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Mother’s Day from the Heart, With Your Hands, from the Kitchen

The best gift is one made from the heart, with your hands, and in the kitchen!

My mother, like most, absolutely loves the collection of homemade gifts that I have made for her over the years, and that includes special holiday meals. Mother’s Day Brunch is one of my favorites to create. I like to serve eggs benedict with smoked salmon, cinnamon chip scones, fresh fruit, and rosé wine slushies. It’s a menu that is sure to make mom smile. And don’t forget the cards and flowers!

For the eggs benedict, I add smoked salmon and avocado to spruce up the traditional recipe. I poach the eggs with apple cider vinegar and make sure the English muffin is perfectly crisp. Don’t skimp on the hollandaise sauce, this is no time to be aware of a diet. Top it all off with a dash of paprika. Here is a recipe for an easy hollandaise sauce from Julia Child: www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Moms deserve some pampering and these decadent Cinnamon Chip Scones from Sally’s Baking Addiction are sure to satisfy her sweet tooth: sallysbakingaddiction.com/2014/12/22/cinnamon-chip-scones/.

Here are some scone tips:

• make sure the butter is COLD

• cut the butter into half-inch cubes before adding to the flour mixture

• I pulse the dough in a food processor with a pastry blade attachment (if you do not have a food processor, grate frozen butter with a cheese grater and use a pastry cutter to add it into the flour mixture)

• after pulsing, the mixture should be the consistency of rough cornmeal and should not have big chunks of butter (this affects the fluffiness of the scones and if they rise correctly)

• then add the wet ingredients—DO NOT overwork the dough—mix until just combined, stir in the cinnamon chips, and form into a round on a floured surface

• brush the tops of the scones with heavy cream before placing them in the oven

And here is the recipe for rosé wine slushies.

Rosé Wine Slushies

Recipe by Kara Pierson

Ingredients:

1 bottle of rosé wine

2 ounces vodka

a splash of St. Germain liqueur

a splash or two of lemon juice

rosemary sprigs (one per glass)

lemon wedges (one per glass)

Freeze the wine in an ice cube tray

Add wine cubes to a blender with the vodka and a splash of St. Germain and lemon juice. Add more ice or juice as needed to get the right slushie consistency.

Garnish with a lemon wedge and a spring of rosemary

This recipe is infinitely easy and adaptable. Feel free to mix it up with the flavors and whatever wine you have on hand, same with the garnishes.