It was busy and fun..
We decided to make raclette.Have you had it?
It's great fun..Lasts for hours.. cozy..warm..
My daughter brought a fabulous Turtle Chocolate Cheesecake.. That I did not photo because it was dark and we were in the middle of everything..
But it is sooo good..So good I am bringing the leftovers back to her tonight!
I had made a few cupcakes because I had adorable crowns from California..
and I had seen these Coco Chanel Cupcakes on the web..Such a cute post it was..
I just cut a template out and dusted the cupcakes with icing sugar..CC are also my dayghter's initials:)
I made Sushi Parfaits to begin dinner..
Forgot to sprinkle Nori bits before serving but they were still good.
My family said they liked them..From Food and Drink last year~
For just J and I..I add Wasabi to the guacamole layer.
They really are pretty and delicious.
We bought some wine that reminded us of our vist to Montepulciano(loved it)..
And now I like this wine..
I have kept a few corks from our trip..and have found many uses for them..Yesterday we identified the various sausages for the Raclette with them:)
They worked out perfectly.
I set the table with some favored dishes.. favorite napkin rings..:)a tablecloth from Tuscany..Fred's salt..some honey butter..our wine pitchers from Todi:)
It brought back lovely souvenirs..
The table is laden with trays of .. sausages..cheese,bread,small boiled potatoes,blanched asparagus, smoked salmon.. this time thanks to my friend Jojo..,dill, lemons, lots of small pickled things like beets and turnips and onions.. some red sliced onion.. sauerkraut..mustards.. It's a little feast..you grill on top and grill under in trays.One eats as much or as little as one wants..It's hard to eat little though.
It was so cute to see Lulu proudly accompanying me with his mommy's birthday cake lit..(That he helped bake)singing "Happy Birthday To You Mommy"!
He's 3.. and it must have been 10 pm by then:) He's our little Nite Owl~
The other two were fast asleep..
~
Your daughters are so lucky to have you! What a fantasy celebration this was. Just gorgeous...all of it. I had to look up what a raclette was ;) I love the use of the corks as markers. I save corks too but none so exotic as yours.
ReplyDeleteHow beautiful! Down to the last detail ~ you really made it a special celebration, Monique.
ReplyDeleteYour family and friends (and readers!) are so lucky. :) Thank you for sharing. xo~m
So CUTE about LL!
you know i love it all~
ReplyDeleteWhat a wonderful celebration! A beautiful table, the corks..great idea!
ReplyDeleteThe cupcakes look delicious!
It's all perfection, M! How fortunate it would be to be a member of your loving family.
ReplyDeleteSuch a pretty post, Monique ... and what a wonderful family celebration.
ReplyDeleteYour raclette sound delicious, my friend Sandy bought a raclette grill a few years ago from Williams-Sonoma and is always willing to share the grill. I've been meaning to borrow it. Maybe soon....
How special that L helped make his mommy's birthday cake.
You know I've been away so I've missed so much. Looks like you had a wonderful celebration! I love the cork idea. I brought home some cork memories too ;)
ReplyDeleteYour pictures are simply breathtaking and I can tell the food
ReplyDeleteis TDF!
I love the Sushi Parfaits! Can you share a link for the recipe, or possibly email the recipe to me?
ReplyDeleteEverything looks beautiful!
Of course I can share the recipe.."Food and Drink" is the most fabulous Recipe/Beverage guide/Book that the LCBO puts out a few times a year.Although I do not live in Ontario..we go and peruse the shelves..:) And graciously accept their beautifully illustrated magazine..Thanks everyone..
ReplyDeleteHere is the recipe..
Shrimp Sushi Parfait
Early Summer 2008
By: Dee Gibson, Gibson & Lyle, Caterer
This dish uses all the flavours of sushi in a different presentation. It can be made up to 4 hours in advance and refrigerated.
1 cup (250 mL) sushi rice
1½ cups (375 mL) water
2 tbsp (25 mL) rice wine vinegar
½ tsp (2 mL) sugar
1 tsp (5 mL) salt
1 ripe avocado
2 tbsp (25 mL) sour cream
2 limes, juiced
Salt to taste
2 cups (500 mL) cooked baby shrimp
1 tsp (5 mL) grated ginger
¼ cup (50 mL) red onion finely diced
¼ cup (50 mL) red pepper finely diced
¼ cup (50 mL) yellow pepper finely diced
1 tbsp (15 mL) chopped coriander
1 tsp (5 mL) sesame oil
Garnish
1 sheet of Nori, if desired
6 cooked shrimp
1. Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.
2. Peel avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.
3. Roughly chop the shrimp. In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper and coriander, lime juice and sesame oil. Mix to combine.
4. Into 6 clear glasses, place 1 tbsp (15 mL) of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and the large shrimp.
Serves 6
Enjoy!
Sushi parfait, what a great idea and the presentation is such a killer as well
ReplyDelete