May is a beautiful month around this county as we celebrate spring’s bounty, Cinco De Mayo, Mother’s Day, and Memorial Day. The Paso Robles Olive and Lavender Festival returns on May 10 to the pleasure of those who love both.

But, for this month’s column, my focus is Mother’s Day. I remember it as one of those occasions when my parents, grandparents, aunts, uncles, and cousins gathered to celebrate those special women we call “mothers.” There was always wonderful food — food that made a lasting impression, like fried chicken, baked ham, potato salad, molded salads, coleslaw, corn on the cob, fresh green beans cooked with bacon and onions, and ending with delicate cakes and my mother’s homemade ice cream. Oh, my, what memories. I think I put on weight just thinking about it.

Some of my younger friends tell me that they like to serve a buffet brunch for their mothers so that, as the hostess, they are able to sit and enjoy their guests. With that in mind, I researched recipes that would serve well for a brunch. I hope they will help you with your brunch menu if you choose to entertain in that manner.

advertisement

Crustless Ricotta Quiche

Ingredients:

6 eggs 

1 cup ricotta cheese

1/2 cup whole milk

 1/4 cup grated Parmeasan cheese (1 ounce)

2 tablespoons chopped fresh basil, plus leaves for garnish

1 tablespoon chopped fresh oregano

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper, plus more for garnish (if desired)

1 1/2 cups baby arugula

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Balsamic vinegar, for serving

Directions:

Preheat oven to 350 degrees. Grease a 9-inch pie dish. Whisk together eggs, ricotta, and milk in a medium bowl. Stir in Parmesan, basil, oregano, garlic, salt, and pepper; pour into prepared pie dish. Bake until puffed and golden on the edges and a toothpick inserted into center comes out clean, about 25 minutes. Let stand 15 minutes. Meanwhile, toss together arugula, tomatoes, and oil in a medium bowl. Just before serving, top quiche with arugula mixture. Cut into 4 slices. Garnish with additional basil and pepper and serve with vinegar. Makes 4 servings

A brunch is not complete without homemade muffins and these fresh blueberry “gems” are sure to fill the bill.

Blueberry Gems

Ingredients: 

2 cups self-rising flour 

1 1/2 cups sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup whole milk

1 cup fresh blueberries (frozen will also work)

Directions:

Preheat oven to 375 degrees. Line 18 muffin tin cups with paper liners. Combine flour and sugar in a large bowl. In a smaller bowl, combine eggs, vanilla, oil, and milk. Whisk together until well combined. Make a well in the center of the flour mixture. Pour in liquid. Mix with a spoon until flour is moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling about half to two-thirds full. Bake for 23 to 25 minutes, until nicely browned and puffed. Makes 18 muffins

Sausage and Cream Cheese Pinwheels

Ingredients:

1 pound bulk pork sausage

2 (8-ounce) packages of refrigerated crescent roll dough

1 (8-ounce) package cream cheese, softened

Marinara sauce, for serving

Directions:

Cook sausage in a large skillet over medium-high heat, stirring and breaking up lumps, until browned, about 10 minutes. Pour off grease. Unroll package crescent roll dough on work surface. Pinch perforations together to create single sheet. Spread half of cream cheese over dough, leaving a 1/2-inch border around edges. Sprinkle half cooked sausage evenly over cream cheese.

Starting at a long edge, roll filled dough up into a log, pinching seam to seal. Wrap log in plastic wrap or parchment paper. Repeat with remaining dough, cream cheese, and sausage. Chill until firm, about 1 hour. Preheat oven to 375 degrees. Unwrap loge. Trim about 1/2 inch off each end. Cut logs into 3/4-inch-thick slices and arrange, cut sides up, on a 14×17-inch baking sheet. Bake until golden brown, 12 to 16 minutes. Serve with marinara sauce. Can refrigerate in an airtight container up to 5 days. Makes 28 pinwheels      

Note: For add-ins try finely chopped red and green peppers

With these three recipes you will have eggs, cheese, meat, and fruit. I would add a platter of sliced melons to top off the menu.

Happy Mother’s Day to all you “moms” out there!

ATASCADERO NEWS MAGAZINE

Copies of Atascadero News Magazine are directly delivered to 11,500 readers in zip codes 93422, 93432, and 93453 and 1,500 dropped with support from advertisers and subscribers. Together, we are Making Communities Better Through Print.™

To subscribe or advertise, click here.