Tuesday, May 10, 2011

Mother's Day Eats

Happy (belated) Mother's Day!

I made all these yummy things on Mother's Day, but AP exams have a tendency to keep me from doing fun things, like posting recipes on the blog!

For my amazing mom, I made strawberry shortcakes for breakfast and open-faced spinach and poached egg sandwiches for lunch--just her style.

Strawberry Shortcakes:

3/4 cup old-fashioned oats
1/4 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar or sucanat
1 tablespoon cold butter
1 tablespoon canola oil
3/4 cup milk
2 egg whites
2 lbs. strawberries, sliced
zest and juice of 1/2 an orange
1 cup greek yogurt
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract

1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicon mat.
2. In a food processor, pulse oats until coarsely ground, then add the rest of the dry ingredients (flours through brown sugar).
3. Add the butter and oil to the food processor and pulse until crumbly.
4. Add the milk and one egg white to the food processor, pulse just until combined.
5. Scoop the batter into 8 mounds on the prepared baking sheet, then brush with the remaining egg white and sprinkle with just a touch of sugar (optional).
6. Bake the shortbread for 16 minutes, until golden brown and firm to the touch. Meanwhile, combine strawberries and orange zest and juice in a medium bowl, and yogurt, ricotta, and vanilla in another bowl.
7. Cut the shortbreads in half lengthwise, then layer with yogurt mixture and strawberries.

Open-Faced Spinach and Poached Egg Sandwiches with hollandaise (serves two):

4 slices whole grain bread, toasted
1/2 cup part-skim ricotta cheese
2 packed cup raw spinach
2 tablespoons fresh dill
1 teaspoon olive oil
4 eggs
1 egg yolk
2 tablespoon butter
1 tablespoon milk
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
salt and pepper

1. Fill a pot with water-about 3 inches deep, bring to a boil, then reduce to simmer.
2. Heat a skillet over medium heat, add olive oil and spinach, then cook for 3-4 minutes, until spinach is wilted. 
3. Add the spinach to a food processor with some salt and pepper, the dill, and ricotta cheese. Blend until smooth and spinach is very finely chopped up in the ricotta.
4. Add a splash of vinegar and a pinch of salt into the simmering water, then slowly add the two eggs, trying to keep in tact as much as possible. Turn off the heat, cover, and let the eggs sit for 4 minutes for runny yolks, longer for firmer yolks.
5. In a small saucepan, melt the butter. Then stir in the egg yolk, milk, lemon juice, mustard, and some salt and pepper. Sitr over low heat until thickened and smooth.
6. Spread 1/4 of the ricotta mixture on each slice of bread, then top with a poached egg and a little hollandaise sauce. Season with salt and pepper, then dig in!

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