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

