Raspberry Pink-Grapefruit Mimosa. Photo by Richard Swearinger.
Perfect for Mothers Day, bridal showers, baby showers, or treating overnight guests to something beautiful.
Apéritifs
• Rasperry-Pink Grapefruit Mimosas
• Roll-ups made from these exquisite Asparagus-Goat Cheese Crepes. Simply make the crêpes as directed, but roll them up tightly and slice them into spirals.
Plat du Jour
• Spinach Quiche, page 309 of the Bonne Femme Cookbook, or find my recipe on this blogger’s website.
• Green on Green Salad (page 36 of the Bonne Femme Cookbook)
Dessert
• Apricot-Pine Nut Cakelettes, page 344 of the Bonne Femme Cookbook
Make-Ahead Suggestions:
• Make the crêpes in advance; refrigerate (unfilled) up to 2 days in advance. Reheat just before serving.
• Roast the asparagus in advance; refrigerate up to 24 hours in advance. Reheat before filling the crêpes
• Prepare and prebake the crust for the quiche in advance. Cover tightly with plastic wrap; store at room temperature up to 24 hours.
• Prepare the Apricot-Pine Nut Cakelettes up to 1 hour in advance; set at room temperature, but rewarm gently just before serving.
WINE RECOMMENDATION: It’s sparkling wine all the way! I love a beautiful Prosecco for day drinking. Here’s one I recently recommended for Relish magazine: Nino Franco Rustico Prosecco. It has a moderate price ($15) and a relatively low alcohol content (11%).
Bloggist Martha McKinnon shot this lovely photo of my Spinach Quiche for her Simple Nourished Living blog.
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