Thursday, May 8, 2014

Mother's Day Hors d'oeuvres - Antipasti or Antipasta?

My wife and I recently attended a First Communion followed my a meal at a local restaurant. There was a large table set up with champagne glasses, champagne, orange juice (Mimosa's), red and white wine (Merlot and Pinot Grigio), sort of a self serve drink buffet or bar. My first thought was "this is nice."
Antipasto platter
Mimosa's are a great choice for a Mother's Day brunch or Spring cocktail. My Mother thought that they were elegant. Generally  the mimosa is prepared in a champagne flute filled half way with champagne or prosecco (sparking Italian wine), and the remainder of the way with orange juice. Guests who don't like to drink a lot of alcohol might like a 1/3rd champagne, 2/3rd's orange juice mix. Garnished with an orange slice you are ready.

Mimosa is an exceptionally festivite cocktail – its name is a flower, it looks bright and yellow and it is to be served chilled in a wine glass, all nice and sparkly. Both its name and taste are supposed to remind you of spring. - See more at:
Mimosa is an exceptionally festivite cocktail – its name is a flower, it looks bright and yellow and it is to be served chilled in a wine glass, all nice and sparkly. Both its name and taste are supposed to remind you of spring. - See more at:
Shortly after we arrived they began placing platters of antipasti on the beverage table. This was a place to socialize and enjoy the appetizers and wine. For those of you who don't know, an antipasto is just like the Spanish tapas, our more common hors d' oeuvres. Many different offerings on different plates are antipasti. It is considered a before the meal snack. Since the hosts are Italian, the traditional antipasto consisted of cured meats, olives, peperoncini, pickled onions, mushrooms, anchovies, artichoke hearts, cheese, some drizzled with an Italian vinaigrette. In addition fried and grilled calamari was served. 
The actual meal was a sit down affair consisting of a 1st (soup), the 2nd (salad), and 3rd (Fettuccine and mushrooms) courses, came before the choice of entrees (3). This got me thinking about Mother's Day.
The perfect Mother's Day - Breakfast in bed!
If you're not having people over for Mother's Day, my first choice for Mom's is breakfast in bed. What better way to say thank you for all they do for us? Add a mimosa to the tray and your favorite Mother should be on her way to a great day. How about Seafood Eggs Benedict? All you need is some lobster or crab meat, eggs, and some English muffins. Most people are put off from making eggs Benedict because of the difficulty poaching eggs or making Hollandaise sauce. My son called it "Holiday sauce." There are many recipes on-line for the sauce. The easiest are the blender recipes. In a pinch you can buy it in a container, or a packet that you make.
In my Mom's recipe box I came across this handwritten recipe and asked her about it. She did not know where it came from but it was foolproof. You're going to need:
2 whole egg yolks
2 tbsp. fresh lemon juice
1/4 tsp. Kosher salt
2 drops Tabasco sauce
1/2 cup butter, melted
Drizzle hot melted butter into egg mixture.

Melt the butter and set to the side. In a blender combine the egg yolks, lemon juice, salt and Tabasco. Put the cover on top and pulse the blender and turn off when the mixture is smooth can creamy. Remove the blender cover plug and turn on low, slowly increasing it too high speed. Gradually pour in a steady stream the hot melted butter into the blender. In a pot filled with hot (not boiling) water, big enough to hold  the blender mixing container, place the blender container into the warm water, or pour the Hollandaise into a small soup size thermos to hold it at a proper temperature.
Shrimp Shooter's!

If you're having company over why not consider hors d' oeuvres, antipasti,  or tapas bar? Let me tell you often it is more time consuming and expensive than a regular sit down meal. If you don't have the proper plates or glassware you can always rent them.
You can keep it simple, or as my brother might say... Go crazy Ya'll!
Add a couple bottles of champagne or prosecco (Italian sparkling wine), orange juice, tomato juice, some 1/2 pint bottles of water, glasses and ice.

I personally think that a Bloody Mary is the perfect start to a Mother's Day breakfast, or brunch. To build a classic Bloody Mary you're going to need a few things. If you like salt on the rim of the glass why not try celery salt. You can go with straight tomato juice, or pick up a store bought Bloody Mary mix. The choice is up to you.
Bloody Mary loaded. Salami?
Classic Bloody Mary
ice filled glass
1-1/2 vodka, or a little more
4 oz. tomato juice
1 tsp. prepared horseradish
2-3 dashes Worcestershire sauce
For the garnish there is no set rules. Mostly you will find a stalk of celery, and a lime or lemon wedge. I once had a Bloody Mary at a Boston hotel where the rim of the glass had four prawns mounted on it. The bartender called it a liquid shrimp cocktail. There are no rules, just drink responsibly.
As for gifts all I can say is make it from the heart. Flowers and candy are always nice, but taking them out to a show, or offering to go shopping for them, or cook a meal can give you and her that special one on one time.
How do you spend Mother's Day with your Mother? Leave a comment in the section below. If you're a Mother what was your most memorable Mother's Day ever? What gifts do you like to receive on Mother's Day.
Can I pour one for you?
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© TMelle 2014

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