Make mom a special treat or two this week

 

Sunday is Mother’s Day, a time to show mom how much she means to you.

While that traditionally means showering her with gifts of flowers, perfumes, candy and jewelry, one thing that often means the most is to do something special for her.

And for many families, that means preparing her meals instead of having her make food for everyone.

Often families will make a special breakfast — think pancakes or waffles, muffins or scones, fresh fruit and perhaps a cocktail such as a mimosa or bloody mary — but given all that mothers do, perhaps it’s time to make every meal for her.

Try a simple breakfast of muffins or scones followed by a light lunch and perhaps a pasta dinner. 

Desserts, perhaps a refreshing fruit tart  or a decadent chocolate treat, would be nice and easy to prepare.

And you can add a touch of the spring season with a glass of freshly squeezed juice or an adult drink.

After all, you don’t have to be a master chef to make a tasty meal. There are delicious recipes that can be found for cooks and bakers of all skill levels.

And if, by chance, your meal is an epic fail, you will still have created memories that will last a lifetime.

Following are some ideas for Mother’s Day meals from www.howsweeteats.com.

 

 

Margarita Floats

Tajin or margarita salt for the rim

Lime wedges

Crushed ice

4 ounces tequila

4 ounces freshly squeezed lime juice

3 ounces simple syrup

2 ounces Grand Marnier or other orange liqueur

2 to 4 scoops of lemon, lime or orange sherbet/sorbet

Use a lime wedge to rim two glasses, then dip rims in the tajin or salt. Fill the glasses with crushed ice.

Fill a cocktail shaker with ice. Add tequila, lime juice, simple syrup and grand marnier. Shake 30 seconds, until the mixture is frothy. Divide mixture evenly between the glasses. Add one to two scoops of sherbet. 

 

 

Jalapeno Blood Orange Spritzer

3 ounces fresh blood orange juice

1 ounce fresh lime juice

2 fresh jalapeño slices

Lime seltzer

Lime wedges, for garnish

Fill a glass with crushed ice. Add blood orange juice, lime juice and pepper slices. Stir. Top with the lime seltzer. Taste and add more orange, lime or jalapeno if desired.

 

 

Chocolate Chip Skillet Cookie

2-1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup sugar

1 large egg

2 large egg yolks

3 teaspoons vanilla extract

10 ounces chocolate chips, milk or semi-sweet

Flaked salt, for topping

In a bowl, whisk together flour, baking powder, soda and salt.

Heat an oven safe 12-inch skillet over low heat for five minutes. Melt butter in skillet, then turn off the heat and stir in sugars with a wooden spoon. 

Whisk together egg and egg yolks in a bowl. Add to the skillet sugar mixture and mix in quickly with a spoon. Stir in vanilla extract.

Stir in dry ingredients until just combined. The mixture will be thick. Stir in chocolate chips, then bake in a 350-degree oven for 20 to 25 minutes, until mostly set in the center. Top with flaked sea salt.

Serve warm with vanilla ice cream.

 

 

Filet and Potato Skewers

1 pound baby Yukon gold potatoes

3 4-ounce pieces beef tenderloin/filet

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 bell pepper, cut into pieces

1 red onion, cut into pieces

For chimichurri: 

3/4 cup  fresh parsley

3 tablespoons fresh oregano

3 tablespoons fresh rosemary, chopped

2  garlic cloves,  minced

1/4  cup  red wine vinegar

2/3  cup  olive oil

1/2  teaspoon  salt

1/2  teaspoon  pepper

1/4  teaspoon  crushed red pepper flakes

Place potatoes in a pot and fill pot with cold water. Bring to a boil, then boil for 10 to 12 minutes.

Cut filet, peppers and onions into chunks. Skewer steak, potatoes and veggies. Spray skewers with olive oil spray and sprinkle with salt and pepper. 

Grill on a 500 to 600-degree grill for two to three minutes per side. Let skewers cool a few minutes, then serve with the rosemary chimichurri.

For chimichurri, combine parsley, oregano, rosemary and garlic in a food processor and pulse until only small leaves and pieces remain. Add vinegar and pulse again. With the processor going, stream in olive oil and mix until just combined. Stir in salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the refrigerator for as long as one week.

 

 

Creamy Vodka Sauce Pasta With Toasty Rosemary Breadcrumbs

1 pound pasta

1 cup reserved pasta water

2 tablespoons unsalted butter

1 shallot, diced

4 garlic cloves, minced

Salt 

Pepper

1/2 cup tomato paste

3 tablespoons vodka)

1/3 cup heavy cream

1/3 cup finely grated Parmesan cheese, plus more for topping

For breadcrumbs:

2 tablespoons unsalted butter

1/2 cup seasoned panko breadcrumbs

2 tablespoons chopped fresh rosemary

Bring a pot of salted water to a boil. Cook pasta according to directions, reserving a cup of water.

Heat butter in a saucepan over medium heat. Stir in shallots and garlic with a big pinch of salt and pepper and cook, stirring often, until onions soften. Add the tomato paste and stir, cooking five minutes.

Stream in vodka and stir, scraping the brown bits from the bottom. Stir in 1/2 cup reserved pasta water. Stir in heavy cream and Parmesan until the cheese melts. Taste and season with more salt and pepper if needed.

Add pasta to the sauce and toss well. If needed, stream in more pasta water until sauce is creamy and silky. Top with the rosemary breadcrumbs and a sprinkle of Parmesan. Serve immediately.

For breadcrumbs, heat butter in a saucepan over medium-low heat. Once sizzling, stir in breadcrumbs and rosemary. Cook two to three minutes, stirring often, until golden and toasty, 

 

 

 

Everything Smoked Salmon Tart

1 sheet puff pastry, thawed if frozen

1 to 2 tablespoons everything seasoning 

1 large egg plus 1 teaspoon water, lightly beaten

2/3 cup whipped cream cheese

3 to 4 ounces smoked salmon

Quick pickled onions, for garnish

Fresh dill

Capers, for garnish

Thinly sliced lemon

For everything seasoning:

2 tablespoons dried minced onion

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1 tablespoon dried minced garlic

1 teaspoon flaked sea salt

1/4 teaspoon black pepper

Stir seasoning ingredients together until combined. 

Place a sheet of puff pastry on a parchment or foil-lined baking sheet. Poke holes all over the puff pastry with a fork. Brush with egg wash and sprinkle edges with the everything seasoning.

Bake in a 425-degree oven for 20 to 25 minutes, until golden brown and puffy, If puffed up a lot in the center, poke it with a fork to deflate a bit.

Let pastry cool slightly. Gently spread cream cheese over the tart. Layer smoked salmon on top, then sprinkle with pickled onions, fresh dill, capers and another pinch of everything seasoning. Add a squeeze of fresh lemon, slice and serve.

 

 

 

Cheese Tortellini Caesar Salad

2 to 3 slices sourdough bread, torn into pieces

1 tablespoon unsalted butter

10 to 12 cups chopped romaine lettuce

Kosher salt 

Pepper

1/3 cup finely grated Parmesan cheese

1/3 cup shaved Parmesan cheese

12 ounces cheese tortellini, cooked

For dressing:

4 garlic cloves, minced

3 tablespoons Greek yogurt

2 tablespoons Parmesan cheese

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon anchovy paste

1/2 lemon, juiced

Kosher salt 

Pepper

1/3 cup olive oil

To make the dressing, place garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With processor still on, stream in the olive oil until a creamy dressing forms. 

Heat butter in a skillet over medium heat. Add sourdough pieces with a pinch of salt. Cook, tossing often, until golden,  toasty and crisp. Turn off heat.

Place romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of Caesar dressing. Add finely grated Parmesan. Toss lettuce well, until coated. Add cooked tortellini and gently toss so the pasta doesn’t get smashed, adding more dressing if desired. Toss until everything is combined and well coated.

Top with shaved Parmesan and croutons. Serve with extra dressing and more Parmesan cheese. 

Salad can be used as a base salad for chicken, steak, salmon, chickpeas and more.

 

 

 

Caramelized Onion and Garlic Butter Focaccia

2 sweet onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1/2 teaspoon salt

1-3/4  cups  warm water

2-1/4  teaspoons  active dry yeast

1  tablespoon  honey

5  cups  flour,  plus more for workspace

2 teaspoons garlic powder

2 teaspoons kosher salt

1/3  cup  extra virgin olive oil

4 tablespoons unsalted butter, melted

3 garlic cloves, minced

1/4 cup chopped fresh herbs, such as chives, dill, basil, oregano, thyme

1/2 tablespoon flaked sea salt

Heat a large skillet or pot over low heat, then add four tablespoons butter and one tablespoon olive oil. Once melted, stir in sliced onions and salt. Cook over low heat one to two hours, stirring often, until onions are deeply caramelized. 

In a bowl, stir together water, yeast and honey. Let sit 10 to 15 minutes, until foamy.

In the bowl of a stand mixer, place flour, garlic powder, one tablespoon salt, 1/2 cup olive oil and yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead on medium-low speed for five to six minutes, adding extra flour if it’s too sticky.

Put dough in an oiled bowl, cover and place in a warm spot to rise one hour, until doubled in size.

Once doubled, remove dough from the bowl and divide into four equal pieces. Roll and press dough out until it’s six to eight inches long and four inches wide. Line two baking sheets with parchment paper and sprinkle liberally with flour. Place dough pieces on the baking sheets and press to make finger marks. Place sheets in a warm spot to rise for 20 to 30 minutes.

Heat grill over medium heat, about 450 degrees. 

Melt remaining butter and stir in garlic cloves. Flour a pizza peel or cutting board very well. Transfer dough pieces one at a time to the floured peel, moving quickly so they don’t stick. Press to make more finger marks and brush with olive oil.

Quickly slide dough from the floured peel onto the hot grill. Grill one to two minutes, until dough begins to bubble and char. Flip dough and grill one to two minutes, until golden, puffed and brown. Place dough on a baking sheet. Repeat with the remaining focaccia.

Brush hot focaccia with garlic butter and sprinkle with herbs. Sprinkle with flaked sea salt. Cover with the caramelized onions. Slice and serve.