How many breakfasts in bed does it take for a mom to get sick of breakfast in bed on Mother’s Day?
Rather than test the theory, I decided to go in a different direction this year. I wanted to create a light, yet still filling dish that would work well no matter what time of day it was served – brunch, lunch or dinner. And I wanted it to play nicely with whatever else was served.
The solution was deliciously easy – a salad of shaved fresh fennel and red onion tossed with a light dressing spiked with dill, whole-grain mustard and just a pinch of sugar. And heaped on top? Roasted new potatoes and a mound of thinly sliced smoked salmon.
Mom doesn’t like salmon? No worries. Substitute cooked and chilled shrimp. Or go crazy and serve a bit of each.
Another option for any time of day is chawanmushi, a savory Japanese custard-like egg dish that is steamed.
For a pretty and easy dessert, the solution is frozen puff pastry. It is easy to work with and bakes up into a deliciously flaky pastry.
You'll find puff pastry in the grocer’s freezer section, usually near the frozen fruit and pie shells. Be sure to thaw it completely before trying to unfold the sheets of pastry. You can place the box in the refrigerator overnight, or leave it (unopened) on the counter for about an hour.
We like the combination of blackberries and orange, but feel free to substitute any berry. Blueberries, raspberries and strawberries all would be delicious. This dessert also can be prepped ahead of time. Just bake the pastry squares, then store them covered at room temperature.