Beet Salad
Last weekend, I flew up to Quebec to surprise my dad for his birthday. As always, the weekend was filled with an abundance of food and adult libations.
Lobster Dinner
Friday, the weather was nice and we opted to grill pork tenderloin kebabs that my brother-in-law, Etienne, had marinated in his special concoction a good part of the afternoon. Since it was also my mom’s birthday a couple days prior to my arrival, my nieces and me made my Chocolate Éclair Squares, an easy-to-fix, tasty and light dessert (perfect for Memorial Day celebrations).
Wines for Lobster Dinner
Saturday, my sister Josée, her daughters and me decorated her home for dad’s party and began cooking for the memorable dinner party. On the menu was a springtime salad of roasted beets, heirloom tomatoes, red onions, Mozzarella and basil. My brother-in-law boiled some lobsters and made his now-famous Lemon Butter Cream for dipping – fantastic. Dessert was a plate of vanilla bean cupcakes and my Zesty Key Lime Tart (minus the meringue and topped with whipped cream instead). The wine lineup wasn’t half bad either.
Poutine
Sunday morning, mom fixed us a big breakfast of eggs benedict with homefries and after spending the morning at our horse ranch, I headed back to the airport to catch my flight back to New Jersey. As I’ve grown accustomed to doing when I fly out of Quebec, I had a poutine to mark the end of my wonderful weekend.
Hope your weekend adventures were as delicious as mine were.
Cheers,
Veronique
Sounds like a great trip! What did you put on as a dressing for the roasted beet salad? It looks beautiful!
The dressing was a very simple concoction of Balsamic vinegar, olive oil, Dijon mustard, a drop of maple syrup and Oregano. Shake the ingredients well in a lidded jar. Very tasty.