Springtime dinner

My grandmother is in town from Los Angeles - she doesn't get to sample my cooking very often, so I put together a meal for her that showcases some of spring's best ingredients.

For an appetizer, we started with savory coeur a la creme (Martha Stewart Living) with lavash crackers (Bread Baker's Apprentice).

The main course was butterfish with a puree of celery root and ramps, served with sauteed morels and fiddleheads. The garnish was flowering chives.

Dessert was baked alaska with chocolate cake (Gale Gand), banana ice cream (Alton Brown), brown sugar meringue (Mustards Napa Valley cookbook) and chocolate sauce (Everyday Food).

There are two extra baked alaskas in the freezer - I wonder if they'll still be there in the morning!