Come Easter Sunday, there is no better person to emulate than Martha Stewart. She is the authority on all things entertaining, and Easter just so happens to be one of her favorite days of the year. "For as long as I can remember, I've loved entertaining on Easter Sunday," she says. "Whether it's an egg hunt with children, a sit-down breakfast for family, or a brunch with friends." "I set tableware in pastel colors for dinner: peach rimmed Limoges dessert plates, Wedgwood embossed green-rimmed dinner plates, pale green and blue majolica asparagus platters, and Paris porcelain," she says. " I also love to have an elaborate dessert buffet. Most of the sweets are homemade, but a couple are typically gifts--fanciful sugar cookies and beautiful bunny-shaped cakes. Of course, the annual giant chocolate rabbit stands sentry-like over the dinner until he is broken into pieces for guests to take home." Martha is always full of surprises though, "You can infuse wine to serve to guests by bottling up white wine, like a fine Riesling, with sweet woodruff flowers a couple weeks before your dinner. It's easy to do, just insert a handful of sprigs of sweet woodruff in a newly opened bottle of wine, recork the bottle, and refrigerate for at least two weeks to get an infusion. The wine will last for six weeks or more." With Easter just a week away, it's time to get a headstart on the preparations. So come the big day, you'll be hearing "You're so Martha" from each and every one of your party guests.
For more of Martha's tips pick up the latest issue of Martha Stewart Living.Photography: Martha Stewart