MOTHER'S DAY ~ LILY OF THE VALLEY (muguet de bois)

"God could not be everywhere,

and therefore he made mothers."

~ Rudyard Kipling

ANNE

MOTHER'S FAVORITE FLOWER

Lily of the Valley (muguet de bois)

MOTHER'S DAY MEMORIES

Mother

(Favorite Flowers: Pansy & Lily-of-the Valley)

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"I notice that it is only when my

mother is working in her flowers that

she is radiant, almost to the point of

being invisible ~ except as Creator:

hand and eye. She is involved in the

work her soul must have."

~ Alice Walker

"In Search of Our Mothers' Gardens"

IN HONOR of MOTHER'S DAY ~ WALNUT GLORY CAKE

~ Anne

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WALNUT GLORY CAKE

~ Mother's favorite cake

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3/4 cup flour

2 tsp. cinnamon

1 tsp. salt

9 room temperature egg whites (1 1/4 cups)

3/4 cup sugar

9 egg yolks

2 tsp. pure vanilla

3/4 cup sugar

2 cups finely chopped walnuts

walnut halves to decorate

• Preheat oven to 350-degrees.
• Combine flour, cinnamon and salt. Beat egg whites in large mixing bowl until soft mounds form. Gradually add sugar and continue beating until very stiff (stiff peaks form). Do not underbeat.
• Combine egg yolks, vanilla and sugar n small mixing bowl. Beat until thick and lemon colored. Stir in dry ingredients.
• Fold batter gently but thoroughly into egg whites using a wire whip or rubber spatula. Fold in finely chopped walnuts.
• Turn into ungreased 10-inch tube pan. Bake for 55-60 minutes. INVERT IMMEDIATELY. Cool completely before removing from pan. Frost with a vanilla glaze, sprinkled with confectioners' sugar or serve with whipped cream. Decorate with walnut halves.

~ Lily of the valley

(Convallaria majalis)

(Mother's favorite flower)

RETRO ANNIVERSARY SUPPER ~ COLD DUCK / CAMEMBERT GOUGERE / COQUILLES ST. JACQUES with PEPPERS & CAPERS / POTS de CREME

~ LILY-OF-THE-VALLEY

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COLD DUCK

~ classic retro 1937 sparkling drink invented by Harold Borgman, owner of Detroit's classic Pontchartrain Wine Cellars in Detroit

(http://en.wikipedia.org/wiki/Cold_Duck)

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Combine one part of Californian red wine with two parts of New York sparkling wine.

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CAMEMBERT GOUGERE

~ classic rich appetizer to sample sipping Cold Duck

*

6 Tbsp. unsalted butter

1 tsp. crushed dried fine herbs

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

1 cup flour

4 eggs

8 oz. Camembert cheese (rind removed and cubed)

1/2 cup tasted slivered onions

2 Tbsp. fresh parsley

• Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes.
• Add eggs, one at a time, beating 1 minute after each. Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie plate. Place on baking sheet.
• Bake 30-35 minutes until puffed. Serve with fresh sliced apples, pears, or simple crackers. ( 10 servings)

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COQUILLES ST. JACQUES with PEPPERS & CAPERS

*

2 lbs. (2 pints) bay scallops

pinch of coarse salt

freshly ground pepper to taste

2 Tbsp. extra-virgin olive oil

4 Tbsp. sweet butter, divided

1 cup finely chopped green pepper

1 cup finely chopped red pepper

2 cloves minced garlic

1/4 cup drained capers

1/2 cup fine fresh bread crumbs

1/4 cup dry white wine

• Preheat broiler to high. Sprinkle scallops with salt & pepper. Heat oil in large skillet and add scallops. cook over high heat, stirring, about 2 minutes. Transfer scallops to baking dish. Set aside.
• Melt 2 Tbsp. butter in skillet and add chopped pepper and garlic. Cook until wilted. Add capers, bread crumbs and wine. Heat through and spoon over scallops.
• Dot with remaining butter and broil 4 minutes. (4 servings)

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POTS de CREME

~ A lovely ending to a perfect meal

*

1/2 lb. semi-sweet shaved chocolate

1 Tbsp. instant coffee or espresso

5 Tbsp. cold water

5 organic egg whites

5 organic egg yolks

1 tbsp. sugar

1 stick unsalted butter

2-3 Tbsp. Kahlua

fresh whipped cream flavored with vanilla

shaved chocolate

• Melt chocolate, instant coffee and cold water in double boiler.
• In large bowl, beat egg whites until soft peaks form. Set aside.
• In another bowl, beat egg yolks in and sugar until light and lemony.
• Add stick of soft butter to chocolate, stirring until melted. Add Kahlua.
• Stir in egg yolks and fold in egg whites. Spoon into individual pots and chill.
• Serve with a small dollop of fresh whipped cream, sprinkled with shaved chocolate and a demitasse spoon.