Make it for Mom: A Mother's Day lunch for 8 By The Canadian Living Test Kitchen
Show your mom just how much you care. This special make-ahead menu and our foolproof work ahead plan makes things easy.
Chocolate Souffle Cakes with Sherry Cream Photography by David Scott
Work Plan
At least 24 hours ahead:
• Prepare crêpes. Refrigerate for up to 3 days or freeze for up to 1 month. Defrost crêpes
24 hours ahead.
• Bake and cool soufflé cakes. Cover and refrigerate for up to2 days.
• Poach shrimp and prepare cocktail sauce. Refrigerate in separate containers for up to 24 hours.
• Blanch asparagus; refrigerate for up to 24 hours.
• Prepare Béchamel Sauce; refrigerate for up to 24 hours.
Up to 2 hours ahead
• Roll up crêpes and refrigerate in baking dish.
• Prepare vinaigrette.
• Whip cream; refrigerate.
Just before serving:
• Whisk vinaigrette. Assemble and toss salad.
• Bake crêpes.
• Microwave cakes as directed to reheat. Dust with icing sugar (if desired).
• Whisk whipped cream briskly to stiffen just before serving.