The celebration of Easter this year had a bit of a darker cast to it. Given the COVID-19 outbreak, gatherings with family and friends who do not share the same abode were prohibited. What gives me so much joy is that many of us still found the hope and the optimism within ourselves to mark the occasion with some degree of levity and celebration - even if it was only for oneself! The photos of Easter celebrations and decorations below were submitted to the Martha Moments Facebook Group by people from all over the United States and around the world. Many of the members used Martha's recipes and her inimitable style to help them celebrate. Where possible, I've included the recipe links. I hope you enjoy these photos!
Martha's Triple-Citrus Bundt Cake for Easter. She and her husband enjoyed every bite!
Editha Tayag made roast turkey and glazed egg-shaped sugar cookies for her family.
Bernie steamed haricots
vert, fioretta cauliflower, artichoke hearts, asparagus and white
carrots and presented the medley on an antique green feather edge pearlware platter, with
dressing in the Martha by Mail Jadeite covered melon dish.
Bernie displayed some of his white orchids in Martha's faux-bois planter. He tucked some nests with quail eggs in for a touch of Easter.
Heidi Norwig served Martha's gravlax for her Easter breakfast.
Tuty Ayende made a succulent-looking glazed ham.
Martha's hot-cross buns from the kitchen of Kevin Boling.
Every year Jeffrey Reed makes Martha's Easter cheesecake. It's a delicious tradition!
Sue Mauro also made an Easter cheesecake!
Steven Haschke used Martha's natural dyeing technique to decorate his Easter eggs this year. I love the dark-brown hue.
The home of James Richmond was beautifully-decorated for the holiday.
Here is the mantel and hearth in James' home. I love those giant egg topiaries. And notice Martha's faux-bois planters from QVC on either side of the fireplace.
Todd Hall used Martha's egg-dyeing guide to make these Easter eggs this year.
Breakfast on Todd's patio looks exquisite!
Todd made the Hummingbird-Carrot Cake from the April issue of Martha Stewart Living for his Easter dessert, served on Martha's "Robin's Egg" Wedgwood. (Everyone who has made this cake raves about it - including me!)
Martha's deviled eggs by Alirio Pirela.
Anthony Picozzi also made Martha's deviled eggs and served them in this majolica dish made specifically for this purpose. He garnished with blown-out quail's eggs.
Here is Anthony's beautiful carrot cake (Martha's recipe) with handmade marzipan carrots as decoration.
I decided to display my Ukrainian eggs in this set of vintage egg cups. They just make me smile! I hope you all had an enjoyable Easter!