By Victoria Hart Glavin of Tiny New York Kitchen
Breakfast
- Hot Cross Buns
- Ginger Scones With Crystalized Ginger
- Croissants
- Blueberry Crumb Muffins
- Pecan Sticky Buns
- Fresh Fruit Salad
- Ham & Gruyere Quiche
- Scrambled Eggs With Bistro Ham & Cheddar Cheese
- Hors D’Oeuvres, Soups & First Courses
- Peking Duck In Scallion Pancakes
- Coconut Shrimp With Mango Dipping Sauce
- Miniature Crab Cakes
- Spring Asparagus Soup
- Carrot Ginger Soup
- Salmon With Mustard Dill Sauce
- Deviled Eggs
Main Courses
- Sliced Filet Mignon With Horseradish Chive Sauce
- Roasted Salmon With Mango Grilled Pineapple Salsa
- Roasted Chicken Breast With Mushroom Sauce
- Rosemary & Garlic Crusted Rack of Lamb
- Spiral Cut Easter Ham With Honey Tangerine Glaze
Side Dishes
- Roasted Broccoli With Lemon Zest, Pine Nuts & Sweet Garlic
- Rosemary & Thyme Roasted Potatoes
- Honey Roasted Baby Carrots
- Oven Roasted Roma Tomatoes With Herbs de Provence
- Haricots Verts With Wild Mushrooms
- Asparagus, Peas, Pearl Onions & Carrots
Desserts
- Strawberry Shortcake
- Coconut Cream Pie
- Carrot Cake
- Mixed Berry Tart
- Petit Fours
- French Macarons
- Dipped Dark Chocolate Covered Strawberries
- Coconut Cake
- Mini-Lemon Tarts
- Chocolate Checkerboard Cookies
Related Holiday Recipes from Tiny New York Kitchen:
- Tiny New York Kitchen: Hot Cross Buns
- Tiny New York Kitchen: Potato Latkes
- Tiny New York Kitchen: Chunky Borscht
- Tiny New York Kitchen: Passover Menu Ideas
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.