26 | MAY 7 • 2020 M other’ s Day is this weekend. But this year, everything’ s different. While, typically, many of us would have reservations at some of the best eateries in town, the restaurants are empty. We are celebrating at home. In limited numbers. Extended families are not invited. If there’ s one thing this pan- demic has done for many fam- ilies, it’ s brought them back into the kitchen. We’ re eating most every meal at home. It’ s turned many into home chefs, with big ambitions. Still, you want to show Mom this Sunday just how much you appreciate her. Breakfast or brunch is the easiest meal to prepare and a delightful way to begin the day. And preparing foods with a blender or food processor is a fail-safe way to make breakfast food fancy, fast and delicious. Imagine a delicious quiche — quick and savory — that can go together in a few min- utes. Just bake — the oven does the hard work. Steamed asparagus gets a slightly flamboyant makeover with a blender lime Hollandaise sauce. And so on. Serve these foods for a gorgeous, luxurious mini-cel- ebration. Add bagels and lox if you’ d like. In the end, it’ s about honoring mom and all of us during these unusual times. These recipes are small — to serve only about four people. Double them to feed more. ASPARAGUS WITH LIME HOLLANDAISE Ingredients 1 pound asparagus spears ½ cup (1 stick) butter 1 egg yolk 1 tsp. hot red pepper sauce (such as Tabasco) 1 Tbsp. fresh lime or lemon juice Salt and white pepper to taste Directions Trim the woody ends from the asparagus. If the stems are very thick, peel the bottom three inches with a vegetable peeler (so that they are the same thickness as the upper stems). Melt butter in the micro- wave oven, in a micro- wave-safe bowl (cover loosely with plastic wrap and cook on high for about 1½- to 2-min- utes). The butter should be very hot. Meanwhile, place egg yolks and hot pepper sauce in a blender and blend on high until foamy. With the motor running, slowly drizzle in the melted butter (the sauce will thicken). Drizzle in the lime juice. Add salt and white pep- per to taste. Set aside Steam or microwave the asparagus until just al dente. Serve the asparagus hot with the Hollandaise sauce spooned over. Makes 4 servings. SPINACH AND SWISS EGG SOUFFLÉ Like a quiche and soufflé in one. Make this and people will ask you for the recipe to be sure. The bread disintegrates into a creamy, spoonable, almost custard-like dish. Ingredients 6 slices good quality white bread, pulled apart into small pieces ½ cup finely chopped sweet onion, such as Vidalia 1 package I10-ounces), fro- zen chopped spinach, thawed and well drained ½ cup chopped red bell pep- per 3 cups shredded good quality Swiss cheese (such as Gruyere) 5 eggs 1½ cups milk ½ tsp. salt ¼ tsp. ground black pepper 1 tsp. hot pepper sauce (such as Tabasco) Directions Preheat oven to 350ºF. Butter a glass or ceramic baking or casserole dish. Set aside. Combine all ingredients in a large bowl and stir well. Let the mixture stand for about 10 minutes before transferring to the prepared baking dish. Bake immediately (or cover with plastic wrap and chill up to 12 hours before baking). Place the baking dish on a cookie sheet and bake for 50-60 minutes or until the top is golden and the soufflé is very puffy. Serve immediately. Makes 4-6 serv- ings. OVEN EGGPLANT FRIES WITH YOGURT MINT SAUCE Ingredients Olive oil ½ cup breadcrumbs ½ cup panko breadcrumbs 1 tsp. granulated garlic ½ tsp. salt 1 tsp. chili powder Annabel Cohen Food Columnist The Perfect Blend for Mom Prepare a brunch to celebrate all she does. ANNABEL COHEN Arts&Life dining-in