Kitchen NewsletterTarget Date: 04-06-17Title: Menu for a Special Spring Dinner Constant Contact Name: April 6, 2017 – Menu for a Special Spring DinnerSubject Line: Menu and Do-Ahead Plan for a Special Spring Dinner!Teaser Line:Entertain with ease with do-ahead strategies Facebook and/or Twitter Words: So many spring occasions to celebrate! Assemble an easy, yet special, spring dinner with many do-ahead techniques. Get the menu, plan, and recipes for the whole dinner in our latest newsletter: Looking for inspiration for a lovely spring meal? We have the menu, do-ahead plan, recipes, and techniques for a meal you’ll love preparing and sharing – it’s all in our latest newsletter: Use our do-ahead strategies to make a lovely spring dinner. Get the menu, recipes, do-ahead plan, and techniques in our latest newsletter: In This Issue: The MenuThe PlanSet the TableRECIPE: Pineapple Ginger-Lime MocktailRECIPE: Lemon-Thyme Roasted ChickenKitchen Essentials for Spring CookingRECIPE: Spring Rice PilafRECIPE: Steamed Asparagus with Béarnaise SauceNapkin Fold: The Blooming FlowerRECIPE: Cloverleaf Dinner Rolls with Herbed ButterRECIPE: Strawberry Mousse INTRO TEXT With spring comes many occasions to celebrate and wonderful seasonal foods to enjoy. Take a break from the routine, and plan a get-together with family or friends with a springtime dinner.IN THIS ISSUE, we've prepared a great menu that’s budget-friendly, yet elegant. We’ve shared our plan for many do-ahead strategies that make sharing a meal doable and enjoyable. Invite people over, set the table, and get cooking! Thumbnails “” MAIN BODY: The MenuPineapple Ginger-Lime Mocktailwith Crackers and Herbed CheeseLemon-Thyme Roasted ChickenSpring Rice PilafSteamed Asparagus with Béarnaise SauceCloverleaf Dinner Rolls with Herbed ButterStrawberry MousseThe PlanTwo Days Ahead of Time:•Mix the thyme butter for the chicken•Mix the dill butter for the rolls•Prepare the strawberry base for the mousseOne Day Ahead of Time:•Cut the mushrooms and scallions for the pilaf; chill in airtight bag; snip apricots and wrap•Make the reduced base of the Béarnaise sauce•Mix the bread dough for rolls; let rise once, then chill•Combine the strawberry base with whipped cream; spoon into serving dishes and chill•Set the table, fold the napkins, check glassware and flatwareEarly in the Day:Prepare the pineapple, lime juice, and mint in pitcher•Prepare the chicken for roasting by applying herb butter, inserting lemons, and trussing; place in roaster and chill until roasting time•Mince parsley for the pilaf•Rinse and trim the asparagus stalks•Slice strawberries for garnishing the mousseTwo Hours Before Serving:•Spread herb cheese on crackers; plate•Begin roasting the chicken•Sauté the pilaf veggies; toast the grains, and simmer; cover to keep warm•Form the bread dough and place in muffin pan to riseOne Hour Before Serving:•Finish the Béarnaise Sauce•Steam the asparagus stalks•Bake the rollsServing Time:•Add the ginger ale to the pineapple-lime mix•Fill water glasses•Dollop whipped cream and garnish the mousse Set the Table Pineapple Ginger-Lime MocktailStart your spring dinner with bright flavors. We’ve chosen a refreshing combination of fresh pineapple, lime, and sparkling ginger ale to quench our thirsts. We’ve paired the freshly-made beverage with some simple herbed cheese on water crackers topped with a pinch of sprouts – It all says “spring has arrived!”Do-Ahead Strategy: Prep and juice the pineapple and lime up to 8 hours ahead of serving time, then simply add the ginger ale just prior to serving. Garnish glasses with a slice of lime, a sprig of mint, or a pineapple leaf.Technique: How to Prep a PineappleTwist off the leafy top. Trim both ends. Stand; trim off sides. Quarter; cut away core. Lemon-Thyme Roasted ChickenBright flavors enhance this deliciously roasted chicken! Lemon lends its magic in two ways – the juice and the flavorful peel. The pairing of fresh thyme with the lemon completes the flavor profile. The chicken stays juicy thanks to the compound butter tucked under the skin of the chicken, and a “turning-while-roasting” routine that promotes even cooking.Do-Ahead Strategy: Mix the thyme butter up to two days ahead of time. Butter and truss the chicken and place in the roaster up to 8 hours prior to roasting.Technique: How to Prep a Whole Chicken Smear herb butter under skin. Stuff with lemons. Truss the legs together. Place in roaster; surround with lemons. Kitchen Essentials for Spring Cooking:CITRUS JUICER Get every last drop of juice from all your citrus with this citrus press. CUISINART FOOD PROCESSOR This machine is your new sous chef! It’s ready to do so many kitchen tasks with speed and ease. ALL-CLAD 3 QT. SAUTE PANA kitchen workhorse of a pan! The broad bottom allows for quick, even cooking and quick reductions.LE CREUSET SILICONE UTENSILS Better than a wooden spoon! Silicone head is sturdy, yet gentle on all your pans. Easy to clean; odor resistant. USA PANS MUFFIN TIN Use this muffin pan to bake dinner rolls. The truly nonstick surface requires no oiling or special prep. WUSTHOF 3.5” PARING KNIFEA great knife for prepping vegetables and fruits quickly and easily.Spring Rice PilafTake plain rice to the next level with just a few different steps, and a couple of extra ingredients! The first step of sautéing and toasting the rice grains brings an extra, nutty layer of flavor to the entire dish. Improvise additional flavors with any number of items ranging from vegetables, nuts, and/or fruit. We’ve chosen a pilaf profile that’s bright in both color and flavor – one that complements our spring menu to perfection.Do Ahead Strategy: Clean and prep the mushrooms, scallions, and dried apricots up to a day ahead of time.Technique: How to Make a PilafSauté the aromatics in olive oil and butter. Toast the rice and pasta in the pan. Add liquid, cover, and simmer to cook.Steamed Asparagus with Béarnaise SauceNothing says “spring” like fresh asparagus, and it definitely belongs on any spring dinner menu. And while we’re all familiar with Asparagus with Hollandaise Sauce, less common is this recipe featuring Béarnaise Sauce. Similar to Hollandaise Sauce, Béarnaise Sauce is an egg and butter emulsified sauce that substitutes white wine vinegar for lemon, adds aromatic shallots, and features the wonderful herb, tarragon. The herby sauce brings out the best in simple, steamed asparagus.Do Ahead Strategy: Make the sauce base reduction a day ahead of time; Trim and prep the asparagus stalks early in the day.Technique: Making Béarnaise Sauce Saute shallots; add tarragon, vinegar, and reduce by two-thirds. Chill, then add egg yolks and whisk. Add half the butter; heat until emulsified. Add remaining butter; whisk until smooth. Napkin Fold Cloverleaf Dinner Rolls with Herbed ButterSometimes it’s the bread basket that holds the most favored part of the meal! These rolls may just steal the show and overshadow the other dishes on the table. An easy, no-knead dough is assembled up to two days ahead of time and baked at the last minute for ultimate freshness. The golden tops are brushed with butter infused with fresh dill. There will be no leftovers of these delicious rolls!Do Ahead Strategy: Mix the bread dough a day ahead of time. Let it rise once, then refrigerate until ready to form the rolls.Technique: Forming Cloverleaf RollsDivide the bread dough into 36 pieces. Roll into balls. Dip each in melted butter. Place three pieces in each well. Bake, then brush tops with melted butter. Strawberry MousseThis lightly textured dessert with a lovely pink color bursts with strawberry flavors. It’s a dessert that may be made ahead of time – a godsend when preparing a special meal. Strawberries have a high water content. To bring out the fresh berry flavors, concentrate a strawberry puree through a quick reduction process, then brighten with a little lemon. It’s the type of dessert that’s eaten slowly – one swoon-worthy spoonful at a time.Do Ahead Strategy: Make the strawberry base reduction up to two days ahead of time. Complete the mousse and spoon into serving dishes up to a day ahead of time.Technique: Fresh Strawberry Reduction Hull and cut fresh strawberries. Puree the fresh berries in a food processor. Transfer to a saucepan, add sugar. Simmer until reduced by half.