Mother's Day Dinner

Yesterday was Mother's Day and as I wrote, we were having dinner our mom's, Ed, and mom's pal Nancy. I posted the menu yesterday so I won't do that again. Today I will post the pics.

This was the table all set and awaiting guests. We used the new linens we had purchased for Easter. The flowers were 'harvested' by me from a lilac tree beside an abandoned farm near our house.

This was a place setting. Each guest received a decorated cookie and a small box of mint chocolates from a chocolate shop in Stratford.

The cheese platter had 6 cheeses on it: Brie, asiago, old yellow cheddar, Gorgonzola dolce, extra old white cheddar, and a french soft cheese with a layer of black truffle. The platter was sprinkled with dried cranberries, pecan halves, and candied Spanish walnut halves. We also served a compote that my friend Palma gave me (I'm sure she bought it at Bristol Farms) which was fig and balsamic vinegar! YUM

Crab claws and shrimp. They were served chilled with tangy cocktail sauce.

Lobster, already cracked for easy access. We had some melted butter for those who like that, as well as lemon for my mom. It wasn't long before mom had a plate full of shells and needed to be reminded that this was just to start. It is all in the pacing . . .

These bruschetta are quite easy to make. Brush a thin slice of bread with olive oil and toast on the grill. Spread with guacamole. Place a thin slice of ripe plum tomato on the guacamole. On top of the tomato place a sliced grilled scallop. The scallops we used were HUGE so I sliced them quite thin. Yum

We also served bacon wrapped scallops that I did on the grill with a garlic and fresh basil aioli.

Next up was Paul's famous fig, arugula, and Parmesan salad with a balsamic shallot dressing.

The main course was bundles of roasted asparagus wrapped in prosciutto and sprinkled with Parmesan, fiddled heads which had been lightly steamed and they quickly sauteed in butter and sprinkled with lemon, and slowly roasted pork loin done with a Tuscan style marinade and served with a white bean salad.

Dessert was a strawberry meringue mousse. It tasted fine but I think next time I make it I will use a smaller pan as it was a little thin.