Your family may be the stay-at-home-on-the-holidays type. If that's the case, you might think breakfast in bed is just the thing to honor Mom on her day. But this year, why not ask her opinion? It's entirely possible that the female parental unit in your house would prefer dinner on the deck over breakfast in bed. Even if she has to fix some of that dinner herself.
For that purpose, we provide inspiration by way of a "simple" summery menu for eight that may very well fit better into Mom's fantasy agenda for celebrating her wonderfulness than your own ideas.
Since we've planned to feed eight, you might have leftovers, which is always a good thing. But we provide enough sustenance so that if you don't feel up to the entire task, you might invite some friends, who could conceivably share the culinary duties.
In any event, we suggest champagne cocktails to accompany chilled corn and buttermilk soup with garlic croustades, followed by a grilled porterhouse steak (yes, Mom does enjoy beef now and then) and grilled veggies. Accompanied by a lovely, fruity red wine — pinot noir, for instance — or a slightly spicy malbec.
Easy, peasey so far, n'est ce pas? And dessert is just as simple: Mixed berry shortcakes with homemade or semi-store-bought biscuits.
Of course, if you're feeling particularly affectionate, you can always provide both breakfast in bed and dinner on the deck. Just make sure you wash the dishes.
One bottle (750 ml) of sparkling wine is enough for about 6 cocktails. The recipe amounts here are enough for 1 cocktail. You do the math.
If the kids are underage, fix Shirley Temple-type drinks with ginger ale, cranberry-raspberry juice, ice and a maraschino cherry (with stem) and/or an orange slice as garnish.
1 teaspoon Grand Marnier liqueur
Sparkling pink rose wine, well chilled
1 (11/2 by 1/4 -inch) strip orange peel
Drop sugar cub into a champagne flute. Add brandy, then a few drops of bitters to the glass. Fill with sparkling rose. Garnish with orange peel. Repeat as many times as Mom wants.
Cold corny soup
For the garlic croustades, heat oven to 375 degrees. Cut a loaf of French bread into 3/8-inch diagonal slices and place on a baking sheet. In a skillet, over medium heat, combine 2 tablespoons each, olive oil and unsalted butter. Add 3 cloves garlic, minced, and a few dried hot red pepper flakes. Saute gently until garlic is softened, about 5 minutes. Brush some garlic mixture onto each bread slice in baking sheet. (If desired, sprinkle on some shredded Parmesan cheese.) Bake about 6 minutes, until lightly toasted. Serve warm.
We're daydreaming a summery day, remember, so this soup will make an appropriate starter. An additional virtue is that it can be made ahead.
8 medium to large ears fresh corn, husked
1 tablespoon vegetable oil
1/2 cup chopped Vidalia onion