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Celebrate Mother's Day the LILLY Way with sangria and seafood salad
Mother's Day is Sunday and The Pelican Girls know we ALL appreciate mom EVERY day but why not make Sunday a little extra special by celebrating colorfully, and deliciously, with recipes from the Queen of Pink and Green, the Mom of Pretty Prep: Lilly Pulitzer.
Today, we'll show you how to make White Sangria with Oranges and Raspberries as well as Seafood and Avocado Salad with Lime Vinaigrette from Lilly's Book, "Essentially Lilly: A Guide to Colorful Holidays." To get you in a motherly mood, look at this beautiful image of some of Lilly's own family photos.
White Sangria with Oranges and Raspberries
Make sangria a day before brunch so flavors have time to blend.
One 750-ml bottle dry white wine, such as Sauvignon Blanc
1/2 cup of orange-flavored liqueur, preferably Grand Marnier
2 cups red or green seedless grapes, cut in half lengthwise
1/2 pint raspberries
Orange slices for garnish
Mix wine, liqueur, grapes and raspberries in a large covered container or nonreactive bowl. Cover and refrigerate until well chilled, at least 6 hours or preferably overnight.
To serve, divide sangria and fruit between wine glasses. Garnish with orange slices. Serve chilled.
Seafood and Avocado Salad with Lime Vinaigrette
Lobster and crab may be substituted with mussels, in or out of the shell, grilled diced swordfish or cooked calamari. Acids in the vinaigrette will keep the avocados from turning brown so the salad may be made a few hours ahead of time.
1 cup dry white wine
1 small onion, sliced
1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns
1 1/2 pounds bay scallops
1 pound large (21 to 25) count shrimp, peeled and deveined
1 pound lobster or crabmeat
2 ripe Florida (or 2 Hass) avocados, pitted, peeled and cut into 3/4 inch cubes
1 pint grape tomatoes, cut lengthwise into halves
2 scallions, white and green parts, finely chopped
1 jalapeno, seeded and minced
1 large head green leaf lettuce, separated into individual leaves, washed and dried
Lime vinaigrette (recipe follows)
To prepare seafood, bring 2 quarts water, wine, onion, thyme, salt and peppercorns to a boil over high heat in a large nonreactive (stainless steel) saucepan. Add scallops and cook just until they turn opague, about 3 minutes. Using a large skimmer or wire strainer, transfer scallops to a rimmed baking sheet. Add shrimp to same liquid and cook until they turn opague, about 3 minutes. Transfer shrimp to baking sheet and cool completely. Cut shrimp in halves lengthwise. Cover and refrigerate until seafood is chilled, at least two hours. The seafood can be prepared 1 day ahead and then covered and refrigerated.
Check lobster and/or crabmeat for pieces of shell or cartilage and cut into bite-size pieces. Combine lobster and/or crabmeat, avocados, tomatoes, scallions and jalapeno in a large glass, ceramic or stainless steel bowl. Drizzle with 1/3 cup Lime Vinaigrette and mix gently. (The salad can be prepared up to 4 hours ahead and then covered tightly with plastic wrap and refrigerated.)
Line a large platter with lettuce leaves. Heap salad in center of platter. Drizzle a few tablespoons of Lime Vinaigrette over lettuce and pour remaining Lime Vinaigrette into a small sauceboat. Serve salad chilled with Lime Vinaigrette passed on side.
In a small bowl, whisk together grated zest of 2 limes, 6 tablespoons fresh lime juice and 1 garlic clove, crushed and peeled. Gradually whisk in 1 1/3 cups extra-virgin olive oil, then 2 tablespoons minced shallot. Season with salt and peper to taste. (The vinaigrette can be prepared 1 day ahead and then covered and refrigerated. If vinaigrette separates, whisk well to recombine.)
Don't those sound delicious? Yum. We also love this Izak Zenou illustration of mom and daughter:
Lilly agrees that mom loves gifts made with love saying, "Few things are as special, and as cherished, as a gift that is made with love." The Pelican Girls show you how to craft colorfully here. A family photo is often held dear as well, evidenced by Lilly's own above. Don some Lilly and take a photo to place in a Lilly Pulitzer frame and share with mom. If you still need to pick up a gift, The Pelican Girls can help you get it all wrapped up.
Today and tomorrow, we will have two wrapping stations going and we still have a few of our gardening gifts with purchases allowing you to sow the seeds of love.
NEW Lilly Pulitzer Summer 2012 docked yesterday at The Pink Pelican!