Mother’s Day is coming up on Sunday! My daughter always makes me breakfast and then I prepare a special midday meal for my mother. It’s always a great time for celebrating each other and the love that we share. I thought I give you a little peek at what will be on the menu! Feel free to copy me if you like! Yummy things for a very wonderful person…..Mom’s everywhere!
Cream of Asparagus Soup
Cedar Plank Salmon
Wild Mushroom Risotto
Chilled Tomato Salad
Fresh Berry Compote with Buttermilk “Pudding”
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Cream of Asparagus Soup
2 shallots, peeled and finely chopped
1 tablespoon extra virgin olive oil
1 pound of asparagus, stemmed and cut into two inch pieces
3 cups vegetable or chicken broth
Sea salt and white pepper to taste
1/2 cup heavy cream.
Creme Fraiche and chopped chives for garnish
Heat the oil slightly in a small pan and saute the shallots until just tender. Simmer the asparagus in the broth until tender. Add the shallots and simmer for five minutes. In batches, ladle the mixture into a food processor or blender and process until smooth. Return to the pan and heat until just beginning to simmer.
For the creme fraiche, combine 1/2 cup sour cream with 1/2 cup heavy cream. Mix well.
To serve: Ladle into soup bowls and spoon a small amount of creme fraiche into the middle of each bowl. With a toothpick or bamboo skewer, begin at the middle and pull the mixture through the soup to create a spiral effect. I like to garnish with a couple of asparagus tips that I’ve lightly sauteed in olive oil, but this is a personal choice. Sprinkle with chopped, fresh chives and enjoy!
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Cedar Plank Salmon
1 cedar plank, soaked in water for 30 minutes
1 1/2 pound salmon filet
2 lemons thinly sliced
3 scallions finely chopped
Rub:
1 teaspoon sea salt
1/2 teaspoon ground white pepper
2 tablespoons brown sugar
1/2 teaspoon dry dill weed
1/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon dry minced onion.
Mix the rub mixture and rub it into the salmon without skin. Heat the grill to medium-high, 350-400 degrees. Place the plank, which you have soaked and drained, onto the grill and heat for three to four minutes. Place the salmon, skin side down, on the plank and top with with the lemon slices. Put the plank with the salmon back on the grill, close the cover and cook for about 20 minutes. Garnish with chopped scallion and serve.
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Wild Mushroom Risotto
I could stand over the stove and stir risotto for the time it takes, but this is Mother’s Day and I’m supposed to be celebrated as well! Short cuts are in order and this one works very well. I use the package of “Alessi” mushroom risotto that is for sale at most grocery stores. I also purchase about a quarter pound of shitake mushrooms. I saute the caps, which I slice thinly in about a half tablespoon of butter, I add a good 1/2 cup of chopped, fresh, flat leaf parsley and stir this all into the risotto mixture that I have cooked according to the package instructions…EXCEPT…I cook the risotto in vegetable broth instead of water. It adds flavor and that’s important!
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Chilled Tomato Salad
1 yellow heirloom tomato
1 red heirloom tomato
1 greem heirloom tomato
1 hothouse cucumber
1/2 vidalia onion, peeled and thinly sliced
Dressing:
1/2 cup extra virgin garlic olive oil from Golden Isles Olive Oil
3 tablespoons white balsamic vinegar
1/4 teaspoon dry mustard
sea salt and pepper to taste
Slice the tomatoes in thin slices, peel and slice the cucumber and onion. Combine the dressing ingredients and toss with the vegetables. Chill until ready to serve.
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Fresh Berry Compote with Buttermilk “Pudding”
1 pint fresh, organic blueberries
1 pint fresh, organic blackberries
1 pint fresh, organic raspberries
1 teaspoon lemon zest
2 teaspoons stevia or good organic, raw sugar
Pudding:
1 cup buttermilk
1 8 ounce package cream cheese
1/2 cup sugar
1 teaspoon vanilla
Whip the buttermilk and cream cheese together until it is the consistency of “pudding”, add more buttermilk if needed. Add the sugar and vanilla and mix.
To Serve: Place pudding in the bottom of 4-6 serving “glasses” and top with the berry mixture. Garnish with a fresh mint sprig if desired.
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Melissa |
Finally Friday!, food & entertaining |
05 8th, 2015 |
2 Comments »
