A personal celebration at home is a great way to make mom feel extra special. Why not prepare an elegant brunch in her honor? Here’s how.
(Makes 8 servings)
Basil and strawberries are a surprising and delightful flavor combination. Try it—you’ll like it! The intense red of the berries and the vivid green basil combine to make this salad a visual delight with flavors that are the essence of summer.
- 4 cups ripe strawberries, thinly sliced
- 3 cups ripe plums or blueberries, thinly sliced
- 1/2 cup plain, full fat yogurt (Greek is the best) or sour cream
- 1/4 tsp. cinnamon
- 1/4 cup mild honey (or more, depending on fruit)
- 1/4 tsp. vanilla extract
- 2 Tbsp. Grand Marnier
- 1 Tbsp. freshly squeezed lemon juice
- 4 cups, packed fresh basil, finely slivered (chiffonade style)
- 1 1/2 cups pecans, chopped
- Freshly cracked black pepper
- Combine the yogurt and cinnamon. Chill.
- Combine honey, vanilla, Grand Marnier and lemon juice
- One hour before serving, combine sliced fruit and honey mixture. Refrigerate.
To serve: Toss together the marinated fruit, pecans and the basil. Serve drizzled with some of the cinnamon yogurt sauce.
Optional: Add a generous grinding of freshly cracked black pepper.
Riesling Poached Salmon With Herb Mayonnaise
(Serves 6 to 8)
Tender poached salmon is the perfect main dish for a Mother’s Day brunch. The extra good news is this dish can be completed the day before.
For the Fish
- 3 cups Riesling
- 1/2 Tbsp. whole peppercorns
- 1 onion, sliced
- 1 Tbsp. whole coriander
- 2 Tbsp. fresh cilantro or parsley, chopped
- 5 lemon slices
- 1 (2 lb.) boneless, skinless salmon fillet
For the Sauce
- 1 cup mayonnaise
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. fresh cilantro or parsley, minced
- 2 Tbsp. chives, minced
- 1 Tbsp. lemon zest
- Salt and pepper to taste
For the Fish
- Combine first 5 ingredients in a flat roasting pan or poacher large enough for the whole fish fillet. Bing to a boil, reduce heat, cover and simmer 10 minutes to blend flavors. Gently slip salmon into the pan, cover and cook for 12 to 15 minutes - until the fish is opaque and firm to the touch.
- Let fish cool in the broth, then transfer to a container, wrap and refrigerate for several hours or overnight.
For the Sauce
- Boil the fish poaching liquid down to about 1/4 cup. Mix all sauce ingredients plus about 1 tablespoon of the reduced cooking liquid. Season to taste with salt and pepper. Can be prepared one day in advance.
To serve: Slice the salmon into portions and top each with a dollop of the mayonnaise and a sprinkle of chopped parsley.