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the KITCHEN STORE
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![[Mother's Day]](graphics/pansy.gif)
Mothers are very special and deserve all of the thanks we can give for the many things they do for us all through the year. The menus and recipes I have chosen for Mother's Day are some of my mother's favorites, including a breakfast that Dad and the kids can prepare, an elegant but easy dinner, and a make ahead meal for a family gathering. Don't forget to check the notes at the bottom of each menu. I hope you and your mother will enjoy.
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Fresh Juice Whole Grain Blueberry-Orange Muffins Fresh Strawberries with Mascarpone Cream Coffee or Tea |
Notes: Dad and the kids can work together, sharing tasks such as preparing the strawberries and mascarpone cream, mixing and baking the muffins, cooking the eggs, and assembling the finished ingredients, all depending on the ages of the children. To serve the breakfast, place a linen napkin on a bed tray and add a small bud vase (or glass) with 2 or 3 beautiful cut flowers. Place the eggs and a muffin on a plate. Add some strawberries that have been halved, quartered or sliced, and drizzle with some of the mascarpone cream. If desired, serve with softened butter or whipped cream cheese to spread on the muffin. For an added touch, garnish the strawberries with a sprig of fresh mint. If you don't have a bed tray, prepare a lovely setting at the kitchen or dining room table. Mom will love it either way.
Notes: The stuffing for the mushrooms may be prepared the day before or that morning. Stuff the mushrooms, place in a covered container and refrigerate until it's time to bake them. The stuffing for the Beef Wellingtons may be made up to one day in advance and refrigerated. Thaw the puff pastry in the refrigerator that morning. The Lemon Sponge Pudding may be made up to the day before, depending on whether you choose to serve it warm or cold. If serving room temperature, just remove it from the refrigerator before dinner. If you only have one oven, bake the mushrooms and set aside, tented with foil to keep them warm, while using the oven for the entree. Serve them when the wellingtons comes out of the oven, giving the beef time to rest while you eat the appetizer. If desired, garnish each dessert with a little grated lemon rind or a thin slice of lemon, and a dusting of sifted confectioner's sugar. The remainder of the meal is simple enough to make as needed.
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Assorted Antipasti from the Deli (see notes) Grilled Chicken Thighs with Dijon, Lemon and Herb Marinade Grilled Potato and Onion Packets |
Notes: Take a little help for this menu by purchasing antipasti items from your favorite grocer or deli. Roasted peppers, marinated artichoke hearts, mushrooms, stuffed grape leaves, pepperoncini, sun-dried tomatoes and assorted olives are just a few examples. Add one or two good cheeses and you are all set for munching. The biscuits for the shortcakes can be made one day ahead, wrapped tightly and kept at room temperature. The strawberries can also be prepared a day ahead. The whipped cream can be made several hours before serving and refrigerated (the confectioner's sugar helps stabilize the cream). If you are serving this for a large group, place the biscuits in a basket, the berries and whipped cream in separate bowls. Your guests can assemble the shortcakes as they like. The Asparagus with Almond-Cheese Sauce can be assembled the day before. Add the breadcrumb topping before baking. Prepare the Potato and Onion Packets about one hour ahead. Marinate the chicken at least thirty minutes, or up to two hours, covered and refrigerated. There is nothing left to do other than grill, relax and enjoy.
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