Entertaining with Ralph Vincent A Springtime Luncheon Party… served with ease Spring is here with its promise of rebirth and better days to come. It is comforting to remember the possibilities of this season as we face continued challenges and safety restrictions during the COVID 19 pandemic. For safety, springtime celebrations should be limited to our household members. Nonetheless small family gatherings can still be festive. To celebrate this special time of year, I have taken an informal easy-to-prepare luncheon menu and dressed it up a bit. Inspired by the classic club sandwich, Egg Salad Triple Deckers are served alongside Potato Salad with Dill and Shallots. An awesome cocktail will make things even more festive. Pineapple Prosecco Rum Punch is a fun and refreshing tipple you can make in batches ahead of time. Cherry Cocoa Tiramisu with Amaretto Liqueur and Almonds wraps up lunch sweetly. I hope you enjoy preparing this menu. Have fun in your kitchen, enjoy cooking for the people you love and remember…food doesn’t have to be perfect; it just has to taste good!
Egg Salad Triple Deckers
Pineapple Prosecco Rum Punch • 1 and ½ cups of white rum I prefer classic Bacardi • 1 and ½ cups of pineapple juice • ½ cup of fresh lime juice • Spumante sparkling wine I like Brut Prosecco • Garnish with pineapple & lime DIRECTIONS: Pour the rum along with the pineapple and lime juices into a pitcher, stir to blend and chill in the refrigerator. When it is time to serve, fill 6 wine glasses ¾ with ice and divide the rum and juice mixture among them. Top off each drink with enough Prosecco to fill the glass, and garnish with a few pineapple chunks and a lime slice and enjoy!
• 12 hard cooked eggs, cooled and peeled • 2/3 cup best quality mayonnaise and additional for the bread • ½ cup thinly sliced spring onions or scallions • 2 tablespoons flat leaf parsley, minced • 2 tablespoons prepared horseradish, drained well • ½ teaspoon white pepper • Salt to taste • About 12 to 18 thin slices of tomato depending on size, drained on paper towels • Arugula leaves • 18 slices of lightly toasted sandwich bread of your choice
78 | SIMPLY SARATOGA | SPRING H&G 2021
DIRECTIONS: Coarsely chop the eggs and place in a large bowl. In a separate bowl, place the mayonnaise, scallions, parsley, horseradish, white pepper and salt, stir until the ingredients are well blended. Scrape the mayonnaise mixture into the bowl with the eggs and stir gently until combined. Spread additional mayonnaise to taste on 12 bread slices, place 2-3 tomato slices on 6 of the bread slices and place arugula leaves on the other 6 slices. Divide egg salad among the bread slices, on top of the tomatoes and arugula. Stack each bread slice with tomatoes on top of each bread slice with arugula. Top each sandwich with a third slice of bread. Cut each sandwich diagonally and secure each half with 4-inch frilled toothpick. saratogaTODAYnewspaper.com
