  Sinfully delicious Cadbury Caramilk cheesecake. (Jack Boland/QMI Ageny) |
A gentle reminder to everyone — it's Mother's Day this Sunday.
So celebrate with good food, good love, and a sweet treat.
After all, this special day is steeped in tradition, with gifts, food and that old chestnut — breakfast in bed.
It's considered the third-largest card-sending occasion in North America, notes Hallmark Cards, second only to Christmas in gift-giving. Meanwhile, Carlton Cards reports today's mother-child relationships have changed and evolved to reflect the rapidly expanding communication landscape we live in.
Instead of calling mom every day, we now chat with her on Facebook, and instead of urging her kids to call when they get in, mom is reminding her kids to text instead.
Mom checking out her kids' diary is out — mom finding her kids' blogs is in.
Still, no matter the generational changes, mom's role is just as big and powerful today as it has been throughout the ages.
So enjoy the day, enjoy your mom, whomever she is in your life.
And enjoy the following recipes.
LEMON BLUEBERRY WALNUT BREAD
A sweet touch to a Mother's Day brunch. Recipe courtesy California Walnut Commission (walnutinfo.com)
1 cup (250 ml) walnuts, chopped
2 cups (500 m) all-purpose flour
2 tsp. (10 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
1 cup (250 ml) granulated sugar
2 Tbsp. (30 ml) lemon zest, finely grated
3/4 cup (175 ml) buttermilk
2 eggs
1 tsp. (5 ml) pure vanilla extract
2 Tbsp. (30 ml) unsalted butter, melted
2 Tbsp. (30 ml) canola oil
1 cup (250 ml) fresh or frozen blueberries
Glaze:
3 Tbsp. (45 ml) granulated sugar
2 Tbsp. (30 ml) fresh lemon juice
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
Preheat oven to 350F (180C). In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in centre of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries. Pour batter into a greased and floured 8 x 4-inch (20 x 10 cm) loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
Glaze: Combine sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.
Makes 1 loaf, 10 to 12 servings.
TIPS: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to recipe.
CARAMILK CHEESECAKE
Not too sweet, this delicate, delightful cheesecake not only makes for a lovely Mother's Day treat, but is good for any occasion, too.
CRUST:
½ cup (125ml) butter melted,
3 cups chocolate cookie crumbs
FILLING:
4-250g pkgs cream cheese softened
1/3 cup (75ml) plus 1/4 cup (50ml) Caramilk Cream Liquor, or similar caramel flavoured liquor
1 cup (250ml) firmly packed dark brown sugar
3/4 cup (175ml) sour cream (regular not light)
3 large eggs
TOPPING:
1 cup (250ml) Dulce de Leche caramel crème spread*
1 large Caramilk bar broken into pieces
CRUST: Preheat oven to 350F (180C.) Combine chocolate cookie crumbs and melted butter in bowl, Press into lightly greased 10-inch (25cm) spring form pan and bake for 8-10 minutes. Remove from oven and let cool completely.
FILLING: Beat cream cheese until smooth, add 1/3 cup (75ml) liqueur blend completely, add remaining ¼ cup (50ml) liqueur until well blended well. Add brown sugar and blend well; add sour cream scraping down sides of bowl if needed. Add eggs one at a time until fully blended.
Pour batter into baked and cooled chocolate crust. Smooth top and tap pan gently to settle batter. Place in preheated 350F (180C.) oven for 1 hour. Turn oven off and open door about slightly. Let cake sit for 30 minutes. Remove cake to wire rack and cool to room temperature, then place in fridge uncovered for 8 hours or overnight.
TOPPING: Remove cake from fridge and spread Dulce de Leche caramel spread over top and to sides of cake evenly. Place one piece of chocolate bar around edge of cake. Let stand 30 minutes before serving, (leftovers can be stored in fridge for up to 4 days).
Serves 14 to 16.
*Dulce de Leche — or sweet of milk in literal translation — means caramel sauce in Spanish. You can find jars of this sweet treat in your supermarket or grocery store, or use a good-quality caramel sauce.
CANADIAN MAPLE MOUSSE
The sweet elixir of maple makes an easy and elegant dessert for mom! Recipe courtesy Longo's (longos.com)
1/2 cup (125ml) pecan pieces
1 cup (250ml) pure maple syrup
4 egg yolks
1 pkg (7g) unflavoured gelatin
1 1/2 cups (375ml) whipping cream
In small saucepan bring pecans and maple syrup to a boil. Remove from heat and, using small fine mesh sieve or slotted spoon, scoop out pecan pieces onto parchment paper lined baking sheet and bake in a 350F (180C) oven for about 8 minutes or until golden. Set aside to cool.
Meanwhile, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
Sprinkle gelatin over ¼ cup (50ml) of whipping cream and heat mixture in microwave for about 45 seconds, whisking once to dissolve gelatin. Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until consistency of egg whites.
Whip remaining cream and stir 1/4 of cream into maple syrup mixture. Fold in remaining cream. Cover and refrigerate for at least 1 hour or until set. Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with candied pecans.
Makes 8 servings.
Cookbooks for foodie moms
Looking for the right gift for mom? How about a cookbook! Here's the top Mother's Day picks courtesy of Amazon.ca
- For the family cook: Giada at Home by Giada De Laurentiis/ The Best of Chef at Home by Michael Smith
- For the gourmet: French Taste: Elegant Everyday Eating by Laura Calder
- For the baker: The SoNo Baking Company Cookbook by John Barricelli
- For the health-conscious cook: Lighthearted at Home: The Very Best of Anne Lindsay
- For the Earth-friendly cook: In the Green Kitchen by Alice Waters
