May 12, 2017

Delight Mom on Mother’s Day

A Pear and Cranberry Prosecco Cocktail with Peach and Basil Chicken accompanied by an Almond and Pistachio Green Bean Salad and Buttery Herbed Potatoes with Mini Lavender Cheesecakes17976344_10158878356255157_1946191161_3

Moms are extraordinary people! They deserve to know they are valued, and marking Mother’s Day with a special gesture is just the way to do that. Whether you are a mother, celebrating your mom or both (!), planning something that is out of the ordinary and breaks up routine, like hosting a special lunch, is a sure way to delight. Plus it will have everyone feeling good and having fun!

You could invite multi-generations of moms by including grandma, invite a group of friends over who are moms, or keep it intimate with just your family. You could host it outside or keep it inside, decorate extravagantly or keep it simple, the possibilities are endless for this extra-enjoyable and charming Mother’s Day lunch!

This year, getting Mother’s Day right will be a breeze, thanks to blogger and recipe developer Gabrielle Pellerin, of A Simple Thyme. Gabrielle is back with some scrumptious recipes perfect for the extraordinary women you are celebrating. These delicious dishes will definitely help make sure mom has an amazing day, surrounded by good food and the people she loves.

So, why not start off your lunch by making sure everyone has a sweet mixed drink? This pear, cranberry and prosecco cocktail recipe will help create a celebratory atmosphere at your lunch! Next, a flavourful and fresh peach and basil chicken recipe accompanied by an almond and pistachio green bean salad and buttery herbed potatoes will delight and enchant your group. Then, make Gabrielle’s delectable mini lavender cheesecakes for a sweet ending to your lunch and you’ll have everyone saying “best Mother’s Day ever!”


 

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Pear & Cranberry Prosecco Cocktail
Servings: 2
Author: A Simple Thyme
Ingredients
  • 1 bottle prosecco
  • 1 pear thinly sliced
  • 2 branches thyme
  • 40 ml cranberry juice
  • 80 ml pear nectar
Instructions
  1. Fill your Grape Luster Flutes halfway with prosecco. 

  2. Split the cranberry juice and the pear nectar equally in the flutes.

  3. Fill the rest of the flute with some more prosecco.

  4. Garnish with pear slices and thyme.


 

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Peach & Basil Chicken
Servings: 2
Author: A Simple Thyme
Ingredients
  • 2 chicken breasts
  • 1 peach thinly sliced
  • 100 g mozzarella di Bufala thinly sliced
  • 1/3 cup balsamic vinegar
  • 2 branches basil minced
Instructions
  1. Season the chicken with salt and pepper.
  2. Heat a dash of oil in a pan on medium high heat. Cook the chicken for 5 minutes on one side, until golden brown.
  3. Turn the chicken over and reduce heat to low. Cook covered for about 12 minutes until the center of the chicken is cooked through. Transfer on a cutting board and rest for 5 minutes.
  4. Put the balsamic vinegar in a small pan and bring to a boil. Reduce heat to low and simmer for 10-12 minutes until the vinegar becomes syrupy and has reduced by half.
  5. Slice the chicken and serve on the Snow White Rectangular Platter with the mozzarella, peach and basil. Drizzle on the balsamic reduction.

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Green Bean Salad
Servings: 2
Author: A Simple Thyme
Ingredients
  • 2 cups green beans
  • 2 garlic cloves chopped
  • 1/4 cup almonds sliced
  • 1/4 cup pistachios coarsely crushed
  • 1 tbsp butter
  • 1/2 lemon
Instructions
  1. Bring a pot of salted water to a boil.
  2. Trim the green beans.
  3. Toast the nuts in a pan on high heat for 2-3 minutes until coloured and fragrant. Set aside.
  4. Blanch the green beans in the water for 2 minutes. Drain.
  5. Melt the butter in a pan on medium high heat. Add the garlic and cook for 1 minute.
  6. Add in the green beans and cook for 2 minutes until warm. Season with salt and pepper.
  7. Garnish with the toasted nuts and some lemon juice to taste.
  8. Place in the Blue Gerbera Oval Plate and toss with the Laguiole Salad Servers.

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Buttery Herbed Potatoes
Servings: 2
Author: A Simple Thyme
Ingredients
  • 4 cups baby potatoes
  • 4 branches parsley chopped
  • 2 tbsp butter
Instructions
  1. Put the potatoes in a pot and fill with water to cover. Season generously with salt.
  2. Bring to a boil.
  3. Reduce heat to medium and cook for 18-20 minutes until tender, but still slightly firm. Drain.
  4. Mix the potatoes with the butter and the parsley. Serve in the Blue Gerbera Shallow Bowl and season with salt and pepper.

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Mini Lavender Cheesecakes
Servings: 12 mini cheesecakes
Ingredients
Crust
  • 1 cup graham cracker crumbs
  • 4 tbsp butter melted
  • 1/4 cup sugar
Filling
  • 250 g cream cheese room temperature
  • 1 egg yolk separated from the white
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lavender extract
  • 1 tbsp sugar
  • 3/4 cup 35% whipping cream
  • 1 tbsp dried edible lavender buds
Instructions
Crust
  1. Preheat oven to 375°F.
  2. Mix the graham crumbs with the butter, sugar and a pinch of salt.
  3. Grease the thinkkitchen Non-stick Muffin Pan. Press the crumbs at the bottom of the pan to make the crust.
  4. Bake in the oven for 8 minutes. Set aside.
Filling
  1. In a bowl, beat the cream cheese with the sugar, the vanilla and lavender extracts and a pinch of salt until combined and creamy.
  2. Add the egg yolk and whisk for another minute.
  3. In a separate bowl, whisk the egg white with a hand mixer until soft peaks are formed. Add 1 tbsp of sugar and whisk for another minute.
  4. Fold the egg white in the cream cheese mixture carefully until combined.
  5. Pour the mixture evenly on each crust and bake in the oven for 16-18 minutes.
  6. Cool for 10 minutes, remove from the muffin pan and chill for at least 1 hour in the refrigerator.
  7. Whisk the cream with 1 tbsp of sugar until fluffy and stiff peaks are formed. Chill in the refrigerator.
  8. Serve the cheesecakes on the Pearl Sea Platter with the whipped cream and garnish with the lavender buds (can be easily found in lavender loose leaves tea).
Recipe Notes

*Note: You can find lavender extract on Amazon, or make your own lavender syrup with the recipe that can be found here

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Here to help you delight and spoil the ones you love most,

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A Simple ThymeWhile studying restaurant management at the well known ITHQ, Gabrielle found her true passion for cooking. When she posted a few innocent photos of her creations on Instagram, the community quickly welcomed her and she now has over 11 thousand followers. This recognition drove her to explore and create more than she had before. In addition to finding photos of her delicious recipes on her Instagram, she now shares her recipes on her culinary blog, A Simple Thyme.

Gabrielle does it all, from simple recipes to creating the ultimate comfort food meal, and it is always guaranteed to make your mouth water. If you want to see more, make sure to visit her blog – and follow her Facebook and Instagram page to never miss a recipe again!


 

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