A Colorful, Seasonal Mother’s Day Brunch

Treat mom or yourself to a bright and festive meal that celebrates spring. Don’t feel like you need to make all the dishes—pick two or three and enjoy with all the special women in your life.

Ruby Sparkler

Makes 1 cocktail

2 ounces (60ml) RHUBARB-PLUM SYRUP (see below)

1 tablespoon ST. GERMAIN LIQUEUR

4 ounces (125ml) chilled PROSECCO or CAVA

Pour the rhubarb syrup into a Champagne flute. Add the St. Germain and slowly pour in the prosecco or cava. Toast to Mother’s Day!

Rhubarb Plum Syrup

Makes 2 cups syrup

1 cup (122g) diced RHUBARB (from about 2 stalks)

1 ripe PLUM, pitted and sliced into wedges 1 cup (250ml) light AGAVE NECTAR

1. In a medium saucepan, combine all of the ingredients. Add 11⁄4 cups (300ml) of water and bring to a boil over high heat, stirring occasionally. Reduce to a simmer and cook until the syrup is bright red and the fruit has fallen apart, about 5 minutes.

2. Pour the syrup through a fine-mesh sieve, catching the strained syrup in a bowl below. (The fruit can be discarded or eaten—I hate to waste!) Allow the syrup to cool and then transfer it to a clean glass jar with a tightly fitting lid. Refrigerate for up to 2 weeks.

 Apricot-Almond Clafoutis

Serves 6

1 teaspoon plus 1⁄3 cup (65g) SUGAR

3 APRICOTS, pitted and quartered

1⁄4 cup (60ml) FRAMBOISE (raspberry liqueur)

1 teaspoon ALMOND EXTRACT

3 large EGGS

1⁄3 cup (40g) ALL-PURPOSE FLOUR

1⁄8 teaspoon SALT

1⁄4 cup (1⁄2 stick/57g) UNSALTED BUTTER, melted, plus more to butter the pie dish

1 cup (250ml) 2% MILK

1 teaspoon pure VANILLA EXTRACT

2 tablespoons sliced ALMONDS

1. Preheat the oven to 325°F (163°C). Butter a 9-inch (23cm) pie dish and sprinkle with 1 teaspoon of the sugar.

2. Place the apricots, cut side down, in a shallow bowl and pour the liqueur and almond extract over top. Set aside.

3. In a medium bowl, whisk together the remaining 1⁄3 cup (65g) sugar and the eggs. Fold in the flour and salt, and then the melted butter, milk, and vanilla.

4. Arrange the apricots in a circular pattern in the prepared pie dish and then gently pour the batter over the fruit pieces. Sprinkle the almonds evenly on top and bake for 50 to 55 minutes, until lightly golden and set. Cut into 6 wedges and serve.

Nectarine Salad with Fresh Ricotta and Pistachios

Serves 4

2 tablespoons extra-virgin OLIVE OIL

1 tablespoon CIDER VINEGAR

2 tablespoons PEACH or APRICOT NECTAR

1⁄4 teaspoon SALT

1⁄4 teaspoon freshly ground BLACK PEPPER

6 cups (400g) MESCLUN GREENS

1⁄4 cup (12g) fresh BASIL leaves

1 large ripe NECTARINE, pitted and cut into 12 slices

1⁄2 cup (about 41⁄2 ounces/120g) RICOTTA CHEESE (see Note)

1⁄4 cup (28g) shelled UNSALTED PISTACHIOS

1. In a small bowl, whisk together the oil, vinegar, peach or apricot nectar, salt, and pepper. Set aside.

2. Onto each of 4 salad plates, place 11⁄2 cups 
of the greens, 3 nectarine slices, 2 tablespoons of the ricotta, and 1 tablespoon of the basil leaves. Drizzle each salad with 11⁄4 tablespoons of the vinaigrette, sprinkle with 1 tablespoon of pistachios, and serve.

NOTE: The type of ricotta cheese that is sold in the dairy section of your grocery store will work for this recipe,
but I recommend you look for fresh ricotta at the cheese counter or at your farmer’s market. Fresh ricotta is creamier and has a richer flavor than commercially produced cheese.

Cherry Tomato, Sausage and Quinoa Tart

Serves 6

This recipe is an easy way to introduce this grain to the quinoa novice. The quinoa actually sinks to the bottom of the crust and you hardly know it’s there. And this is a great dish for vegetarians—just skip the sausage.

1 tablespoon grated PARMESAN

1 (9-inch/23cm) frozen whole-wheat PIE SHELL

5 large eggs

1⁄2 cup (125ml) 2% MILK

1⁄4 teaspoon SALT

1⁄4 teaspoon freshly ground BLACK PEPPER

1⁄3 cup (31g) grated MANCHEGO

1⁄2 cup (70g) cooked QUINOA (see page 202)

1 link SWEET ITALIAN CHICKEN SAUSAGE, quartered and sliced crosswise into 1⁄4-inch (6mm) pieces

1 cup (150g) CHERRY TOMATOES

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the Parmesan over the bottom of the pie shell; set aside.

3. In a large bowl, whisk the eggs together. Add the milk, salt, pepper, cheese, and quinoa and whisk again. Stir in the sausage. Pour the egg mixture into the pie shell. Add the cherry tomatoes to the tart, distributing them evenly, and bake for 40 to 45 minutes, until the tart is set and the top is golden. Cut into 6 wedges and serve.

 Meyer Lemon Pound Cake

Serves 12

This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.

6 tablespoons (3⁄4 stick/85g) UNSALTED BUTTER, softened, plus more for the pan

11⁄2 cups (180g) ALL-PURPOSE FLOUR, plus more for the pan

1⁄2 teaspoon SALT

1⁄4 teaspoon BAKING SODA

2 large EGGS

1⁄2 cup (115g) low-fat SOUR CREAM

1 teaspoon finely grated MEYER LEMON ZEST

1⁄4 cup (60ml) fresh MEYER LEMON JUICE (from 2 lemons)

1 cup (200g) SUGAR

1. Preheat the oven to 325°F (163°C). Grease and flour a 9-by-5-inch (23 by 12.75cm) loaf pan. Set aside.

2. Combine the flour, salt, and baking soda in a medium bowl and set aside.

3. Whisk the eggs with the sour cream and the lemon zest and juice in a medium bowl and set aside.

4. Place the butter in a large bowl and, using an electric mixer on medium speed, beat until creamy. Scrape the sides of the bowl down and add the sugar in two additions, beating until blended after each one. Add the sour cream mixture and mix. Add half of the flour mixture and mix again. Stir in the remaining flour mixture by hand.

5. Transfer the dough to the prepared pan. Bake for 65 minutes, until lightly golden on top. Let cool in the pan.

 

Recipes from Eating in Color: Delicious, Healthy Recipes for You and Your Family by Frances Largeman-Roth