Mom’s Day is this weekend. Do. Not. Forget.
See, my husband can’t for the sheer reason that also this week is my birthday (remember I told you I was born on Mother’s Day…all those years ago. Ha.) so that translates to HIS crazy week of the year. Weeee! Actually, this year he’s off the hook. I told him I didn’t want a thing. We just went to Arizona and I’m kind of viewing that as my present. With the exception of a bigger kitchen and smaller thighs (both rather hard to put big red bows on), there really isn’t anything I absolutely want. Yes, I will never turn away a diamond or anything sparkly, let that be known here and now. But for this year… flowers, card. That’s all. Give me a good kiss. I’ll be a happy woman. In other words, I’m content.
Whether it’s big stuff or small stuff, some mode of recognition is always a good thing on Mother’s Day. So, for the next few days (peppered with other commentary, of course), I’m going to share some good brunch recipes for you. Hopefully the weather will be glorious, blooms will be blooming and you can shower upon your Mom (or Mom-in-law or Mom-figure) good eats and good love.
So…for starters…..Starters. I served this first appetizer at Easter and it was a hit. Simple, elegant and pop-in-your-mouth tasty. Also, you get to cruise down that DATE aisle in the food store again.
-Buy your pitted dates (not the giant Medjool ones, just the Sunsweet ones in the carton), cut slice along top, lengthwise. Make a nice little pocket.
-Buy some walnuts, toast them quickly in the oven (350 degrees…in a single layer on a baking sheet…just for about 6 minutes or so), let them cool. Watch them in the oven…they burn quickly and no one wants a burnt walnut. Blech.
-Cut nice slivers of good Parmigiano-Reggiano
-Stuff walnut piece and cheese into date pocket. Arrange gorgeously on plate and serve with a smile. Wanna date, baby?
And….every good party starts with a good drink. This one is a divine pink color and goes down VERY easy. This recipe makes a lot, so either get drinking, invite a crowd or just tailor the amounts to your crowd.
One 750 ml bottle Cranberry vodka, chilled
1/2 cup cranberry-flavored mixer, such as Rose’s Cocktail Infusions Cranberry Twist Mix
6 cups cran-raspberry juice
3 cups orange juice
juice of 1 lemon
1 orange, thinly sliced
8 oz. fresh raspberries
1 bottle Prosecco, chilled
In a punch bowl, combine the vodka, mixer, cran-raspberry juice, orange juice and lemon juice. Float orange slices on top. To serve, place a few raspberries in a champagne flute, fill the glass halfway with punch and top with Prosecco.
Bubbly, pink and fun. That’s the ticket. Here, Mom!
(psst…there are TWO posts today…did you think you’d get so lucky this early in the week? Look below for the other post…Please and Thank You…)