Mango glaze: Peel and pit mangoes and puree in food processor. Add sugar, seasoned rice wine vinegar, salt, pepper, cinnamon, allspice and ground cloves.
Our Easter menu - Ham, Scalloped Potatoes with Three Cheeses, Fresh Shelling Peas, Peppermint Beets (named for their pink & white stripes), Homemade Portuguese Sweet Bread and..
... Mom's deviled eggs (thanks Mammina):
Lia, Pete & Val:
Laura, Dad & Ma (and Tiger in the background, now will someone please turn that darn TV off while we eat!):
Lia & Pete demonstrating the "Italian Facelift":
Scalloped Potatoes:
Arrange sliced potatoes in a buttered baking dish, overlapping slightly. Sprinkle with salt & pepper, flour, chopped onion, butter, grated cheddar cheese, crumbled blue cheese and grated Parmesan cheese. Repeat layer. Pour warm milk over the potatoes. Cover the dish tightly with foil and bake for 45 minutes. Uncover the potatoes and bake for another 45 minutes, until the potatoes are tender and the cheese is deep golden brown. Let stand 15 minutes before serving.
Mousse Parfaits:
... Mom's deviled eggs (thanks Mammina):Lia, Pete & Val:
Laura, Dad & Ma (and Tiger in the background, now will someone please turn that darn TV off while we eat!):And for dessert - Lemon and White Chocolate Mousse Parfaits with Strawberries:
Lia & Pete demonstrating the "Italian Facelift":Scalloped Potatoes:
Arrange sliced potatoes in a buttered baking dish, overlapping slightly. Sprinkle with salt & pepper, flour, chopped onion, butter, grated cheddar cheese, crumbled blue cheese and grated Parmesan cheese. Repeat layer. Pour warm milk over the potatoes. Cover the dish tightly with foil and bake for 45 minutes. Uncover the potatoes and bake for another 45 minutes, until the potatoes are tender and the cheese is deep golden brown. Let stand 15 minutes before serving.
Mousse Parfaits:
Whisk egg yolks, sugar, lemon juice, lemon peel and salt in a metal bowl over a saucepan of simmering water. Whisk until the mixture is very thick and temperature reaches 160 degrees. Cool lemon mousse base to room temperature.
Combine heavy whipping cream and white chocolate in another metal bowl over saucepan of simmering water. Stir until chocolate melts. Cool white chocolate mousse base to room temperature.
Beat heavy whipping cream in a large bowl until peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time.
Layer some of the lemon mousse in a parfait (or wine or martini) glass, top with sliced strawberries. Layer some of the white chocolate mousse over the strawberries. Repeat layering. Cover with plastic wrap and chill. Can be made one day ahead.
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