Whether you're celebrating a graduation, Mother's Day or a bridal shower, Susan Spungen's light and easy spring buffet is the perfect flexible feast. Use this handy guide on what to make when.
Two Days Ahead
The Day Before
On the Day
Two Hours Before
One Hour Before
Two Days Ahead
- Toast coconut and almonds for cupcake toppings.
- Make Lemon Curd cupcake filling, and Green Sauce for the salmon.
The Day Before
- Make base for Lavender Lemonade or brew the tea for the Iced Tea. Chill wine.
- Blanche vegetables for Chopped Spring Salad. Store in fridge in plastic bags lined with paper towels.
- Bake Vanilla Cupcakes.
- Make Vanilla-Bean Buttercream frosting and Chocolate Ganache. Refrigerate frosting; store ganache at room temperature.
- Prepare Puffy Mashed Potatoes and store in refrigerator.
- Poach Salmon Fillets and store in refrigerator.
- Make, but do not trim, Tea Sandwiches. Chill in refrigerator.
On the Day
- Finish drink prep for Peach Bellinis, Iced Tea or Lavender Lemonade.
- Set out cupcakes' toppings and fillings (Vanilla-Bean Buttercream and Lemon Curd for the cupcakes can be kept in refrigerator until an hour before serving.)
Two Hours Before
- Trim and edge Tea Sandwiches.
- Make dressing and arrange vegetables for Chopped Spring Salad.
One Hour Before
- Bake the Puffy Mashed Potatoes.
- Drizzle or toss Chopped Spring Salad with dressing.
- Set out Poached Salmon Fillets—they can be served warm or at room temperature.
From the Spring 2005 issue of O, The Oprah Magazine
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