, LOL) but where did you get the mini tartlette pans from. They are so cute Thanks and I love all ur videos
First, I have to say....you don’t age! I realized this was from 8 yrs ago and you look just as great now! What’s your secret? Second, I don’t eat lamb.... can I do this recipe with pork tenderloin? If so what is the cooking time? Thx! Love your channel!
Beth, will the shell work on a big tart pan as well? Or in that case should it be blind baked. I noticed it's different from your apple tart shell or from your quiche shell.
Beth! Do you know how to make lentil and black bean soup? I'm going to be living in a dorm next semester and I LOVE lentil and black bean soup! I want to make a HUUUGGGEEE batch at home and freeze it! So, for lunch, I can just microwave it! :) Please and thank you!
ooh I hear ya. now that you mentioned it, it would really be over powering. I just never tasted lamb without rosemary before, so it was little strange for me haha I'll talk about this recipe with my grandma, she'll love it
