MAKING MENU PLANS FOR A MOTHER’S DAY LUNCHEON
Don’t you think it might be fun to plan a little Mother’s Day Luncheon?
Here is what I’ve put together for Sunday at my house for my own Mom. Just sharing the love with anyone interested in ideas:
MOTHER’S DAY LUNCHEON MENU
DRINKS: Sweet And SouthernTea and
SALAD: Pink Ladies in a Cloud on Fresh Watercress
BREAD: Mini Cheese Tea-Biscuits
MAIN DISH: Mom’s Chicken Cheesecake
Mother’s Day Quiche
SIDES: Fresh Fruit and Veggie Tray
DIP: Hissy Fit Dip with Chips
SIDES: Fresh Garden Lady Peas
Extra Special Squash Casserole
DESSERT Homemade Lemon/Blueberry Cake
With Cream Cheese Icing
Homemade Blueberry Ice Cream
RECIPES FOR THE ABOVE MENU
SWEET AND SOUTHERN TEA
3 Cups Water
2 Family sized tea bags
1 Cup Sugar
7 Cups Cold Water
Bring 3 cups of water to a boil in a saucepan. Add the tea bags to the water. Boil for 1 minute longer.
Remove the tea mix from the heat. Cover and steep for ten minutes. Remove and discard the tea bags. Add sugar and stir until dissolved.
Pour into a 1 gallon pitcher and add 7 cups of cold water. Stir well with a wooden spoon. Serve with ice cubes made of frozen lemonade in a pretty pink glass.
Six Cups Cold Water
6 Fresh Lemons
1 Cup White Sugar
Juice the lemons and strain out any seeds. You should have approximately one cup of lemon juice. In a gallon pitcher combine one cup lemon juice with one cup white sugar and six cups of cold water. Stir well. Chill and serve over ice.
(I always cut up some lemon slices and a few strawberries and put them into the pitcher.)
PINK LADIES IN A CLOUD SALAD (SERVED ON FRESH WATERCRESS)
One pint fresh strawberries cut into small pieces
1 package (3 ounces) strawberry gelatin
One Cup cold water
1 package (8 ounces) cream cheese, cubed
One can (20 ounces) unsweetened crushed pineapple, well-drained
1 cup chopped pecans, toasted, divided
One carton (8 ounces) frozen whipped topping, thawed
In a small saucepan, bring 1 cup of cold water to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly.
In a food processor, combine strawberries and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple (drained) and 3/4 cup pecans. Fold in whipped topping.
Pour into an ungreased 11-in. x 7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares. Serve on a crisp fresh lettuce leaf. Yields: 8 servings.
MINI CHEESE TEA-BISCUITS
3 cups flour
1 cups sugar
2 cups shredded cheese
1-1/2 cups buttermilk
2 eggs well beaten
8 Tablespoons softened butter
3 Teaspoons baking powder
½ teaspoon of vanilla
Pre-heat oven to 400 degrees. Mix all ingredients together well and pour into mini muffin pan. Bake for 15 – 20 minutes. Makes about 24 mini-muffin tea biscuits
MOM’S FAVORITE CHICKEN SALAD CHEESECAKE
8 oz. pkg. cream cheese, softened
1 cup mayonnaise
2 tsp. curry powder
1 tsp. salt
6 cups chopped cooked chicken (1 ½ rotisserie chicken)
8 oz. can crushed pineapple (do not drain)
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced pears. Have a side tray with either crackers or small tea-sized bread slices.
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended. Spoon the mixture into a plastic-wrap-lined 8-inch round cheesecake springform pan. Cover and chill mixture at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
MOTHER’S DAY QUICHE
1 tablespoon butter
3 onions, chopped into very small pieces
3 bunches of fresh flat leafed spinach leaves (de-stemmed and chopped small)
Two cups grated Gruyère cheese
2 prepared pie shells (9 inches round)
8 large eggs
3 cups heavy cream
1/8 teaspoon nutmeg
Pre-heat oven to 350 degrees. Using a large skillet heat butter and add onions and cook until they are soft; then add chopped spinach and cook it all down until wilted. Stir and season with salt and pepper as you go. After about 5 minutes onions and spinach should be cooked enough.
Transfer mix to a colander to drain any grease and/or liquids well; then divide vegetables into the two prepared pie shells. Add the cheese next, dividing into two pie shells.
In a large bowl whisk together the eggs, heavy cream, nutmeg, one teaspoon each of the salt and pepper and pour this (dividing evenly) into the two pie shells. (This can be prepared ahead and cooked as you chat on the big day.)
Bake all for about 60 minutes until center of pies are set.
FRESH FRUIT AND VEGGIE TRAY
1 round loaf of bread that you can scoop the middle from. (Save the middle!)
deep green leaves (any type)
Arrange in a large (huge) martini glass shaped glass stand that has a decorative silver tray underneath it. Line the dark green leaves in the bottom. Set the scooped out bread in the middle. (Put whatever dip you chose to use inside the bread).
Slice the peppers and arrange them around the bread bowl, with some strips hanging over the edges of the top of the martini glass serving dish. Do the same with celery sticks and asparagus. Mix the colors in chunks of the same color.
In the tray beneath line up fresh-cut cucumbers, red tiny tomatoes, squash in rows around the middle. Layer these rows, and surround the outside with more pepper, asparagus and carrot sticks.
HISSY FIT DIP WITH CHIPS
(Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc. I use the vegetable tray mentioned above.)
Rumor has it that the first time this was served at an SEC tailgating party; it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence forth the name.
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta, small cubed
1 cup white American cheese, shredded
½ – 1 pound pork sausage, crumbled, cooked and drained
¼ cup green onion, finely chopped
One teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon ground sage
¼ teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour.
FRESH GARDEN LADY PEAS WITH LEMON-THYME VINAIGRETTE
3 cups fresh lady peas
Salt (to taste)
Pepper (to taste)
1/3 cup fresh lemon juice
2 Tablespoons of white wine vinegar
2 Tablespoons fresh chopped thyme leaves
1 Tablespoon honey
One small garlic clove, minced
1/3 cup extra virgin olive oil
Cook the lady peas on the stove in a boiler full of salted water. Boil for 8 – 10 minutes, then drain and rinse and let peas cool a bit. After they are cool place back into boiler and set aside.
In a small bowl whisk together the lemon juice, the white wine vinegar, thyme, honey, garlic and extra virgin olive oil. Pour mixture over drained peas in small boiler and swish around to coat peas well.
Reheat over low heat on stove for only a few minutes keeping lid on boiler to allow steam help mix flavors soak into peas. Cook over low or medium heat until peas are heated through but not soft and mushy. Serve hot. Add salt and pepper to taste before serving.
EXTRA SPECIAL SQUASH CASSEROLE
1 lb Cooked Summer Squash
1/2 stick Butter
1 T Sugar
One-half Cup Mayonnaise
1/2 Cup Chopped Onions
One-half Cup Chapped Green Peppers
1/2 Cup Grated Cheddar Cheese
One-half Cup Pimento
1 Can Sliced Water Chestnuts
Fresh Bread Crumbs
HOMEMADE LEMON BLUEBERRY CAKE WITH CREAM CHEESE ICING
1 cup unsalted butter, softened
1-1/4 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour (plus one extra teaspoon)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest of three lemons
1/2 cup lemon juice
1-1/2 cup fresh blueberries
(FOR CREAM CHEESE FROSTING)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3-1/2 cups confectioner’s sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt
Pre-heat oven to 350 degrees. Spray cake pans with non-stick spray. Set aside. Beat the butter on high until creamy. Add granulated and brown sugars until creamy. Add eggs and vanilla. Set this aside. In a large bowl combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. When combined add milk, lemon zest and lemon juice. Set aside.
Toss blueberries in one tablespoon of flour. Fold blueberries into batter. Do not over-mix. It should be thick. Over-mixing will make the cake tough. Spoon the batter into prepared cake pans. Bake for 21-25 minutes until a toothpick comes out of the center clean. Remove from oven and allow cake to cool completely before frosting.
Beat cream cheese and butter together on medium speed until no lumps remain. Add confectioner’s sugar, 1 tablespoon cream, vanilla, extract and salt. If icing appears too think add a little cream to thin.
(FOR ASSEMBLING CAKE)
Trim the tops of the cake with a large serrated knife to create a flat surface. Place one layer on the cake stand. Cover with frosting. Top with second layer, add more frosting, then add third layer and frost top and spread around the sides.
(Tip – this never makes enough frosting for me. I like a lot! I always double the frosting recipe and use any left-over frosting for something else later. (cup-cakes?) Also be very sure your cake cools completely (you might even freeze it first) before you ice it.)
HOMEMADE BLUEBERRY ICE CREAM
4 Cups Fresh Blueberries
2 Cups White Sugar
1 Tablespoon Vanilla
Salt (to taste) I use a pinch
One Cup Heavy Cream
1 Cup Whole Milk
One Cup Half and Half
Pour the blueberries in a blender and puree. Add them to a sauce pan and add sugar. Heat until sugar dissolves, stirring constantly. Refrigerate mixture until cold. Add vanilla, salt, cream, milk and Half and Half.
Pour into Gelato maker and start machine to churning. After prepared, freeze until use. Ice Cream will set up more solid after freezing.
Enjoy! I hope you have as much fun with these recipes as I did!
HAPPY MOTHER’S DAY
NOTE TO THE READER: This is only one of a series of Mother’s Day Articles. If you enjoyed reading this you might also enjoy: https://theinseasonlifestyle.com/cake-tree/ and https://theinseasonlifestyle.com/miracles-and-metamorphasis/ and https://theinseasonlifestyle.com/mothers-day-gifts/ andhttps://theinseasonlifestyle.com/mothers-day/.