Quick & Kosher

Shavuos is just around the corner. Quick – what do you think of first? Me too. Images of cheesecakes start dancing before my eyes, calling my name as they do every year. I love them and they love me so much they just plant themselves on my hips, forever – now that’s love. This year Shavuos begins the evening of June 7 and ends the evening of the 9th. I wonder, how many cheesecakes I can squeeze into 48 hours?

Creamy Polenta

Have I got a menu for you! It’s not all cheesecake, unfortunately, but I will start with that. I know you are not supposed to start with dessert, but in my family, it’s our solemn tradition. No really – my mother always ate her chocolate mousse first ‘cuz she was worried she wouldn’t have room for it at the end of the meal. Smart lady, that Momma of mine; why should I tamper with her genius?

Coeur a la Creme

So to honor her, and my love of cheesecake, I tried something super sensationally different than your everyday ho hum cheesecake: Coeurs à la Crème with Rhubarb Compote — creamy, smooth and so absolutely decadent. Coeur is French for heart and it’s traditionally made in a heart-shaped mold (so cute!) Be still my heart, this baby is so bad it’s GOOD! I confess that I use regular ramekins or bowls instead of heart-shaped ones, but if you’ve got heart-shaped molds, go for the gold!

Not ready to start with dessert at your Shavuos feast? Oh, okay – you can always begin with bread – my Four Cheese Flatbread with Basil. How can you go wrong with FOUR cheeses? Then you can dig into that Coeurs à la Crème…

Sundried Tomato and Brie Stuffed Mushroom

No, I mean, then you serve Sun Dried Tomato and Brie Stuffed Mushrooms – featuring the divine smoky, “meaty” flavored Portobello caps, and then Coeurs…no, Wilted Spinach with Crispy Garlic and Creamy Polenta. And speaking of creamy, did I mention Coeurs à la Crème for dessert?

Have you ever tried Coeurs à la Crème? Will you now?

Dear Jamie,

I love fish but I always seem to overcook it. How do I know when it’s done? Thanks.

Linda, NJ

Linda, this can be a tricky question when it comes to almost every protein — poultry, beef and yes, even fish. There are a number of factors to keep in mind when preparing fish.

First, there are varying degrees of doneness: seared/rare, medium- , and well-done. And of course, there are degrees in between. Usually it’s a matter of preference, but most chefs will not recommend cooking some fish — tuna, for example — over medium (still nice and pink in the center), because it dries out so terribly. Still, if you like tuna well done (and dry) I say that’s your prerogative.

Secondly, there are several methods to cooking fish: searing, poaching, grilling, broiling and baking. Most are appropriate for most species, but some methods (such as broiling) cook the fish faster, so you have to be careful.

Know that cooking times will depend on the degree of doneness you prefer, the cut (steak, fillet or whole fish), the thickness, and size of your fish. Obviously, if you’re cooking a thin fillet, you must watch it carefully.

Fish should not smell fishy, not raw and not while it’s cooking. (The exception is whitefish, which has a clean distinctive scent even when it’s fresh.) If you smell fish in the house, it’s overcooked: the fats have begun to sizzle and you’ve compromised the nutritional value (of those wonderful omega 3s).

The same way you can test a cake for doneness with a cake tester or a turkey with a meat thermometer, there’s a way to test fish for doneness. Fish will cook for another 5 minutes after you remove it from the heat source, so it should be just a bit underdone before you do so.

To avoid dry, rough and tough fish, follow these pointers:

Fillets and steaks:
When you think the fish might be done (or about 2 minutes before, if you use the timing guide below), poke a fork into the thickest portion (at a 45° angle, if possible); twist gently and pull up a bit of fish so you can see inside. (Don’t worry, you can always tuck it back in – or serve that piece to yourself!) Fish that is undercooked resists flaking and is translucent (clear enough for light to pass through). When fish is done, it flakes and appears opaque (thicker-looking, not clear).

A few points to remember about specific species:
It is safe to eat tuna and salmon when they are still translucent (if you like them rare), but any fresh water fish should be cooked through till it is opaque.

Striped bass, mahi-mahi and other dense fish do not flake easily. You may have to cut it with a knife to see inside.

Whole fish:
Insert a knife between the top fillet and the backbone. Try to lift up some of the flesh. If it does not separate from the bone, the fish is not done. Check again after a few minutes.

Cooking Guide
High heat (broiling, grilling, steaming, pan frying)
Fillets — 8 minutes per inch of thickness
Steaks –10 minutes per inch of thickness
Small whole fish (1 lb) — 10 minutes
Medium whole fish (2.5 lb) — 14-17 minutes

Moderate heat (baking at 425° or poaching)
Fillets — 10 minutes per inch of thickness
Steaks – 12 minutes per inch of thickness
Small whole fish (1 lb) –14 minutes
Medium whole fish (2.5 lb) — 20-25 minutes

Q: I can’t find kosher anchovy paste or fish sauce. How do I make my own?
Amy, Tulsa OK

A: Amy, believe it or not, you are not alone. I hear this question often. It is hard to find these products with reliable kosher supervision just about everywhere.

Specialty products like these usually come on and off the market either because of low demand or importing problems. One day, when I was griping over this problem to the Gourmet Glatt supermarket manager, he said his wife had the absolutely best recipe for anchovy paste. So I called her and we’ve posted it here for you!

For a fish sauce recipe, try this one on for size and let me know what you think: Kosher Fish Sauce

Jams, salsas and chutneys add zing to even the most boring foods. Though they originated in different parts of the world (England, Mexico and India respectively), they are all essentially sauces made from fruits, vegetables or herbs and/or spices. It seems that in every culture there’s a need to spice up food with something gooey. They all belong to the same family, so to speak – and I love family (even more than I love food).

Spicy Eggplant Salsa

I know it’s probably not proper to eat them by the spoonful in public, but it’s certainly one of the Forbidden Pleasures of Life for those of us who dare. If you are a traditionalist, you can primly dip and spread them to your heart’s content.

The most simple of jams can dress up a scone, a piece of toast, or even sweeten some matzo brei. A traditional PB&J sandwich can taste different every time, depending on the jam you use. Think peanut butter and marmalade. Hey, don’t knock it ‘til you try it!

Homemade Mixed Berry Jam

For Purim, I shared a recipe for Homemade Mixed Berry Jam and it was a huge hit. At the time, I made a mental note to make more of these and share them with you this spring! So here goes — from my kitchen (and my heart) to yours — my new favorite jam: Orange Vanilla Marmalade.

Orange Vanilla Marmalade

Since we are working with the jam-salsa-chutney family (there I go again!), let’s think outside that jar. Salsa, along with chutney, can add such wonderful taste to a simple piece of grilled chicken or fish. My Pear Chutney adds some sweetness just when you need it, while my Spicy Eggplant Salsa adds a deep, hot flavor to any dish — and it’s perf as a dip or with chips.

Some other Chutneys and Salsas to try:
• Grilled Peach Salsa
• Watermelon Salsa
• Mango Salsa
• Papaya Avocado Salsa
• Sweet Chutney
• Spring Onion Chutney
• Cranberry Pear Chutney
• California Raisin, Tomato and Onion Seed Chutney

**GIVEAWAY** We have a great contest for you this week. You could win a selection of Tishbi Winery Fruit  and Wine Preserves featuring Chardonnay Wine Jelly, Cabernet Wine Jelly and Cherry Shiraz Preserve and their newest flavor, perfect for summer, Strawberry Champagne Preserve (All under OU supervision). Included in the selection the winner will receive a jar of Chardonnay Wine Jelly and Cabernet Wine Jelly, both of which are now available at William-Sonoma and are great for cooking. The value of this package is $50. What do you need to do to win? Tell me, in the comments below, what your all time favorite Jam / Jelly is. One winner will be picked at random from qualifying entries. This contest is open to US and Canadian Residents only. Contest ends May 25 2011 at 9 am EST.

This year, Lag B’Omer falls on Sunday, May 22 — time to bust out the BBQ and fire it up! Let’s kick off grilling season with some delicious recipes.

I like to think of myself as unconventional, so I say let’s leave meat grilling tips for another time. I want to give special attention to our BBQ bash salads. Nothing can eclipse beautifully barbequed meat or fish, but let’s talk about how to spruce up the sides to superbly set off that grilled cuisine.

Greek Chopped Macaroni Salad

Yeah yeah, I know it’s not a BBQ without a good potato salad. But there’s no need to do same ol’ same ol’. My Potato Salad with Arugula and Tomatoes is a new, summery Quick & Kosher barbecue potato salad recipe, and it’s not loaded with mayo!

Now as much as I love potatoes, I love the look of layers even more. My trifles, my salads (my sheitel) must all be layered for the precise effect. I think G-d created trifle bowls for lazy hostesses like me!

Layered Mexican Salad

So inspired by my love of layers, and a recipe I caught in last summer’s Sandra Lee mag, I came up with a pareve kosher Mexican layered salad that includes something for everyone – beans, lettuce, salsa, guacamole. It’s a fiesta in a bowl!

And just in case you are a veg, throwing a dairy BBQ party – you must must must try my Greek Chopped Macaroni Salad. The flavors combine deliciously to give you a unique macaroni salad experience.

For more on Lag B’Omer, read the piece I wrote last year: It’s Lag B’Omer, Let’s Have a Picnic.

Other BBQ dishes you’ll want to try:
• Lamb, Cherry Tomato, and Red Onion Kebabs
• Grilled Chimichurri Beef Kebabs
• Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs
• Caribbean BBQ Chicken
• Buffalo Sliders with Crispy Onion Rings
• Grilled Corn and Tomato Salad
• Grilled Summer Flatbread
• Grilled Salmon with Mustard and Herbs

Our fabulous Fish Week has almost come to an end, but I’ve been saving one more fantabulous recipe for the Grand Fish Finale: it’s a beautifully delicate Miso Glazed Sea Bass.

Closely related to the grouper, the flesh of a sea bass is firm, but it has a mild texture. That firmness makes it ideal for soups and chowders, for it holds its shape really nicely.

This Asian-inspired recipe for Miso Glazed Sea Bass would pair perfectly with a lightly seasoned starch or veggie.

Some other Sea Bass Recipes sure to please your palate:
• Grapefruit Sea Bass with Cabbage and Basil Salad
• Roasted Wild Striped Sea Bass
• Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce
• Chilean Sea Bass in Honeyed Pecan Sauce
• Fish Soup Provencal
• Sautéed Sea Bass with Mediterranean Bean Salad

Hope you enjoyed Fish Week!
What was your favorite recipe?

Whenever I hear the words “red snapper,” I think of a sassy fish with attitude. Actually, that’s not so far off. Red Snapper has a faintly nutty flavor and a firm texture, which is great for picking up subtle spices, as well as those in-your-face hot chili sauces! It’s a little pricier than trout or tilapia, but well worth it, if you ask me.

Red Snapper with Asian Noodles is a fabulous, refreshing change from the ho hum fish dinner. And it’s quick too. After you let the fish marinate in a slightly sweet, spicy and citrusy mixture of olive oil, lemon juice, honey, garlic powder, salt and cayenne, you bake it for 15 minutes – and there you have it. Serve with lo-mein noodles spiked with sesame oil, soy sauce, lime juice and lightly pickled cukes.

Now there’s a snappy supper!

Some other recipes to snap up:
• Grilled Lemon and Basil Snapper Filets
• Sicilian Baked Red Snapper With Raisins and Pine Nuts
• Roasted Snapper with Sweet and Sour Citrus Reduction
• Baked Red Snapper With Zesty Tomato Sauce
• Olive Snapper Escabeche
• Roasted Yellowtail Snapper with Olives and Tomatoes

Is there any cuisine more traditionally American-Jewish than Chinese food? American Jews have embraced far eastern foods to such an extent that it seems just as natural to run to the Chinese takeout as the kosher deli. Once considered an exotic and rare alternative, today most cities with a significant Jewish population can boast at least one Chinese restaurant.

And why not? I, for one, was born with a penchant for Chinese food. There’s a reason, of course. Legend has it that when my mother was expecting me she had a crazy craving for Chinese food and my father would take her out to the Chinese place every night! It was my favorite food until I was 5; even after I was introduced to other cuisines it remained one of my childhood comfort foods.

Maybe my enduring love of this stuff has something to do with those cute little Asian rice cartons with the wire handles. There’s something about them. The minute you open your package, the experience begins – all those little boxes and bags, the wonton noodles on the side, the fortune cookies, duck sauce and soy sauce and spicy mustard sauce. Not to mention those chopsticks, which I learned to handle at a fairly young age, except when it comes to rice. I don’t have the patience for that.

Of course, eating out has its drawbacks: it’s expensive and can be time-consuming. So I have a suggestion. I say, tonight eat out at home (and no, that doesn’t mean calling up the takeout for delivery). You can make your own homemade Chinese food. It’s actually simple — and quick too! A stir fry can take you 20 minutes or less to throw together and you have a yummy, satisfying meal. My new book Quick and Kosher Meals in Minutes has a great recipe for Beef and Green Bean Stir Fry. The whole recipe takes 20 minutes from beginning to end, and that includes cooking time!

Here’s another favorite: Sweet and Sour Chicken. Now you can make it in the comfort of your own kitchen and get rave reviews. This recipe for Sweet and Sour Chicken with Sesame Rice is sure to satisfy anyone’s Chinese food craving.

If you are looking for a vegetarian and lighter alternative, my Vegetable Lo Mein is sure to be a winner. This, too, can be ready in 20 minutes or less and is a filling dish. If you use the new GEFEN Lo-Mein Noodles that boil up in 2-3 minutes, you can get this dinner on the table in no time. Just take them out of the freezer, throw them into boiling water, and voila! I used to use thin linguine noodles for my homemade lo mein, but now that we have a real deal lo mein product, we can serve up something really authentic.

The truth is that with Chinese food you can improvise a stir fry with whatever vegetables you have on hand, and you can even throw in some tofu instead of meat or chicken. Don’t be afraid of the soy sauce: it’s your Chinese-food friend! There are low sodium soy sauces on the market and you can always thin it with some water to make it go a long way for you.

Of course, if you go Chinese at home, you’ll have to forgo those little food cartons with the wire handles, but to me it’s worth it. If you insist on making the packaging part of your family’s Chinese Night experience, you can stock up on those containers from an online supplier — and keep them on hand for whenever the urge for homemade Chinese strikes!

Here are some other delectable Chinese food recipes that are quick and easy to prepare: Vegetable Fried Rice, Chinese Chicken, Baby Bok Choy, Pocket Eggs with Soy Sesame Sauce and Asian Inspired Chicken Soup.

Trout. The word itself is plaid and sporty, evoking images of anglers standing in pristine waters at break of day. They want to bring home the Big One, a fish worthy of the effort and patience invested in catching it. Have you ever gone trout fishing and experienced that ecstatic rush when you feel a tug at the end of your line? Ok, neither have I.

But that doesn’t mean I don’t enjoy a nice trout dinner once in a while. Prepared correctly, trout makes an exquisite meal. My grandfather, a”h, was an outstanding gourmet chef, a restaurateur who knew that you don’t need elaborate preparation to create a true gourmet experience. He would buy a rainbow trout fillet (with the skin on) and sprinkle it with some kosher salt, freshly ground black pepper and paprika, drizzle it with olive oil and broil it until it was crispy around the edges. That was all! The minute I took my first bite of his wonderful trout, my love affair began with that fish. I’ve loved it ever since and even included that simple recipe in my first cookbook, Quick & Kosher: Recipes From the Bride Who Knew Nothing.

If you need convincing from a health point of view, consider this: Trout is an excellent source of those good nutrients our bodies need, including Omega 3s, iron, vitamins and protein. But I eat it because it’s delicious.

If you’ve worked with fillets, now it’s time to graduate to the whole fish. This is the big leagues my friends, but it’s really not difficult at all. I’ll show you how to prepare a light, healthy din din that is a fitting tribute to those who sat for hours waiting for a nibble on the fishing line – or to those who stood on line at the fish store waiting to be served. Same thing.

(If you’re anything like this city girl, and you want to be able to say you caught this trout yourself — ask the guy at the fish counter to toss it over to you.)

So here is my recipe for Mediterranean Baked Trout with Fennel Salad. Make it once, and you’ll do it again.

Some more tasty trout recipes:
• Chef Jeff’s Tasty Trout Salad
• Grilled Whole Trout with Lemon-Tarragon Bean Salad
• Crispy Rainbow Trout (Grandpa’s specialty!)
• Trout with Herbs and Feta Cheese
• Trout Almandine

Do you have memories of grilling fish after a long day at the lake? Share with me — so I can live through you!

Today is Tilapia Tuesday – well, at least this week. And yes, I confess to being an unabashedly biased fish lover, which is why this is Fish Week at JoK. Not sure why I chose this week; maybe because the weather is (finally!) beautiful and springy, and I start leaning toward lighter and heart-healthier proteins. I mean, there’s something about frosty winter nights that make a hearty beef dish just perfect. But then warm spring weather blows in, we start heading for lakes and beaches, and suddenly, I’m thinking of fish!

If you’ve never eaten tilapia, you’ve been missing out on a flaky, white delicacy that’s low in fat, low in calories (half the cals of salmon), low in carbs, high in protein and very versatile in recipes. Its mild flavor and light-bodied texture allow it to absorb seasonings and spices very well.

Roll that drum — because I hereby present you with my recipe for a fresh-as-springtime Spicy Citrus Tilapia! It’s tangy and spicy and the perfect dish for a warm evening. Serve it with fluffy rice, angel hair pasta, or your favorite steamed veggies, with a nice glass of chilled white wine. To a fish lover, that is Heaven
On
Earth.

Do you have a favorite fish? Share your best fish recipe with us!

Want to test more tilapia recipes? Try these on for size:
• Parmesan and Sun-Dried Tomato Crusted Tilapia
• Tilapia Summer Vegetable Packets
• Chili Rubbed Tilapia with Asparagus and Lemon
• Tilapia With Cheesy Roasted Pepper and Chipotle Rice
• Tilapia Ceviche with Mango
• Puerto Rican Fish Stew – Bacalao

As everyone knows, this is official Fish Week. Well, ok, not everybody knows, at least not yet. But here at JoK, we are proud to announce Fish Week. Why? Because I love fish, because it’s healthy, and for the best reason: why not?

Fish is brain food – at least that’s what my Momma says. I think she’s referring to all those omega 3s and essential fatty acids that are supposed to feed your brain all the right things so your children will be brilliant. I could never understand how something called “fatty acids” could be good for you, but I don’t argue with my Momma. Of course, you could go for fish oil, but I say get it directly from the source!

After gefilte, salmon seems to be the kosher fish of choice in most kitchens, probably because it’s the most “pareve” of all fish in flavor; not strong or fishy – kinda neutral, like Switzerland. Even though I’m an adventurous fish eater, a perfect piece of pink salmon is still a pleasure for me.

The key to great fish is freshness, so definitely go to a reputable place to purchase. Seek out a fish store that is busy and has frequent turnover. How do you buy a piece of salmon? You have two choices: a salmon fillet is cut from the side of the fish. It should be devoid of bones, not smell fishy, and should be a nice red, in color – which will result in perfect pink flesh when cooked up. A salmon steak, on the other hand, is cut across the spine of the fish and tends to be trickier to filet, so if you buy a steak, you may have to wrangle with a few stray bones.

Way back when I was at NYU, I used to love going to a particular restaurant that served only the freshest and most fabulous fish. (The line for this place stretched out the door and around the corner on most days.) My favorite entrée there was teriyaki glazed avocado stuffed salmon, and I cannot believe it has taken me over 10 years to recreate this simple culinary wonder!

I’ve paired my Avocado Stuffed Salmon with wild rice, so you have a complete meal in minutes — less than 30 minutes to be exact!

Most people either love fish or hate it, so fess up – is fish your friend or foe? Now that we’ve declared Fish Week, I really need to know!

Here are some other Salmon recipes sure to stimulate your taste buds:
• Grilled Salmon with Mustard and Herbs
• Spicy Salmon over Sesame Noodles
• Salmon Cakes with Tropical Fruit Salsa
• Plank Grilled Sweet Soy Salmon
• New World Gravlax
• Moroccan Grilled Salmon
• Seared Salmon with White Beans and Fennel
• Broiled Salmon with Miso Glaze

So I love fast food — and I don’t mean artery-plugging burgers you buy on the run. I literally mean food that is ready fast, in a flash. Jaws drop when I say that the kiddies and Hubby are having one of their favorite dinners: chicken nuggets, and no, I did not make them from scratch! Dunno why that’s so hard for people to believe. I mean, I confess my life to you all on a regular basis.

The fact is that we all need shortcuts sometimes. We all have days when we feel like our hair is on fire and we won’t last another minute, and then some frozen treat or dinner gallops in like a knight in shining armor to save the day. I do feel a whole lot better about myself when I serve my family a frozen finger food from a box that reads no trans fats, or all natural ingredients, low sodium, no preservatives, no artificial flavors, no poison for your loved ones. And that’s where the doc comes in. I relied on Dr. Praeger as an extra set of hands in the kitchen pre- and post-Pesach when I was turning my kitchen upside down and inside out.

Dr. Praeger’s “Littles” line of products turns spinach and broccoli into stars and moons and suns and all kinds of funky kid-friendly shapes. I have to say there wasn’t much even he could do to spinach to entice the kids, but I LOVED the Spinach Littles and ate almost the whole box myself. (Yeah, I know that’s not a first, but you know me…) The broccoli and potatoes bites were a hit and we had nothing but love for the pizza bagels. I shouldn’t have been surprised because Dr. Praeger’s lightly breaded fish sticks are a staple in our house.

**GIVEAWAY** So to celebrate the doc who has rescued me countless times, and to spread the word to other harried parents who want the best for their families, we are giving away one box of Cali Veggie Burgers, Sweet Potato Pancakes, Spinach Littles, Pizza Bagels and Fish Sticks to ONE lucky winner picked at random. In order to qualify to enter please sign up for our newsletter at the bottom of the page, follow us on Facebook and Twitter and let us know that you have done so in the comments. If you are already signed up for the newsletter and follow us on social media, please confirm in the comments. For an extra entry, leave us a comment telling us what your favorite Dr Praeger’s product is and why. [Contest is open to US Residents only. Contest closes Wednesday May 11, 2011 at 9 am.]

Wouldn’t it be great if our kids loved every doctor this much?

Ohr Naava Women’s Torah Center is holding their second Annual Auction on May 11, 2011. It will be a day of special events, including a cooking demonstration with Jamie!

On the Menu:

Mango Peach Soup (made the same way as Mango Strawberry Soup, just use peaches instead of strawberries)
Walnut Goat Cheese Salad
Mozzarella and Tomato Stacks
Creamy Spinach Fettuccini
Creamy Mock Crab Salad
Strawberry Shortcake Trifle

For more information please call 718 853 6190 or visit OhrNaava.com

Nothing makes a child happier than to do grown-up things. “Let’s surprise Mommy!” is a call no kid can resist. It makes them feel special and gives them a sense of accomplishment to surprise their mom with something they did especially for her on her special day.

Let’s get real. Most of the time, this will not happen with youngsters unless a parent is involved. So nu, it wouldn’t hurt if you gave your hubby a hint or two about what surprises you’d like (and which ones to avoid, if you get my drift.) The kids don’t have to know.

You can help them out in advance by letting dad know where to find the breakfast tray (or where he can buy a cute, cheap one – let’s say Target or Bed, Bath and Beyond) to serve you breakfast in bed – should they want to, of course.

Ok, so now you’ve engineered Breakfast in Bed. First tip to Daddy, of course, is a “not before” time frame. A really nice gift is to let Mommy sleep. Beyond that, leave it to them; but here are few suggestions:

Don’t make it too complicated.

Fresh Squeezed OJ – the perfect start to your morning, even a young child can squeeze the juice out of a couple of oranges.

Toast Points – or even more fun, toast fingers, imagine your favorite bread lightly toasted, smothered in preserves and cut into strips lengthwise.

Layered Treats: A breakfast parfait is as simple as layering a few favorites in an attractive glass. Buy disposable parfait cups, or point out to your husband where to find the dessert cups on a stem. Don’t have those — even wine or champagne glassed are great for a layered treat. Yogurt sprinkled with granola and fruit in elegant stemware is even simpler than layering for the littlest ones.

French Toast with the Works: Perhaps Dad can help the kids make some Cinnamon Raisin Challah French Toast – as long as someone remembers to buy and keep the leftover raisin challah from Shabbat.

Here are 3 fun French toast or pancake topping ideas I got from the Martha Stewart Living magazine “Top Secret for Kids’ Eyes Only” Mother’s Day supplement.

• Bananas For Nuts and Chocolate = sliced banana + chopped hazelnuts + warmed chocolate spread (such as Nutella warmed in the microwave for 30 seconds)

• Blueberry Maple Bliss = blueberries + chopped toasted walnuts + maple syrup

• Strawberry Sunshine = sliced strawberries + light brown sugar crumbles + whipped cream

True, by eating these, you risk becoming one big Mama, so you might opt instead for some healthier lower cal snacks (also from Martha – love her!). Be sure to direct dad and kids toward what you’d prefer.

• Fruit skewers – honeydew, cantaloupe and pineapple balls threaded on wooden skewers

• Mango slices rolled in ground toasted coconut or strawberry slices dusted with confectioner’s sugar

• Yogurt honey dip – plain or vanilla regular or low fat yogurt with a squeeze of honey in the center and swirled in with your spoon for a pretty presentation

When breakfast is delivered by your own excited little waiters and waitresses, does it really matter what’s on the tray? Even if it’s not exactly what you had in mind, it’s so special that they tried! Lavish your child (and dad) with praise and thanks — and they will glow from head to toe!

It’s time to celebrate that special woman in your life. You know — the one who gave birth to you, knew just how to apply Band-aids and get-well kisses; put up with your teenage pouting and didn’t even snicker when you wobbled around in your first high heels.

So if you want to give her a day to remember, make a super buffet brunch in her honor! Make it big and festive, boisterous and fun, full of people celebrating your wonderful mom.

May 8th is coming up fast, so you need prepare now. Send out the invites or make those phone calls today, while you’re thinking of it. Next, it’s time to plan your menu. (That’s where I come in.)

And since spring is full bloom, let the beautiful colors and fragrances of fresh flowers abound at your table too. Let’s give Mom a dazzling and delicious day that says “We love you!”Baby Spinach and Portobello Mushroom Salad

Fabulous Fish Buffet
• Leek and Baby Spinach Soup
• Wonton Chips with Edamame Dip
• Cold Smoked Fish Salad
• Smoked Salmon and Goat Cheese Bruschetta
• Baby Spinach and Portobello Mushroom Salad
• California Avocado Salad
• Long Grain and Wild Rice Salad
• Avocado and Seared Tuna Steak Salad
• Fish Fusilli
• Spinach and Feta Fish Bites

Asian Carrot with Ginger Carrot Dressing

Vegetarian Buffet
• Mango Strawberry Soup
• Papaya Guacamole
• Eggplant and Tomato Crostini
• Potato and Goat Cheese Triangles
• Roasted Asparagus Salad with Citrus Dressing
• Asian Salad with Carrot Ginger Dressing
• Winter Citrus Salad
• Party Pinwheel Finger Sandwiches
• Spring Pasta Primavera

Pavlovas with Lemon Curd Whipped Cream

Dessert Buffet
• Home-made Chocolate Fondue – with fresh fruit to dip,
• Low Fat Lemon Cheesecake
• Strawberry Shortcake Trifle
• Pavlovas with Lemon Curd Whipped Cream
• Molasses Spiced Bundt Cake

Molasses Spice Bundt Cake

Drink Station
• Limoncello
• Cherry Smash
• Wild Blueberry Daiquiri