So I’m having some fun with Alicia’s Mother’s Day dinner. Here’s the plan.
Appetizer: Cheese plate of Brie and Gorgonzola served with various types of pears, dehydrated cranberries, walnuts, almonds, kalamata olives, and tomato slices. Triscuits serve as the delivery mechanism. (Those new dill, sea salt, and olive oil ones are highly addictive.)
Fruit Salad: Nothing fancy, just threw together some mango, raspberries, blackberries, and bananas, and topped with a little lime juice to reduce oxidation.
Appetizer: Cheese plate of Brie and Gorgonzola served with various types of pears, dehydrated cranberries, walnuts, almonds, kalamata olives, and tomato slices. Triscuits serve as the delivery mechanism. (Those new dill, sea salt, and olive oil ones are highly addictive.)
Fruit Salad: Nothing fancy, just threw together some mango, raspberries, blackberries, and bananas, and topped with a little lime juice to reduce oxidation.
Side: I haven’t decided whether I’m going to roast or steam/boil, but I’m going to make some asparagus (a favorite in our house), but this time I’m going to top it with salt and a hollandaise sauce. I’m borrowing the sauce recipe from here.
Entre: Chicken breasts stuffed with a cream cheese, green onion, garlic, and red bell pepper mixture, then wrapped in bacon and baked. I’m pretty excited about the use of bacon.
Libations: Flirt California red wine, 2009--we cheated and started on this one last night, and Belleruche Cotes du Rhone, 2009.
Entre: Chicken breasts stuffed with a cream cheese, green onion, garlic, and red bell pepper mixture, then wrapped in bacon and baked. I’m pretty excited about the use of bacon.
Libations: Flirt California red wine, 2009--we cheated and started on this one last night, and Belleruche Cotes du Rhone, 2009.
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