After spending the beginning of this season's farm year testing new recipes, I created this menu using those recipes to celebrate a friend who is one of the founding members of our CSA. Most of the work can be done the day before, leaving only a few last minute tasks for the event.
All the dishes are not pictured below as the zucchini roll, meatballs, and green beans were cooking while we were eating the appetizers. The zucchini roll went on the rectangular plate on the left, cut into slices which we topped with smoked salmon, avocado or cucumber.
The meatballs and green beans were served directly from their pans to keep them hot.
Summer Luncheon for Friends Menu
Peony Spritzers made with Peony Syrup* and Soda
Zucchini Roll served with Smoked Salmon and Avocado**
Early spring tasks:
Make the Peony Syrup
*If you aren't able to do that this year, use wild hibiscus flowers in syrup instead!
Two days before:
Make the nasturtium pesto (it needs time to mellow)
Make the cucumber juice and ice cubes
Hard boil the eggs and make the mayonnaise
Clean the salmon (I remove the blood line)
One day before:
Peel the eggs, halve them, and make the filling. Chill the egg halves on paper towels to absorb moisture. Chill the filling separately.
Mix the pesto with the quark, and slice the carrots. Store the carrots in water, in the fridge.
Precook the green beans, slice the onions, and mince the dill.
Mix the meatball ingredients and store in the fridge to rehydrate the croissant crumbs.
Four hours before your guests arrive:
Take all the meal ingredients EXCEPT THE SALMON** out of the fridge and allow to come to room temperature.
Get out the serving dishes and arrange the table.
Two hours before your guests arrive:
Slice the cucumber for the stuffed eggs (put the extras in a small bowl to serve with the zucchini roll)
Fill the eggs and arrange them on their platter.
Garnish the nasturtium dip with fresh leaves and flowers, and arrange the carrot slices around the bowl.
One hour before your guests arrive:
Start making the zucchini roll - sweat the zucchini, assemble and precook it. Don't undercook the zucchini, make sure it's tender where the slices overlap before you remove it from the oven!
Once your guests arrive:
Once your guests have their beverages and are nibbling on the cold appetizers:
Add the cheese to the zucchini roll and bake it. Let it rest 5 minutes before serving.**
While the zucchini roll is baking, slice the avocado and remove the salmon from the fridge.
I allow my guests to assemble their own because some people like more salmon, some people like less. Some people prefer avocado, others prefer cucumber.
While your guests are eating the zucchini roll:
Put the meatballs into the oven
While the meatballs are cooking, saute the beans.
NOTE:
I don't normally make or serve dessert because I try to limit the amount of sugar I consume, but if you WANT dessert, these Zucchini Brownies would be perfect! Or, you could serve a Berry Crumble!
**The zucchini roll is much better when served warm, with the cold salmon on top. Don't let it rest for too long!
No comments:
Post a Comment