Mother’s Day Best Recipes: Make Together Ideas!

Mother’s Day Best Recipes: Make Together Ideas!

It’s Mother’s Day, and I have just the (fool-proof!) plan for your at-home celebrations. These dishes don’t skimp on thoughtful details but are quick and easy to prepare with all of the kiddos!

No matter what they call you (or how many times they shout your name), when they call for mom, they are calling out of need.

“Mom, where’s this…”
“Mom, can you believe she did that?”
“Mom, tell him to stop touching me!!!”
“Mom, I can’t find……………..”

Well, on this one Sunday in May, we Moms don’t need to have all of the answers.

In fact, it may be the only day of the year when you can reply, “Ask your father,” without ending your marriage in the process.

Let me help get your Mother’s Day morning (or noon or Saturday before!) inspired with a few of my favorite recipes that are easy enough to prepare, absolutely perfect to share, and will definitely show your care.

Ask your family to whip these up or make it a group activity!

When Life Gives You Lemons….. Make Lemon Curd!

When life gives you lemons…..Make lemon curd! You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy, and bright spring dessert.

Read on

Breakfast Skillet with Glazed Eggs

Here’s my make-it-at-home version of breakfast pizza that’s easily prepared, and tastes just like the one from the market. It’s just a little slice of breakfast heaven!

Read On

Camp Greystone Famous Opening-Day Scones

This is the recipe for the famous Camp Greystone opening day scones. The campers are greeted with these on the first day of camp. The parents are given some to take on the trip home and then hustled out the door. It’s a camp tradition that has met with success for generations, and one I am always excited to recreate with my granddaughter.

 

Read On

Chilled Strawberry Soup for Hot Days

Say, “Hello” to DOUGHNUT Muffins! Get everyone into the act when making these delicious treats. My grandson Sammy LOVES donuts and has got in on the fun: Little ones can brush the warm butter and sprinkle the toppings and the older kids can stir the ingredients together and wash up the bowls! 

Read On

What to Feed Your April Fool? How About Dinner for Breakfast?

There are so many savory breakfast classics, but this one is something special.  In Spain, it’s just a tapa, but in my house, it can be breakfast, brunch, and even dinner! Try this potato torte and pair it with sangria for an authentic experience. 😉

Read On

Just A Little (Italian) Cookie

Just A Little (Italian) Cookie

Those that have tip-toed out of their bubble have plenty of tales to tell, and this one is about a little (Italian) cookie. Click to skip to the recipe

Best Italian Cookie Recipe

Those of us that have tip-toed out of our bubble to enjoy a restaurant meal have plenty of tales to tell.

Mine is about a lovely restaurant in Tequesta called EVO. Chef Erik Pettersen has a stellar reputation that reaches beyond our quiet community. He specializes in authentic Italian fare just like his mother Nancy envisioned. The restaurant has won awards noting the transition from her local farm-to-table dinner fare to the “EVOlution” of Chef Erik’s fine dining.

Let’s just say it’s a real treat.

Like many restaurants, EVO has adapted to the current situation by spacing indoor tables and adapting outdoor space to accommodate as many safely-distanced tables as possible. The dinner we shared with two other (bubble) friends was simply delish!

But what impressed me most came after the main meal. 

Here’s the deal: When I finally get to a lovely restaurant, I ABSOLUTELY chow down on everything put in front of me.

The olives, the shavings of Parmesan cheese; the fresh, warm bread dipped into a saucer of olive oil with EVO written in balsamic vinegar. Yes, written in balsamic vinegar!

And then, not yet full, and still excited to be OUT, I order. I order a copious amount of food and swallow each bite with a fair amount of delicious wine.

By the time I finish the last bite from the plate, I feel pretty darn good. Dessert menus are offered, and we all decline (Gluttony is for closets, not outdoor dining tables, after all).

Then, the waitress brings out two small plates of Italian cookies. These teeny, little buttery bites are just sitting there…on the table…in front of me. Well, who can resist? Certainly, not me!

In an attempt to tamper down my desire for restaurant dining, I decided to bake these cookies at home, hoping that if I had them at my fingertips, then I wouldn’t feel the need to make dining reservations.

Well, that didn’t work. I have a reservation at EVO tomorrow night. 😉

But these home-baked cookies are fun to make, fun to dip in chocolate, and fun to dust with sprinkles. Just a great little bite!

Italian Butter Cookies

Serves: Makes about three dozen 2-inch cookies

Time:  30 minutes

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, room temperature, 2 sticks

1 cup confectioners’ sugar

2 large egg yolks

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

Sprinkles

Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe

Preheat the oven to 350°. Line 2 baking sheets with parchment paper.

Whisk together the flour, baking powder and salt in a bowl.

Use an electric mixer to beat the butter until it is fluffy, about 2 minutes. Stop the machine and add the confectioners’ sugar. Mix in the sugar on low speed working up to medium speed. Stir in the egg yolks one at a time. Stir in the vanilla. Stop the machine and then add the flour, stirring it in a little bit at a time.

Spoon about a third of the dough into a pastry bag fitted with a large star tip. Pipe the batter onto the baking sheet in about 2-inch lengths about 2-inches apart. Continue until all the cookies are on the baking sheets. Bake until the cookies are just beginning to turn golden on the edges, about 8 minutes. Cool the cookies on a rack.

Place the chocolate into a microwave safe bowl. Melt the chocolate using 30 second intervals until soft and smooth. Dip the ends of the cookies into the chocolate and dust with your favorite sprinkles.

Tip 1:

For true Italian butter cookies, you can use the star tip to pipe. But for fun, you can use other tips to create your favorite shapes. If you’re in a hurry, use an ice cream scoop to mound cookies onto the baking sheet and flatten to form circles.

My Oh My Oh Myer Lemon Cake

My Oh My Oh Myer Lemon Cake

When life gives you lemons, make THIS cake and give it your fresh take, layer after layer.  Click to skip to the recipe

Meyer Lemon Layer Cake

Back in the day, when you wanted to get your hands on Meyer lemons, you had to know a guy who knew a guy.

Luckily, today, Meyer lemons show up in the produce department in your local grocery store with regularity.

A Meyer lemon is sweeter than it’s sourpuss counterpart and not quite as sweet as its orange blossomy friend. It’s perfect to use in layer cakes, both in the batter and the buttercream frosting. 

I accent this yummy cake with a scoop of orange sherbet because, well cake just has to have ice cream on the side. And, I add some strawberries not only for color, but I sprinkle each one with a bit of cracked pepper for just a little hint of heat to tame down all that sweet.

This cake screams for your invention. Use any citrus, lemon, orange, or lime and layer it up by using three small pans to bake the cake making it three layers tall. It all works!

Remember when life gives you lemons….Reach for the Meyer’s Rum. Is that how that saying goes??

Meyer Lemon Layer Cake
With Orange Sherbet and Peppered Strawberries

Serves: A Crowd

Time:  20 minutes plus baking and frosting and altogether about 1 ½ hours

Ingredients

For cake:

3 cups unbleached all-purpose flour

2 ½ teaspoon baking powder

1.2 teaspoon baking soda

½ teaspoon kosher salt

1 cup unsalted butter, 2 sticks, room temperature

1 ¾ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

Zest from 3 Meyer lemons, about 2 tablespoons

Juice from 2 Meyer lemons, about ⅓ cup


For frosting:

2 (8-ounce) packages cream cheese, room temperature

1 cup unsalted butter, 2 sticks room temperature

5 cups confectioners’ sugar

Juice from 1 Meyer lemon, about 2 tablespoons

1 teaspoon vanilla extract

⅛ teaspoon kosher salt

Orange Sherbet

Strawberries, halved, cut side dipped in coarse black pepper

 

glazed lemon cake with berry sauce

Preheat the oven to 425°. Season the eggplants with salt and freshly ground pepper.  Place into a colander for 30 minutes to exude excess moisture. Stir together ½ cup olive oil, garlic, oregano, and cumin. Brush both sides of the eggplant with the seasoned olive oil. Place onto a baking sheet and roast until the slices are tender and golden, about 30 minutes. The slices can overlap. Reduce the oven temperature to 350°.

Heat 2 more tablespoons of olive oil in the skillet.  Cook the onion and carrots until soft and golden, about 5 to 7 minutes.  Add the garlic and cook for 2 minutes more. Add the lamb to the pan.  Cook, breaking up the meat with a spatula until browned, about 8 to 10 minutes.  

Stir in the wine, tomatoes, tomato paste, oregano, and cinnamon stick.  Simmer the ragù for 15 minutes.  Season with salt and pepper.  Remove the cinnamon stick.

Heat the butter in a deep pot over medium-high heat.  Whisk in the flour.  Cook until golden and bubbling, about 2 to 4 minutes.  Pour in the milk.  Cook, stirring constantly until the sauce is thickened, about 6 to 8 minutes.  Stir in the ricotta and Parmesan cheeses.  Season with ground nutmeg, salt, and pepper.

Assemble the casserole by placing a layer of eggplant slices in the bottom of a 9 x 13-inch baking dish.  Top with half of lamb ragù.  Add another layer of eggplant and another layer of lamb.  Finish with a layer of eggplant.  Top the casserole with béchamel sauce.  Bake until the casserole is bubbly, and the top is golden, about 30 to 40 minutes.  Allow the casserole to sit for 15 minutes before serving. Garnish with fresh mint.

Countdown to Christmas: Holiday Cookies & Cocktails

Countdown to Christmas: Holiday Cookies & Cocktails

 

The holidays are here, and cookies and cocktails are the name of the game as we countdown to Christmas Day!  Check out my favorite recipes with a healthy dose of Yuletide cheer.

Our cookies give new meaning to “tree trimming”, and sparkle with Fancy Sprinkles.  Read On

I came up with a holiday punch idea for my next party: a coconut margarita punch that had me saying Mele Kalikimaka! Read On

These cookies are perfect when you’re looking for just a little something, as Doreen would say.  Pair with a spiked hot chocolate, vodka martini, or a big red wine like a spicy zin.  Read On

Moscow Mules aren’t just for summertime!  Try cranberries and rosemary for a holiday twist.  Read On

These ginger cookies are perfect to stack and pack and safely share.  Read On

Once you make these lovelies, just about any candy or specialty chips work in a batch!  Read On

A Trick for Your Treats: Pumpkin Spiced Melt-a-Ways

A Trick for Your Treats: Pumpkin Spiced Melt-a-Ways

Whether you’re socially distanced, staying at home, or just driving around the neighborhood, make the best of this Halloween weekend. And enjoy the treats of the seasons!

Click to skip to the recipe

 

If you are choosing a Halloween costume and moving on from your sweats and pj’s you may have turned a corner during this crazy 2020. Bawdy parades and close-quarter parties of the past may not be in vogue this year, but, hey masks are all the rage… right.

I’ve seen all sorts of socially distanced candy transfers and in-car Halloween parade plans. Some neighborhoods are allowing door-to-door tricking while others are suggesting at-home treats. 

I for one, feel the young moms out there need some sort of normalcy in the first holiday of this upcoming season. I hope you get it.

Whether you’re socially distanced, staying at home, or just driving around the neighborhood, I do have an easy, delicious treat for you and the kiddos

These simple cookies are easy to make, FUN to decorate, and easily packable for handing out. 

I use my favorite sources for these cookies. Fancy Sprinkles for the colors of the season and The Spice and Tea Exchange for flavored sugars

Make the best of this Halloween weekend. And enjoy the treats of the seasons!

 

Pumpkin Spiced Melt-a-Ways

These cookies are so much fun to make that you will want to make them for any and all occasions. Just vary the spices in the dough, the flavor of the sugar and the color of the sprinkles to make them your holiday go-to!

Ingredients

4 ½ cups unbleached all-purpose flour

1 ½ cups cornstarch

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon ground cloves

3 pounds unsalted butter, at room temperature (that’s a whopping 12 sticks!)

1 ½ cups confectioners’ sugar

Sanding sugar (I used Apple Pie Spiced)

Fancy Halloween Sprinkles

Makes: 4 dozen 3-inch cookies

Time:   30-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 300°. Line baking sheets with parchment paper. Use a 2-inch ice cream scoop to portion out balls of dough. Place the balls onto the parchment paper about 3-inches apart. Use the tines of a fork to flatten the balls into circles. Sprinkle each cookie first with sugar and then with sprinkles. 

Bake until the cookies are firm to the touch and just beginning to turn golden on the bottom about 20 to 25 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Fancy Dress Dinner in the New Normal

Fancy Dress Dinner in the New Normal

If you’ve been living in your Lulumons, this Fancy Dress Dinner Party is for you! Prepare a feast for your “bubble friends” or family this Social-distance Summer.

Click to skip to the recipes

 

When was the last time that you dressed up? 

For that matter, when was the last time that you got out of your sweats? 

We discussed this during my walking group’s morning trek the other day. The answers were startling. No one had dressed up in months!

I mean, “fancy- dressed-up”, like sparkles and heels and ties and pocket squares. 

The occasions that we dress for have all gone away.

No more business dinners, charity events, or milestone birthday parties. Weddings are postponed and black tie events are canceled. I’m not even sure that this year’s fall fashions haven’t been hanging in my closet since last spring!

I decided to change things up a bit in my bubble.

I’m planning a fancy dress party that fits with the new normal.

I’ll host a smaller group of friends, maintain a socially-distanced table in an open-air space and absolutely, expressly forbid hugging and kissing.

But there will be place cards and flowers on the table. We’ll be served on real china plates and crystal. Places will be set with linen napkins and a printed menu.

And yes…There will be FOOD.

Really, really good food.

Here’s my fancy-dressed dinner menu:

 

Spinach Salad Topped with Heirloom Tomatoes and Salt and Pepper Fruit

Beef Wellington with Red Wine Demi Glaze

Pommes de Terre Chantilly

Chocolate French Silk Pie

 

Sounds daunting, yes! Well, it’s not. Let me tell you how.

You can make the pie the day before. I’ll tell you a secret. 

I use Ina Garten’s pie crust recipe.

And Ree Drummond’s recipe for the filling. 

I topped the pie with whipped cream and dust with salted caramel sugar from Spice and Tea Exchange.

It’s not only yummy, but it’s also pretty!

 

The salad is created by tossing baby spinach leaves and thin slices of onion with a bit of vinaigrette. I top this with slices of ripe tomato with a dribble of olive oil.

What makes this salad so special is the fruit. I dice watermelon into very small cubes which I spritz with kosher salt. 

Next, I cut strawberries into the same size pieces and sprinkle with pepper. I scatter the “salt and peppered” fruit cubes on top of the tomatoes and chill the salad.

 The bite is crunchy, sweet, and surprisingly refreshing.

 

The Beef Wellington recipe is right out of my book, Fresh Traditions

Seared tenderloin filets are topped with a slice of pate and a spoonful of creamy, sherried mushrooms. Then they are wrapped in pastry and chilled until you are ready to bake. 

Twenty minutes in the oven creates an over-the-top main course, especially when served with a red wine reduction.

But my favorite dish on the menu is the potatoes.

Imagine a mashed potato souffle and you will get your mouth watering for these Chantilly potatoes. Named for a region in France that creates wonderous cream, these potatoes can be prepared in the morning and baked off in the same oven as the beef. Success!

My party is coming soon, and I hope it inspires you to get out of those pj’s and back into the worldAt least a little step towards getting back into the world!

Pommes de Terre Chantilly

Breakfast Skillet with Glazed Eggs

Ingredients

Whipped potatoes meet whipped cream in this most delicious version of mashed potatoes. It’s a fussy presentation which requires a bit of work but is really worth the effort.

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  30-minute Cuisine

glazed lemon cake with berry sauce

Peel the potatoes and cut them into ½-inch cubes. Place the potato cubes into salted, boiling water. Cook until the potatoes are very soft, about 8 to 10 minutes. Use a colander to drain the potatoes. Place 3 tablespoons butter and milk into a large bowl. Use a potato ricer to smoosh the potatoes into the bowl. Stir the potatoes into a smooth puree.

Preheat the oven to 400°. Divide 1 tablespoon butter into four individual baking dishes. Place these onto a baking sheet. Place the dishes into the oven and let the butter melt onto the bottom of each one.

Use an electric mixer to whip the cream into soft peaks. Place about ⅓ of the whipped cream into the center of the potatoes. Gently stir the cream into the potatoes. The potatoes will be soft and light. Scrape the remaining whipped cream into the bowl. Gently fold this cream into the potatoes. You don’t need to overwork the potatoes. You want these to be light and airy. 

Spoon the potatoes into the baking dishes. Sprinkle each dish with Parmesan cheese. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.

Beef Wellington

Ingredients

This renowned dish is easy to make and a super way to show off in front of your guests. The good news is the beef packages can be prepared in advance and baked 30 minutes before you seat your guests. Talk about “fast food”!

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  60-minute Cuisine (Plus chilling)

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 425°. Brush the beef with olive oil.  Season with salt and pepper.  Heat a skillet over high heat.  Place the steaks into the skillet and sear until well browned, about 3 to 4 minutes.  Turn until both sides are golden, about 3 to 4 minutes more.  Transfer to a rack and cool to room temperature.  

Heat the butter in a skillet over medium-high heat.  Cook the shallots in the pan until soft, about 3 to 4 minutes.  Add the mushrooms to the pan and cook until soft, about 5 minutes.  Add the sherry, cream, and tarragon to the pan.  Season with salt and pepper.  Cook until most of the liquid is absorbed, about 3 to 5 minutes more.  Cool this mixture to room temperature.

Roll out the puff pastry sheets to about ¼-inch thickness.  Cut into 4 rectangles.  Coat a rimmed baking sheet with vegetable oil spray.  Place a beef slice onto a pastry rectangle.  Brush the edges of the dough with a beaten egg. Place a slice of pate on top of the beef.  Top with sautéed mushrooms and the tarragon cream sauce.  Wrap the layered beef with the pastry.  Crimp the top ends together to seal the package.  (Form the bundle into a purse, trimming off the excess pastry.)  Repeat with all the filet slices.  Place each bundle onto the prepared baking sheet.  Cover and chill for at least 1 hour or overnight.

Preheat the oven to 425°. Brush each package with a beaten egg.  Bake for 10 minutes.  Reduce the temperature to 375°.  Bake until the pastry is golden, about 20 minutes more.  Allow to rest for 10 minutes before serving.  Serve with red wine sauce.

Overboard Tip

To make red wine sauce heat 1 tablespoon olive oil in a skillet over medium-high heat.  Cook 2 large minced shallots until soft.  Pour in 1 cup dry red wine.  Reduce until ½ cup remains.  Pour in 1 cup beef broth.  Reduce until 1 cup remains, about 15 minutes.  Stir in 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh