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| Flowers from our garden |
John ordered Gulf Oysters and Crawfish from New Orleans to create this Cajun Birthday Party for me!
We found these gorgeous Haviland Limoges Oyster Plates at an antique show in Pasadena and thought this was the perfect chance to use them. Chilled Oysters served with Cocktail Sauce, Horseradish, and Lemon.
In a large lidded jar, mix:
1 1/2 cups Orange Juice
1 Shallot, minced
1 teaspoon fresh Thyme leaves
2 Tablespoons Balsamic Vinegar
1/3 cup Olive Oil
1/3 cup Walnut Oil
1 teaspoon Honey
Salt and Pepper, to taste
Butterleaf Lettuce Salad
Line salad plates with Butterleaf Lettuce
Surround lettuce with Mandarin Orange Segments
Sprinkle with Sliced Almonds
Drizzle with Orange Vinaigrette
Our niece, Chelsea, made this lovely chocolate cake with Strawberry Yogurt. She topped and filled with Cream Cheese Frosting, Strawberries and Blueberries.
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| Griffith Observatory, Los Angeles |
I love your Cajun-inspired meal!
I took Mark to NOLA for his 60th birthday – we loved it, and the first thing I did was make étoufée when we got home. I use langoustines or shrimp, depending on my mood! Happy birthday again… Hugs, David
The birthday celebrations continue! Lucky you, Susan! Although I’m not an oyster person, everything looks lovely, including your incredible flowers from your garden! I just LOVE purple! 🙂
Awww – and the birthday fun goes on 🙂
Great way to continue the birthday celebration-all your dishes look just amazingly delicious;) Looking forward to meeting you both soon 😉
What a great celebration Susan, and a wonderful husband! I was thinking of making a spice cake from Paul P. the other day, but his list of ingredients is never ending…!