Mother’s Day is coming up this weekend, and if you are still looking for something good to give your special mother, here is some amazing recipes to try out!
The Kelly Family’s Blueberry Loaf
Chef Zipora offers a tasty recipe for Mother’s Day that the kids can have fun preparing and serving.
Ingredients – cake: Ingredients – lemon glaze:
1 ½ cups all-purpose flour 1 cup powdered sugar
½ teaspoon salt 2 tablespoons fresh lemon juice
1 teaspoon baking powder
1 cup sugar
2 tablespoons lemon peel
¾ cup buttermilk
½ cup coconut oil
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat oven to 350. Spray 8½-inch x 4-inch bread pan with olive oil. In a bowl, mix flour, salt and baking powder.
In another bowl, combine the sugar and lemon peel. Rub together with your fingers until the mixture feels like sand. Then add to the dry ingredients and mix well.
In a second bowl, combine the buttermilk, coconut oil, eggs, lemon juice, and vanilla extract. Mix well and then slowly add to the dry ingredients. Gently fold in the fresh blueberries, and don’t overmix.
Pour the mixture into the bread pan. Bake 65-70 minutes until a toothpick comes out clean. Cool on rack for 15 minutes, then remove the cake from the loaf and continue to cool.
To make the lemon glaze: In a bowl, mix the powdered sugar and lemon juice. Spread onto the cooled blueberry loaf.
Check out Chef Zipora Einav’s site to learn more about her and her other creations!
JARLSBERG® CHEESE SOUFFLÉ WATERMELON SALAD
For mom’s who love cheese check out this easy-to-use recipe from Jarlsberg® Cheese!! Plus keep it around for summer fun!!
Depending on what ingredients you use, the Soufflé can be served both as a savory main dish or sweetened as a dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette and a fresh tomato and watermelon salad which makes it perfect as an appetizer or main course!
Soufflé Ingredients: Salad Ingredients:
1 cup milk watermelon
2 dried bay leaves 1 cup tomatoes
2 shallots, finely chopped 1 cup hazelnuts, roasted
4 small ramekins 1 lime
Baking paper 1 orange
1 cup butter 2 cups olive oil
4 tbsp. plain flour
1 pinch cayenne pepper
1 tbsp. Dijon mustard
1 cup grated Jarlsberg® cheese
5 eggs with the whites and yolks separated
Jarlsberg® cheese for the topping
MAKES 4 PORTIONS
TO MAKE THE SOUFFLE
Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes.
Grease the inside of the ovenproof ramekins. The soufflé mixture will rise quite high, so don’t overfill the ramekins.
Melt the butter in a pan and stir in the flour. Cook, stirring, for 1 min. Strain the rested milk mixture, and gradually whisk it into the butter and flour mixture. Cook over a low heat, stirring constantly, until the mixture thickens. Remove from the heat. Stir in mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg yolks into the mixture. Whisk the egg whites until stiff and gently fold them into the mixture, a little at a time. Divide the mixture between the greased ramekins.
Sprinkle a little extra Jarlsberg® cheese on top, if desired. Bake on the bottom shelf of the oven for 20-25 minutes until the soufflés are golden and well risen. They should be slightly soft in the middle.
Slice the tomatoes and melon. Make the vinaigrette by whisking the juice of the lime and the orange together with the oil and mixing well. Add salt and pepper to taste.
Serve the soufflés immediately after they are taken out of the oven. Serve with the tomato and watermelon salad garnished with roasted hazelnuts and with the vinaigrette.
Check out Jarlsberg® Cheese online for more products and recipes!
Berry Basil Iced Tea Pops
Perfect for Mother’s Day picnics and BBQs!! Try this award-winning, caffeine-free Good Earth Rosa De Jamaica herbal tea pairs perfectly with the flavors of fresh strawberries, basil and honey. It’ll be your new favorite treat!
6 cups of water
6 sachets or 6 heaping teaspoons of Good Earth Rosa De Jamaica Tea
Honey to taste (1/2 cup suggested)
1 cup muddled strawberries
1 ½ tbsp. chopped basil
1) Steep tea in boiling water for 10-14 minutes.
2) Remove the tea and sweeten to taste while still hot. Cool to room temperature.
3) Combine strawberries with chopped basil and add mixture to mold.
4) Pour tea into mold, allowing a bit of space for expansion.
5) Freeze for about 4 hours, then pop out and enjoy!
(Serves 6-8, depending on size of mold)
Get Good Earth Rosa De Jamaica herbal tea online today!
Vegan Whipped Cream
Top off Mother’s Day desserts with this Easy Recipe for Vegan Whipped Cream from iSi!
1 can coconut cream (full fat)
1 ½ oz. Agave syrup
Pour coconut cream into a bowl and add agave syrup. Mix until smooth. Pour into iSi 1 pint or 1/2 pint Gourmet Whipper, close, and charge with 1 iSi Professional Charger.
Enjoy on beverages or your favorite desserts. The perfect, delicious, non-dairy alternative.
Check out the iSi site today for great recipes and products!
No matter what type of Mom you have, she is sure to appreciate your thoughtfulness with a homemade treat!