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.

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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!

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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.

 

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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! 

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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. 😉

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Off To The Races: Kentucky Derby Party Plans

Off To The Races: Kentucky Derby Party Plans

Kentucky Derby Menu Ideas Party

The Kentucky Derby is this weekend and it’s time to prepare your party provisions!  Share these on Saturday in a small backyard soiree or savor them television side with the hubby.

We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering.

Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:

Southern Style Charcuterie with This Cocktail Pairing…
Mint Julep Recipe Photo by <a href="https://unsplash.com/@gustavocastilho?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Gustavo de Camargo</a> on <a href="https://unsplash.com/s/photos/mint-julep?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party:

The Savoy Cocktail Book, Harry Craddock, 1930

4 sprigs fresh mint

½ tbls powdered sugar

1 glass bourbon, rye, or Canadian whisky

 

Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.

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Breakfast Skillet with Glazed Eggs

From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie!  This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.

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Collard Greens With Slow Roasted Pork Belly

This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.

 

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Chilled Strawberry Soup for Hot Days

My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!

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Fried Pickles and Comeback Sauce: Your How to Guide

Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.

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My Recipe for Hushpuppies is Too Good for Your Dog!

I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.

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Spring Dinner Party Menu Featuring Fresh Dinner Salads

Spring Dinner Party Menu Featuring Fresh Dinner Salads

The secret to entertaining and still having a good time?

 

PLANNING!

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

Secret Squash Jorj Morgan Filming

While March isn’t quite marching away from winter, I feel Spring in the air.

Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.

I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do. I must admit that I usually accomplish this goal!

The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!  

Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book, “At Home Entertaining”  (If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper.

This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower.

The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving.

The party was a hit and I’ve served these main dish salads again and again over the years.

I used that party plan to create one for this year. It includes these dishes:

Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette

Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.

I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well.

On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) 

To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. 

Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And

I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.

Poached Chicken In Tuna Sauce

This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs.

Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo.

I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley.

I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!

Secret Squash Jorj Morgan Filming

Roasted Salmon In the Grass With Cucumber Mint Sauce

This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell!

….It’s brown sugar.

Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature.

I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!

I’ll round out the menu with Farmer’s Market Orzo Salad from “Canvas and Cuisine” and Herbed Onion Biscuits.

Dessert will be my spring-time favorite
Sunshine Cake from Sunday Best Dishes”

Even I want to be invited to this Spring dinner. How about you?

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