34 | MAY 6 • 2021
M
other’s Day is near-
ly here. This year,
the date set aside
expressly to pay tribute to
mothers everywhere is this
Sunday, May 9.
Most moms don’t ask for
much. They
just want a little
acknowledgement
and perhaps a day
off from everyday
responsibilities —
like preparing or
organizing meals.
If you’re the only
mom in your family, you may
want someone else to do the
cooking if it’s usually your duty.
If you’re honoring a mom, you
may be looking for ways to
pamper her without fighting the
crowds at restaurants or clubs,
especially while social distanc-
ing is still a very good idea.
You probably know what you
or someone else likes. My own
mother claims to want or need
“nothing,
” and would rather just
spend a special meal with her
family. So, in my family, there
will be cooking.
Breakfast or brunch is the
easiest meal to prepare and a
delightful way to begin the day.
And preparing foods ahead of
time or with a blender or food
processor is a fail-safe way to
make breakfast food fancy, fast
and delicious. Of course, few
things are better than fresh
bagels and lox. But for other
ideas try some of the recipes
below and add a big bowl of
fresh-cut fruit or just fresh
berries. Trust me, mom will be
thrilled.
QUICK SPINACH
AND SWISS QUICHE
Ingredients
1 deep dish pie crust (comes
frozen in the supermarket) or
your own homemade crust
2 packages (10-ounces
each) frozen chopped spinach,
thawed, drained well
1 cup chopped scallions
1½ cups grated Gruyere of
other Swiss cheese
Filling:
6 large eggs
1½ cups half-and-half
½ cup chopped fresh dill
(or 1 Tbsp. dried dill)
1 tsp. kosher salt
½ teaspoon ground pepper
⅛
tsp. cayenne pepper
1 tsp. brown sugar
Directions
Preheat oven to 375°F. Adjust
the oven racks so that one is in
the center of the oven and one
is just below it.
Place pie crust in a deep-
dish pie plate (you may also
purchase the crust already
in its own pan). Sprinkle the
spinach, scallions and cheese
over the crust. Combine all the
filling ingredients in the pitcher
of a blender or bowl of a food
processor and blend or process
until smooth. Pour this mix-
ture in the crust and place the
quiche on the top rack of the
oven with a baking sheet on the
rack just below (to catch poten-
tial spills). Bake for 1 hour,
or until the filling is set and
puffy. Remove from the oven
and allow to cool for about 20
minutes or more before serving
warm or at room temperature.
Cut into wedges and serve.
Makes 6-8 servings.
OVERNIGHT CHALLAH
BANANA PECAN FRENCH
TOAST
I always make more of this than
I need because leftovers are heav-
enly. As much a dessert (bread
pudding) as a breakfast dish,
it’s super luxurious and deli-
cious. Change up the recipe by
substituting fruit or berries (not
strawberries), nuts or by adding
or substituting chocolate chips for
the nuts.
Ingredients
¼ cup (half stick) butter,
melted
¾ cup light brown sugar
½ cup pure maple syrup
6 large eggs
1½ cups milk
1 Tbsp. vanilla extract
2 tsp. ground cinnamon
12 cups 1-inch challah bread
cubes
4 sliced bananas (about 2
cups)
1-cup chopped or halved
pecans
Garnish: Powdered sugar
Directions
Spray a 9 x 13-inch or
equivalent attractive baking
dish with nonstick-cooking
spray or brush with melted
butter. Drizzle butter. Sprinkle
brown sugar over and driz-
zle the maple syrup over. Set
aside.
Combine milk, sugar, eggs,
vanilla, and cinnamon in a
large bowl and whisk well.
Add the bread cubes and toss
ARTS&LIFE
DINING IN
Delicious recipes
Delicious recipes
for a special day.
for a special day.
Annabel
Cohen
Celebrating
Celebrating
Mom
ANNABEL COHEN
Berry Tart