Mother’s Day Recipes
My Mom, Mary Nader, really did follow the beat of a different drummer. Mom was traditional in many ways except when it came to clothes. She was the first on our block to wear petal pushers (we call them Capris now). Not so much because they were fashionable, but because they were comfortable. I’m a little bit like my Mom in that respect. I like being fashionable, but comfort trumps fashion every time.
Luckily, with the assortment of clothing today, I can be both. When it came to food, Mom was “out there”, as well. We ate squid when it was just called squid, not Calamari and we ate whatever was in season. Her meager budget demanded it. She had the Mediterranean diet down pat, and as a mother myself, I appreciate more and more all the wisdom she imparted.
I’ve learned that one can be a Mom without ever bearing children. My sister, Judy, is a good example of this. She has been like a Mom to our nieces and nephews. So for all the Moms out there, biological or otherwise, the happiest of Mother’s Day to you!
Pastry shop Pavlova/Meringues
Now this would be an elegant, yet fairly easy, Mother’s day recipe for Mom.
8 extra large egg whites, room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
2 cups granulated sugar
1 tablespoon vanilla
Preheat oven to 175-200. Line baking sheets with parchment.
Beat egg whites, using low speed until whites are loose and foamy. Add cream of tartar and salt and increase speed to medium. Beat until whites stand in soft but frothy peaks. Turn to high and add sugar, about 2 tablespoons at a time, beating for 5 seconds after each addition. This assures sugars dissolves and meringues come out crispy, not too chewy. The meringue will be shiny and will fall into firm peaks when beater is lifted. Place meringue into a pastry bag with star or plain tip and draw a circle, starting from middle out. This will be your base. You can make the circle as big as you like. Then build up sides, about 3 layers. Or just plop a large dollop of meringue onto parchment and then take a spoon to hollow out center, making sure you still have a nice coating of meringue on the bottom in center.
Bake 2 hours, or until meringues are dry and crisp throughout. Pull from parchment paper and store up to two weeks in airtight containers. Fill with whipped cream and fresh fruit. You can also fill with lemon curd, pudding, whatever.
Makes two large Pavlovas or 2-3 dozen small ones.
Jack’s chocolate covered strawberries for Mom
My grandson, Jack, invited me to read to his second grade class at Guardian Angels’ school. “If you like, bring in a treat”, his mom, Jessie, said. The only thing I had on hand was strawberries and chocolate, so I made chocolate dipped strawberries. Talk about a hit. The kids wanted to know how to make them. I told them I’d publish the recipe for them to make, and here it is. It’s an easy Mother’s day recipe for Jack and other little hands to make for Mom.
1 pound strawberries with stems
12 oz. favorite chocolate morsels
Rinse, but do not hull berries. Drain and pat completely dry. Melt chocolate and remove from heat while you still see some lumps. Stir until smooth. Holding berries by stem, dip 3/4 way up. Set on sprayed pan or parchment paper. Put in frig, uncovered, to set. Store, covered, in frig for a day.
Good for you:
Make these with dark chocolate for anti-oxidant qualities. Strawberries are good bone builders and good for immune systems, plus they contain lots of fiber.
Readers want to know: Cutlery – stamped vs. forged.
I will be devoting a column on this subject, but in the meantime, check out my UTube video on cutlery at Abouteating.com. Really good information there.