Sentimental sustenance in time for Mother’s Day

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Mother’s Day is today – did you forget?

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It’s one of the most celebrates days of the year and research shows – we love our moms! Or those who have been moms to us.

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Many go the greeting card route. – according to Hallmark Cards, Mother’s Day is the third-largest card-sending holiday in North America, and second only to Christmas as a gift-giving occasion.

Research shows close to 10 million Canadian moms will be celebrated on this greeting card day.

If you were to ask any mom what they’d love today, it’s not so much the flowers, trinkets and sentimental cards – many will tell you they just want a break! From the constant juggling of family, work and life. The pandemic made things more complicated, truth be told, and, according to www.newywithkids.com.au, moms are looking for simpler things, like sleeping in without interruptions, or looking for a a well-deserved nap.

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They love the kids but they’d also love a lunch out without them. Photos with the family are high up on the list, as are hand-made gifts – but the gift of a spa treatment would gladly be received, too!

And, surprisingly, many moms would love that old chestnut of a breakfast in bed. If that may prove too messy, a nice brunch would suffice, too.

Here are several brunch ideas that are easy to assemble, and perfect for a day in which we pay homage to mom!

Baked Parma Ham, Pesto and Ricotta Frittata

A perfect addition for a perfect Mother’s Day brunch. Recipe courtesy Eggs.ca.

12 large eggs

1/2 cup heavy cream

Salt/pepper, to taste

1 Tbsp. Olive oil plus additional for greasing pan

1 small onion, diced

2 cups baby spinach, roughly chopped

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1 cup fresh ricotta

4 thin slices Parma ham (or Black Forest ham)

3 Tbsp. Store-bought pesto

Preheat oven to 350F. Grease a 9 by 13-inch pan and set aside.

In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for one minute. Cool slightly and drain away any excess liquid.

Add onion-spinach mixture to eggs, stir and add. To greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden handset, about 35-40 minutes. Cool slightly before serving. Can be served with a side salad.

Spring Vegetable Focaccia

Makes for a light brunch, perfect for Mother’s Day. Courtesy of BakeGood.ca

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3 cups all-purpose flour

1 (2-1/4 tsp.) envelope quick rise yeast

1 Tbsp. sugar

1 tsp. salt

1-2/3 cups of very warm water (120°F to 130°F)

4 Tbsp. Vegetable or sunflower oil, divided

1 small red onion, thinly sliced

Handful cherry tomatoes, halved

4-6 Slices Proscuitto

1/4 cup feta cheese, crumbled

3 sprigs fresh dill

2 Tbsp. Vegetable oil

Mix flour, yeast, sugar, and salt in a large bowl. Add oil and water, stirring until well mixed. Spread dough into a greased 13×9-inch pan. Cover and let rise until doubled, about 30 minutes. Using handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of oil over dough; gently press in vegetables and prosciutto. Sprinkle with feta cheese .Cover and let rise additional 15 minutes while oven pre-heats to 375F. Bake 30 to 35 minutes until lightly browned.

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Let cool slightly, sprinkle with fresh dill and slice.

Pavolva

This dessert is a showstopper and embodies the spring spirit – perfect for Mother’s Day. Courtesy of BakeGood.ca

6 large egg whites, room temperature

1 tsp. vinegar

1-½ tsp. corn starch

1-½ cups fine granulated sugar

2 tsp. vanilla extract

¼ tsp. fine sea salt

1-½ cups heavy whipping cream

¼ cup icing sugar

1 cup of fresh fruit, sliced

¼ cup roughly chopped pistachios

Preheat oven to 200F, and set the rack to lowest part of oven. Line a cookie sheet with parchment paper. Draw out a 20 cm circle with a pencil. Flip parchment over so the pencil side is down. In a small bowl, whisk together the vinegar and cornstarch until combined and set aside.

Fit your stand mixer with whisk attachment and add in egg whites. Start whisking on low speed until egg whites become foamy with little bubbles (about 4 minutes). Bring up speed to medium and continue mixing until soft white peaks begin to form (about 3-4 minutes). Slowly start adding in sugar one tablespoon at a time and continue mixing until all sugar has been added and stiff peaks start to form (about 5 minutes). Add in cornstarch/vinegar mixture, vanilla extract and salt and beat on high speed for 4-5 minutes., or until meringue is stiff and glossy. Use a rubber spatula and form a mound onto parchment paper, keeping it within your drawn circle. Create a slight divot in the centre for your filling to go in and use the back of a clean spoon and gently press into the side working in an upward motion from the bottom to the top to create a pattern all along edge.

Bake for 90 minutes. Then turn off heat and crack open oven door and leave it undisturbed for another hour. Carefully remove from oven and place on a wire rack to cook.

While the pavlova is cooling, prepare topping. With whisk attachment on stand mixer, add whipped cream to bowl and whisk on medium until it begins to thicken. Gradually add in icing sugar and continue mixing, bringing up speed to high. Mix until soft peaks forms (about 4 minutes)

Wash, dry and cut your fruit. Plate pavlova and spread whipped cream in centre and top with your favourite fruit and nuts. Serve immediately.