Treat Her Like a Queen On Mother's Day
Published May 10, 2020
You can spend hours online searching for the perfect gift for Mom for Mother's Day, but nothing is more meaningful, in my opinion, than delivering something homemade to her doorstep in person. Fortunately, I live close enough to both Mark’s and my mother to do just that.
This year I wanted to create a Mother’s Day menu I thought would be royal worthy. After all, our Mothers are Queens. They are the glue that holds our family together - a voice of reason and source of knowledge, strength, respect, devotion, and unconditional love.
I’ve enjoyed some time in the kitchen preparing a meal for our mothers full of some of their favorite flavors to let them know they are loved and appreciated today and always. If there is one thing I’ve learned from my Italian mother, food is the best way of showing love.
Rose Infused Gin – In an airtight container combine 12 ounces of your favorite gin, rose petals from 3 roses, ½ cucumber sliced and a sprig of thyme. Let it sit for 4-5 days. In a small saucepan on the stove, dissolve 1 part sugar in 1 part water in a small saucepan and cool. In a shaker with ice, add 3 ounces of infused gin with 1 ounce of simple syrup (or more if desired). Shake and serve in martini glass garnished with a cucumber slice, rose petal or thyme sprig.
Tea Sandwiches – Cute bites perfect for a luncheon! These are a hit with both kids and adults alike. To achieve a perfectly cut (non-squished) sandwich, use a double serrated bread knife and cut gently letting the knife do the work keeping the cream cheese layer on the top. I prefer the Wüsthof Classic Bread Knife from William Sonoma.
Cucumber: Sliced Wheat Bread, 4oz Cream Cheese Room Temperature, 2 Tbl Sour Cream, Salt and Pepper, 1 Cucumber Sliced 1/8” Thick on a Mandoline Slicer and Chopped Chives. Directions: Mix cream cheese and sour cream in a small food processor. Spread on top halves of bread. Sprinkle with chopped chives. Place 3 layers of cucumber on bottom halves. Season cucumbers with salt and pepper. Place top half on top of bottom, and trim away crust. Cut to desired size.
Strawberry: Sliced Hearty White Bread, 4 oz Cream Cheese Room Temperature, Basil Leaves, Thinly Sliced Strawberries, Salt and Pepper. Directions: Spread cream cheese on top halves of bread. Layer strawberry slices on bottom half. Season strawberries with salt and pepper and top with basil leaves. Place top half on top of bottom, and trim away crust. Cut to desired size.
Beet and Goat Cheese Phyllo Bites – If you love beet salads you will love these tasty little treats. Buy the Phyllo Shells in the frozen food department, bake, and fill with beet mixture using a piping bag once they have cooled from the oven. Beet Mixture: 2 Large Beets, fresh cooked and cooled or canned, 4oz Goat Cheese, Kosher Salt, 1 Tbl Honey. Directions: Mix beets and cheese in small food processor until smooth. Add teaspoon at a time of extra virgin olive oil to obtain smooth consistency. Add honey and kosher salt to taste.
Grape Gazpacho – A lite, refreshing, cold soup that can be used as an appetizer course served in tasting glasses or a side dish to any Spring or Summer meal. This soup is easy to prepare, and best served the same day.
Citrus Butter Halibut – What a bright, colorful way to serve fish! Halibut is a thicker, firmer white fish that can be cut into smaller pieces without falling apart. Mahi Mahi is a mild flavored substitute as well. After baked, arrange on a dish with roasted red onions, radishes and grapefruit wedges. The citrus butter sauce gets its lovely pink color from fresh squeezed ruby reds and blood oranges.
Green Beans Almondine – An old classic and very simple recipe that complements any steak or seafood dish. Add a pad of butter and drizzle of oil in a frying pan. Add green beans and cover on med heat until cooked halfway through. Add desired amount of slivered almonds. Continue to cook with cover off until green beans are slightly tender and almonds are toasted. Finish with more butter if desired. Season with salt and pepper.
Moscato Cake – What goes better together than Strawberries and Champagne? Strawberries and sweet wine layered with a cream cheese buttercream frosting! This cake is sure to please. I tinted the cake batter a dusty rose color by using 12 drops of red food coloring and 4 drops of blue. Once the cake was baked, cooled, leveled, and layered, I piped swirls of the buttercream frosting using a 2D piping tip found in just about any baking isle. The trick to getting the perfect consistency frosting is to use cold cream cheese and room temperature butter. Be sure not to over mix the frosting or it will become too runny to use in a piping bag.
Raspberry Beignets with Vanilla Sauce – Mark’s mother would go to Max’s Oyster Bar on any given night just for a glass of wine and to indulge in their chocolate beignets. When I tried them myself, I completely understood why. I’m sure she can’t wait for the day Max’s opens again. In the meantime, I’ll serve up some of my own. I filled mine with raspberry preserves as suggested in the recipe and others with melted milk chocolate drizzled with a light vanilla bean cream cheese sauce, also served on the side.
Rhubarb Angel Food – There’s nothing better than going to the grocery store and finding fresh rhubarb and strawberries overflowing the produce isles. It’s the sign of summer dishes and warmer days ahead. Bake the angel food cake in cute bundt pans to add a touch of charm to your dessert dish. Be sure to invest in one that has a good non-stick coating. A useful trick to releasing the cake from the pan is to cool the cake in the freezer after baking. Use a silicone offset spatula working your way around the cake until it becomes free. The spicy rhubarb sauce can be altered to favor more Spring or Fall flavors. Drizzle it over the cake and finish with a heaping spoon-full of homemade spiced whipped cream.
Happy Mother’s Day to all the beautiful mothers out there who make this world a brighter place!
Enjoy!
Renée Meuse Lovley