Mother’s Day

Mother’s day has always been very important and I will always do my utmost best to celebrate it the way my mother want. Since we are living together it is even more important to make a fabulous day out of it.

How better to start with some gorgeous flowers and nice cards!!

Since the both of us love great food and great drinks, this is a perfect opportunity to prepare some excellent food, of course selected by my mother, and have some excellent wine with that.

How better than to start with a nice bottle of champagne. One of our favorites. A Veuve Clicquot Brut

Of course this needs to be accompanied with some aperitif snacks.

Anchovies stuffed with a caper on a mini toast

Mousse of duck foie gras with truffles on mini toast

Deviled eggs with red bell peppers

Shrimp with basil & tomato

Oysters can’t be missing on the menu. This time we went for Wellfleet Oysters from Cape Cod

Next on the menu is bisque d’homard or lobster bisque. Fully made at home from scratch including the boiling of the lobsters.

One of our favorites is Foie Gras so that could certainly not be missing from the menu. I will be writing a separate post on Foie Gras and how it looks like when it arrives. I love to prepare all different kind of Foie Gras dishes and this time I went for a trio of different preparations. I always start with a whole or a part of a Foie Gras, marinate it, poach it if needed and create the finished product as you can see.
The 3 different ways from left to right are:
Foie Gras with pearl onions and candied radishes
Foie Gras with dates and orange
Mousse of Foie Gras with pear in red wine

What better to pair this with than an excellent Madeira

And now to the main course.
Chateaubriand with Gratin Dauphinois, Green Beans, Carrots and 3 sauces:
Shallot-red wine sauce, Béarnaise sauce and Green peppercorn cream sauce with cognac all homemade.

First set of pictures are showing the different components and the different stages of preparation and the last picture shows the finalized plate

Any excellent food needs to be accompanied by excellent wine So I decided to go for an Opus One from 2004 which is one of the most iconic wines made in California

For dessert I baked a strawberry tart Belgian style

A nice Sauternes to accompany the strawberry tart

After all of this later on in the evening we needed a lite dish to finish off an excellent day so we prepared a classic Crab Cocktail made with crabmeat from the leg of a King crab

And a Reserve Chenin Blanc from De Morgenzon – Stellenbosch – South Africa from 2017 went perfect with it

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