Update to the Can I make this ahead thread?

K

kathleen

Well-known member
Thanks for those who helped me out with the cooking for our dinner party. We had 16 people over and I think it went great. I did make the pie crusts ahead but not the strudel. I actually didn't have a chance to make it until that day despite all my angst. My menu was the following

Appetizers

Girl and the Fig mojitos

Crab strudel with remoulade sauce

Guacamole and chips

Dinner

Roasted salmon nicoise platter (salmon, arugula, tomatoes, olives, potato salad, eggs, anchovies, hericot verts)

foccacia bread

Turley Zinfandel and cakebread chardonney

Dessert

Mixed berry pies with ice cream

 
Actually, regarding the mojitos...

...I got the recipe from Bon Appetit's R.S.V.P. column. We live in the Minneapolis area and visited Sonoma last summer for a short no-kids trip. We had dinner at Girl and the Fig one night and, tired of wine, had the mojitos which were amazing. I asked for the recipe but didn't get it so I wrote to Bon Appetit asking them to try and get it for me and about 9 months later, it arrived in the mail. We have been making them all summer and now all our friends have the recipe as well.

How lucky for you to live up there. I grew up on Coronado island and miss California quite a bit, especially during our Minnesota winters. However, this is a wonderful place to raise kids and very much feels like home.

 
I've had good luck gaining

recipes through BA's RSVP in the past...good for you for seeking the recipe that way.

 
Lavender Mojito from Girl and the Fig

Lavender Mojitos
Girl and the Fig

9 ounces light rum
3 ounces Lavender-Rose Water simple syrup
Juice of 6 limes
1/2 bunch fresh mint leaves
Splash of soda water
Lavender sugar (to rim glass)
Lime wedges for garnish

Place mint leaves, fresh lime juice and lavendar-rose water syrup in a pitcher and muddle well so that the leaves are curshed and the mint oil releases into the liquid. Add the rum and stir together well. In a tall glass, rub the rim with a lime and then the lavender sugar. Fill the glass with ice, pour the rum mixture into the glass and top off with a splash of soda water. Garnish with a wedge of lime.

Lavender/Rose Water Simple Syrup
1 cup water
1 cup granulated sugar
1 teaspoon English Lavendar
1/2 ounce rose water

In a small pot, combine water and sugar and boil until sugar dissolves. Turn off heat and add lavender and let steep for 10 minutes. Strain to remove lavender leaves. Add the rose water and let cool.

Lavender Sugar

1/2 cup superfine sugar
1/4 cup English lavender

Place lavender and sugar in a coffee grinder and grind to a fine dust.

 
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