Recipes for Your Mother's Day Celebration
This week we are focusing on tasty foods for your Mother’s Day celebration.
If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.
Raspberry Sunrise Mimosa
Level: Easy
Total: 3 hr 50 min (includes freezing time)
Active: 20 min
Yield: 6 servings
10 oz. fresh raspberries
1/2 c.p grenadine, chilled
2 c. pulp-free orange juice, chilled
1 (750 ml.) bottle sparkling dry white wine, chilled
Special equipment: a 12-cube ice cube tray, preferably one that makes square cubes; a freezer-safe pitcher; a large serving spoon
Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn’t splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you’ve poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.
Breakfast Lasagna
Level: Easy
Total: 1 hr 15 min
Active: 40 min
Yield: 6 to 8 servings
Crepes:
1-1/2 c. chickpea flour
1/4 c. plus 8 tsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground coriander
1/4 tsp. freshly ground black pepper
Custard:
12 oz. finely diced pancetta
8 lg. eggs, at room temp.
2 c. whole milk, at room temp.
1 (7-oz.) jar sun-dried tomatoes, drained & coarsely chopped
1/4 c. chopped fresh basil
3 T. chopped fresh thyme
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 c. shredded white Cheddar (8 oz.)
2 c. shredded fontina (8 oz.)
Vegetable oil cooking spray
For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.
For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.
Baked Challah French Toast
Level: Easy
Total: 7 hr
(includes chilling time)
Active: 30 min
Yield: 8 servings
6 T. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground nutmeg
1 c. whole milk
2/3 c. part-skim or whole-milk ricotta
1-1/2 tsp. vanilla
1/2 tsp. kosher salt
6 lg. eggs
1 lemon, zested & juiced
4 T. unsalted butter, melted
12 thick-sliced (3/4” to 1”) day-old challah bread slices
1 c. frozen blueberries
Powdered sugar, for serving
Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
One-Pan Roast Chicken with Vegetables
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 to 6 servings
6 skin-on, bone-in chicken thighs
Kosher salt & black pepper
1/4 c. olive oil
1 lb. baby Yukon Gold potatoes, scrubbed & cut into 1” chunks
10 cloves garlic
10 pearl onions
7 sprigs fresh thyme, leaves stripped, plus 6 sprigs
2 parsnips, peeled & sliced 1” thick
1 lemon, thinly sliced
Preheat the oven to 425 degrees F.
Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
Creamy Steak Fettuccine
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
12 oz. fettuccine
1 lb. sirloin steak
2 T. extra-virgin olive oil
4 c. baby spinach
2 T. all-purpose flour
2 c. milk
Balsamic glaze, for drizzling
1/2 c. freshly grated Parmesan
2 cloves, minced
1-1/2 c. halved cherry tomatoes
2 T. butter
1 T. freshly chopped parsley
Freshly ground black pepper
Kosher salt
In a big pot of salted boiling water, cook the pasta according to package instructions until al-dente. Drain and put aside.
Coat both sides of steak with oil and season liberally with pepper and salt. In a large-skillet over medium-high heat, cook steak till your preferred doneness for 4 minutes each side for medium-rare. Transfer to a plate to allow remainder for 10 minutes, then finely-slice.
Meanwhile, create alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant about a minute.
Whisk in flour and cook for a few minutes, then add milk and simmer until thickened for 5 minutes. Add parmesan and parsley and season with pepper and salt. Add tomatoes and cook-down for 2 minutes.
Add cooked pasta to sauce and toss till tender, then add spinach and toss till wilted.
Top with sliced-steak and drizzle with balsamic glaze.
Mom’s Cheesecake
Level: Easy
Total: 11 hr 15 min
Prep: 5 min
Inactive: 9 hr 30 min
Cook: 1 hr 40 min
Yield: 12 servings
Crust:
1 stick (8 T.) unsalted butter
2 c. graham cracker crumbs (about 18 whole crackers)
2 T. plus 2 tsp. sugar
Pinch fine salt
Filling:
3 (11.5 oz.) containers whipped cream cheese, at room temp.
1-1/4 c. sugar
1 (16 oz.) container sour cream, at room temp.
1 c. heavy cream
4 lg. eggs
1 tsp. pure vanilla extract
Juice of 1/2 lemon
Grated zest of 1 lemon, opt.
Special equipment: A 10-inch springform pan
Preheat the oven to 325 degrees F.
For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom’s cheesecake usually cracked, since she didn’t do this.) Refrigerate overnight before serving.
Quote of the Week:
“Take care of your body. It’s the only place you have to live.”
~ Jim Rohn