In the spirit of honouring Mothers, I (along with some mediocre sous chefs) made a big spread to celebrate the occasion. On the menu for this Mother’s day lunch:
A broccoli and cheddar quiche, cream of asparagus soup, and an assortment of mini sandwiches (along with some extra crackers, cheese, vegetables, etc.)
The sandwiches included a cucumber sandwich (cream cheese mixed with chives, along with sliced cucumbers sprinkled with white wine vinegar), smoked salmon sandwich (cream cheese, smoked salmon, capers, thinly sliced red onion, dill and lemon zest), and a baked ham and cheese (ham with spiced gouda cheese, and a mayo-dijon spread on a croissant). The first two were on white bread with their crusts off, naturally.
To finish everything off, a simple dessert of sliced strawberries cooked with balsamic vinegar (and a touch of sugar), with some vanilla ice cream and fresh mint from the garden.