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 Wednesday’s Mediterranean lunch. They are all so easy and definitely worth taking the time to make rather than buying the hummus and the tzatziki at the store. Tzatziki in the center of the platter; then clockwise starting at the very top: hummus, toasted pita triangles, lemon wedges, slices of feta cheese (with freshly ground pepper, a drizzle of olive oil, and a sprinkle of fresh thyme), Picholine olives, more toasted pita triangles, Kalamata olives.
Yesterday was my turn to host our weekly Mah Jongg game and I was happy to do so. I was really looking forward to serving this Mediterranean lunch since it does feel as if the sun is actually out again after the horrid winter. Recipes will be posted tomorrow but in the meantime, here are some pictures of our lunch and some hands played from the new NMJL 2014 card.
This was such a fun lunch to prepare. The homemade hummus (so much better than store-bought and so easy to make!) was yummy – right before everyone arrived I drizzled some Sriracha and some olive oil on it and a few toasted pignoli. The feta cheese had some olive oil and pepper on it and then some thyme leaves. And, at the last moment, I sprinkle some minced parsley on the homemade Tzatziki (again, a really easy recipe). The pita triangles were toasted for about 10 minutes until they were crispy and delicious.