Like you, we will spend Mother’s Day at home this year, but we thought we’d make the day special with a few treats!

Violinist Kerri Parr, a fabulous cook, French cuisine aficionado, and mom, shares her recommendations for a scrumptious Mother’s Day Brunch!

Start off with a refreshing Le Mint beverage straight from Kerri Parr’s kitchen!

Ingredients

1 can of frozen lemonade
2 liter of Ginger Ale or Sprite
Ice
Fresh mint leaves

Fill ice about ⅓ to ½ of the way up the blender. Pour in half of the frozen lemonade, then add several mint leaves. Lastly, pour in several cups of Ginger Ale or Sprite. Blend and taste until you get the desired result.

First Course: Baby Arugula, Cranberry, Pecan and Feta Salad

Ingredients

12 oz. baby arugula
½ cup pecans / chopped
½ cup dried cranberries
½ cup feta

Dressing

¼ tsp salt
1 Tbsp minced shallot
2 Tbsp balsamic vinegar
¼ cup EVOO
Pepper

Mix the dressing and let it sit for about 1 hour. Shallots will sweeten as they have time to sit. Then toss the salad.

A Side of Garlic Cheese Rolls

¾ cup water
2 cups all-purpose flour
1 tsp salt
1 Tbsp. butter or margarine
2 Tbsp. sugar
1 Tbsp. nonfat dry milk powder
1½ tsp Red Star brand active dry yeast for all machines
¼ cup melted butter or margarine
1 clove garlic, crushed
2 Tbsp. grated Parmesan cheese

Place first 7 ingredients in bread pan, select Dough setting, and press Start.

When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a rope. Grease two 8-inch pie pans.

With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those in half.)

Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese.

Cover and let rise in warm oven 30 to 45 minutes until doubled. (Hint: Turn oven on, then off. Place covered dough in oven to rise. Remove pan from oven to preheat.)

Preheat oven to 375°F. Bake for 15 minutes until golden. Remobe from oven, cut apart, and serve warm.

Yields 16 rolls.

Main Entree: Quiche Lorraine, a favorite of our mother Allison’s

Ingredients

1 unbaked 8" or 9 " pastry shell
4-6 strips bacon
1 onion, chopped
1 c. Gruyère cheese, grated
1/4 c. grated Parmesan cheese
4 eggs
1/4 tsp nutmeg
2 tsp salt
1/4 tsp white pepper
1½ c. heavy scalded cream

Heat oven to 375°F.

Bake pastry shell 8 minutes. Cook bacon until crisp. Crumble on the pastry. Sauté onion in 1 T. of bacon fat until transparent. Spread over the bacon. Blend cheeses, egg and seasonings in blend for 20 seconds. Add cream and pour in pastry shell.

Bake for 25-35 minutes.

Fruit Dessert: Lemon Love Notes

Ingredients

½ cup butter
1 cup flour
¼ cup powdered sugar
2 eggs, slightly beaten
1 cup sugar
2 Tbls. flour
½ tsp baking powder
2 Tbsp. lemon juice
Grated lemon rind

Frosting (optional)

¾ cup powdered sugar
1 Tbsp. butter or margarine
1 tsp. Vanilla
1 ½ tsp milk.

Pre-heat oven to 325°F.

Mix first three ingredients together and press into an 8-inch pan. Bake for 15 minutes at 325 °F. Let cool. Mix remaining ingredients and pour over the baked mixture. Make for 25 minutes at 350°F. Cool and cut into squares. For frosting, blend butter and powdered sugar. Add milk and vanilla, and spread.

Chocolate Dessert: Pot de Crème

Ingredients

1 ⅓ cup whole milk
2 eggs
4 Tbsp sugar
Pinch of salt
2 cup semi-sweet chocolate chips
4 Tbsp rum
Whipped Cream

Heat milk in a small pan over moderate heat. In a blender or food processor, combine the egg, sugar, salt, chips and rum. Once milk is hot, turn on blender to low and slowly add in the hot milk. The heat of the milk will melt the chocolate and cook the egg. Pour in your favorite dainty cups and regrigerate overnight. Add a dollop of whipped cream before serving. Enjoy!

Makes about 2-4 servings.

We hope you enjoy these recipes. Share pics of them with us on Instagram!

Filtering by Tag: Food

Happy Mother's Day from Uptown Violins