Mother's Day Recipes

Mother’s Day is Sunday, May 10. Wishing all our mothers a very happy one. Here are few recipes to celebrate mom.

If you have a recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@the drummer.com.

Raspberry Cheesecake Stuffed French Toast 

1 c. milk

2 T. vanilla extract

1 c. white sugar

2 T. cinnamon

4 eggs, beaten

1 c. raspberry puree

4 oz. cream cheese, softened

1 loaf French bread, cut into 1-inch slices

Butter, as needed for skillet or griddle

Confectioners’ sugar for dusting

Nutmeg, for topping

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of French bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

Norwegian Pancakes - Pannekaken  

3 eggs

1-1/2 c. milk

1 c. all-purpose flour

1/4 tsp. salt

1 tsp. sugar

Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.

Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate and repeat with remaining batter. Very easy and versatile. Serve rolled like a crepe with syrup or jam and whipped cream, etc. 

Monte Cristo Benedict 

2 large eggs

1/4 c. heavy whipping cream

1 T. white sugar

1 pinch salt

1 pinch cayenne pepper

1/4 tsp. ground cinnamon

1/8 tsp. ground allspice

4 thick slices day-old French bread

1 T. butter

8 thin slices cooked ham

4 slices Cheddar cheese

4 slices Havarti cheese

8 poached eggs

2 tsp. chopped fresh chives, or to taste

1 pinch kosher salt, or to taste

1 pinch cayenne pepper, or to taste

Preheat oven to 375 degrees F.

Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.

Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.

Heat a large skillet over medium heat and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.

Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.

To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.

Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.

Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

Make-Ahead Sour Cream Coffee Cake

3/4 c. butter, softened

1 c. white sugar

2 eggs

1 (8 oz.) carton sour cream

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. packed brown sugar

1/2 c. chopped pecans

1 tsp. ground cinnamon

Grease and flour a 9x13-inch baking pan.

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

Beat eggs and sour cream into butter mixture until smooth.

Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.

Pour the batter into the prepared baking dish.

Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Preheat oven to 350 degrees F.

Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes. 15 servings.

Chinese Chicken Mandarin Salad

FOR THE SALAD:

3 c. shredded lettuce

2 c. shredded red cabbage

2 c. shredded cooked chicken

1/2 c. jarred mandarin oranges, drained

1 instant ramen packet, crushed (flavor packet discarded)

1/2 c. shredded carrot

1/3 c. sliced green onions

1/4 c. sliced almonds

FOR THE DRESSING:

3 T. rice wine vinegar

2 T. honey

1 T. sesame oil

1 T. hoisin sauce

2 T. soy sauce

1 tsp. minced ginger

1 clove garlic, minced

1/4 c. vegetable oil

Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.

Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified. 8 servings

Before serving, drizzle dressing over salad and toss to combine. 

Sheet Pan Honey Mustard Chicken

6 bone-in chicken thighs (about 2-1/4 lbs.)

3/4 tsp. salt, divided

1/2 tsp. pepper, divided

2 medium lemons

1/3 c. olive oil

1/3 c. honey

3 T. Dijon mustard

4 garlic cloves, minced

1 tsp. paprika

1/2 c. water

1/2 lb. fresh green beans, trimmed

6 miniature sweet peppers, sliced into rings

1/4 c. pomegranate seeds, optional

Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the mixture over chicken; reserve remaining for beans. Pour water into pan. Bake 25 minutes.

2. Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.  Serves six.

Quote of the Week:

“A mother’s love is more beautiful than any fresh flower.” 

~ Dr. Debasish Mridha, M.D.