Easter 2026 Inspiration

Crunchy Fish with Riesling Loved By Lu

Citrus is a natural accompaniment to fish — you'll love the citrus notes in the 2021 Riesling Loved By Lu paired with this dish!

Ingredients

Serves 4

• 2 lbs fish (cod, haddock, halibut, etc) cut into portion sizes removing any pin bones
• 1 ¼ cups all-purpose flour, divided
• ½ cup cornstarch, divided
• 1 tsp baking powder
• 16 ounces club soda
• 1 tsp salt (plus seasoning of your choice like Old Bay, Lemon Pepper, etc)

Method

Mix 1 cup flour, ¼ cup cornstarch, baking powder and salt in a bowl. Stir in enough club soda to make a batter about the consistency of thin pancake batter – just thick enough to nicely coat the back of a spoon.

In another bowl, mix remaining ¼ cup flour and ¼ cup cornstarch plus any desired seasoning.

Heat 3" to 4" oil in a deep pan to 375°F (using a candy thermometer if you need to).

Dredge fish in the dry flour mixture. Shake off any excess. Dip dredged fish into batter allowing any excess to drop off before adding fish to the hot oil.

Cook fish one or two pieces at a time until golden brown. Do not start another batch until the oil temperature returns to 375°F.

Drain on paper towels or a cake cooling rack over paper towels. Serve warm with lemon wedges and fries...or potato chips...or cole slaw.

Recipe from allrecipes.com.

Eggs Benedict with Flirty Bubbles

A classic for Easter Brunch! We found these "foolproof" recipes for Hollandaise and poached eggs at seriouseats.com — put it all together with a chilled bottle of Flirty and you're set for a memorable Easter brunch!

Foolproof Hollandaise

Ingredients

• 2 large egg yolks
• 1 teaspoon (5 ml) water
• 1 teaspoon (5 ml) lemon juice from 1 lemon
• Kosher salt
• 1 stick unsalted butter (4 ounces; 113 g)
• Pinch cayenne pepper or hot sauce, optional

Directions

In a cup just wide enough to fit the head of an immersion blender, combine egg yolks, water, lemon juice, and a pinch of salt. In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. It should emulsify with the egg yolk and lemon juice. If needed, tilt the blender head up slightly to help the emulsification process. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, 1 tablespoon (15ml) at a time, to thin it out to the desired consistency. Season to taste with salt and a pinch of cayenne pepper or hot sauce if desired.

Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.

Foolproof Poached Eggs

Ingredients

• 4 eggs

Directions

Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F (82 to 88°C) on an instant-read thermometer.

Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through.

Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.

Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.

Foolproof Eggs Benedict

Ingredients

• 1 tablespoon butter
• 8 slices peameal bacon, cut into English muffin-sized pieces
• 4 buttered and toasted English muffins
• 8 foolproof poached eggs, drained (see notes)
• Kosher salt and freshly ground black pepper
• 1 recipe foolproof hollandaise, kept warm (see notes)
• Minced fresh parsley or chives (optional)

Directions

Melt butter in a large skillet over medium heat until foaming. Add ham slices and cook, turning occasionally, until heated through, golden brown, and crisp on both sides. Transfer to a paper towel-lined plate to drain.

Divide English muffin halves between 4 plates. Place 1 ham slice on each English muffin half and top with one drained egg. Season eggs with salt and pepper.

Spoon warm hollandaise over each egg. Sprinkle with parsley or chives (if using) and serve immediately.

Notes

Poached eggs can be stored in a bowl of warm water until ready to place on English muffins. They can also be cooked up to three days ahead, stored in a bowl of water in the refrigerator. To reheat, add the eggs to a bowl of hot tap water and let them sit for at least 15 minutes.

Hollandaise should be made just before cooking ham and toasting English muffins. It can be kept warm in a covered pot on a warm spot of the stove. Do not reheat directly over a flame or it will curdle and break.

Slow-Roasted Boneless Leg of Lamb with Gritstone Cabernet

Our Gritstone Cabernet and roast lamb are something of a symbiotic pairing. The meat's strong flavours are tempered by the intense red and black currant notes of the wine. Those same bold flavours help to soften the wine's tannins, making the Gritstone a velvety partner for this deliciously savoury main course.

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• 3 medium cloves garlic (1/2 ounce; 15 g) minced (about 1 tablespoon)
• 1 medium shallot, minced (about 1/2 cup)
• 6 anchovy filets (11 g), minced (about 1 1/2 tablespoons)
• 2 tablespoons (8 g) finely chopped fresh rosemary leaves
• 1 tablespoon (6 g) finely grated lemon zest (from 1 lemon)
• 1/2 teaspoon red pepper flakes
• 2 tablespoons (18 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• Freshly ground black pepper
• 1 (6- to 8-pound) boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat

Directions

Adjust oven rack to lower-third position and preheat oven to 275°F (135°C). In a small saucepan set over medium heat, heat olive oil until shimmering, about 3 minutes. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, 3 to 5 minutes. Transfer to a small heatproof bowl. Stir in salt and pepper.

Rub half of the mixture inside butterflied lamb leg. Roll leg and, using butcher's twine, tie securely at 1-inch intervals. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to 12 hours for best flavor and texture.

When ready to cook, place lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted into thickest section of lamb registers 125°F to 130°F (52° to 54°C) for medium-rare, or 130°F to 135°F for medium (54° to 57°C), 2½ to 3 hours. Remove from oven and let rest, uncovered, for 40 minutes.

While lamb is resting, increase oven temperature to 500°F (260°C). When the lamb has rested, return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

Recipe from seriouseats.com