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.
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
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!
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! :)
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
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
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
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! :)
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
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 :)
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 :)
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!
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! :)
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!
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!
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.
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!
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!
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
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 :)
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
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
I'm over here marathoning your holiday menus. They're my absolute favorite cooking videos here on youtube!
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.
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
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!
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!
Beth's menus are always my favorite!
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! :)
Aw so glad to hear that! Yes that marinade is world famous in our house!!
i love that you include a game plan!! it takes the guess work out of executing menus :-)
Awesome that you put a game plan ! People rarely think to do so
Always love your whole menu videos. Did your mom ever cook? You always talk about your dad, but never mention your mom.
Lovely menu. ❤️
Aw thanks! I always appreciate your support, and smile when I see your little flower avatar pop up :)
That's a great idea! I really hope you don't keep us waiting until Christmas! Great video, Beth. Keep it up!
Very impressive lunch menu and easy to make! Tx Beth!
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
Yeah! You'll love it :) I get those plastic Wilton pastry bags and tips at my local grocery store in the baking aisle next to the frosting :)
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
you make it look so unbelievably easy!!! i'm definitely trying these recipes! that spiced fruit looks amazing!!!
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...
Very impressive! The dessert looks very appealing and I am going to try the pea soup as well. Thank you Loads Beth! Happy Easter in advance.
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
Ooooh that lamb looks amazing
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
I love this channel - can't say that enough!
Fabulous menu Beth. Thank you
Great for Passover. Minus the baking powder/soda in the tart shell which can be done without it!!! Thanks Beth.
who else loves watching these but never makes them?
Love the video. Long time awaits for the entire recipes and game plan. Thank you Beth. :)
Aw thanks! :) Yes a Tea Party is definitely in the works! Trying to decide if I should do it for a Baby/Bridal Shower theme? Or a Christmas Tea?
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! :)
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
Mother's day brunch!!! can't wait!!!
Yeah! So glad to hear it! Thx for the heads up on the recipe, I'll fix that! :) Happy Easter to you too!!
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 :)
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 :)
Aw I remember those days. :) Loved that. Yes make this for the fam they will be so impressed! :)
Absolutely FANTASTIC (as usual)!!! xoxo
This menu looks absolutely amazing!
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!
Your menus are always amazing! I can't wait to try the lemon meringue pie. I failed miserably last time I tried to make one, but yours seems so good!!
Awesome as always! Thanks Beth!
Also, thanks for the pie crust baking tip. Will use it to improve my Lemon Meringue baking next time.
Sure! That would be delicious too!
We had the best roast ever!
Thank you so much for your wonderful recipe.
Greetings from Germany.
Funny I have heard this, and lemon juice too, it must be the acid? I'll have to try it! Thanks for the tip (and for your sweet comments :) xx B
Aw, you are most welcomed! I'm so glad it was a hit! :)
Awesome recipes Beth! Love your shirt!
Yum! The goat cheese is a really fun, easy idea
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! :)
Ha! Thx! Old Navy :) Comes in a bunch of different colors!
so wonderful!
A Mother's Day tea would be great!
watching your videos always make me very happy :D
Brilliant video, love ya Beth!
A modern day English tea! universal and not too cutesy.
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!
Beth I love ya!!!! Easter is now solved!! Yeah great menu! Y rock!
Great recipes as always, I notice you use a lot of lemon zest but I always have wasted leftover lemon, what do you do with yours to reduce the waste.
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!
Lovely, as always Beth!
This was a beautiful menu. Thank you!
I love these videos!!!
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.
OMG it looks yummmmmm...u r great beth...
Hi beth, could you do a kids party dinner or lunch menu please! love your videos
man that lamb and pea soup looks so good.
Love this
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!
next month ! Ooh im so excited !
I love that you use a lot of Trader Joes stuff.
Yess.. going home from uni for easter. I should make my family this :P
Beth! This looks wonderful going to try this for Easter! One question, where can i find a thermometer like the one you used? Thanks!
Absolutely. :)
Need some ideas for your holiday party this weekend? Try Entertaining With Beth's go-to #Easter Sunday Lunch Menu - bit.ly/1GailBm
Hey my relatives from Burma are coming tomorrow at lunch time any ideas I am only a preteen
I am so doing this lamb recipe! THANK YOU!!!!
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!
It looks delicious!!! 😍😍😍😍
Yeah! you will love it!! :)
Sure, you could use olive oil or grapeseed oil. No prob :)
What if you are allergic to peanuts? Is it still good without the peanut oil? Love your videos Beth!😘
G how about melted butter or ghee, rub the roast with it and proceed.
you have great recipes! I am so happy I found you (: thank you very much (: and can you do a theme that's Italian but u can cook it fast?
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
I am in LOVE with your channel!! can't stop watching :D
Thank you !!!!!
Hugs,
Sabine
Hi, Beth! Could we substitute the vegetable stock with water (or anything else)?
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 :)
I love this!
Ah, good idea! Sure there are so many great ways to eat fish! I will add that one to the list :)
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
This makes me sooooooooooooooooooooooooooooo hungryyyyy!
thank you so much!
Sure you could do the same with Chicken, and yes you could leave out the soy sauce, and just add about 1 tsp of salt.
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
Hi Beth!! I'm gonna make the spiced fruit for Easter! And we're do u get your icing bags/ pipe tips
So it's all the audio from my interview in the living room, and then we use that audio track over the shots of the food in the kitchen :)
Thank you Beth! :)
Hi Beth ! Can you tell me what other oil I can use for nut allergies?
Yummy! The Easter bunny is going to be jealous! :)