Celebrating Mother's Day
Home > Mother's Day RecipesMother's Day
Brunch Recipes
Ingredients: 1 unpeeled apple cored and diced
1 pear cored and diced
1 small pineapple peeled and diced
1 small melon peeled cored and diced
1 cup fresh strawberries hulled and diced
1 cup seedless red berries quartered
1 cup chopped almonds toasted
1 cucumber peeled seeded and diced
4 scallions trimmed and thinly sliced
1 anaheim chili seeded and diced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh coriander
1 tablespoon packed brown sugar
2 tablespoons fresh lime juice Directions: In a large
bowl combine fruit with almonds, cucumber, onions, chili, mint,
parsley and coriander. In a small bowl combine sugar and lime juice.
Pour over fruit mixture and mix well to combine.
Ingredients: 1 slice white sandwich bread cut lengthwise
margarine or butter
1 to 2 tablespoons whipped cream dill or parsley
1 slice smoked salmon
1 small curved light green lettuce leaf
1 tablespoon mayonnaise paprika
6 to 8 peeled shrimps
1 lemon wedge
2 tablespoons liver pate or mushroom paste
2 to 3 large slices cooked chicken
diced pimento or tomato wedges
1 slice Swiss cheese
1 small triangle Gorgonzola cheese
lettuce leaves or 2 radishes or olives
2 pretzel sticks
Directions: Trim the crust and spread the bread with
margarine or butter.
Mark the bread in four sections.
Mix the whipped cream with enough chopped dill or parsley to color
it a pale green.
Spoon the cream over the first section.
Roll up the salmon and put on top.
Garnish with a nice sprig of dill.
Cover the second section with lettuce.
Season the mayonnaise with paprika and put on top.
Garnish with the shrimps and lemon wedge.
Spread the third part with liver pate or mushroom paste.
Cover with sliced chicken.
Garnish with pimento or thin tomato wedges and a small parsley
sprig.
Cover the fourth and last section with the two kinds of cheese.
Garnish with lettuce leaves radishes or olives and pretzels.
Ingredients: 2 tablespoons extra virgin olive oil
1 medium onion finely chopped
300g chicken livers
2 large sprigs fresh rosemary
2 tablespoons dry white wine
2 large anchovy fillets
1/2 tablespoon caper drained
4 tablespoons chicken stock
freshly ground black pepper
sea salt
100g unsalted butter
12 thin slices of crusty white Italian bread 10cm in diameter
Directions: First wash and trim the chicken livers.
Fry the onion gently in the oil for 5 minutes until soft but not
colored.
Add the livers and one sprig of rosemary and cook gently stirring
from time to time for approximately 8 minutes until the livers are
cooked.
Add the wine and allow the alcohol to evaporate for 23 minutes.
Discard the sprig of rosemary and coarsely process in a food
processor.
Be careful this will only take seconds!
Return the puree to the pan.
Add the anchovy fillets capers and chicken stock and cook gently for
23 minutes.
Check the seasoning adding lots of black pepper but probably only a
little salt if any due to the saltiness of the anchovies and capers.
Finally stir in the butter.
Keep the pate warm while you toast the slices of bread.
Spread them with pate arrange on a plate and garnish with the
remaining sprig of rosemary. Serves 4
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