I love blue and white and have inherited and been collecting porcelain pieces and cobalt glass ware for many years.
For Easter Dinner I decided to use some of both. Table cover is the under side of a beautiful quilt my sister made me several years ago.
I can't believe I forgot to get flowers!
I drove around the village looking for blooms that would complement the table, but the usual places where I can pick without taking from someone's yard, were apparently, already picked over, so I decided to turn a blue and white pierced porcelain cachepot and my collection of blue and white porcelain balls into my Easter Basket with 'Eggs'.
The blue and white cloth napkins have a dragonfly design; the stainless flatware is Napoleon Bee by Wallace, the underplate is plain white porcelain bought many years ago at a yard sale and the dinner plates are 2 I found at the Sally Store in Hilo, plain white with embossed pattern on the rims according to eBay, the pattern is called Vogue by Washington Colonial. Cobalt glass salad plates and the small plates are part of a collection of 12, each with a different pattern, found in the Neiman Marcus on-line catalog a year ago.
The menu was simple, easy andvery " low maintenance"
Salad of mixed spainach and lettuces, tomato and cucumbers with Balsamic vinaigrette
Alaskan Wild Salmon fillets sprinkled with fresh ground pepper and drizzled with a bit of olive oil, broiled in the toaster oven for about 15 minutes. Served with "Spring Green Sauce" (recipe below)
Roasted new potatoes cut in half lengthwise, with sea salt, pepper, fresh rosemary and drizzled with macadamia oil; in the oven for about 45 minutes.
Fresh asparagus dressed with Blood Orange infused olive oil and sprinkled with our favorite seasoning mix at the moment (garlic and ginger from Costco); the asparagus was put in the oven for the last 15 minutes roasting of the potatoes and put in at the same time as the salmon was placed in the toaster oven.
Dessert - was store bought - Bavarian Cream filled pastry served with fresh strawberries and large 'Bunny Peeps"
Spring Green Sauce
Based on a recipe from The Silver Palate Good Times Cookbook
1 cup fresh parsley leaves, loosely packed
1 large scallion, white and some green
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
1 teaspoon capers, drained
3 anchovy fillets, drained
3 Tablespoons fresh lime juice
1/4 cup macadamia oil
Sea salt & fresh ground pepper, to taste
The parsley, scallion, dill and chives were from our garden.
Chop the scallion and cut leaves from parsley; discard stems. Add all ingredients, except the oil to the jar of a blender; Process until smooth. Add salt and pepper to taste. With the blender running, add the oil in a thin stream and continue running until the sauce smoothes and emulsifies. Adjust seasonings, if needed and give it a quick whirl to blend again.
Place in refrigerator until ready to use. May be doubled or tripled.
Delicious served with salmon, ham, lamb, fish or asparagus.
Yield: About 1/2 cup