Friday, May 9, 2003
Planning for Mother's Day
When I turned my calendar to the month of May, I realized there are busy days ahead. Mother's Day falls on May 11; Memorial Day weekend will be celebrated on May 24, 25 and 26; there are high school and college graduations, and finally there's Father's Day on June 15.
For the moment I'm thinking about Mother's Day, which is only two days away. I'm sure I'll be receiving phone calls from my sons who live far off in Iowa and Pennsylvania, but what about the families with children who live right here in Carlisle? How will they celebrate Mother's Day?
I still have to laugh about something that happened to me years ago when I wrote an article for the Mosquito leading up to Mother's Day, one in which I also suggested recipes to use for a Mother's Day breakfast. In that article, as an aside, I happened to mention that my husband often forgot to remind our sons about Mother's Day. The paper came out on a Friday and on the following day, Saturday, I received a stack of Mother's Day cards sent by six or seven Carlisle postal workers, wishing me a happy Mother's Day. Having read my article late Thursday when the newspaper was delivered to the post office for circulation on Friday, they made sure I wouldn't be neglected that year. I certainly will never forget that Mother's Day! And I must admit, my sons and their father never forgot Mother's Day after that.
Now back to the present. I still think breakfast in bed for the mom in the family is a wonderful way to celebrate Mother's Day. The recipes that I have listed below are simple to make and can be used with other family favorites or together for this special meal. I especially like the buttermilk pancakes which will beat out the Bisquick ones any day. The lemon nut bread was one of my mother's favorites and the freshly squeezed orange juice, baked bananas or rhubarb-strawberry compote is the perfect start to any breakfast.
Plan ahead, purchase the right ingredients, and on that special day,
make sure your mother stays in bed while you are out in the kitchen
preparing that special breakfast for Mother's Day.
8 slightly underripe bananas
salt and pepper
juice of 2 lemons
1 cup honey
4 slices crisp bacon
1. Preheat oven to 375 degrees.
2. Halve bananas the long way. Place them flat side down in buttered shallow baking
dish. Salt and pepper to taste.
3. Pour lemon juice, then honey, over them and bake for 30 minutes.
4. Sprinkle crumbled bacon on top just before serving.
2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs, separated
2 c. buttermilk
2 T. melted butter
vegetable oil for fry-pan
1. Sift flour, soda, and salt.
2. In a small bowl, with electric beater, beat egg whites until moist peaks are formed;
3. In large bowl, using same beater (do not wash), beat egg yolks and buttermilk just
4. Stir in flour mixture, then melted butter; stir till smooth.
5. Fold in egg whites.
6. Heat vegetable oil on high in large fry pan or griddle. When hot, spoon batter by
quarter-cup into pan.
7. Cook until pancakes are puffy, full of bubbles and edges are cooked. Turn and
cook other side. Makes approximately 16 pancakes. Serve with pure maple syrup.
( For apple pancakes sift 1/2 tsp. cinnamon with flour mixture and add 2 cups
pared, cored and finely chopped apples to batter.)
Fresh Orange Juice
2 dozen Florida juice oranges
8 chilled goblets
1. Refrigerate oranges overnight, as well as 8 glass goblets.
2. In the morning, squeeze oranges and serve in chilled goblets.
Lemon Nut Bread
3/4 stick butter (6 T.)
1 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
grated rind of one lemon
1/2 c. chopped walnuts
For topping: an additional 1/2 c. sugar and juice of one lemon
1. Preheat oven to 350 degrees and grease a 1 1/2 qt. loaf pan.
2. Sift flour, baking powder and salt together. Set aside.
3. Cream butter and sugar together. Add eggs and beat well. Alternately add flour
mixture and milk.
4. Fold in grated lemon rind and nuts.
5. Place batter in greased loaf pan and bake for one hour.
6. Remove pan from oven and let cool for 10 to 15 minutes.
7. Mix together the 1/2 c. sugar and juice of one lemon. Using a pastry brush,
swab it over the bread, a little at a time, letting it soak in before each application
and using it all. Leave bread in pan for another 1/2 hour before removing.
8 eggs at room temperature
1/4 tsp. salt and pinch pepper
2 T. softened butter
2 T. heavy cream
1 T. minced fresh herbs such as parsley, chives and tarragon
1. Beat eggs in a mixing bowl with seasonings for 20 to 30 seconds.
2. Smear the bottom of 7- to 8-inch fry pan with butter. Pour in eggs with herbs and
set over moderate heat. Stir slowly and continually. After 2 or 3 minutes the eggs
will begin to thicken into a custard. Stir rapidly, moving pan off and on the heat,
until eggs have almost thickened. Remove from heat. They will continue to thicken
slightly and when they reach the right consistency, stir in the cream, sprinkle
more herbs on top, and serve.
Gingered Rhubarb-Strawberry Compote
1 1/2 lbs. rhubarb
1 c. sugar
grated rind of one orange
1 1/2 lbs. strawberries
3 T. chopped crystallized ginger
1. Trim rhubarb and clean. Cut into 1 1/2 inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered in a non-aluminum saucepan. Simmer gently for 15 minutes.
2. Meanwhile wash and hull strawberries. If they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
3. Cool and, if there is time, chill.
© 2003 The Carlisle Mosquito