Smoked salmon Wasabi sandwich sounds good.

Why don't try to make one with puffed pastry instead of bread.

I will be making that. I am cold smoking the salmon now. I will post pictures in a few days and show you how I will be making mine.

dcarch

I think your meal sounds really doable and that it'll be elegant. I was somewhat worried about the egg dish since you said I'm not very experienced, but after reading the recipe and reviews, you can totally do it. There were some good comments. One said to sub chicken broth for water, but most said un-modified was still really good. Another said that the polenta was hard to work with if you made it the day before? Dunno about that one. And one said they made a huge casserole instead. But all-in-all, sounds good to me!

What beverages are you going to have?

Here is a link that might be useful: reviews on Epicurious

Any interest in a French toast casserole? It can be made ahead and there are many variations.

German Stuffed Toast:
⢠1 1/2 loaves cinnamon raisin bread
⢠16 ounces cream cheese (2 pkgs)
⢠1 tsp vanilla
⢠1 cup raisins or pecans
⢠1 can apple pie filling or make your own apples
⢠2 cups half- &-half
⢠8 eggs (large)
⢠1 cup maple syrup (1/2 cup + ý cup)
⢠1/2 cup butter

Praline Topping:
⢠1/2 pound (2 sticks) butter
⢠1 cup packed light brown sugar
⢠1 cup chopped pecans
⢠2 tablespoons light corn syrup
⢠1/2 teaspoon ground cinnamon
⢠1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

Grease 9X13 baking dish or larger.

Cube bread (approximately 1 inch x 1 inch)
Mix cream cheese with vanilla and pecans
Layer: bread, cream cheese, apples, bread

Mix in mixing bowl: milk, eggs, 1/2-cup maple syrup
Pour over casserole, making sure that bread is saturated

Cover and refrigerate overnight; the next morning:

⢠Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Sprinkle casserole with cinnamon.
⢠Preheat the oven to 350 degrees F (175 degrees C).
⢠Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

Before serving, mix melted butter and 1/2 cup maple syrup in small saucepan. Pour mixture over baked casserole, punching holes in casserole to allow sauce to penetrate.

Serves: 10.

Thank you for all the help! I think I will use those tubes of polenta that Treader Joe's sells - just slice off what I want and put into the pan; probably use regular muffins pans for this too. I'm going to try a test run this weekend.

I'm going to add the French Toast Casserole too - I do need something sweet and I can make it the day before. Perfect!

dcarch - I'll be watching for your pictures! :-)

If this is an afternoon affair, most people will already have had some kind of breakfast - so you might want to make it more of a luncheon/tea type of meal.

Sounds good, enjoy.

It sounds delicious to me, I tend to like breakfast for supper. Or lunch. Or breakfast. (grin) Actually, it doesn't sound very breakfast-y anyway, other than the fact that it has eggs and bacon. The French toast casseroles seem more to me like bread pudding/dessert than French toast, usually.

You could also use tiny cream puffs or gougere in place of bread, although the salmon sounds good as it is.

If you want to add another choice a salad with some citrus or fruit in it might be nice too. Cathy/Mustangs' salad with dates and prosciutto is awesome, although I use fresh baby spinach instead of arugula and I usually don't have shallot so I use green onions and/or garlic, depending on my mood, or sometimes none of the above. It's always good.

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

4 tbls olive oil
2 oz thinly sliced prosciutto cut into strips
1 tbls raspberry jam
3 tbls fig balsamic vinegar
1/3 cup dried figs, chopped into pieces
1 tbls finely chopped shallot
5 cups baby arugula
1/2 cup chopped walnuts, toasted
2 oz Parmesan, shaved into thin strips

1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.

2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/2 tsp salt; toss to combine. Let cool to room temperature.

3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan.

Have fun, and Happy Mother's Day!

Annie