Lanea Stagg, the author of the Recipe Records cookbook series, provides delicious dishes for a rockin' Mother's Day!
LANEA’S MOTHER’S DAY PLAYLIST
"Your Mother Should Know" The Beatles
“Mama Told Me Not To Come” Three Dog Night
“Love Me Lika A Rock” Paul Simon
“That’s All Right Mama” Elvis Presley
“Take Your Mama Out” Scissor Sisters
“Always On The Run (My Mama Said)” Lenny Kravitz
“Mother” Pink Floyd
“Does Your Mother Know” ABBA
“Mother’s Little Helper” The Rolling Stones
“Mother and Child Reunion” Paul Simon
“Tie Your Mother Down” Queen
“Hey Mama” Ray LaMontagne
“She’s A Bad Mama Jama” Carl Carlton
14 oz. jar cranberry-orange relish
1/2 cup pecans, finely chopped
8 oz. package grapefruit or strawberry gelatin
1.2 cup boiling water
Combine relish with chopped pecans. Dissolve package of gelation with boiling water. Stir into relish and chill until firm in a glass dish or gelatin mold.
(4) 8 oz. filet mignon steaks
1 tbsp. olive oil
Salt & freshly ground black pepper to taste
2 oz. Brandy
Butter Ingredients: 1 stick butter softened, coarse salt and freshly ground black pepper to taste. 1 bunch chives, left whole
Place butter into mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12" piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. Chives will be in the center surrounded by butter. Tie a knot on both of the ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
Season the filets with salt & pepper. Heat a skillet over medium-high until the pan is hot and then drizzle with olive oil. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour Brandy into the skillet. Carefully tilt skillet towards the flame to flambe’. When the flames burn off, remove the filets from the pan. Remove butter from freezer and slice 4 thin “medallions” and place one on each filet. Serve steaks while hot.
1 head of cauliflower, cut into florets
1 1/2 cups grated hard cheese (Asiago or Parmesan)
1 1/2 cup milk
1 tablespoon cornstarch
1 tablespoon butter
Salt and pepper to taste
Cook cauliflower by desired method (steam, boil, microwave). Place cooked cauliflower in a casserole dish. Bring milk to a boil stirring continuously, being cautious not to burn it. While still boiling, add cornstarch, salt, pepper and butter and boil for one minute, still stirring constantly. Lower to medium heat and add 1cup of the cheese. Cook for four minutes, letting cheese melt and sauce thicken. Remove from heat and pour over cauliflower. Top with remaining half-cup of cheese. Place under broiler to melt cheese and brown on top.
1/2 cup butter or margarine, softened
2 cups sugar
(2) 20 oz. cans crushed pineapple, drained
3 tbsp. lemon juice
10 slices day-old white bread, cubed
Preheat oven to 325°. Cream sugar and butter in a mixing bowl. Add eggs, one at a time, beating well after each. Stir in pineapple and lemon juice. Fold in bread cubes. Pour mixture into greased 9" x 13" baking dish and bake for 35-40 minutes.
2½ tbsp. milk
1 tsp. vinegar
1 cup sugar
½ cup unsalted butter
2 eggs, slightly beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 cups all-purpose flour
½ cup chopped nuts
2 bananas, mashed
½ cup confectioner’s sugar
¼ cup unsalted butter
1 tsp. vanilla
2 tbsp. milk
½ tsp. salt
Combine milk and vinegar in bowl. Let stand 15 minutes. Cream together sugar and butter until light and fluffy, beat in eggs and vanilla; beating until smooth. Stir together milk mixture, baking soda, baking powder, and salt; beat the milk mixture into the butter mixture in batches alternately with flour until smooth. Fold in nuts and bananas. Pour into a 9" x 5" x 3" greased loaf pan. Bake 1 hour at 350°. Let cool 15 minutes in pan.
Glaze: In food processor blend sugar, butter, vanilla and milk until smooth and creamy.
Drizzle bread with glaze, stand 10 minutes before slicing.
Cracked ice cubes
Dash of grenadine
2 parts white rum
2 parts dark rum
1 part lemon juice
1 part lime juice
1 teaspoon simple syrup
Sparkling mineral water
Place five ice cubes in a cocktail shaker. combine all ingredients, except the mineral water, into the cocktail shaker. Briskly shake until a frost forms.
place a few more ice cubes in a tall collins glass. strain the cocktail over the ice. Top off with sparkling mineral water.
Garnish with a skewer of lime, lemon, and orange slices.
NOTE: simple syrup can be purchased at most liquor stores or specialty/gourmet food stores.
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