Sunday is Mother’s Day and a perfect time to treat that special Mother in your life to a gourmet meal. I want to make this easy for you, so the recipes I’ve selected are not difficult at all. The most important part of today is that you all spend time together and thank Mom for being there for you and for the multitude of things she has done and sacrificed for you over the years. Whether she is your own mother, the mother of your children or someone you’ve adopted as a “Mom,” trust me, she would enjoy a meal prepared by anyone other than herself. By the way, if you just can’t handle a kitchen experience, remember there are some great restaurants on the Kenai Peninsula that take pride in helping you treat Mom to a special dining experience. If you decide to make this kitchen-crazed Mom proud and make her dinner, don’t forget that k.p. is just as important as serving your queen her regal meal. Don’t you dare leave a mess for her to clean up. I will find you and smack you with the back of my favorite wooden spoon.
OK, let’s get started. First and foremost, remember to have fun in the kitchen. Everyone will enjoy your special dinner even more if there is lots of laughter and it is an easy-going, carefree event. Plan your menu early then have your shopping list ready for a trip to the market and the time to do so. The biggest part of a successful dining event is planning and preparing for it. The recipes I’ve selected are light, flavorful, and fun and ones we ladies love.
Aperitif Cocktail
Pour good chilled champagne or sparking cider into a lovely champagne flute (maybe purchase a special one for Mom to retain as a keepsake) add a strawberry and make a big deal of serving it to her! If you have pomegranate juice, pour about 1 tsp. into her glass and it will turn the bubbly a lovely pink color.
Serves 4-6
4 cups of mixed greens - make it easy and buy the packaged pre-mixed, washed greens
1 cup sliced fresh fruit, pears are my favorite
1/2 red onion - thinly sliced
1 cup toasted nuts - hazelnuts or pecans- bake in 325 degree oven approximately 10 minutes until just toasted. Watch carefully, they burn quickly.
1 cup crumbled blue cheese or gorgonzola
Vinaigrette:
1/3 cup extra virgin olive oil
1/3 cup canola oil
1 - 2 tablespoons Balsamic vinegar
3-4 tablespoons raspberry vinegar
3 tablespoons of honey
Juice of 1/2 lemon
Salt and fresh ground pepper
Whisk together oils, vinegars and lemon juice. Season with salt and pepper.
Place greens in a large salad bowl. Add fruit, onion slices, nuts and cheese. Toss salad lightly with vinaigrette.
Apricot Curry Grilled Shrimp
Serves 4 -6
1/4 cup extra virgin olive oil
1/4 cup apricot preserves
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon mild curry powder - make sure it is fresh
2 teaspoons minced garlic
1 1/2 pounds uncooked large shrimp, peeled, deveined, tails removed
6 inch bamboo skewers
Whisk together olive oil, preserves, vinegar, mustard, curry and garlic in a glass baking dish.
Add shrimp and refrigerate, covered, at least four hours.
Soak bamboo skewers in cold water.
Pre-heat grill
Thread 3-4 shrimp on each small skewer, grill until shrimp are pink and opaque, about 3-5 minutes.
If you aren’t up for grilling, gently sauté the shrimp in a little olive oil and serve on a cute little plate — (minus threading on the skewer, of course).
Chicken Tortellini Salad with Basil Dressing
You can also use rockfish or halibut if you are fortunate to have some fresh!
Serves 4
2-3 boneless, skinless chicken breasts - you can grill them or sauté in a pan indoors
1/4 cup chicken broth
1 package cheese filled tortellini
1 jar marinated artichoke hearts, drained and chopped
1 small red onion, thinly sliced
Dressing:
1/3 cup white wine vinegar
1/4 cup fresh basil
2 tablespoon sugar
1/4 tsp. minced garlic
Salt and pepper
Melt a little butter and olive oil in a sauté pan. Place chicken breasts in pan and sprinkle with salt and pepper. Cook until done, about 6 minutes per side until no longer pink inside, or you can grill them. Cool and cut into bite size pieces or slice and set aside.
Cook tortellini according to package directions, add about 1 tablespoon course salt to your boiling water. When tortellini is done, rinse under cold water to stop cooking and drain. Add to chicken with artichoke and the onion. Toss gently and set aside.
To make the dressing- place vinegar, basil, sugar, garlic, salt and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour the dressing over the chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve.
To serve, place a large lettuce leaf on plate and spoon salad on top of lettuce. ?
Roast Asparagus with Gorgonzola, Shallots and Hazlenuts
Serves 4
Oven 400 degrees
Trim off tough asparagus ends. Pour about 1 tablespoon olive oil onto a cookie sheet. Lay asparagus in a single layer on cookie sheet and drizzle a little more oil over the top of the asparagus. Finely dice a small shallot and sprinkle over asparagus. Use a little red onion if you prefer. Sprinkle with a little sea salt and fresh ground pepper.
Sprinkle with blue cheese or gorgonzola crumbles and chopped hazelnuts or pecans.
Roast in oven until asparagus is crisp tender, about 7 minutes.
For Dessert select something on Saturday from your favorite bakery or, make Mom a banana split, chocolate sundae or a pan of your favorite brownies. Please e-mail me or look at my website, www.acsalaska.net/~robl/ for other recipe ideas.
Until next time, keep an eye out for a long- in- coming spring, it WILL happen and enjoy spoiling Mom on her special day!
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