In 1868 Ann Jarvis created a committee to establish a "Mother's Friendship Day" with the sole purpose to reunite families that had been divided during the Civil War. She died in 1905 before the celebration became popular. Our present form of Mother's Day was established by Anna Marie Jarvis (Ann Jarvis's daughter) with the help of a Philadelphia merchant. The holiday was declared officially by the state of West Virginia in 1910 and the rest of the states followed quickly. On May 8, 1914 the U.S. Congress passed a law designating the second Sunday in May as Mother's Day. On May 9, 1914 President Woodrow Wilson issued a proclamation declaring the first national Mother's Day as a day for American citizens to show the flag in honor of mothers whose sons had died in war.
The carnation flower was the first flower to represent Mother's Day. Anna Jarvis delivered 500 of them at its first celebration in 1908, as it was a favorite flower of her mothers.
My mother, Dorothy is a wonderful woman who has always been there for us. She is a very talented, creative person who used to paint, make fabulous meals, loved to travel, garden and she could sew on the level of a high-end seamstress. She was also very nurturing, loving and kind. My mother never met a stranger, and enjoyed striking up conversations with everyone. Many of those people became good friends to her and my dad. She is currently 88 years old and is living in a life care facility due to Alzheimer's, which breaks my heart. I learned to cook as a young woman by watching my mom and emulating her. Some of my "creations" were interesting to say the least! Mom always encouraged me and made suggestions on how to improve those "interesting creations." She is the oldest of 7 siblings and her and my dad had 5 children (2 boys, David and Terry) and 3 girls (Sandy, Kristin and me).
I encourage you to make a wonderful meal for your mom this Mother's Day and appreciate everything she has done for you. Decorate your home beautifully, bring in bouquets of fresh flowers and pamper your mom all day long. Below are some recipes for a perfect brunch.
Crab Omelette's - this will make 4 omelette's
2 cups crabmeat
Hollandaise Sauce - see "I Love Breakfast" on my blog for recipe
12 eggs (3 per omelet), lightly beaten
salt and freshly ground black pepper
Tabasco
butter
2 tsp. Old Bay Seasoning
1/4 cup scallions, minced including green part
2 large Portobello mushrooms, chopped
chives, snipped for garnish
Prepare hollandaise sauce in double boiler, keep warmed. In a saute pan, add some butter, scallions, mushrooms and Old Bay, saute about 6 minutes. Gently add crabmeat, do not stir. Remove from heat. In 4 omelette pans, add 1 Tbl. butter to each pan. In a bowl, whisk eggs with a little cream, season with salt, pepper and Tabasco. Pour into pan and cook over medium heat, when omelette is getting set on the sides of pan, lift up with spatula and let egg mixture run under. When almost done, add a portion of crab mixture and a spoonful of hollandaise sauce. Fold omelette over and turn out onto plate. Drizzle more Hollandaise over each omelette and add some chives on top. Serve with breakfast potatoes (see I love breakfast) and muffins or toast.
Mimosa's - These taste refreshing and light, they also are very festive to serve
Good Champagne
1/4 cup fresh orange juice
orange slices (garnish)
crushed ice (optional)
4 Champagne flutes
In champagne flute, add a small amount of ice (if desired) pour in orange juice and add champagne until almost full. Garnish with orange slice.
For variations; add 1 Tbl. of Grand Marnier to glass and fill with champagne; add 1/4 cup cranberry juice to glass and fill with champagne (garnish with fresh cranberries) add 1/4 cup of fresh pink grapefruit juice to glass and fill with champagne. You can also use raspberry juice or strawberry juice too. For those who do not partake in champagne, but want to toast, fill champagne flute with 7-up or Sprite and add juice.
Crostini with Apricot Spread - good appetizer, make a lot as they go fast
2 (15.25 oz) cans apricot halves, drained and chopped
2 Tbl. white balsamic vinegar
4 Tbl. red onion, minced
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1 baguette, sliced on diagonal and lightly toasted
3 Tbl. walnut oil
1 cup goat cheese
3 Tbl. walnuts, lightly toasted and chopped
Place apricots, vinegar, onion and salt in saucepan and cook for about 15 minutes until thickened, stirring frequently. Reduce heat and stir in thyme and let cool. Brush baguettes with walnut oil and place on baking sheet and broil for about 3 minutes until lightly browned. To each toasted cooled baguette slice, spread on some goat cheese and a heaping tsp. of apricot mixture. Sprinkle on chopped walnuts and place on attractive platter to serve.
Julia's Smoked Salmon Appetizers
16 slices of party rye bread
1 package cream cheese, softened
1 English cucumber, peeled and thinly sliced on diagonal
16 ounces thinly sliced smoked salmon
1 small red onion, sliced in half and then sliced very thinly
4 Tbl. capers, chopped, drained, rinsed and patted dry
freshly ground black pepper
fresh dill, chopped
lemon zest
fresh lemon juice
Preheat oven to 325 and toast bread slices on baking sheet, turning until golden. Remove to cooling rack and cool. In a bowl, mix cream cheese, lemon juice (to taste), zest, and dill, and season with a little salt and pepper. Liberally spread on each piece of bread. On top of bread and cream cheese, add cucumber, onion, salmon and top with capers.
Spinach Mushroom Breakfast Bake
1 package fresh spinach, rinsed well and patted dry
2 loaves good French bread
1/4 cup olive oil
1 large red onion, thinly sliced
1 small box button mushrooms, sliced
1/4 tsp. freshly grated nutmeg
1 1/2 cups Gruyere cheese, grated
1 tsp. fresh thyme, chopped
7 eggs
1 1/2 cups whole milk
1/2 cup whipping cream
salt and freshly ground black pepper
Italian parsley, chopped
In a saute pan, add some olive oil and wilt spinach, remove. In same pan add some more olive oil and saute onion, add mushrooms, thyme and cook about 8 minutes. Add spinach and continue cooking for another 2 minutes.
Cut bread into 1/2"-thick slices on diagonal. Brush each side with olive oil. Lightly oil a 13x9 baking dish and line bottom and sides with bread slices, overlapping the slices.
Layer on the onion, spinach, mushroom mixture. Add shredded cheese, then whisk eggs, milk, cream, season with salt and pepper. Pour egg mixture over bread and vegetables. Cover and refrigerate for at least 1 to 2 hours.
Preheat oven to 375 degrees, remove plastic wrap and bake for about 45 minutes. I then like to place under broiler for a couple of minutes to get bubbly, but watch carefully. If you stick a knife in middle you want it to come out relatively clean, mixture will still be moist. Remove to cooling rack and cool for about 10 minutes before slicing and serving. Sprinkle with parsley
Crab Casserole
1 lb. fresh crab meat
1 (15 oz) can artichoke hearts, drained and sliced in half
1 cup heavy whipping cream
1 cup fresh mushrooms, chopped
3 Tbl. all purpose flour
dash of cayenne pepper
2 Tbl. sherry
2 Tbl. butter
salt and freshly ground black pepper
1/2 cup fresh Parmesan cheese, grated
1 cup fresh fine bread crumbs
In a shallow well greased casserole dish add artichoke hearts. Layer mushrooms and crab meat. In a saute pan, melt butter and whisk in flour cooking for about 1 minute, add seasonings. Add cream and cook until slightly thickened. Stir in sherry and pour over crab mixture. Combine crumbs and Parmesan cheese then sprinkle over crab mixture. Bake in 450 degree oven for about 15 minutes or until bubbly and lightly browned.
Fresh Blueberry Muffins
1 cup all purpose flour
1/4 cup sugar
zest of 1 lemon
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 extra large egg
1 cup fresh blueberries
sanding sugar
Preheat oven to 400 degrees. Spray muffins tin with cooking spray or use muffins liners. In a bowl, stir flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, whisk milk, butter, zest and egg. Pour wet mixture into dry and stir gently until just combined (do not overmix or they will be tough) Gently fold in blueberries. Fill muffins cups 3/4 full and sprinkle with a little sanding sugar. Bake for about 15 to 20 minutes or until lightly golden. Remove to cooling rack.
Poppy Seed Lemon Muffins with Glaze
2 cups all purpose flour
2/3 cup sugar
zest of 1 lemon
2 Tbl. fresh lemon juice
1 1/2 tsp. baking soda
1/2 tsp. salt
3 Tbl. poppy seeds
1 extra large egg
1 (8 oz) container sour cream
1 cup buttermilk
1/3 cup unsalted butter, melted
1 tsp. pure vanilla extract
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking soda, salt and poppy seeds, form a well in center of mixture. In another bowl, combine egg, sour cream, lemon juice, zest, melted butter and vanilla, whisk until combined. Pour wet ingredients in well and stir gently until combined. Do not overmix or muffins will be tough. Spray muffin tin with cooking spray or use liners. Fill about 3/4 full and bake about 18-22 minutes until lightly golden browned. Remove to cooling rack.
Glaze:
1 cup powdered sugar
juice from 1 large lemon
zest of lemon
milk
In a bowl, add powdered sugar, zest, lemon juice and whisk in some milk to make a thin glaze. When muffins are cooled, drizzle over glaze.
Julia's Chocolaty Chocolate Overload Cake
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup dark cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 tsp. pure vanilla extract
2 tsp. creme de cacao or Godiva dark chocolate liqueur
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or (1) 13x9 pan. I personally like 2 round pans.
In large mixing bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, vanilla and liqueur. With an electric mixer beat on medium speed for 2 minutes. Stir in boiling water and pour into pan. Bake approximately 35 to 40 minutes or until pick inserted in middle comes out clean. Cool on wire rack. When cool frost cake.
Frosting: I find it best if you double this recipe for frosting 2 rounds, if using a 13x9 cake pan this will work the way it's written.
6 Tbl. butter, softened
3 cups powdered sugar (you might not need all 3 cups)
1/2 cup dark cocoa
1/3 cup whipping cream
1 tsp. pure vanilla extract
2 tsp. creme de cacao or Godiva dark chocolate liqueur
tiny pinch of salt
In a bowl, using an electric mixer, combine ingredients and beat until well mixed. If too thick drizzle in a little more whipping cream.
Julia's Festive Fruit Salad with Yogurt Dressing
1 large ripened cantaloupe, seeds removed, peeled and cut into bite-size chunks
1 large ripe honeydew melon, seeds removed, peeled and cut into bite-size chunks
2 cups seedless watermelon, peeled and cut into chunks
1 lb. seedless red grapes
4 nice nectarines, peeled, pitted and sliced
5 kiwi, peeled and cut into rounds
1 pint fresh strawberries, cut in half
1 pint fresh blackberries
1 pint fresh raspberries
fresh lime juice
mint leaves for garnish
In a beautiful crystal bowl gently combine all fruit (except berries) and drizzle with fresh lime juice, add berries on top and drizzle with juice. Garnish with mint leaves. If desired, serve with fruit dressing.
Fruit Dressing:
2 cups vanilla yogurt
2 Tbl. honey
2 Tbl. fresh lime zest
1 Tbl. lime juice
In a bowl, whisk all ingredients together, place in small crystal bowl and serve drizzled over fruit salad if desired.
Julia's Green Beans, Red Potato and Tomato Salad
1 1/2 lbs. Haricots verts
8 red potatoes
4 ruby red ripe Roma tomatoes, seeded and quartered
1/2 cup pitted Kalamata olives
6 anchovy fillets packed in oil (chopped)
4 eggs, hard boiled and quartered
fresh basil, chopped
salt and freshly ground black pepper
red pepper flakes (optional)
Italian parsley, chopped
3 cloves garlic, minced
1/4 cup olive oil
4 Tbl. white wine vinegar
1 tsp. Dijon
Steam beans until crisp tender, immediately refresh in ice water to stop cooking. Drain well. Steam potatoes until tender, cool and quarter. In a large bowl, add beans, potatoes, olives. Season with salt and pepper, add red pepper flakes if desired. In another bowl, add garlic, Dijon, vinegar and whisk in olive oil, season with salt and pepper, taste and adjust seasonings. Pour over bean potato mixture, gently stir. Gently mix in anchovies, and basil. On a beautiful platter, add potato mixture. Garnish with tomatoes and eggs. Sprinkle with chopped parsley.
Bon Appetit and Happy Mother's Day
"As one whom his mother comforts, so I will comfort you;
And you will be comforted in Jerusalem."
Isaiah 66:13
"Her children stand and bless her. Her husband praises her."
Proverbs 31:28
No comments:
Post a Comment