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 Colourful, gorgeous and delicious strawberry butter is seen in this image. (Edward Pond) |
The secret to what mom really wants for Mother's Day is found in two words: A break.
As in a break from the meals, multi-tasking, cleaning and cooking, the constant worrying over everyone else.
Moms today are busier than ever, juggling work outside the home, balancing tight budgets and whipping up meals for the family.
That moms rule is a given -- but today's mom is certainly not your mother's mother. There are single moms, those in blended families, gay, older and even surrogate moms.
No wonder a special day is set aside for ma!
The current economic situation is no match for her unique celebration -- Mother's Day is the third-largest card-sending holiday in North America, according to Hallmark Cards, with more than 155 million cards exchanged annually. It's second only to Christmas as a gift-giving occasion.
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Despite the recession, 93% of Canadians recognize the importance of Mother's Day and 84% plan to spend the same or more to treat mom than they did last year, according to a recent national poll of Air Miles collectors.
What do we suggest?
Spoil her. Surprise her with things that would really throw her for a loop -- like cleaning the house, doing the grocery shopping, preparing a few meals.
And breakfast in bed? That's one tradition all moms applaud.
TENNESSEE STRAWBERRY BUTTER
Delicious, low-fat and perfect for a Mother's Day breakfast in bed courtesy of www.gosouthfresh.com
2 lbs. (1 kg) fresh strawberries, hulled OR 1 pkg. fresh-frozen strawberries
1 cup (250 ml) apple cider
1/2 cup (125 ml) honey
1 tsp. (5 ml) pure vanilla extract
1/4 tsp. (1 ml) ground cinnamon
Combine all ingredients in a large saucepan. Bring to a boil and reduce to a simmer. Cook, stirring occasionally until berries are soft, 5 to 7 minutes. Drain, reserving juices, and cool slightly. Place berries in food processor or blender and process until smooth. Pass mixture through a fine strainer. If too thick, add a few drops of reserved juice to thin to taste.
Makes 1 cup (250 ml) of strawberry butter.
CINNAMON-BANANA FRENCH TOAST WITH CHOCOLATE DRIZZLE
A perfect breakfast in bed treat for mom courtesy of Linda Hayne's Ace Bakery Cookbook
2 eggs
1 cup (250 ml) whipping cream
1 tsp. (5 ml) ground cinnamon
1/2 tsp. (2 ml) EACH ground nutmeg and orange zest
2 slices white or whole-wheat bread, each 1 -inch (4-cm) thick
1 to 2 ripe bananas, sliced in half lengthwise
2 Tbsp. (30 ml) butter
1 oz (45 g) semi-sweet
chocolate, melted (see below)
1 Tbsp. (30 ml) icing sugar
Preheat oven to 400F (200C). In a bowl, whisk together eggs, cream, spices and zest.
In top crust of bread, cut a horizontal pocket large enough and deep enough to stuff with at least half a sliced banana. Stuff both pieces of bread.
Over medium heat, melt butter in a frying pan until it sizzles. Generously dip both sides of each bread slice in egg-and-cream mixture.
Fry, flipping once, until both sides are golden-brown. Remove from pan and place on a baking sheet.
Place French toast in hot oven for about 10 minutes.
Remove toast from oven. Cut each piece diagonally and drizzle with melted semi-sweet chocolate. Dust with icing sugar.
Serves 2.
NOTE: To melt chocolate in microwave, coarsely chop chocolate.
Place in a microwave-safe bowl and microwave on high for 20 seconds. Remove from microwave and stir.
Continue cooking chocolate for 20-second intervals, stirring in between, until only a few soft lumps remain. Transfer bowl containing chocolate to a counter and stir until lumps melt. Don't overcook or chocolate will congeal.
JONAH CRAB CAKES
For something more upscale, this recipe was created for an exclusive Mother's Day brunch at several historic Fairmont Hotels
1 lb. (500 g) crabmeat
1 Tbsp. (15 ml) finely chopped parsley
1 Tbsp. (15 ml) freshly squeezed lemon juice
1 green onion, finely chopped
1 tsp. (6 ml) Dijon mustard
1/2 tsp. (2 ml) white pepper
1/4 tsp. (1 ml) each, Tabasco and Worcestershire sauce
Pinch Kosher salt
8 oz. (250 g) halibut, cod or haddock fillet, finely chopped
1 egg, lightly beaten
3/4 cup (175 ml) 35% whipping cream
3 Tbsp. (45 ml) dry bread crumbs
4 Tbsp. (60 ml) butter, divided
Optional Garnish:
1 large tomato, seeded and diced
Baby arugula
In a bowl combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco and Worcestershire sauces and salt; set aside.
In large bowl combine chopped halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
Form crabmeat mixture into 10 cakes (each about cup/75 ml). Chill for a minimum of 1 hour or up to overnight.
Preheat oven to 375F (190C). Line baking sheet with parchment.
Heat a large skillet over medium-high heat; add half the butter and swirl to coat pan. Add half of the crab cakes and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes. Bake 12 minutes or until cooked through.
Garnish with diced tomato and baby arugula (if using).
Makes 10 crab cakes
rita.demontis@sunmedia.ca