Make Mom’s day

Sunday is Mother’s Day, the one day of the year Mom can relax, forget about cooking and spend time with family and friends. My sister, Sandy, and I are celebrating a special Mother’s Day: our mom, Berthe, is 90 years old. I’ve invited a few friends to join us, specifically two sisters who are close to Berthe. I decided to prepare some of her favorite dishes for brunch and, if the weather behaves, visit a museum, window-shop or enjoy a stroll in the park.

The key to a calm Mother’s Day is to prepare as many dishes ahead as you can. I like to offer breakfast and lunch dishes so guests have a choice.

Chicken salad is easy and quick. Many recipes are available and I like to experiment, adding a bit of this and a bit of that. Quiche became a snap to prepare once I discovered frozen pie shells in the supermarket freezer. I always keep a few on hand.

Smoked salmon has become as ubiquitous as bagels and sushi. You can buy it in a Jewish deli or in the supermarket. Cream cheese forms a perfect marriage and I prefer the whipped variety. One day I substituted mascarpone for cream cheese and discovered it was delicious with nova lox and smoked salmon.

Mascarpone is one of Italy’s finest cheeses. It is made in Lombardy and is a buttery rich double or triple cream cheese made with cow’s milk.

I will buy bagels, muffins and croissants for Mother’s Day brunch. An assortment of meat and fish p�tés are always welcome at brunch, along with a platter of lettuce leaves, sliced tomatoes, English cucumbers and sweet red onion. I often am tempted by the goodies at specialty shops like DiBruno’s and Claudio’s. I especially enjoy white anchovies, imported from Italy; marinated mushrooms and artichoke hearts; an assortment of olives and roasted sweet red peppers. My husband Edward likes to cut up fresh fruit for a salad, which will be served with doctored-up angel food cake.

Here are recipes for a Mother’s Day brunch.

Chicken Salad with a Twist

Ingredients:

2 pounds boneless skinless chicken breasts
Handful of toasted pine nuts
2 stalks celery, chopped
Hellmann’s mayonnaise, to taste
Several drops white truffle-oil essence
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the chicken breasts in a large skillet. Cover them with cold water. Bring the water to a boil, lower the heat to simmer and cook for approximately 10 to 15 minutes, depending on the thickness of the chicken. Remove the chicken breast with tongs and cool to room temperature.

When the chicken is cool enough to handle, cut it into 1-inch cubes. Place in the refrigerator for about 30 minutes to one hour to chill. Add the remaining ingredients and toss well. Refrigerate until ready to serve.

Serves six to eight.

Note from Phyllis: You can find truffle-oil essence in specialty stores such as DiBruno’s, Claudio’s and Trader Joe’s. Truffle-oil essence is less expensive than truffle oil. Black truffle-oil essence is too heavy for this dish, but I like black truffle oil for a heady sauté of mushrooms.

Quick Spinach Quiche

Ingredients:

1 frozen pie shell, defrosted at room temperature
1 (9-ounce) package frozen creamed spinach
2 jumbo eggs, beaten
Milk or half-and-half
1/2 cup shredded cheddar

Directions:

Preheat oven to 350 degrees.

Microwave the spinach according to package directions. Cool completely and pour into a 2-cup glass measuring cup. Add the beaten eggs once the spinach is completely cool. Add enough milk or half-and-half to make 1-1/2 cups liquid.

Place the pie shell on a cookie sheet. Sprinkle the cheese over the bottom of the pie crust. Pour the spinach liquid into the pie shell. Bake for 20 to 30 minutes or until the mixture is set. It should have a firm yet custard-like texture.

Serves six.

Note from Phyllis: You can add a dash of nutmeg to this quiche for a delicious flavor.

Smoked Salmon Pinwheels

Ingredients:

1/2 pound smoked salmon or nova lox
Mascarpone cheese
Snips of fresh dill

Directions:

Slice the smoked salmon or nova into 3-inch strips. Spread each strip with some mascarpone. Top with fresh dill. Roll each strip into a pinwheel. Repeat until all the salmon is used up.

Serves eight.

Note from Phyllis: This is another freeform recipe. You can cook some asparagus tips, cool them and then roll the smoked salmon or nova with mascarpone strips around the asparagus.

Angel Food Cake

Ingredients:

1 large angel food cake, from the supermarket or bakery
Nutella
Whipped cream
1 quart strawberries, washed, hulled and sliced

Directions:

Slice the angel food cake horizontally so you have three layers. You will now begin to make a layer cake. Spread some Nutella on the first layer. Top with whipped cream and a layer of strawberries. Place the next layer of angel food cake on top of the frosted layer. Add more Nutella, whipped cream and sliced strawberries. Place the last layer on top. Cover the top completely with whipped cream and decorate with sliced strawberries. Serves six to eight.

Note from Phyllis: Nutella is a delicious chocolate-hazelnut spread that can be found in supermarkets. It was created in the 1940s by Pietro Ferraro, a pastry maker who turned an idea into a well-recognized treat. Chocolate was scarce in Italy and throughout Europe during the 1940s. Ferraro mixed cocoa, toasted hazelnuts, cocoa butter and vegetable oil, and came up with Nutella. This spread can be used to make various treats, including fancy pretzels and strawberries. It is also delicious to spread on a piece of bread as you would peanut butter.