This was a good lunch and very easy to prepare, especially since so much of it could be made the day before. I made the base for the Chilled Cucumber Soup with Shrimp and the raspberry mixture for the Eton Mess dessert all the day before the lunch. Then all I really had to do on Mah Jongg Wednesday was to finish off the soup, put together the crab salad, and whip the cream for the dessert. I even got a big jump on everything by setting the table the night before. I love menus like this that allow things to be made in advance. And I understand that Ina Garten‘s new cookbook, Make It Ahead: A Barefoot Contessa Cookbook, and due out at the end of this month, is about this very subject – can’t wait to receive it!
As promised, here are the recipes from this past Wednesday’s Mah Jongg lunch. This was a really easy lunch to make with great rewards. I usually have step-by-step photos but not this time. However, not to worry – these really are wonderfully simple recipes.
I have had a number of emails about the dishes I used for this luncheon – I will post information about them on Sunday.