The creative gals of the entertaining-made-easy blog Set Sip Serve, Annie Belanger and Benton Weinstock, create a fabulous Mother’s Day treat for our Peachy readers.
Read the full post to discover fabulous Mother’s Day recipes and ideas for a beautiful tablescape! Enjoy.
In creating a table for the one person we love most, we wanted to make it creative, special and exceptionally pretty. We love the color pink for Mother’s Day. It is feminine and sweet but, to us, it also represents warmth and love. It is easy to find roses and hydrangeas in spring so we combined the two into simple, low-cut arrangements. The runner is one of our all-time favorites. We were scouring a fabric store and found just enough to run our table.
Gold is our accent color. We used gold flatware and placed tall pink candles in the candle holders. How elegant for a Mother’s Day dinner! The most important part of our Mother’s Day table is the heartfelt sayings that we found on Pinterest. We had them graphically designed on cards to place around the table. This is so easy to do: buy smaller card stock and have everyone write a meaningful saying on each card. After dinner, you can make a little booklet for mom.
Moms spend hours in the kitchen preparing countless meals and setting many tables. Now, it’s our turn to create something pretty and pink for her.
TUNA POKE SEAWEED SALAD
3 tablespoons rice vinegar (not seasoned)
3 tablespoons Bragg Liquid Aminos (or soy sauce)
1 tablespoon sesame oil
1 teaspoon sugar
⅛ teaspoon red pepper flakes
1 teaspoon finely grated ginger
½ teaspoon minced garlic
1 tablespoon sesame seeds, toasted
Soak seaweed in warm water to cover, 5 minutes. Drain and rinse, then squeeze out excess water.
Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, tossing to combine well. Sprinkle with sesame seeds.
2 pounds sushi-grade Ahi tuna, cut into ½-inch cubes
¼ cup Maui onion, thinly-sliced (soak in cold water for 5 minutes to take the bitterness taste away)
¼ cup green onion, diced
3 ounces sesame oil
½ teaspoon red pepper flakes
3 ounces Yamasu shoya sauce
¼ teaspoon Hawaiian red salt (or sea salt)
2 cups Wakame seaweed
Measure and mix all tuna poke ingredients together. Do not pre-mix. Serve immediately on top of seaweed salad.
Makes 8 scones
3 cups all purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a ½-inch thick round. Cut into 8 wedges and place on the prepared baking sheet. Bake 15 minutes in the preheated oven or until golden brown.
Edible flowers for garnish
BEE BALM (OSWEGO TEA, WILD BERGAMOT, HORSEMINT)
Comes in red, pink, or purple. Tastes very minty.
Comes in yellow, orange, crimson, white, or peach and tastes very peppery.
RED VELVET STRAWBERRY CAKE
1 ½ cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 ½ cups cake flour
1 teaspoon salt
1 cup fresh orange juice and orange zest
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
Cream cheese frosting (recipe follows)
1 quart fresh strawberries, halved
Preheat oven to 350 degrees. Grease two 9-inch cake pans.
In the bowl of a mixer, cream together the shortening, eggs, and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture.
Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar.
Pour the batter into prepared pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
12 tablespoons unsalted butter (1 ½ sticks), at room temperature
½ teaspoon pure vanilla extract
3 ½ cups sifted confectioners’ sugar (¾ pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.
Note: When frosting, we do half cream cheese frosting and half real whipped cream.
Frost the top of the first layer with frosting and top with halved strawberries. (The strawberry leaves are pretty and you can eat them as well!) Place the second layer on top, frost and top with strawberries. Repeat with remaining layers. Decorate the top layer with edible cake pearls, fresh mint, and more strawberries. Frost the sides of the cake, if desired, or leave it as is.
½ ounce crème de cassis such as L’Heritier-Guyot Cassis Dijon ($30)
2 ¼ ounces champagne such as Gramona III Lustros ($50)
Pour the crème de cassis in a champagne glass and top with champagne. Cheers!
Recipes for salad and scones adapted from Live Green 2 Go Restaurant.
Cake recipe adapted from Barefoot Contessa How Easy is That? 2010. All rights reserved.