I hope you all had a joyous Easter. Although it was a bit cool here, the sun was shining and the grass was greening. I even noticed a few flowering bushes with buds. Our celebration was a little different this year as there were only four of us for dinner. However, we got to visit with a lot of friends on Saturday when we gathered at a "Sip and See" to meet this charming little girl in person.
Some of you will remember the Skype baby shower a little over a year ago for the lovingly anticipated Dora Jane. She is the granddaughter of our dear friends, Jane and Jim B.. It was so much fun to plan and execute. It was even better to meet her in person. Dora jetted in last Friday, bringing her dad along on the adventure.
Dora is busily perfecting the art of walking. She charmed us all with her uninhibited friendliness. She visited with each of us before eagerly diving into an early birthday cake in her honor.
Since the grandparents needed to deliver Dora and her dad to Midway for their flight home, we were unsure as to what time dinner would be. As it turns out, all went well and traffic was with them. They arrived here at 1 p.m. and the roast wasn't due out of the oven until 3 p.m.. Luckily, I had prepared a shrimp pate (which isn't really a pate but quite delicious) and we had a nice long visit sipping champagne and nibbling said pate. Time passed quickly--as it always does when we're together. We also enjoyed a pork roast, dressed up mashed potatoes and cole slaw. The Baker did what he does best and served up a delicious nut torte.
I hope you'll give the shrimp pate a try. It is a perfect summer treat.
Charleston Shrimp Pate
2 scallions, including about an inch of the green top, rough chopped
3 sprigs (more or less) of parsley
1 8oz package of cream cheese, softened and cut into 8 pieces
2 Tbsp mayonnaise
1 tsp lemon zest
2 Tbsp lemon juice
Drop or two (to taste) of hot sauce
Dash of onion salt or kosher salt (to taste)
About a dozen large shrimp, cooked
1. In the bowl of a food processor, scatter the onion and parsley. Use the on/off button a few times. Add the cream cheese, mayonnaise, lemon zest, lemon juice, hot sauce and onion salt. Again use the on/off button a few times to slightly mix. Scatter the cooked shrimp over and process until fairly smooth.
2. Spoon into a serving bowl and top with a shrimp, slice of lemon and a sprit of parsley.
3. Refrigerate at least three hours. Overnight is even better.
4. Bring to almost room temperature and serve with toast points or crackers.