Mother's Day Dinner
I'm back and so very glad to be. My cooking juices flow best between semesters, and I just taught my last class til I start again in September. First on my list: a lovely Mother's Day dinner for my family. There will be 8 of us.
Here's what I'm thinking so far, and I would appreciate any thoughts.
Chilled Asparagus Salad with Sherry Vinaigrette (Flexitarian Table) (Beetlebug, I agree with you, what a loathsome title for such a lovely book).
Daube of Beef in the Style of Gascony
Fried Cornmeal Porridge Cakes in the Style of Gascony (both from Wolfert's The Cooking of Southwest France. Not only have I wanted to cook from this for a while, but it's particularly appropriate since Paula calls this cuisine "women's cooking". Oakjoan, I know you are a fan).
Sauteed Baby Artichokes with Garlic and Wine (more Flexitarian)
Apricot Honey Almond Tart (Wells, At Home in Provence)
Ice Cream from The Perfect Scoop (haven't yet decided which)
I have made some cranberry vodka and will make some signature cocktail that involves fresh lime juice. We'll have lots of wine and laughs (3 generations....times to cherish, for sure).
So, Happy Mother's Day, and I'd love to hear your comments as well as what you might be planning.
onefineleo
Apr 26, 2008 02:31PM
Your menu sounds lovely, especially the last course.
We usually do salmon for mother's day with lots of Spring vegetables and farro, but this year we are considering a braised duck leg dish. There are a couple of recipes I am considering, probably something with olives, thyme and Meyer lemon. (Salmon is just too scarce this year, makes it hard to rely on finding it for 12 people).
Haven't figured out the first course or any desserts yet, probably should take a poll of the mother's we are cooking for!
I am definitely going to go through the Flexitarian Table for some ideas. Can't wait to start cooking what seems to be a great cookbook.
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Sounds like a lovely dinner that any mother would appreciate. Except for the Apricot Honey Almond Tart from Patricia Wells: I was very disappointed in this tart when I made it with fresh apricots at their peak (which is not until August); since you are planning on serving it in May I would advise finding another recipe, or at least trying it out before hand to see if you like it. We found it bland and flavorless, even with very ripe apricots, and the crust was way too oily from all the butter.
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Thank you so much, janniecooks. I was planning on making it with raspberries if I couldn't find apricots, but if the recipe overall is a dud, I'll find something else. I appreciate the heads up!
I'm open to any dessert suggestions (not my strong suit).
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I recently made the Meyer Lemon Cake from Chez Panisse Cooking and it was outstanding; even chocolate-loving husband liked it alot. After the lemon cake I made the hazelnut brown butter cake from smittenkitchen.com and chocolate-loving husband pronounced it the best dessert I've ever made. Both are 9-inch single layer cakes that are pretty easy to make, although I'd say the Meyer Lemon is a bit less fussy than the hazelnut tart. But either one will win raves for you.
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I see that the hazelnut brown butter cake was adapted from Goin's Sunday Suppers, and that she chose that cake for her wedding. It looks wonderful, thanks so much.
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