Mother’s Day celebration can be either small or large

Finding just the right way to honour your mom on Mother’s Day can be challenging. One can never go wrong with flowers and chocolates.

A family brunch brings the whole clan together and can be planned as a potluck so that not all the work falls on one person.

Or the celebration can be a quiet day with just a few moms whose families live in other parts of the country. There is nothing wrong with moms planning their own day if family is not around to share.

It is spring and gardening is in the air. Perhaps your mom has always wanted a kitchen garden just outside her back door.

Fill it with herbs and edible flowers, lettuces and a tomato plant. Choose plants that she will use often in her meal making. Be sure to label each plant for future reference. Use a pencil because pen ink will fade over time.

Lemon ricotta pancakes

  • 2 c. all-purpose flour 500 mL
  • 1/4 c. granulated sugar 60 mL
  • 1 1/2 tsp. baking soda 7 mL
  • 3/4 tsp. baking powder 3 mL
  • 3/4 tsp. salt 3 mL
  • 2 large eggs, at room temperature
  • 1 1/2 c. milk 375 mL
  • 1 c. ricotta cheese 250 mL
  • 1 1/2 tsp. vanilla extract 7 mL
  • 1/4 c. fresh lemon juice 60 mL
  • 2 tsp. lemon zest 10 mL
  • maple syrup or fresh whipped cream for serving

In a large bowl, add flour, sugar, baking soda, baking powder and salt. Whisk well to combine.

In a separate bowl, add eggs and lightly beat with a whisk. Add milk, ricotta and vanilla and beat until well combined.

Stir wet mixture into dry ingredients, stirring just until everything is combined.

Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over-mix the batter.

Pour batter by one-third cup (75 mL) at a time onto a buttered hot pan or griddle, adding only a few at a time so they do not blend together. Cook for about three minutes before flipping, or until small bubbles form on top. Cook on the second side until golden brown, about one to two minutes.

Repeat with all pancake batter.

Serve pancakes warm with syrup or whipped cream.

Makes about 12 five-inch (12.5 cm) pancakes.

Lemon poppy seed scones

  • 2 c. all-purpose flour 500 mL
  • 3 tbsp. sugar 45 mL
  • 2 tbsp. poppy seeds 30 mL
  • 2 large lemons, zested
  • 1 tbsp. baking powder 15 mL
  • 1/2 tsp. baking soda 2 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 c. cold unsalted butter 125 mL
  • 1/2 c. heavy cream 125 mL
  • 1/4 c. fresh lemon juice 60 mL
  • 1 tbsp. fresh lemon juice 15 mL
  • 1/2 c. confectioners’ sugar 125 mL

Preheat oven to 400 F (200 C).

In a large bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt.

Using a pastry blender or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, 1/4 cup (60 mL) lemon juice, stirring just until dough forms. Add more cream, if necessary.

Gather dough together and gently press into a ball. Roll into a disk that is about 1 1/2 inches (3.75 cm) thick. Cut into eight wedges and place them on a parchment-lined baking sheet at least one inch (2.5 cm) apart.

Bake until golden, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.

Meanwhile, in a small bowl, mix icing sugar with one tablespoon (15 mL) lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

Orange raspberry mimosa

  • 4 large oranges
  • 26 fl. oz. sparkling wine 750 mL
  • 1 c. raspberries, fresh or frozen 250 mL

Cut oranges in half and squeeze juice. Pour through a strainer to remove any big bits. Alternatively, use store-bought orange juice.

Add a few raspberries to each glass. Pour orange juice in glasses first. Ideally, use one part orange juice to one part champagne.

Quiche with arugula and smoked steelhead trout

Crust:

  • 1 large egg
  • 2 1/2 tbsp. ice water 37 mL
  • 1 1/2 c. all-purpose flour 375 mL
  • 1/2 tsp. sea salt 2 mL
  • 3/4 c. unsalted butter, sliced into small cubes 175 mL

Filling:

  • 3 eggs
  • 1 1/2 c. heavy cream 375 mL
  • 1 small shallot, finely chopped and sautéed
  • 1 c. grated cheese, any kind 250 mL
  • 1 tsp. chopped chives 5 mL
  • 1 tsp. chopped dill 5 mL
  • 1 tsp. sea salt 5 mL
  • freshly ground black pepper, to taste
  • arugula, washed, dried and crisped in the refrigerator for an hour
  • smoked steelhead trout
  • vinaigrette salad dressing

In a small mixing bowl, whisk together egg and ice water. Set bowl aside.

In the bowl of a food processor, add flour and salt. Pulse briefly until mixed. Add the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg mixture. Pulse again until a dough forms. Add more cold water, if necessary.

Transfer the dough onto a lightly floured board. Roll out the crust so that it fits the measurements of your quiche pan or pie plate. Lay the rolled out dough onto the top of the pan. Gently press the dough into place. With a knife, trim off any extra dough.

Put the pan with the dough into the freezer for approximately 20 minutes or longer.

Blind bake the crust by lining the bottom of the crust with a piece of kitchen foil.

Place pie weights or dried peas to cover the bottom.

Bake for about seven to eight minutes. Remove from the oven and cool to room temperature. Remove foil and pie weights.

Combine all filling ingredients in a bowl and whisk to blend well.

Sprinkle the shallots, grated cheese and herbs in the quiche. Fill with egg mixture.

Bake at 350 F (180 C) for about 25 minutes or until set and a knife inserted comes out clean.

Serve warm or at room temperature. Toss arugula with your favourite vinaigrette and pile on top of the quiche.

Tear the smoked steelhead into pieces and scatter over the salad. Serve.

Individual raspberry Dutch babies

  • 4 large eggs
  • 1 c. milk 250 mL
  • 1/2 tsp. kosher salt 2 mL
  • 1 c. flour 250 mL
  • 1/4 c. salted butter, diced 60 mL
  • 1 c. raspberries 250 mL
  • icing sugar

Preheat oven to 425 F (220 C). In a blender, mix eggs, milk and salt. Add flour and puree until smooth. Set aside.

Divide butter among 12 muffin cups, about one teaspoon (5 mL) each.

Bake on centre rack in oven until butter melts and begins to brown, two to three minutes.

Pour batter into cups and add two or three raspberries in each.

Put muffin pan on a rimmed baking sheet and place on the centre rack in the oven.

Bake until Dutch babies are well browned and puffed, 18 to 20 minutes.

Sift powdered sugar over them. Loosen from pan with a knife and spoon and serve immediately with maple syrup.

Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.

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