A Delicious Easter Feast with Jacques Pepin

As the little ones prepare to hunt for those colorfully decorated eggs courtesy of the Easter Bunny, the rest of us anticipate the element of Easter made for everyone to enjoy, the feast. Who better to celebrate with than the award winning, critically acclaimed chef Jacques Pepin and his DVD Jacques Pepin's Easter Celebration, distributed worldwide exclusively through Janson Media. In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar served with Buckwheat Blini and Frozen Vodka - the perfect adult answer to Easter eggs. Salmon Steaks with a tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb - in this case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans. Jacques' Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. And on the side, there are Eggplant 'Cushions' garnished with lightly stewed tomatoes; and Artichoke Bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy Caramel Snow Eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth, old-fashioned Oatmeal Cookies dipped in sumptuous chocolate. As a television chef, you are only as good as your reputation, and in Jacques Pepin's case, the critics have spoken.

'The editors of Southwest Airlines' inflight magazine Spirit have voted Jacques Pepin the Best Television Chef from a Top Ten list which included Emeril Lagasse, G. Garvin, Lidia Bastianinch, Wolfgang Puck, Tina Nordstrom, Mario Batali, Alton Brown, Ming Tsai and Rachael Ray. Spirit said 'His french-inspired recipes are always solid, and he's one of the best technique teachers on television.''Celebrate Easter the Jacques Pépin way as the famed television chef offers a variety of innovative ideas on how to spice up those holiday meals and throw a little something new into the mix. From a Caviar appetizer featuring Buckwheat Blini and frozen vodka, to salmon steaks with fresh sorrel sauce and tasty cucumber balls, Pépin offers a variety of ideas to work up those appetites with a variety of tasty treats. Lamb loins coated in Ambush, drenched in lamb and vegetable mousse, and served on a bed of fresh fava beans offer a delectable main course, with leek and mushroom pie, eggplant cushions, and stuffed artichoke hearts providing the ideal compliment to a scrumptious main course. Caramel snow eggs in custard cream and oatmeal cookies dipped in chocolate top the meal off perfectly, giving the meal a sweet final touch after a hearty Easter dinner.' ~ Jason Buchanan, All Movie Guide