Many families go out to dinner on Mother’s Day. However, a home cooked dinner is a better way of honoring the greatest mother in the land-yours!. Let spring produce and warmer weather influence your menu decisions.
A Mother’s Day Menu
- 16 each Red and Green Grapes
- 8 ounces Sharp Cheddar cheese
- 8 ounces Monterey Jack cheese
- 8 each Strawberries
- 8 each Wooden Skewers
Cut strawberries in half. If they are extra large you may want to cut them in quarters.
Cut cheese into 1 inch cubes
Thread each skewer with the grapes, cheeses and strawberries alternating between the ingredients.
Pear and Cranberry Bellini
- 1 cup pear nectar
- 1 cup cranberry juice cocktail
- 1 bottle Prosecco or other dry sparkling white wine
In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail.
Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.
Spring Asparagus and Broccoli Soup
- 6 1/2 cups low-sodium chicken or vegetable broth, divided
- 1 large leek, white and light green parts only, sliced
- 1 garlic clove, minced
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded; spears cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 2 tablespoons chopped fresh chives
Heat 1/2 cup of broth in a large pot over medium-high heat. Reduce heat to medium, add leek and garlic and cook, stirring often, until tender, about 6 minutes. Add remaining broth, salt, pepper and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.
Puree soup with an immersion blender or carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls and garnish with chives.
Roasted Chicken with Warm Tuscan Bread Salad
- Two 3 1/2-pound chickens—cut in half, backbones discarded
- Kosher salt
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, cut into 8 cubes
- 4 thyme sprigs
- 4 small rosemary sprigs
- 4 unpeeled garlic cloves
- 4 oz crusty Italian bread, such as ciabatta, torn into 1-inch pieces
- 1 fennel bulb, cut through the core into 1/2-inch wedges
- 4 scallions, cut into 2-inch lengths
- 2 tablespoons sage leaves
- Romaine lettuce torn into bite-size pieces, about 6 cups
- 4 anchovy fillets, cut into 1/2-inch pieces
- 3/4 tablespoon capers, rinsed and chopped
- 2 ½ tablespoons cider vinegar
- 1/2 cup shaved Parmigiano-Reggiano cheese
On a work surface, cut the wings off of the chickens at the second joint, leaving the rest of the wing attached to the breasts.
Season the chickens liberally with salt and pepper and arrange skin side up on two rimmed baking sheets. Cover with plastic wrap and refrigerate for 4 hours.
Remove the chicken from the refrigerator and drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter.
Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.
Preheat the oven to 400°F.
On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 10 minutes, until golden but still slightly chewy.
Increase the oven temperature to 425°F.
Fit the fennel, scallions and sage around the chicken on the baking pans. Roast in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165°F; switch the pans halfway through roasting. Let rest for 10 minutes.
In a bowl, toss the bread with the roasted vegetables, romaine, anchovies, capers, vinegar and the remaining 1 tablespoon of olive oil. Fold in 1/4 cup of the cheese shavings and season the bread salad with salt and pepper to taste.
Transfer the bread salad to a platter and scatter the remaining 1/4 cup of cheese shavings on top. Cut the chicken into serving pieces and arrange on top of the salad.
Lemon Cheesecake with Blueberry Sauce
- 1/2 cup graham cracker crumbs
- 1/4 cup butter (melted)
- 16 oz lower fat cream cheese (2 packages, room temperature)
- 1 cup low-fat plain yogurt
- 1/2 cup sugar
- 3 eggs (room temperature)
- 1 lemon (juiced and zested), reserve 1/4 teaspoon of zest for sauce
- 2 cups blueberries
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 teaspoon lemon zest
Cook blueberry sauce ingredients in a small saucepan on medium heat about 4 minutes stirring occasionally; cool. Refrigerate until ready to serve.
For the crust:
Mix the graham cracker crumbs and melted butter together.
Press the mixture onto the bottom of an ungreased 8 or 9-inch springform pan and chill.
Preheat the oven to 300°F.
In a food processor fitted with a steel blade, cream together the cream cheese and sugar.
Add the eggs, yogurt, lemon juice and zest and mix until combined.
Spoon the mixture into the crust.
Place the cheesecake on the middle rack of the oven.
Add a pan of water on the lower rack.
Bake for 50 to 60 minutes being careful not to open the oven while the cheesecake is baking.
Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven with the door slightly ajar.
Remove the cheesecake and continue to cool on a wire rack. Refrigerate, covered, overnight.
Serve slices of cheesecake with the blueberry sauce.
A Mother’s Love…
How precious is the love
of a mother’s heart!
Even as a child… It’s there from the start.
A mother’s love knows
no boundary or limit.
It’s often shown by how
much the mother gives it!
Whether her children are
young or growing old…
And whatever circumstances
in life may unfold…
Her love is continually
a solid foundation…
That can’t be removed, torn or shaken.
Her love is what is
a “guiding force…”
Even if her children’s lives
stray “off course.”
I’m thankful for the love
my mother’s given…
It’s surely influenced
the way I’ve been livin’!
To all of our mothers across
our great nation…
May we show them our love
Their love has stood and
endured the test of time…
I’m so glad that one of them is MINE!
By Jim Pemberton