For many years my husband and I have belonged to a wonderful gourmet dinner group. There are 6 couples in the group. We as a group have experienced many major lifetime events. Some among those have been births, deaths, graduations, engagements, weddings, divorce, and job transfers. One thing remains, we are all great foodie friends. We meet once a month from September thru April. For our May meeting , the men treat the ladies and take us out to dinner to a fabulous restaurant of our choice. In September we have an organizational meeting where we decide dates for the coming year, who will host, the theme, and who will bring appetizer, salad, main course, vegetable and dessert for each meal. The host provides, the wine, bread, and clean house.
Pictured is my table scape for St. Patrick's Day. The ribbons, beads and shamrocks were purchased at JoAnn's Fabrics. The glass vases and green glass pebbles purchased at Pottery Barn. The fresh flowers came from the Giant.
The candy bags and gold wrapped coins were bought at a local candy store. The china pattern is Bennington by Mikasa. I'm proud to say it is my wedding china and is decades old.
At this dinner, our menu consisted of Mini Potatoes stuffed with Salmon Mousse, Irish Spring Salad*, Corned Beef with Brown Sugar Glazed Brussel Sprouts and Carrots, Baked Potatoes, Birthday Cake and Irish Cream Tea for dessert.
*Irish Spring Salad2 hard boiled eggs, sliced to be used as garnish
8 asparagus spears, par boiled and sliced
1 C salad greens, spring mix
1/2 cucumber, thinly sliced
1 t finely chopped onion
1 heaping t mustard
1 t red wine vinegar
1/2 t light brown sugar
1 T low-fat mayonnaise
1 t low-fat buttermilk
Arrange salad ingredients on 2 salad plates. Combine and mix dressing ingredients and spoon over salad. Garnish with egg slices