motherand39s day

The ricotta and Greek yogurt combination makes this dish light and refreshing, while the pea pesto adds a touch of sweetness. Serve with crusty bread.

Herby Whipped Ricotta With Pea &amp;amp; Walnut Pesto 

whole milk ricotta

unsweetened Greek yogurt

lemon

dill and fresh parsley

Salt and pepper

peas,

spinach leaves

basil leaves

walnuts

Parmigiano Reggiano, shredded or grated

garlic, roughly chopped

extra-virgin olive oil

salt and pepper

Add all ricotta ingredients to a food processor and blend until smooth. 


Ricotta

In the same food processor, add all pesto ingredients and blend until smooth. 

Spoon the pesto spread on top of the ricotta. Garnish with additional olive oil, salt, pepper, and a squeeze of lemon. Serve alongside crusty bread and fresh vegetables. 

Pea pesto

A sour cream &amp;amp; vanilla cake that is easy, adaptable &amp;amp; about as fast as you can get. Make butterscotch whipped cream &amp;amp; strawberry compote while the cake bakes!

Strawberry &amp;amp; Butterscotch Whipped Cream Cake From Jami Curl

(400 grams) all-purpose flour

(400 grams) granulated sugar

(20 grams) baking powder

(5 grams) kosher salt

eggs

(227 grams) sour cream

(105 grams) canola oil

(18 grams) pure vanilla extract

(75 grams) boiling water

strawberries

(30 grams) apple cider vinegar

(800 grams) granulated sugar

(480 grams) heavy cream

(72 grams) brown sugar

(12 grams) pure vanilla extract

Heat the oven to 350°F. Line the bottom of a 9x13-inch pan with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Use a sturdy spoon to stir them all together.

In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.

Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.

Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners. Bake the cake for 35 to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely (editor’s note: or steal slices warm from the oven).

While the cake is cooling, make the Strawberry Compote and Butterscotch Whipped Cream. (See the steps below.)

When you’re ready to serve the cake, there are two ways you can serve it: 1) Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls. Or 2) Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream. 

The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Vanilla–Sour Cream Cake

Make the Strawberry Compote: Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally. Turn off the heat and let the compote cool before using. The compote can be spooned into a jar and refrigerated for up to 1 month.

Make the Butterscotch Whipped Cream: Chill a bowl and a whisk. Pour the cream into the bowl and add the brown sugar and vanilla. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping. Use immediately. (Yes, you can use a mixer with the whisk attachment to whip the cream!)

Strawberry Compote & Butterscotch Whipped Cream

Tart &amp;amp; sweet Key lime pie with silky, salted vanilla meringue is your new fave citrus pie. Petee&#39;s Pies Petra Paredez shows that we don&#39;t need Key limes!

Key Lime Meringue Pie From Petra Paredez

sweetened condensed milk

limes

lime lime

par-baked crust of your choice—see Author Notes

cream of tartar

(200 grams) sugar

vanilla extract

fine sea salt

In a large bowl, whisk together the sweetened condensed milk and egg yolks. Add the lime juice and whisk until smooth. Whisk in the lime zest.

Pour the filling into the par-baked crust, making sure to scrape the entire contents from the sides of the bowl into the pie. Bake until the outer edges of the pie have solidified, but the center of the pie looks slightly fluid under the surface when the pie is jiggled, 15 to 20 minutes.

Meanwhile, make the meringue (see below).

When the filling is done, pile the meringue on top of the pie, making sure the meringue touches the inner edge of the crust, not just the curd, to prevent sliding. Use the back of a hot, wet spoon to create a wavy texture with peaks and valleys, or transfer the meringue to a pastry bag fitted with a fluted tip and pipe it on, starting at the outer edge and working your way to the center.

Set the oven rack so that when the pie is on it, the very top of the pie is 3 to 5 inches (7½ to 12 centimeters) from the heating element. Set the pie on a baking sheet so you can move it in the oven more easily.

Turn the broiler on high. When the heat is in full effect, place the pie under the broiler and set a timer for 1 minute. Broiler heat varies wildly from oven to oven, so keep a close eye on the pie for the entire time it is under the broiler, carefully rotating the baking sheet if needed to toast the meringue evenly. Heat until the peaks of the meringue turn golden brown, anywhere from 1 to 3 minutes, depending on your oven.

Transfer the pie to the fridge until cooled completely, about 4 hours. To serve, slice with a hot, wet knife in order to avoid dragging the meringue. The pie will keep for up to 5 days, covered, in the fridge. 

Key Lime Meringue Pie

Make sure the egg whites are completely free of any yolk and that your bowl and mixer attachments are completely clean and non-greasy. Otherwise, the egg whites will not whip properly.

In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand-held mixer, beat the egg whites and cream of tartar on high until they are white and foamy and hold soft peaks.

Meanwhile, in a saucepan, stir ¼ cup (60 milliliters) water and the sugar over high heat until the sugar has dissolved and the syrup reaches a strong boil. The temperature on a candy thermometer should read 240°F (116°C) (this is the soft ball stage—if you carefully drip a little syrup into a glass of cold water, it will form a soft, malleable ball). Remove from the heat.

With the mixer running, pour the hot sugar syrup in a thin stream into the foamy egg whites. Continue beating until the meringue holds the pattern of the whisk or beater as it spins. The texture should be voluminous but still silky. If it is looking fluid and sticky, feel free to keep beating until it firms up. (Even if you overwhip it, it can be saved—see Author Notes.)

Add the vanilla and salt and beat just until combined.

Use the meringue immediately to assemble a meringue pie according to the instructions in the recipe, or use as a pie sundae topping. 

Vanilla Sea Salt Meringue

This irresistible pound cake is so easy and so luscious, everyone who meets it falls in love. I think I’ll be remembered for this recipe whether or not I want to be. It has become my favorite cake, and it’s most requested by my favorite person to cook for.

OMG! Coconut Pound Cake

unsalted butter

organic cane sugar

organic unbleached all-purpose flour

shredded, unsweetened coconut (I get it at the health food store)

vanilla extract (I use Nielsen-Massey)

water

pure vanilla or almond extract

Heat the oven to 350 degrees. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan. You can also use two 9x5 loaf pans.)

Cream butter and sugar until light and fluffy (“as a shampooed cat”).

Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.

Now mix the coconut with the remaining one cup flour and the sea salt. Add to batter, using a wooden spoon to incorporate. Pour into pan(s).

Bake about 45 minutes to one hour. Test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. (If it doesn’t come out clean, leave it in a few minutes longer!)

Cake

Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Your glaze is now ready.

When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm. Don’t remove the cake from the pan until it is completely cool.

Teacher’s Tip: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up! 

Glaze

A classic chopped salad full of salami, provolone, pepperoncinis and all your favorite Italian sub ingredients from chef Nancy Silverton at Pizzeria Mozza.

Nancy&#39;s Chopped Salad

red wine vinegar

oregano

garlic,

kosher salt,

black pepper,

olive oil

red onion,

head (22 ounces) iceberg lettuce

head (11 ounces) radicchio

small, sweet cherry tomatoes,

Kosher salt

chickpeas,

provolone,

Genoa salami,

pepperoncini (stems discarded),

oregano Sicilian

Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

FOR THE VINAIGRETTE

Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.

Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves, and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. Repeat with the remaining leaves; thinly slice the radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.

Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed.

Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.


FOR THE SALAD

A chilled soup that (finally) feels like soup -- thanks to a clever blanching technique and some seductive spring trimmings. Adapted from Chef Justin Burdett of Ruka&#39;s Table in Highlands, North Carolina.

Justin Burdett&#39;s Chilled English Pea Soup with Garlic Cream &amp;amp; Pickled Ramps

water, divided

kosher salt, divided

English peas

buttermilk

spring onion, chopped

mint leaves

dill

lemon,

Black pepper, freshly ground to taste

butter

heavy cream

Salt,

Mason jar, filled with ramp bulbs

red pepper flakes

coriander seeds

black peppercorns

thyme

fennel seeds

apple cider vinegar

sugar

salt

In a large pot, bring 2 quarts of water to a boil with about a ¼ cup of kosher salt. Add the peas and allow the water to come back to a boil for a full minute. 

Prepare 2 quarts of iced water with ¼ cup of kosher salt in it and strain your peas out of the boiling water immediately into your salted iced water.  Allow peas to chill all the way down. 

Take your chilled peas and ½ of the salted iced water and place them in a large container. Add the buttermilk, spring onion, herbs, lemon zest, lemon juice, and black pepper. Allow mixture to sit and marinate for 20 minutes. 

Blend mixture until smooth and pass through a basket strainer or sieve.

To assemble the dish, ladle the chilled soup into individual cups or serving bowls.  Top with a tablespoon of garlic cream (recipe to follow) and garnish with a pickled ramp (recipe to follow).  Serve immediately.

English Pea Soup

Make Garlic Cream: In a small sauce pot, cook garlic and butter over low heat until the garlic is golden brown. Add the cream and salt to taste and simmer the mixture for 15 minutes. Place mixture in a blender and blend until smooth.

Make Pickled Ramps: Toss the ramp bulbs with the seeds and spices, and place into the Mason jar.

In a medium pot, bring the vinegar, water, sugar and salt to a boil.  Once boiling, pour the liquid immediately (it’s important that it’s still hot) into the Mason jar filled with ramp bulbs and spices. Tap the jar to allow air bubbles to escape, then seal it and cap it according to the directions on the Mason jar. (If not sealing by the pickling directions on the jar, be sure to refrigerate.)

Allow it to sit for at least 24 hours before using so the vinegar has time to fully penetrate and marinate the ramps.

Garlic Cream and Pickled Ramps

For this cocktail recipe, make a ginger simple syrup, then use it to sweeten a mixture of bourbon, Triple Sec, and orange juice. Pour over crushed ice.

Bourbon, Orange, and Ginger

ginger

brown sugar

bourbon

triple sec

ginger syrup

orange juice

In a small sauce pan, combine all ingredients except the vanilla. Bring up to a boil and then down to a simmer. Simmer for about 15 minutes, until the syrup reduces to about one cup. Remove from the heat and stir in the vanilla. Let steep until cool, then strain through a fine mesh sieve. Refrigerate for up to a week.

For the ginger syrup (makes one cup of syrup -- enough for many cocktails):

Combine the bourbon, triple sec, ginger syrup, and orange juice. Fill a glass with crushed ice and pour the cocktail over.

For the cocktail:

Skyr, the Icelandic wonder dairy, has a lovely tangy flavor which gives the caramel a slight sour taste. The blueberries add freshness, the white chocolate some sweetness, and the sprinkle of salt magically brings everything together. A different kind of a tart, for sure, but absolutely delicious and a guaranteed crowd-pleaser. This recipe comes from my book ‘From the North’ and is reprinted by permission of Page Street Publishing Co., 2018.

Chocolate-Caramel Tart With Skyr &amp;amp; Blueberries

flour

cocoa

milk

skyr

baking soda

white chocolate chips

coconut oil

freeze-dried blueberries,

blueberries,

Kahlúa

In a food processor, pulse the butter and powdered sugar until smooth, then add the egg yolk and vanilla and pulse a few more times.

Add the flour, cocoa and salt and pulse until just incorporated. With your hands, press the dough evenly into a 8-9 inch pie pan (I use tart pan with loose bottom) then chill for 1 hour.

Preheat the oven to 375°F. Prick the tart shell a few times with a fork and if you have them, add pie weights on top of a piece of parchment paper to keep the crust from rising. Bake for 15 minutes. Let cool completely before adding filling.

For the tart shell

Whisk the milk, skyr, sugar and baking soda in a large pot. Bring to a boil while stirring constantly, then lower heat to low and let simmer for 30-45 minutes, or until you have a smooth amber-colored caramel. While making the caramel, it will foam, so use a large pot or divide the mixture into two pots to make it easier and to avoid the caramel from boiling over. Don't let the foam scare you, just keep an eye on the caramel and make sure it doesn't burn. Stir and scrape the bottom of the pot every 3-5 minutes.

Add salt to the caramel before pouring it through a strainer and let cool to room temp. before pouring it into the pre-baked tart shell. Chill in the refrigerator for at least 3 hours.

Melt the chocolate over a warm water bath or in a double boiler, then stir in few drops of coconut oil. Using a fork or a pastry brush drip a Jackson Pollack inspired pattern of dribbles and drops on the tart. Decorate with crushed freeze-dried berries and fresh blueberries.

Whip the cream with the Kahlua until soft peaks form; serve on the side.

For the caramel filling and toppings

A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste like any green salad anyone’s had before. Recipe adapted slightly from Small Oven in Easthampton, Massachusetts.

Small Oven&#39;s Green Salad With Preserved Lemon &amp;amp; Candied Ginger

lemon rind

basil leaves, chiffonaded

Thyme Vinaigrette from below,

Thick-cut, salted olive oil toast

white wine vinegar

neutral oil (like grapeseed)

parsley (optional)

Combine the greens with the preserved lemon, candied ginger, basil, and grana padano. Dress right before serving with thyme vinaigrette, to taste. Serve as a side, or with avocado toast for a complete meal.

Preserved Lemon & Candied Ginger Salad

Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.

Thyme Vinaigrette

This cake is only very lightly adapted from Molly Wizenberg&#39;s Winning-Hearts-and-Minds Cake -- and it gets better as it ages (or is stashed in the freezer for a bit). Serve it with powdered sugar, whipped cream, this lemon whipped cream, or nothing at all. 

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Top 33 motherand39s day recipes from across the web

The most viewed motherand39s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby Whipped Ricotta With Pea &amp...

Strawberry &amp;amp; Butterscotch W...

Key Lime Meringue Pie From Petra Pa...

OMG! Coconut Pound Cake

Nancy&#39;s Chopped Salad

Justin Burdett&#39;s Chilled Englis...

Bourbon, Orange, and Ginger

Chocolate-Caramel Tart With Skyr &a...

Small Oven&#39;s Green Salad With P...

Almost Flourless Chocolate Cake wit...

The Cuban

Grilled Brie Sandwiches with Honey,...

Szechuan Lambypops with Cilantro Ch...

Vegan Chocolate Cake with Creamy Ch...

Sweet Cream Bundt Cake

Jasper White’s World-Famous Lobster...

Banana Cake with Penuche Frosting

White Clam Pizza

Von Diaz’s Pork Tenderloin Pernil S...

Andy Bennett&#39;s Creamy Cauliflow...

A Healthy Snack – Roasted Lentils

Tahini Mousse Pie

Andrea Nguyen&#39;s Vegan &quot;Chi...

Butter &amp;amp; Scotch&#39;s Birth...

Dorie Greenspan&#39;s 3-Ingredient ...

Canal House&#39;s Chicken Thighs Wi...

America’s Test Kitchen’s Instant Ag...

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Meera Sodha’s Cardamom &amp;amp; Ro...

The Perfect Negroni

Ovenly&#39;s Secretly Vegan Salted ...

Deviled Egg Salad on Toast

Andy Ward &amp;amp; Jenny Rosenstra...

The most viewed motherand39s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Strawberry & Butterscotch W...

Nancy's Chopped Salad

Justin Burdett's Chilled Englis...

Small Oven's Green Salad With P...

Andy Bennett's Creamy Cauliflow...

Andrea Nguyen's Vegan "Chi...

Butter & Scotch's Birth...

Dorie Greenspan's 3-Ingredient ...

Canal House's Chicken Thighs Wi...

Meera Sodha’s Cardamom & Ro...

Ovenly's Secretly Vegan Salted ...

Andy Ward & Jenny Rosenstra...