Last night we hosted our families for Mother’s Day Dinner. We had a busy day already planned, so I planned around being able to make everything ahead of time. Our holidays often tend revolve around sort of masculine fare – steaks, burgers, beef tenderloin, grilled brats, chocolate cakes, cheesy potatoes – so I wanted to serve a menu that was girly, complete with pink cocktails, flowers and linens.
I recently went to dinner with some girlfriend at True Foods Kitchen and had the most delicious Rhubarb Strawberry Margarita. It was so fresh and not too sweet – so yummy. I made the base without alcohol, so those could added tequila if they wanted. Emma loved it (without the tequila!), too! She was excited to sugar/salt everyones rim and garnish with mint and strawberries.
Emma and I made a Raspberry Cream Tart for our dessert. We sort of created the recipe by combining a couple of different ideas. She helped me make the entire thing on Saturday, and we piped and toasted the meringue on Sunday afternoon with my Mom’s help.
I set the table with my favorite feminine floral linens and created a centerpiece out of peony, pink tulips (both from Whole Foods) and some garden roses from our yard. Coral and Pink is one of my all-time favorite combinations.
Mother’s Day Menu with Make Ahead Tips
Rhubarb & Strawberry Margarita : Make rhubarb and strawberry simple syrup the day before. Set up make-yourself bar the day of.
Lobster Mac and Cheese* : Make ahead tips below.
Wilted Lettuce : I made the bacon dressing the day before, then just heated it up in the microwave before tossing on the lettuce the day of.
Roasted Asparagus : I had it ready to go into the oven on a baking sheet just before the party. Easiest vegetable side dish ever. Drizzled with olive oil, salt and pepper and baked it for 15 minutes.
Sliced Heirloom Tomatoes & Avocados with Lemon Juice, Olive Oil & Flaked Sea Salt : Assembled this just before the party.
Raspberry Cream Meringue Tart (recipe coming soon!) : We made this the day before, save the meringue.
Lobster Mac and Cheese Recipe *Lobster Mac and Cheese Make Ahead Tip : I made the cheese sauce, cooked the pasta and cooked and shelled the lobster tails the day before, but waited to assemble everything until just before I cooked it. My one complaint about homemade Mac and Cheese is that the sauce is absorbed into the noodles so much so that there isn’t remaining creamy sauce. After assembling, I baked it for 35 minutes at 350 which was just enough to make it hot and bubbly without taking it too far. I LOVED how this improved the recipe.
Hope you all had a wonderful Mother’s Day 🙂