Peach, Raspberry and Lime Purée with Champagne or Sparkling Water click here for recipe….
Deviled Eggs click here for recipe
Baked Ham with Mango Chutney Glaze click here for recipe….
Scalloped Potatoes with Sautéed Leeks and Thyme click here for recipe….
Asparagus with Tarragon-Shallot Vinaigrette click here for recipe….
Baby Carrots with Orange Marmalade Glaze click here for recipe….
Vanilla Cupcakes with Buttercream Frosting click here for recipe….
Put sugar sprinkles around rims of champagne glasses (take half a lemon or lime and run it around rim of glass and then press the glass onto a plate of colored sugar sprinkles)
Make peach-raspberry purée
Hard boil eggs, peel, and dye the whites
Sauté leeks and thyme
Get decorations out
Set table (if you can)
Take ham out of refrigerator and allow to come to room temperature (about 1 hour)
Make scalloped potatoes and set aside until ready to bake
Make tarragon-shallot vinaigrette
Cut asparagus and put on foil lined cookie tray
Cut baby carrots
Make orange marmalade glaze and set aside
Check the cooking time of the ham and put ham in oven approximately 2 ½ hours before you want to eat
Put scalloped potatoes in oven 2 hours before you want to eat
Make deviled egg filling and pipe the filling in eggs half an hour before guests arrive
Roast asparagus 15 minutes before you want to eat
Cook carrots 15 minutes before you want to eat