Moms, Memories and Menus

Our Mom's have a special place in our hearts and we all have cherished memories that have become lifelong treasures.  Whether you're celebrating with your Mom or celebrating memories of your Mom, pick her favorite menu, set a fabulous table and toast to the treasured lady in your life.
My Mom and I have enjoyed eating out together since I was in high school.   I especially loved our lunches at The Magic Pan Creperie.   I loved our time together and we always ordered the same thing: Crepes St. Jacques, Orange-Almond Salad and dessert was a peach crepe.
  
A great memory I have of one of my Mom's visits with us in Indiana is setting a fabulous table lakeside and enjoying a great dinner with family and friends.  Although I don't remember everything that was  on the menu that day, I'm sure my mom does!

We are lucky enough to live at the lake and have this beautiful backdrop for our dinner parties.
candlelight and a warm breeze, is there anything better?

I

http://recipedoodle.blogspot.com/2013/09/bruschetta-with-tomato-avocado-basil.html

I recall Bruschetta with Tomato, Avocado, Basil and Mint,  Heirloom Tomato Salad: (3T EVOO, 2 T white wine vinegar, 1 large hothouse cucumber, thinly sliced, #3 heirloom tomatoes and 1 small red onion),  Sweet Potatoe Fries (vegetable oil for frying, #3 sweet potatoes peeled, cut lengthwise into 1/2 x1/2 inch sticks and sea salt) and Sweet and Spicy Pulled Pork:

 Sauce - 3 C ketchup, 1 C apple cider vinegar, 1 C worcestershire, 1C dark brown sugar, 1 Tbsp Dijon Mustard. Bring ingredients to a boil then simmer til sauce thickens.  Marinade and Pork: 2 C low sodium soy sauce, 1/2 C worcestershire, 1/4 C dark brown sugar, 8 crushed garlic cloves, 2 tsp dried red pepper flakes, 2  31/2 - 4 pound boneless pork butt (shoulder) roasts.  Whisk together marinade ingredients, pour into 2 gallon plastic bag, add pork, chill 1 day, turning occasionally.  Barbecue or roast in oven 2/12-3 hours.  Shred pork and serve with sauce.  Serves 10!

This Mother's Day I chose to celebrate my Mother with a lakeside brunch.  I set my table with fresh flowers and miniature garden statuettes, for a simple but charming touch.  

My mother's wedding colors were yellow.   Lilac is the color she "encouraged" me to select for my wedding colors.

hang a few lanterns from the trees,  using a sturdy ribbon,  for added charm

Lilac and yellow flowers accent the table setting.

Fresh flowers are an important part of any Mother's Day celebration and can be personalized to your  Mom.

miniature garden statuettes reminded me of my younger sister and me

 My menu features our favorite lunch.  I visited my Mom this past Christmas and she gave me the recipe for that unforgettable salad from the Magic Pan.

Orange-Almond Salad
1 head Romaine Lettuce
1C mandarin oranges, drained
2 Green Onions, chopped
1/4 C Toasted Slivered Almonds
Dressing
Whisk til Creamy:
1/2 C Vegetable Oil
1/4 C Tarragon Wine Vinegar
1 1/2 tsp Sugar
1/2 tsp dried Tarragon
1/4 tsp salt
1/8 tsp pepper
3 dashes of Tabasco
Refrigerate 20 minutes or overnight

Coquilles St. Jacques Crepes

Makes 4-5 servings

1/3 C dry white wine

2 Tbsp green onions, chopped

1 C white mushrooms, sliced

1/2 pound Sea Scallops (large) cut into 1/4-1/2 inch pieces

3 Tbsp butter

3 Tbsp flour

1/2 tsp salt

1 1/2 C light cream or evaporated milk

2 Tbsp parsley, chopped

8-10 cooked crepes

1/2 C grated Swiss Cheese

Combine the white wine, green onions, mushrooms and scallops in nonstick saucepan and simmer 5 min

Melt the butter in a large skillet and stir in the flour and salt to make a roux (caramel colored mixture)

Pour in the cream and cook until a creamy thick sauce is achieved- stirring constantly.  Add the parsley and then the scallop mixture.  Fill center 1/3 of crepe with 3 Tbsp scallop mixture, fold crepe, sprinkle with cheese, place in 350 degree oven about 10 minutes or until cheese melts.

Crepes (makes 12-14 6 inch crepes)

4 eggs

1 C flour

1/2 C milk

1/2 tsp salt

1/2 C chicken stock

1 Tbsp melted butter/margarine

Combine all ingredients, except the flour, in a bowl and beat together.  Gradually add the flour and whisk or beat until a smooth batter is achieved.  Drop the batter in a small, preheated fry/crepe pan.  Swirl the batter quickly as you pour it into the pan to coat the pan with a very thin layer of batter.  The crepe will let go of the sides of the pan when it is time to flip.  Heat the flip side about 20 seconds.  Place between layers of waxed paper until needed.

Peach Crepes are an easy yet elegant dessert (we use canned peaches)
http://www.tasteofhome.com/recipes/peach-crepes

My Favorite Mimosa Recipe
http://www.pinterest.com/pin/169729479680498003/

Wishing you all a very special Mother's Day celebrating Mom's, Memories and a Fave Menu!

Cheers Mom!  I Love You!!!!