The point of Mother’s Day is to pay tribute to mothers with a day of being pampered and spoiled, touched by the loving efforts of her family to show their appreciation for all she does for them throughout the rest of the year. It’s not to create a day so filled with chaos and activity that this worthy honoree is wearied by trying to truly appreciate the effort.
It is not a surprise to hear sometimes that mothers were so put-upon on their special day that it took a week to rest up and clean up after the events planned for her. At the other end, it is a delight to hear how nice the day was for other Moms and how it was joyful and beautiful, creating wonderful memories. As a mother, for more than a few years, I have experienced both. I’ve also experienced another kind of Mother’s Day and that’s the one I always crave. It is that middle of the road kind, a nice, quite gathering of loved ones, sweet and simple from beginning to end. It is the kind than when it is is over, the no muss/no fuss day skips into a Monday that everyone can live with without a single reference to stress, strain or complaint.
It only takes remembering one bit of advise that came from some extremely wise person to make the third kind of holiday for dear mother:
On Mother’s Day,
Mom wants a KISS – KEEP IT SERIOUSLY SIMPLE
- Coffee and Palmier
- Scrambled Eggs with Asparagus and Canadian Bacon
- Drop Cheese Biscuit
Coffee and Palmier:
For the sake of brevity we are going to make the gross assumption that someone in your family circle knows how to make Mom’s coffee, so we’re not going to go there. As for the Palmier, that wonderful buttery French pastry, we’re going to suggest you pick up at least a dozen at a good bakery. (We keep a box of palmier on hand as a go-to emergency tea cake and a breakfast appetizer.) Be sure to serve the coffee and palmier ceremoniously on a tray with linen and all the accouterments Mom loves with her coffee. This first course will put her in mind of the lovely experience you have planned for her but won’t spoil her appetite for the rest of the meal.
A Mimosa is a cocktail-like drink composed of one part champagne (or other sparkling wine) and one part thoroughly chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g., “grapefruit [juice] mimosa”). It is traditionally served in a tall champagne flute with a morning brunch or to guests for special occasions.
- 1 oz . Corbel Champagne (or your favorite)
- 1 oz. tangerine juice (fresh squeezed preferred) also available as a frozen concentrate.
- Stir together to mix in a martini pitcher and serve in a pre-chilled champagne flute. to keep Mom’s glass filled until the brunch meal is forthcoming.
Scrambled Eggs with Asparagus & Mushrooms
- in a nonstick skillet over medium heat melt 1 tbsp. butter then add
- 1 tsp. olive oil
- 1/2 c. sliced cremini mushrooms
- 1/2 c. thin asparagus, cut in 1″ lengths (on the diagonal) about 4 stalks
- Saute mushrooms and asparagus until asparagus is crisp tender (about 2 minutes)
- Add remaining ingredients and stir gently several times until eggs are set.
- 3 eggs, beaten to blend with
- 1 tsp. heavy cream
- 1 tsp. water
- 1/2 tsp. kosher salt
- pinch of fresh ground black pepper
Drop Cheese Biscuit
- 3 cups biscuit mix
- 1 tsp. baking soda
- 2 oz grated cheese (extra sharp cheddar, smokey white cheddar, pepper jack, or your other favorite.
- 2/3 c. buttermilk
- 1/3 cup heavy cream
- Mix together with a heavy fork until dough follows fork as a mass.
- Dust hands with flour and pour dough onto a floured surface.
- Knead dough a few times then pat out about 1 inch thick.
- Using a spoon, cut and spoon biscuits into a pan prepared using a paper towel to smear fat evenly over the surface of a heavy, preheated pan, with 1 tsp. melted butter
- Bake in a 425°F oven for 13 -15 mintes or until golden brown.
Serve hot with egg dishes and homemade raspberry or apricot jam and fresh sweet butter.