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Treat Mom on Mother's Day
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By JANE CLINE KABLER
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May 11, Mother's Day, can be a wonderful day for your mother, wife or grandmother. Feel free to invite others who are also mothers to your home for a brunch.
A brunch is easy to prepare because it opens up to you recipes to serve that are like breakfast, lunch and even dinner. A buffet is the easiest way to serve and then you may enjoy all of your guests.
Mother's Day is a special day set aside on the calendar to honor motherhood. It is the second Sunday in May every year. This special day was first observed 1908 and officially by Congress in 1914. Many people know of the tradition of wearing a colored carnation if their mother is living and a white carnation if deceased.
Julia Howe, was the first person to make a suggestion to have a special day for mothers but it wasn't until 1904 that Frank Herring of Indiana launched a campaign to observe this day. Three years later Anna Jarvis of West Virginia began a national campaign to make this a nationwide observation and one year later her church began to honor the memory of Anna Jarvis's mother, Mrs. Anna Reeves Jarvis. This was the true beginning of Mother's Day.
Most restaurants have special menus on Mother's Day and this can also be a treat, but if you enjoy cooking, prepare your own brunch and give it a special touch of love. I am sure all of your guests will enjoy this great food and time together.
The following recipes are easy to prepare and are delicious. I have given you some recipes which are more involved and some short and quick. Choose a variety of fruits, breads, main courses and desserts to serve. Of course you can't go wrong with melted chocolate and fresh strawberries or other fruits to dip for an appetizer. Have a variety of drinks, juice, milk, tea and coffee with appropriate condiments.
Cheese and Broccoli Soup
1 10 oz. package of frozen chopped broccoli
2 1/2 cups of milk
1/3 cup of all-purpose flour
3 cups of shredded Velveeta Cheese
1 cup of heavy cream
1 cube of chicken bouillon
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Cook broccoli until tender in boiling salt water. Do not drain.
Heat milk and blend in flour, the add the cheese and stir until cheese melts. Keep heat low.
Add the cream, bouillon cube, broccoli and 1/2 cup of the liquid off of the broccoli.
Season with salt and pepper. Heat and serve warm.
Bruscetta
1 loaf of fresh French bread
6 cloves of garlic, smashed
1/4 cup of olive oil
6 Roma tomatoes or Italian tomatoes, sliced
1 cup OR more of shredded Parmesan cheese
2 teaspoons of oregano, dried
2 teaspoons of basil, dried
Salt and pepper
Slice the bread and toast. Smash the garlic cloves. Mix the garlic with the olive oil and brush on the toasted bread. Slice the tomatoes and place on the bread. Sprinkle each top with oregano, basil and a pinch of salt and pepper. Top each generously with the cheese and place under the broiler until cheese melts. Serve warm.
Italian Herb Cheese Bread
1 1/2 cups of shredded mozzarella cheese
1/4 cup of McCormick's Italian Herb and Cheese Crusting Blend
1/2 cup of melted margarine
1 large loaf of fresh Italian bread
Slice bread and lightly toast. Mix seasonings and add melted butter, mix well. Preheat broiler. Add seasonings and melted butter mixture on top of the slices of bread. Top with shredded cheese. Heat under the broiler until hot and bubbly. Serve hot. Tip: by toasting the bread before adding the toppings the bread will not get soggy.
Fresh Shrimp Salad
1 1/2 lb. of tiny or medium shrimp, cooked, cleaned and shells and tails off
8 oz. of sour cream
1 teaspoon of fresh lemon juice
1/4 cup of finely chopped fresh dill
1/4 cup of finely chopped onion
1/2 cup of mayonnaise
1/2 teaspoon of salt
1 teaspoon of pepper
1/2 cup of finely sliced celery
Toast points
Mix shrimp, sour cream, dill, onion, mayonnaise, salt, pepper and celery. Cut bread into triangles and toast.
Serve shrimp salad on a lettuce leaf with toast points. This is also delicious on pumpernickel bread cut into triangles or rounds. Slightly toast those also.
Ham Quiche with Asparagus
Crust:
2 cups of all purpose flour, plus more for dusting and rolling out pastry
1 teaspoon of salt
1/4 teaspoon of sugar
3/4 cup of unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons of ice water, plus more if needed
Filling:
3 tablespoons of olive oil
2 large Vidalia onions, sliced thin
3/4 pound of smoked ham, diced
1 cup of Swiss cheese, shredded
8 large eggs
1 quart of heavy cream
Salt and pepper
To make the pastry, combine the flour, salt, sugar in a large bowl. Add the butter and mix with a pastry blender or your hands until it resembles coarse crumbs. Beat the egg yolk and water in a small bowl and add it to the pastry. Work it in to bind the dough until it holds together. It shouldn't be wet or sticky. If too dry to stay together, add more cold water one tablespoon at a time. Place in plastic wrap and refrigerate for 1 hour. Dust the counter or bread board with flour and roll out the dough into a 14 inch circle and 1/4 inch thick. Place in a greased spring form pan and press firmly in the bottom and sides so it fits tightly. Trim excess dough around the rim. Place pan on a sturdy cookie sheet. Preheat oven to 350 degrees.
Filling: Heat a skillet over medium low heat, coat the pan with oil, add the onions, and cook slowly. Cook until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help them break down. Toss in the ham, cook for about ten minutes to get a little color on the ham. Remove from the heat. In a bowl beat the eggs and pour in the cream, add salt and pepper. Arrange the onions and ham in the bottom of the crust and gently pour in the eggs and cream mixture. Cover loosely with foil and bake for 1 1/2 hours. Remove the foil and bake another 15 minutes. The quiche should be set, firm, puffy and only jiggle slightly. Cool for 30 minutes before serving. Loosen the quiche from the sides by running a knife around the inside of the pan, remove the ring and move base to a plate and cut into wedges to serve. Drizzle with a little olive oil and sprinkle with freshly ground pepper. Serve with asparagus salad on top. See recipe below for asparagus salad.
Asparagus Salad
One lb. of fresh asparagus, stem ends trimmed
5 ounces of shaved parmesan cheese
2 handfuls of fresh flat leaf parsley, hand-torn
1 small handful of fresh mint, hand torn
1 handful of fresh dill, chopped
Extra virgin olive oil
1/2 of a lemon, juiced
Salt and pepper
Blanch the asparagus in boiling salt water for 5 minutes until tender but still a little crisp. Drain well. Cut the asparagus into 1/2 inch pieces and place in a bowl. Add the Parmesan and hers, drizzle with olive oil, and a squeeze of fresh lemon. Season with salt and pepper. Toss gently. Place a large tablespoon full on top of each wedge of quiche.
Crispy Salmon with Caper Sauce
4 7 oz. pieces of fresh salmon, skin on
Salt and pepper
1 cup of flour, rice flour if possible
1/2 cup of water
Olive oil for searing
Herb caper sauce
4 lemon wedges for garnish
Combine flour and water to make a batter. Heat a large skillet with olive oil and coat fillets of salmon with the batter. Place meat side down and sear until golden brown, cook 3 minutes, turn and cook another 2-3 minutes. Remove from skillet and drizzle with caper sauce and serve with a lemon wedge.
Caper Sauce:
1/2 cup of olive oil
1/4 cup of finely chopped flat leaf parsley
1/4 cup of capers
3 tablespoons of chopped chives
3 cloves of garlic, smashed
1 teaspoon of fresh thyme
1/2 teaspoon of dried oregano
1 teaspoon of fresh rosemary
Salt and pepper to taste
1 tablespoons of fresh lemon juice
Combine all ingredients except the lemon juice. Whisk in the lemon right before serving.
Serve the salmon with caper sauce and cheese puffs
Asparagus Cheese Puffs
1/2 pound of fresh asparagus, trimmed and slice 1/4 inch pieces
3/4 cup of milk
5 tablespoons of unsalted butter, cut into small pieces
1/2 teaspoon of salt
3/4 cup of all purpose flour
Pinch of cayenne pepper
1/4 teaspoon of curry powder
3 large eggs
1 cup of grated Asiago Cheese
1/2 cup of grated Parmesan Cheese
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Cook asparagus pieces in boiling salt water until tender but not limp, drain. Bring milk and butter to an easy boil in a medium saucepan on medium high heat. Combine salt, flour, curry and pepper in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 -30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bow and let it cool slightly. Add the eggs, one at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until blended. Season with salt and pepper. Spoon rounded tablespoons of mixture onto the parchment paper. Bake in the middle rack of the oven until golden brown, about 20 minutes. Remove and serve with salmon and caper sauce.
Croissant French Toast with Soft Caramel Apples
Batter for Croissants:
3 large eggs
1/4 cup of milk
1/2 teaspoon of vanilla
1 teaspoon of ground cinnamon
Caramel Apples:
3/4 cup of sugar
4 tablespoons of unsalted butter
5 Granny Smith apples, peeled, cored and cut into 1/2 inch wedges
1/2 cup of maple syrup
Make the batter for the toast by whisking together the eggs, milk, vanilla and cinnamon. Set aside. To make the caramel apples, place sugar in a large dry skillet and place over medium high heat. Stir constantly with a wooden spoon. Add the butter and it will foam a bit. Once the sugar and butter take on a little caramel color add the apple wedges. Keep stirring and when the syrup starts to form around the apples, pour in the maple syrup. Simmer for ten minutes, give a stir and the apples should be tender. Remove from heat.
Warm butter in a skillet of griddle which is non stick and heat. Cut the croissants in half and dip each half in the batter. Quickly place in the hot skillet with butter and brown and turn and brown the other side. Do not soak the croissant in the batter, they are fragile and will break up into pieces. Repeat with other croissants.
Serve on a dinner plate with bottom of croissant, spoonfuls of caramel apples, cock the lid on top, add a few cooked apple slices on top and dust with powdered sugar and some cinnamon.
Apple Cranberry Crumble
Fruit Mixture:
4 cups of apples, peeled, cored and cut into 1/2 inch chunks
2 cups of fresh cranberries, halved
1/3 cup of dried cranberries
3/4 cup of sugar
3 tablespoons of cornstarch
Crumble Topping
1 cup of all purpose flour
1/2 cup of brown sugar
1/2 teaspoon of cinnamon
1/2 cup of butter
Directions:
Pre-heat oven to 375 degrees. Grease an 8 or 9 inch pan or baking dish.
In a bowl, toss together apples, fresh cranberries and dried cranberries, add sugar and cornstarch and toss to mix well. Place in greased dish.
Make the crumble topping in another bowl by combing the flour, brown sugar and cinnamon, then cut butter into the mixture until it has a sticky crumbly texture. Sprinkle over the mixture in the baking dish. Bake for 50 minutes. The top should be browned and crisp. Serve with whipped cream or vanilla ice cream.
Banana Nut Pancakes
2 cups of all purpose flour
2 tablespoons of sugar
4 teaspoons of baking powder
1-1 1/2 cups of milk
2 large eggs
1/4 cup of vegetable oil
2 medium ripe bananas, mashed
1/2 cup of chopped pecans, toasted
Additional oil for cooking
Maple syrup
Mix the flour, sugar and baking powder. In another bowl mix the milk, eggs and 12 cup of vegetable oil. Stir the milk mixture into the flour mixture. Stir but do not beat. Stir in the mashed bananas and nuts. Lightly oil the griddle or skillet and heat to medium heat. Spoon 1/4 cup of batter in the skillet for each pancake. Let them cook until browned and turn. Lower the heat and let them finish cooking if brown on each side and not cooked in the center. Serve hot with warm maple syrup, melted butter and dust with powdered sugar lightly. Tip: Toast pecans by placing them on a baking sheet and bake at 350 degrees for 8 minutes. Stir once or twice. |
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