My sister Laura is visiting for a week; ostensibly to help with my recuperation after breaking my leg but we’ve had some fun too and yesterday was a good day.
We wanted to cook together so invited my children and some of my friends over for dinner. I’ll never be able to repay them for their time and kindnesses in helping with cooking, driving, cleaning and more but hoped that making them dinner would show them some small measure of my appreciation. So heartfelt thanks to Laura and Lauren (my daughter, who also took this picture for me – XOXO), Sally, Karen and Barb (even though you were too sick to make it) for everything!
We made a wonderful spring Risotto with asparagus and mushrooms that we served with St. Supery’s Sauvignon Blanc wine and some simple oven toasted bread and then had this Blueberry Crepe with Orange Ricotta Filling for dessert.
Laura had sent me Julia Child’s ‘Mastering the Art of French Cooking’ in a recuperation package before her visit and I’ve enjoyed perusing this fascinating book. We decided to use Julia’s recipe for dessert crepes for a dessert and I was challenged to make something to serve with them. We discovered some frozen blueberries in my freezer so with those ingredients as inspiration, I decided a creamy, light filling with a compote from the blueberries for a topping would be just the thing! I would typically brighten these flavors with some lemon but we were serving margaritas with appetizers so opted instead to use the fresh oranges on the counter and it was a great flavor combination.
The results were very well received and I’ll consider this recipe a keeper!