Yiddishe
1110111111
Day

custard falls onto the greens. Serve.
Makes 8 servings.

(5

Mom will feel

extra special at a

brunch prepared

at home.

ANNABEL COHEN
Special to the Jewish News

T

here's a line in the shmalay,
yet cherished, "My Yiddishe
Mame" song that declares,
"Her jewels and treasures, she
found them in her baby's smiles."
But even a Yiddishe momma needs a
little recognition now and again.
b . So 3
there's not a person I know who doesn't
celebrate Mom on Mother's Day, no
matter how much some may feel this
Sunday's holiday is merely another mar-
keting scheme for selling cards, flowers
and chocolate, to say the least.
Almost everyone celebrates Mother's
Day with a meal of some sort, with
brunch being the hands-doWn favorite
for many. Though there are many won-
derful hotels and restaurants offering
easy, fuss-free fare, perhaps you have
memories of crowded, noisy buffets. If
younger children are along, it can be try-
ing ensuring that they're well behaved
throughout.
The best option, then, is cooking at
home. You're in luck when it comes to
making brunch — its simple to make
quickly and lovely.
For larger crowds, here's a plan. Make
a brunch like restaurants and hotels do.
Often, there are really very few fresh-
cooked items. Much of what is offered is
what I call filler: foods that are pre-made
and need just be displayed.
Among these are mini yogurt and cot-
tage cheese cups served nestled in ice-
filled serving bowls. Cereal, such as gra-

nola or Muesli, needs to be poured in a
pretty vessel and accompanied by a
pitcher of milk and a stack of small
bowls. A platter of fresh-cut fruit or even
just-rinsed berries is easy to put together.
Round off the menu with juices and
purchased items, such as smoked
salmon, breads or bagels and spreads
(cream cheese, butter and jam).
Some well-chosen gourmet additions
are all that's needed to complete this
home-based brunch. Or serve your fam-
ily sit-down style, with easy-to-make,
show-stopping fare.
A simple lox plate, including garnishes
of capers, chopped red onion, cream
cheese and fresh dill sprigs can be beau-
tiful. Or try the recipes below. They'll
work for either buffet or sit-down.
They're fast and may be made in
advance.
Some just require final assembly.
Others need a little baking time just
before serving.
Arrange fresh flowers, set the table, do
a little cooking and invite Mom. She'll
love that you've chosen to honor her in a
way that is much more personal and
intimate.

BABY GREENS SALAD WITH
GOAT CHEESE CUSTARDS
This salad is pretty and simple.
For custards:
8 ounces goat cheese, such as Chevre
4 T. cream cheese, regular or light
4 T. (1/2 stick) unsalted butter, soft-
ened
5 large eggs, plus,

5 large egg whites

1/4 t. ground black pepper
1 T. dried parsley
1 T. chopped fresh mint
For salad:
8 cups mixed baby or field greens
1 cup fresh chopped parsley
1/4 cup pine nuts, lightly toasted
4 T. extra virgin olive oil
3 T. red wine vinegar
1 T. fresh lemon juice
Kosher salt and pepper to taste
Make custards: Spray 8, 4-6-ounce
glass or ceramic ramekins or custard
cups very well with nonstick cooking
spray. Preheat oven to 350F. Fill a large
baking dish or disposable aluminum pan
(large enough to hold all the ramekins) •
with 1/2 inch very hot water. Place the
pan in the oven.
Place all custard ingredients in the
bowl of a food processor or blender.
Process or blend until smooth. Pour
mixture into the prepared ramekins or
cups. Place cups, uncovered, into the
pan of hot water in the oven. Bake for
30 minutes, until custard is set.
Remove the pan from the oven and
allow to cool enough to handle the cus-
tard cups. Serve as described below, or
cover the cups with plastic wrap and
chill until ready to use, up to 2 days.
Toss all salad ingredients together and
divide the salad on 8 dinner-sized plates
(for sit down) or arrange the greens on a
platter (for buffet). Run a knife around
the ramekins to loosen the custard from
the sides. Carefully invert the ramekins
onto the salad and shake lightly until the

0

SHORTCUT MOTHER'S DAY
TRIFLE PARFAITS
Assemble at the last minute or make
up to two days ahead, garnishing with
the fresh berries and whipped cream
just before serving.
4 cups prepared vanilla or lemon
custard or pudding (homemade or
mix)
1 large pound cake (at least 1
pound), brown crusts cut off and cut
into 1/2-inch cubes
2 packages frozen raspberries or
strawberries in syrup, thawed
1/4 cup cream sherry
2 cups fresh berries, such as blue-
berries, raspberries or sliced straw-
berries
1 cup (1/2 pint) chilled whipping
cream, whipped
Powdered sugar, garnish
Line up 8 large wine or parfait glass-
es on a table or counter. Spoon a small
amount of custard into each glass.
Divide the pound cake among the
glasses. Combine the raspberries and
sherry in a bowl and stir to mix.
Spoon this mixture (with the juices)
over the cake. Divide the remaining
custard over this layer. Cover the glass-
es with plastic wrap and chill up to 2
days.
Just before serving, divide the fresh
berries over the custard and top with a
dollop of fresh whipped cream. Makes
8-10 servings.

OVERNIGHT PECAN
FRENCH TOAST
1 day-old French baguette (long loaf
of bread — about 1 pound)
4 T. (1/2-stick) butter, melted
1/2 cup brown sugar
1 cup chopped pecans
Powdered sugar for garnish
Custard:
4 large eggs
3 cups whole milk
1/4 t. salt
2 T. sugar
1 t. ground cinnamon
Cut bread into 3/4-inch-thick diag-
onal slices (discard or eat end pieces).
Set aside.
Generously spray nonstick cooking
spray on a 9x13-inch, or other large,
glass or ceramic baking dish. Pour
melted butter into the dish and
spread over the bottom, using a pas-
try brush. Sprinkle the brown sugar
over the butter and sprinkle the
pecans over . the brown sugar.
Arrange the bread slices over the
pecans in rows, overlapping the slices

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2002

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