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A Floral-Inspired Mother’s Day Dinner

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It’s traditional to gift mom with flowers on Mother’s Day, of course. But no one said it has to be a bouquet. This menu has floral touches in every course, from a cocktail with violet liqueur to fried squash blossoms for a starter. The main course of pappardelle with spring vegetables doesn’t specifically call for flowers but chive blossoms are a lovely addition to the microgreens sprinkled on at the end. And for a floral finish, a touch of rosewater in the strawberry rhubarb fool takes the marriage of these two spring fruits to the next level.

Menu Timeline

1 Day Ahead

  • Make the compote for the strawberry-rhubarb fool.

3 Hours Ahead

  • Prep the squash blossoms and vegetables for the pappardelle.

2 Hours Ahead

  • Cook the pappardelle and toss with its vinaigrette.
  • Cook the vegetables for the pappardelle.
  • Finish the fool and refrigerate.

Just Before The First Course

  • Make the cocktails.
  • Fry the squash blossoms.

Just Before The Main Course

  • Make the mascarpone-butter sauce and return the pasta and vegetables to it to reheat.


The Menu


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