Spring blooms with an early Easter and Passover this year, and Rye’s markets and gourmet shops are ready to go. Whether celebrating with an elegant dinner or a bountiful brunch, hot cross buns or gefilte fish, delicious options await.

 

By Janice Llanes Fabry

 

Spring blooms with an early Easter and Passover this year, and Rye’s markets and gourmet shops are ready to go. Whether celebrating with an elegant dinner or a bountiful brunch, hot cross buns or gefilte fish, delicious options await.

 

Crisfield’s Meat Market is the destination for the best prime meats, including Berkshire heritage pork, American grown free-range lamb, and organic poultry. As owner John Johnston said, “A holiday meal is going to be better if you cook it yourself. It’s best when it comes right out of your oven and you’ve put a lot of love and care into it.”

 

For the traditional Easter or Passover feast, Crisfield’s carries all the succulent traditional family favorites one can prepare at home. Their offerings include smoked ham, beef brisket pot roast, fresh turkey, capon, leg of lamb, and crown roast of lamb. Rye’s hometown butcher will accept Passover orders up to the day before, March 24. Easter orders should be placed as soon as possible. 967-0152

 

For Passover, Chef Brian Butler of Butler Brothers in Harrison is preparing roasted capons with fresh herbs and lemon au jus, oven-roasted filet mignon with horseradish sauce, braised brisket, and gefilte fish with carrots and parsley. Side dish highlights include baby ginger carrots, haricots verts tossed with olive oil, and sautéed mushrooms with thyme and shallots. And, of course, Butler’s will have plenty of potato kugel, chopped chicken liver, and chicken vegetable soup ready to go. 835-5331

 

If you prefer a little or a lot of help in the kitchen, Corner Stone is the place to go for the fully prepared holiday meal. Celebrating 20 years in Rye, Corner Stone’s catering finesse makes it all seem like a piece of cake. For Easter, they recommend starting off with soup — asparagus puree or spring vegetable with orzo. Among their entrees are Lundy’s smoked ham with a mustard molasses glaze, lamb stew, and horseradish crumb-crusted baked salmon. Choose from a variety of appetizing side dishes to complement the main dish.

 

As for desserts, Liz and Gary Stone pull out all the stops with their Easter praline cake, egg-shaped of course, and meringue nest with candy eggs, ganache, and jellybeans. They also offer white chocolate basket bunnies and spring flower cupcakes.

 

Corner Stone’s Passover menu includes matzo ball soup, chopped chicken liver, and gefilte fish. Among the entrees are roast chicken with apricot glaze, braised brisket of beef, and herb-roasted turkey breast. Sides from potato pancakes to green beans amandine are available as well. Desserts include apple strudel, flourless chocolate soufflé cake, a meringue nest and macaroons. Passover orders must be placed by March 20, and Easter orders by March 27. 967-0035

 

After 30 years on Purchase Street Rye Country Store’s Claire Hassi and Chris Colalucci know just how to celebrate the holidays and encourage patrons to put in their orders soon. Their Passover menu is chock-full of traditional favorites for the Seder meal, from gefilte fish, Haroseth and horseradish to chopped liver, matzo kugel, and potato pancakes. Entrées include brisket with vegetables, apricot chicken, braised lamb, sea bass, and artichoke, matzo and spinach pie.

 

Passover desserts abound — cheesecake and brownies, apple matzo, meringues, cinnamon coffee and sponge cakes. For gluten-free selections, the gourmet shop offers triple mousse cake, jellyrolls, and almond macaroons.

 

Their Easter hors d’oeuvres include kolbasa in puff pastry, baked artichokes, mini crab cakes, caviar pie, and wild mushroom profiteroles. Entrees include leg or rack of lamb and baked Virginia ham accompanied by quiches, potatoes au gratin, sweet potatoes, French bean bundles, and salad.

 

Rye Country Store’s fruit pies are wonderful finales to the feast, as are their carrot cake and key lime cheesecake.

 

Let’s not forget their hot cross buns. 967-3450

 

Patisserie Salzburg offers a spectacular banquet of confections and seven- and ten-inch cakes. For Easter, owner Manfred Hirz whips up chocolate ganache, raspberry mousse, carrot and seven-layer cakes, as well as lemon and fresh fruit tarts and Easter bread. Orders must be placed by March 27.

 

Their Passover selections include flourless chocolate and apple matzo cakes, along with almond coconut and plum tarts and opera tortes. Assorted macaroons, meringues, and Sarah Bernhardts are mouthwatering, too. Orders must be placed by March 21. 921-4458

 

The delectable cupcakes at 350° Classic Bakeshop suit the best of holiday tables. What is more perfect for the season than miniature chick cupcakes hatching from the shell? Pastry Chef Keyes Clemmer’s creations and custom fondants are second-to-none. Classic cupcakes are available in vanilla, chocolate and spring Oreo. A signature line includes a chocolate coconut nest with Cadbury eggs and lemon blossom florals. Also look for her egg whoopee pies, pastel rainbow push pops, and sugar cookies adorned with eggs, bunnies and flowers. A large selection will be available at the bakeshop on Easter Sunday from 9 a.m. to 4:30 p.m.   967-2379