First for the dinner menu:
Charcuterie Plate with Housemade Pate, La Quercia Salami, Prairie Breeze X Old Cheese, Aged Gouda and Spring Onion Goat Cheese from Reichert's Dairy Air
Spinach Salad with Strawberries, Candied Almonds, Rogue Blue Cheese and Balsamic Vinaigrette
Smoked Gerber Chicken, Trout & Salmon (they all looked good at the local market so had to do a trio)
Baked Risotto with Leeks, Mushrooms and Peas
Prosciutto Wrapped Asparagus
and for dessert
Blueberry Lemon Fools
2 c. heavy cream
2 T. sugar
I had some blueberries that I had canned last summer in syrup so that's what I used but you could simply add some sugar to your fruit and let it sit in the fridge and macerate and then mash it up. Whip the cream with the 2 T. of sugar until you have stiff peaks. Fold the a few Tablespoons of lemon curd into 1/2 of the cream (my lemon curd was pretty tart so I didn't use a lot). Fold the blueberries into the remaining cream. You can refrigerate these for a few hours until time to serve.
Layer into a pretty glass and garnish with extra blueberries, a mint sprig and possibly even a lemon slice if you have enough energy after making dinner.
Now I need to do a little sewing and then we are going on a long family bike ride to work off some of the calories from last night.
FYI - the kids did eat last night just a PB&J and a chicken leg with the prosciutto wrapped asparagus.
Happy April Fools day!