A Menu That Will Make Mum's Day
Start the Special Day with
Brunch – invite the whole family
1 Tablespoon bacon grease
1 (1 pound) loaf day-old bread, cubed
12 large eggs
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 1/2 cups heavy cream
1 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound fresh spinach, wilted, squeezed dry
12 ounces shredded extra-sharp Cheddar cheese, divided
Oil bottom and sides of a 9x13-inch baking dish with about a Tablespoon of bacon fat. Place bread cubes in a large mixing bowl.
Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to
Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese.
Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
Preheat oven to 350 degrees F (175 degrees C).
Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Brunch Salad and Dessert in one
Pear-Blueberry Ambrosia with Creamy Lime Dressing
Prep/Total Time: 20 min.
YIELD: 10 servings.
This dessert is delicious, and decadent yet is chock-full of healthy fruit with a creamy lime
dressing; the blueberries provide a lovely pop of color.
1 carton (8 ounces) Mascarpone cheese What is Mascarpone?
2 tablespoons Sugar
2 teaspoons grated Lime zest
2 Tablespoons Lime juice
3 medium ripe Pears, peeled and chopped
3 medium ripe Bananas, sliced
1-1/2 cups fresh Blueberries
1/2 cup chopped Hazelnuts or Pecans
In a small bowl, mix Mascarpone cheese, sugar, Lime zest and Lime juice.
In a large bowl, combine Pears, Bananas and Blueberries. Spoon cheese mixture over fruit; gently toss to coat.
Sprinkle with nuts. Refrigerate leftovers.
Baked Camembert with Honey & Raspberries
Prep Time: 5 mins
Cook Time: 15 mins
Yield: Serves 4-6 as an Appetizer
1 whole Camembert cheese
1/4 cup (60 ml) Honey
1/2 to 1 teaspoon Balsamic vinegar
handful Pistachios, (finely chopped)
Bread and crackers for dipping
Preheat the oven to 180°C/350°F (without fan).
Place a sheet of baking paper onto a baking tray, and place the Camembert on top. The Camembert should be removed from any plastic packaging before baking.
Bake the Camembert for 12-15 minutes, or until the top and sides of the Camembert feel soft to the touch. If it still feels a bit firm when you press gently with your finger, bake for a further 2-3 minutes.
Meanwhile, heat the Honey and Balsamic vinegar in a small saucepan until it has warmed through.
Add the Raspberries to the Honey and gently coat them in the Honey, taking care not to break the Raspberries.
Once the Camembert is ready, use a spatula or pancake flipper to gently move the Camembert to a small plate with a lip, or place it directly on a large cheese board.
Top the Camembert with the Raspberries and drizzle over a bit of Honey.
Sprinkle with chopped Pistachios and serve immediately.
The Honey can be a bit sweet for some, so I prefer to drizzle only a bit on the Camembert, and to leave a small pot of the warm Honey alongside for others to help themselves to more.
¼ cup extra virgin Olive oil
3 Tablespoons red wine Vinegar
1 Garlic clove, minced
½ teaspoon dried Oregano, more for sprinkling
¼ teaspoon Dijon Mustard
¼ teaspoon sea Salt
Freshly ground black Pepper
For the salad
1 English Cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green Bell Pepper, chopped into 1-inch pieces
2 cups halved cherry Tomatoes
5 ounces Feta Cheese, cut into ½ inch cubes
⅓ cup thinly sliced red Onion
⅓ cup pitted Kalamata Olives
⅓ cup fresh Mint leaves
Make the dressing: In a small bowl, whisk together the Olive oil, Vinegar, Garlic, Oregano, Mustard, Salt, and several grinds of Pepper.
On a large platter, arrange the Cucumber, green Pepper, cherry Tomatoes, Feta Cheese, red Onions, and Olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of Oregano and top with the Mint leaves. Season to taste and serve.
Prawns and Butternut Squash Linguini
Ingredients (For 2 people)
Prawn tails - 300 grams (12 large prawns)
Sage – 6 g (1 tsp)
Butternut squash cubes - 170 g (3/4 Cup)
Heavy cream - 237 mil. (1 Cup)
Shallot – 50 g (1/4 Cup)
Linguini - 170 g (about two ounces of dry pasta = about a cup of cooked pasta)
Garlic - 6 g (1 tsp)
Dijon mustard - 2 Tablespoons
Chili flakes – 1/8 tsp (this would be very mild)
Parmesan cheese - 1/4 Cup
Salted butter - 2 Tbs
Salt/pepper to taste
Olive oil – 2 Tbs
Preheat oven to 425 degrees Fahrenheit.
Toss squash and 1 Tbs oil and ¼ tsp chili flakes on foil lined baking sheet, season with salt and pepper and roast until golden brown (about 22 min.)
Thinly slice half the Sage. Remove remaining Sage leaves from stems, peel and mince Shallot, peel and mince garlic, peel and de-vain prawn tails.
Heat large non-stick pan over medium high heat. When hot add one tablespoon oil and Sage leaves. Fry until crisp (about 1 minute). Remove fried Sage to paper towel lined plate and set aside.
Add prawns to pan with Sage scented oil. Cook, stirring occasionally – 4 to 5 minutes. Season with salt and pepper. Transfer prawns to large bowl, cover with foil to keep warm.
Prepare pasta as per instructions, drain.
Reheat non-stick pan over medium high heat. When hot add 2 tablespoons butter with Shallots and garlic. Cook, stirring occasionally until fragrant (2 to 3 min.). Add sliced Sage, Dijon, and heavy cream. Cook, stirring occasionally until sauce thickens slightly (2 min.).
Add cream sauce, prawns and half the Parmesan to the cooked Linguini and toss to combine.
Divide Linguini between plates, top with roasted squash. Sprinkle fried Sage and remaining Parmesan on top.
Heavenly Blueberries and Cream Angel Dessert
YIELD: 8-12 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 10 MINUTES - ADDITIONAL TIME: 2 HOURS
TOTAL TIME: 2 HOURS 40 MINUTES
BLUEBERRY FILLING (SEE NOTE):
12 ounces fresh or frozen Blueberries
2 Tablespoons granulated Sugar
2 Tablespoons Cornstarch
1/4 cup cold Water
Squeeze of fresh Lemon Juice (about 1/2 to 1 tablespoon)
CAKE AND CREAM:
1 Angel food cake cut into 1-inch cubes (purchase pre-made from favorite store)
16 ounces light or regular Cream Cheese, softened to room temperature
2/3 cup half-and-half or Evaporated Milk
2/3 cup granulated Sugar
1 1/2 cups heavy Cream
3 Tablespoons powdered Sugar
For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3 minutes.
Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. Repeat the layers.
The layers don't have to be perfect. It's going to be a little haphazard and messy. Don't stress.
Cover and refrigerate at least 2 hours or up to 24 hours. Cut to size desired and plate individually.
Angel Food Cake: it really depends on the size of angel food cake you are using to determine how much you need to use for this recipe. Store bought cakes vary in size so I usually use a mid size. Add cake cubes until they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Feel free to double the fruit filling recipe for a higher fruit-to-cake ratio.
Make Ahead: this dessert can be assembled and refrigerated up to 24 hours in advance.
For Your Enjoyment ~
Oceanside Art Studio
Join Jenny as she walks you through the process of preparing special and personal gifts for Mom, take part in online and live zoom classes or maybe Mom has always dreamed of learning how to paint.
To join in, go to: www.oceansideartstudio.com
Special Musical Presentations
Oceanside A Cappella
Oceanside A Cappella from the Centre are happy to share their presentation of Blackbird, recorded earlier this year.
Video link on the OAC Vimeo channel of Blackbird: https://vimeo.com/534998904
A special presentation assembled earlier this year for the Seniors’ Centre Valentine’s Day special. Join in the music at: