We had both families over to celebrate Mother’s Day. It was a challenge to create a menu for the three mom’s, mine, Lon’s, and Kasi (Lon’s sister and new mom). My mom is allergic to lemon and lime, Lon’s mom cannot have any balsamic or red wine vinegar or red onion, and Kasi keeps kosher.

~~Mother’s Day Menu~~

Watercress, Cara Cara Navel, and Edamame Salad
Veggie & Goat Cheese Sandwiches
Mini Spinach Laguiole Quiche
Maple Bacon
Ancho Cornmeal Crusted Tilapia
Cream Cheese Pound Cake

The Watercress, Cara Cara Navel, and Edamame Salad is one I will have to write a recipe for, probably soon. The salad is mainly just those three ingredients, which looked beautiful together, with a vinaigrette, made from freshly squeezed juice, Orange Muscat Vinegar (from Trader Joe’s), Honey Dijon Mustard, ground ginger, and salt and pepper. My mom ate several helpings of it and was totally impressed.

The Veggie and Goat Cheese Sandwiches are one of my vegetarian favorites. They are great to mostly prepared the day before, fire roasting orange and yellow bell peppers, grilling zucchini with garlic powder, salt and pepper, and grilling Japanese eggplant marinated in white wine vinegar, olive oil, thyme, and oregano. Today, we just assembled them by spreading herbed goat cheese on Semolina bread and stacking the veggies.

I wrote the recipe for the Mini Spinach Laguiole Quiche and you’ll want to use it. This platter was cleaned out super fast and they are really adorable.

Mini Spinach Laguiole Quiche

  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 1 cup all-purpose flour
  • 1/2 (10 oz) package of frozen spinach
  • 3 large eggs
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Laguiole or cheddar

1. Cream the butter and cream cheese together. Add flour and mix until well blended.
2. Form 22-24 balls (about 1″) and refrigerate for 1 hour. Preheat oven to 350 degrees 20 minutes before dough is done chilling.
3. While the dough is chilling, cook spinach to package instructions, drain well and set aside.
4. When dough is ready, press into the bottom and sides of the mini muffin pan (sprayed with non-stick).
5. Whisk together eggs, cream, salt and pepper. Stir in cheese and spinach.
6. Spoon egg mixture into each cup. Bake for 20-25 minutes, until golden brown. Let stand for 5 minutes before serving.

I asked Lon to make the time consuming Maple Bacon because it is just awesome. Of course, my dad ate way more bacon then he should have.

Lon also made a great Ancho Cornmeal Crusted Tilapia with a Raspberry Aioli. Of course, he did not write down his recipe, and I doubt I’m going to be able to get him to.

We finished with a Cream Cheese Pound Cake, a recipe from Nick Malgieri’s Perfect Cakes. It was very dense which apparently, everyone really liked.

It was a really lovely brunch and I would make any of these dishes again. If you haven’t had enough yet, check out our menu from last year.

Happy Mother’s Day to all the wonderful mother’s out there!

posted by jessica at 09:21 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.