Fabulous Mother’s Day Recipes For Cocktails, Entrees and Treats

We've got recipes from Food Network's Anne Burell, Giada de Laurentis and more!
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Chocolate Waffles from Food Network magazine

chocolate waffles

Ingredients

3 tablespoons unsalted butter

3 tablespoons vegetable shortening

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons sugar

3 large eggs

1 cup milk

1/2 cup chocolate syrup, plus more for topping

1/2 teaspoon vanilla extract

Cooking spray

Confectioners’ sugar and/or berries, for topping (optional)

Directions

Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners’sugar and top with berries and/or chocolate syrup.

Serves 4-6

Read 8 Chic, Tasty Cocktails Fit for a Princess

Roasted Vegetable and Gruyere Quiche by Sylvie, a contributor Food.com

quiche

Ingredients:

12 ounces frozeen shortcrust pastry, thawed

1 red onion, quartered

1 red bell pepper, de-seeded and chopped

1 yellow bell pepper, de-seeded and chopped

1 zucchini, sliced thickly

1 tablespoon olive oil

2 large eggs

4 1/2 fluid ounces cream

4 ounces gruyere or 4 ounces mature cheddar cheese, grated

Directions

Preheat oven 200°C/400°F/Gas6.

Rollout the pastry and line a deep 10 inch/25 cm flan tin. Line with baking paper and baking beans and blind bake for 10 minutes.Remove paper and beans and return to bake for another 5 minutes.Place all the vegetables on a baking tray and drizzle with olive oil.Roast in the oven for about 25-30 minutes until slightly charred.Set aside and cool slightly, separate the onion layers

Reduce the oven temperature to 180°C/350°F/Gas4.

In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs). Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.

Bake for approx 30-35 minutes.

Can be served hot or cold.

Serves 6

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach – Chef Giada de Laurentis

Ingredients

1 tablespoon olive oil, plus 1 tablespoon

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1/4 teaspoon dried thyme

1/4 cup (2 ounces) goat cheese

1/3 cup reduced-fat cream cheese

4 (4-ounce) center-cut pork chops

1 1/2 cups chicken broth

1/2 lemon, zested

2 tablespoons lemon juice

2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Serves 4

Chicken Sausage Frittata with Side Salad – Herb Mesa, Food Network Star

chicken sausage frittata

Ingredients

10 egg whites

2 whole eggs

2 tablespoons olive oil, divided

2 chicken sausage links, chopped

1 cup peeled and 1/4-inch diced sweet potatoes

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/2 yellow onion, chopped

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Nonstick cooking spray

1/2 cup shredded Monterey jack cheese

1/2 bunch fresh cilantro leaves, chopped

Side Salad, for serving, recipe follows

Directions

Preheat the oven to 400 degrees F.

In a large bowl, mix the egg whites and whole eggs with a wire whisk until foamy. In a large nonstick pan over medium heat, add 1 tablespoon olive oil, chicken sausage, sweet potatoes, peppers, onion, garlic, salt, and pepper. Saute the mixture for 6 to 8 minutes, or until the onion begins to brown. Transfer the sausage mixture from the pan and put in a large bowl.

Wipe down the pan and spray the nonstick pan with cooking spray and add the eggs, cook over medium heat until the edges begin to harden. Pour the sausage mixture into the eggs. Sprinkle with the shredded cheese.

Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle. Remove the frittata from the oven and flip onto a large plate. Drizzle with 1 tablespoon olive oil, and sprinkle with cilantro. Serve with the Side Salad.

Serves 6 -8

Side Salad:

2 heads green leaf lettuce

1/4 cup thinly sliced yellow onion

2 whole tomatoes, sliced

1 Hass avocado, halved, pitted, peeled and sliced

2 cloves garlic (finely minced in a wooden mortar and pestle)

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1/4 cup fresh lemon juice (about 2 lemons)

2 teaspoons red wine vinegar

In a large bowl, loosen the leaves of the lettuce, sprinkle with the sliced onions and top with the tomato and avocado slices. In a mortar and pestle, add the garlic, salt, and pepper, to taste, and finely mince. Add the olive oil, lemon juice, and vinegar and stir with a small spoon. Dress the salad with the lemon vinaigrette before serving.

Serves 6 -8

Victorian Rose Geranium Cake by Chef Anne Burrell’s mom

victorian rose geraium cake

Ingredients

For the Cake:

16 to 18 rose geranium leaves, rinsed and patted dry

2 sticks unsalted butter, plus more for the pan

3 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup whole milk

1 teaspoon vanilla extract

1 3/4 cups sugar

6 large egg whites

For the Frosting:

4 rose geranium leaves, rinsed and patted dry

1 1/2 cups sugar

2 large egg whites

1/4 teaspoon cream of tartar

Pinch of salt

5 drops red food coloring

Directions

Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.

Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.

Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.

Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

Serves 4

Tell us: how are you going to spend Mother’s Day?

PJ Gach is Senior Editor: Style + Beauty at BettyConfidential.

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2 thoughts on “Fabulous Mother’s Day Recipes For Cocktails, Entrees and Treats

  1. sidneyanne says:

    What’s with a whole page of alcoholic drinks??? That doesn’t set a very good example for the children now does it???

  2. tammy says:

    You can choose to play from so mnay different games like as the jogos de moto are lovely games as when they are played with the jogos de cozinhar they are good at then

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