RECIPES - MOTHER'S DAY BRUNCH/LUNCH

Thinking of what to serve this Mother's Day?  Here a few dishes that will please the palate of most ladies.  Mom is special and what a better way to treat her on her special day!

Don't forget the Cream Cheese Pound Cake, a special brunch or dinner wouldn't be complete without it.  Check it out Here.



Parmesan Cheddar Chive Biscuits Recipe

Adapted from What's Gaby Cooking

Parmesan Cheddar Chive Biscuits Recipe

Ingredients

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon freshly ground black pepper

4 tablespoons cold unsalted butter, cut into small cubes

1/4 cup shredded sharp Cheddar

1/4 cup shredded Parmesan

4 tablespoons chopped fresh chives

1 cup buttermilk, chilled (plus more if needed)

Directions

1. Preheat oven to 450 degrees F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine the flour, salt, baking powder, baking soda and black pepper and stir.
4. Add the cubed butter into the dry ingredients and, using a pastry cutter, cut the butter into the flour until it resembles a crumbly texture.
5. Add the Cheddar, Parmesan and chives and stir together.
6. Add the buttermilk to the bowl and gently stir until the dough comes together. If the dough isn't coming together, add another tablespoon of buttermilk.
7. Using your hands, tear off about 1/4 cup of dough at a time. Form it into drop biscuits and set it onto the parchment paper. Repeat this process with the remaining dough.
8. Place the baking sheet in the oven and bake for 12-15 minutes until the tops of the biscuits are golden brown. Let cool slightly and serve while still warm.

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Adapted fromMochatini

Mother's Day Punch

 

Ingredients

2 cups champagne or sparkling wine

1 cup sugar

8 whole star anise

6 cups grapefruit juice

1/3 cup Campari

Directions

In a small saucepan bring one cup water, sugar and anise to a boil. Stir frequently until sugar dissolves. Remove pan from heat and let cool. Pour mix through a sieve. Discard anise pods. Cover the anise syrup and refrigerate about 3 hours, or up to one week.

When ready to serve, combine grapefruit juice, Campari and anise syrup in a large pitcher. Divide into tall flutes and top with champagne or sparkling wine. Serve immediately.



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Orange-Cranberry Fizz

From Good Housekeeping

Ingredients

• 1 quart(s) cranberry-raspberry juice blend, chilled
• 2 cup(s) cranberry-flavored or plain ginger ale, chilled
• 2 cup(s) orange juice
• 2 cup(s) lemon-lime seltzer, chilled
• Orange and lime slices, and cranberries, for garnish      

Directions:

1. In large pitcher (about 3 quarts), mix cranberry-raspberry juice, ginger ale, and orange juice. Refrigerate until ready to serve.
2. Just before serving, stir in seltzer. If you like, garnish with orange and lime slices, and cranberries. 

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Cream Corn

Serve 8

Ingredients:

2 (10 ounce) packages frozen corn kernels, thawed

1 cup heavy cream

1 teaspoon salt

2 tablespoons granulated sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 cup whole milk

2 tablespoons all-purpose flour

1/4 cup freshly grated Parmesan cheese rections

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

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