ChefsLine chefs have collaborated to create a special Mother’s Day Menu that gets the whole family involved and busy in the kitchen. This menu, featuring elegant pretty dishes that appeal to every palate, is also especially fun to prepare, a plus for the little ones who want to give Mom a great day. Every recipe is doable for any home cook – whether you are a youngster cooking for the first time to an adult who is not quite sure where to look for the pots and pans. The ‘Head Chef’ for Mother’s Day should review our do-ahead schedule to ensure that the cooking process goes smoothly and you sit down to dinner before too long. ChefsLine’s Mother’s Day menu can help create a lasting memory of a wonderful mother’s day meal for your family.
Mother’s Day Menu 2008 >
Vichysoisse
Curried Shrimp in Puff Pastry
Arugula, Spinach and Orange Salad
Lemon/Mint Glazed Baby Carrots
Heavenly Chocolate Mousse Parfait
Do-Ahead Schedule and Cooking Together Assignments
Saturday or Sunday Morning ‘Do-Ahead’
Head Chef
Prepare Vichyssoise mixture without dairy and chill. Pastry Chef
Prepare chocolate mousse and chill. Bake puff pastry shells, cool and store in airtight container. Garde Manger
Make salad dressing and refrigerate. Segment oranges and store. Clean and trim spinach and arugula, wash and spin dry. Store in refrigerator. Sunday Cooking “Assignments”
Head Chef
Closer to serving, prepare shrimp mixture and hold. Finish vichyssoise. Pastry Chef
Put together parfaits and chill until served. Prepare carrots. Garde Manger
Prepare salad in serving bowl and cover – do not dress until serving.
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