Still looking for ideas for a Mother’s Day fete? Throw a “mother nature” inspired dinner party by using spring’s bounty as the basis for your menu. Hit your local farmer’s market or look for locally grown produce at your regular grocery store. All of these recipes can be made year-round, but using seasonal/ local ingredients will up the “wow” factor in the flavor department.
This menu is fairly simple, even for a novice host/ hostess. Several components of this menu can be made in advance to streamline your cooking schedule and minimize your cooking time during the party. Make the spiced nuts up to 2 weeks in advance; the dip, oven dried tomatoes and biscuits for the cobbler can be made up to 2 days in advance; the wheatberry salad can be made 2 days before the party (wait to toss the greens with the dressing until you are ready to serve), and the popover batter and basil pea puree can be made up to 8 hours in advance. Set our your crudites, dip and nuts while you sear the scallops, heat the pea puree and bake the popovers. Put your cobbler in the oven when you sit down for dinner and it will be bubbly and perfect by the time you are ready for dessert.
Mother Nature’s Spring Menu
Crudités (blanched asparagus, carrots, radishes, cucumbers, etc.) with Creamy Dill Dip
Maple Spiced Nuts
Wheatberry Salad with Arugula, Goat Cheese and Green Olives
Seared Scallops over Basil Pea Puree with Oven Dried Tomatoes
Herb Popovers
Mango Rhubarb Cobbler
Tips:
- Look for some interesting vegetable varieties, such as candy stripe radishes and purple carrots to serve with your dip
- Unless you love shelling fresh peas, using frozen peas for the basil-pea puree is perfectly fine (the peas are flash frozen and, unlike other frozen vegetables, the flavor is not compromised by the freezing process)
- If you don’t have time to make the Maple Spiced Nuts buy some nice flavored nuts and set those out instead
- Substitute good quality bread for the herb popovers if you aren’t up for baking
- If you don’t have time to make the cobbler, buy or bake vanilla cupcakes, top with vanilla frosting and garnish with organic edible flowers for a simply beautiful spring dessert
http://hiphostess.wordpress.com/2008/03/06/go-nuts-for-maple-spiced-nuts/
http://hiphostess.wordpress.com/2008/04/20/wheat-berry-salad/
http://hiphostess.wordpress.com/2009/04/30/seared-scallops-over-basil-pea-puree/
http://hiphostess.wordpress.com/2008/06/24/mango-rhubarb-cobbler/
