Mother's Day decorations are a great way to show your mom how important she is to you! Whether you are hosting a brunch or dinner, decorating for Mother's Day can be as simple or elegant as you want. If you check out my archives you will find the history of Mother's Day as well as numerous decorating ideas. I personally love a huge bouquet of fresh lilacs on my table which would be set with white linen napkins, table cloth and lilac plates and glasses.
I hope you enjoy the recipes listed below and remember treat your mother to a most enjoyable meal and special day, after all she deserves it. Hugs to all the mom's out there. Many of these recipes are ones I have used for catering.
Scallop Ceviche with Grapefruit Dressing - you will love this, it's a little process, but well worth it.
12 oz. large scallops, cleaned and muscle removed (cut into pieces)
8 oz. grapefruit dressing (see below)
12 pieces of grapefruit segments
Grapefruit confit (see below)
3 Tbl. chopped mint and Japanese basil (combined)
salt
Scallops; place scallops in a glass bowl and add grapefruit dressing and allow to marinate 15 minutes. Right before serving add grapefruit segments, confit and mint mixture. Toss well and divide into wine goblets.
Grapefruit Dressing
1 ruby red grapefruit, skin removed (reserve for confit)
1-inch piece of fresh ginger
1/2 cup cold water
1 tsp. sugar
1/4 cup extra virgin olive oil
Dressing; juice the grapefruit through a fine mesh strainer into a glass bowl. Measure out 3/4 cup juice. Peal ginger and place in blender with water. Process until liquefied. Strain though fine mesh strainer and measure out 1 tsp. ginger juice, reserve remaining juice for later. Now whisk the two juices together with sugar and olive oil. Season with salt and refrigerate.
Grapefruit Confit
Skin from grapefruit
1 cup water
1 cup sugar
Confit; Make a simple syrup by combining water and sugar in small saucepan. Bring to simmer and remove from heat. With a very sharp knife (be careful) try to remove as much of the white pith on the inside of the grapefruit skin. Once the pith is removed, dice the skin into small pieces. Take the skin and place in a small pot and cover skin with water and bring to simmer. Repeat process two more times making sure to use fresh cold water each time. After third time, place skin in same pot as the simple syrup and return to the heat. Simmer for 30 minutes or until skin is tender and has lost its bitterness. Strain from the simple syrup and chill.
"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie" - Tenneva Jordan
(this was what my mom would do - julia)
Smoky Tomato Soup - you will need a grill and some hickory chips for this recipe. It's really easy and just think how much your mother will love this recipe.
4 large ruby red ripe tomatoes
2 small shallots, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
3 cups good quality chicken stock (I like kitchen basics) or make your own
1/4 cup heavy whipping cream
1 tsp. fresh lemon juice
1 bunch of fresh basil - tie stems together with kitchen twine
1 bunch fresh chives, sliced thin
1/2 cup Creme Fraiche or Sour Cream
1 tsp. cayenne pepper
salt and freshly ground black pepper
homemade croutons (if desired for garnish)
Core and cut the tomatoes in half. With heavy duty foil make a tray and place hickory wood chips inside. Place the tray in middle of your grill on briquettes. Light the chips and let them burn about 2 minutes, then blow out. You want to see a good amount of smoke form, if not burn again for another 2 minutes. Place tomatoes over the smoke on grill flesh side down then cover grill. Smoke the tomatoes for about 10 minutes. Once tomatoes are smoked, remove from grill and peel.
In a large pot over medium heat add some olive oil and saute the shallots and garlic until clear. Then add the tomatoes, chicken stock and heavy cream to the pot and simmer 25 minutes. After you've simmered puree the soup until smooth. Add soup back to clean pot; add bunch of basil, lemon juice and season with salt and pepper. Allow basil to steep 1 hour, then remove basil and cool soup.
In a bowl add creme fraiche or sour cream with cayenne, some salt and pepper and whisk well to incorporate. Reheat the soup and place into bowls, garnish with spiced creme fraiche and sliced chives. Sprinkle with homemade croutons if desired.
"Being a full-time mother is one of the highest salaried jobs...since the payment is pure love." - Mildred B. Vermont
Roasted Fresh Asparagus with Frisee Salad, Poached Egg and Romesco Sauce - love this
Romesco Sauce
1 medium ancho chile, stem and seeds removed
1/2 cup fresh ruby red tomatoes, diced
3/4 cup extra virgin olive oil
1 (1/2-inch) thick country style white bread, cut crosswise into 3 pieces
1 medium red bell pepper, roasted, peeled and seeded
1/2 cup blanched almonds, lightly toasted
2 cloves garlic, pounded to a smooth paste with a pinch of salt
1 tsp. sweet paprika
1/2 tsp. cayenne pepper
1 Tbl. red wine vinegar
2 tsp. sherry vinegar
salt
Salad
1/2 cup extra virgin olive oil
3 tsp. red wine vinegar
24 medium to large fresh spring green asparagus spears
4 large handfuls of frisee, washed and spun dry
4 eggs
8 think slices of prosciutto
Fresh Parmesan cheese, shaved (for garnish)
Sauce; Heat broiler and position rack in top of oven. Put the ancho chile in a bowl and cover with boiling water. Let soak about 10 minutes, drain and set aside. Put the tomatoes in baking dish and drizzle with a little olive oil, place under broiler and slightly char about 3 minutes. Remove and set aside.
Warm a small saute pan over medium and add 1/2 cup olive oil. When oil is hot add bread, it should sizzle and reduce heat to medium. Gently fry the bread on both sides until crisp and golden (do not burn). Remove from pan and drain on paper towel. In bowl of food processor, add the ancho chile, tomatoes, fried bread, roasted red pepper, almonds and garlic. Pulse, then grind to a chunky paste, scraping down sides. Add the sweet and hot paprika, both vinegars and remaining 1/4 olive oil, season with salt. Process again and taste; the sauce should be sweet, not too spicy and nutty. Let sit for 20 minutes to allow flavors to blend. Then taste again and add more salt, vinegar or more spice if needed.
Put 1/2 cup of Romesco sauce, 1/2 cup olive oil and vinegar in small bowl and stir to combine. You can use the remaining Romesco sauce for another use so store in frig. Taste and add salt or vinegar if needed. Set aside to room temp.
Preheat oven to 450. Snap off the tough ends of asparagus. Place on baking sheet and drizzle with remaining olive oil, Season with salt and pepper and spread out on pan. Roast about 10 to 15 minutes or until just tender. Set aside to room temp.
Just before serving, bring a saute pan with about 3-inches of cold water to simmer. Add 1 tsp. of vinegar to water. Carefully place eggs in water to poach for about 3 to 5 minutes. Remove eggs with slotted spoon and blot off any excess water with clean kitchen towel or paper towels.
To serve; scatter frisee on platter, season with salt and pepper. Arrange asparagus spears on top. Place eggs on top of asparagus and spoon sauce on and around salad. Place the pieces of prosciutto on top and serve. I also like to shave some fresh Parmesan cheese over the top.
"The sweetest sounds to mortals given, are heard in Mother, Home and Heaven."
William Goldsmith Brown
"Mothers hold their children's hands for a short while, but their hearts forever."
Author Unknown
Now onto my favorite Black Truffle Macaroni and Cheese - how decadent and delicious!
2 Tbl. butter, melted
3/4 cup Panko breadcrumbs
12 oz. spiral or penne pasta
3 cups extra sharp cheese, shredded and divided
1/2 cup freshly grated Parmesan cheese
2 Tbl. black truffle oil
2 Tbl. Black truffles, shaved and chopped
2 tsp. extra virgin olive oil
5 slices smoked bacon, chopped
3 scallions, minced including green part
1 garlic cloves, minced
1/4 tsp. fresh thyme
2 Tbl. all purpose flour
2 cups half and half
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Preheat oven to 350 degrees. Lighlty butter a baking pan. For topping; in a bowl, add melted butter, panko and 1/2 cup cheddar cheese mix and set aside.
In a large pot of boiling salted water add pasta and cook al dente, drain well and drizzle with truffle oil and mix; set aside.
While pasta is cooking make sauce; In a large saute pan, add bacon and cook until browned and crisp. Stir in shallots, garlic and thyme and cook about 1 minute. Whisk in flour and cook another 3 minutes, whisking constantly. Gradually and half and half and bring to a boil whisking constantly. Reduce heat and simmer, stirring often until sauce thickens about 5 minutes, if you feelyou need more milk or cream add a little at a time. Season with salt, pepper and add remaining 2 1/2 cups cheese plus 1/2 cup Parmesan; stir until cheese is melted. Remove from heat and fold in scallions and chopped truffles. Mix sauce with pasta and place in baking dish, top with panko mixture. Bake for about 15 minutes until bubbly and top begins to brown. Remove from oven and garnish with parsley.
"When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child." - Sophia Loren
6 (6 to 8 oz) Halibut filet's
extra virgin olive oil
salt and freshly ground black pepper
Sauce
6 Tbl. extra virgin olive oil
6 garlic cloves, minced
1 small onion, thin julienned sliced
2 (28 oz) cans high quality whole tomatoes (use your hands to break into pieces)
8 oz. Kalamata olives, halved (no seeds)
4 Tbl. fresh basil, chopped
4 Tbl. capers, rinsed
1 tsp. red pepper flakes
Sauce; In a large saute pan, over medium, heat olive oil and onions, cook for a few minutes until softened, add garlic and cook about 1 minute, do not brown. Add tomatoes with some of the juice, olives, capers and red pepper flakes. Bring sauce to a simmer and cook about 10 minutes stirring frequently. Taste and adjust seasonings.
Fish; Rub fish with olive oil, season with salt and pepper cooking on outdoor grill or roasting in oven on 350 until cooked through.
To Serve; place fish on serving platter, spoon over sauce and garnish with fresh basil. Serve with crusty warm bread to soak up sauce juices.
Easy Chocolate Angel Food Cake - now after all that work you deserve an easy elegant dessert to serve.
1 homemade or store bought angel food cake
1 (6 oz.) package instant rich chocolate pudding mix - or better yet, make your own delicious pudding
2 cups whole milk, cold
2 cups heavy whipping cream
1/4 cup cocoa powder (good quality) sifted
1/2 cup powdered sugar, sifted
2 tsp. pure vanilla extract
Fresh raspberries
Chocolate sauce - make your own or purchase a good quality one
Chambord
In a large bowl, add pudding mix, milk and stir with whisk until smooth. Set aside
In a bowl of electric mixer add whipping cream, cocoa powder, powdered sugar and vanilla. Beat on low until combined then beat on high to stiff peaks.
Fold the pudding mixture into the whipped cream mixture. Place your cake on serving plate. Cut off 1-inch of the top of cake using a serrated knife. Then with a sharp knife, cut a trench in the cake leaving a 3/4-inch border on sides and at bottom of cake. Pull out the cake from the trench. Fill the trench with some of the chocolate cream mixture. Then replace the top of cake. Frost the top of cake with remaining chocolate mixture. Chill cake about 4 to 6 hours in frig.
Mix a little Chambord with the chocolate sauce and set aside.
Remove cake from frig and drizzle with chocolate sauce that you mixed in the Chambord. Place raspberries on top of cake and around sides. Cut and serve with a nice cup of coffee.
Bon Appetit
"I thank my God every time I remember you." - Philippians 1:3
"Do everything in love." 1 Corinthians 16:14
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