Mother’s Day Menu 2

Usually I don’t like to post recipes unless I’ve made them first.  That way, I know what works and what doesn’t work in the home kitchen. However; if I wait until I’ve given everything a whirl, it will be a silly thing to write about – a Mother’s Day Menu AFTER Mother’s Day.  Earlier I shared a Mother’s Day Menu from a few years ago.  It was a hit – some of my favorite recipes that my guys could fix with almost no help from me.

Last year, we spend the better part of Mother’s Day perusing our local Second Sunday Antique Faire. We kept Mother’s Day very simple in the food department – grilled steaks with baked potatoes. My guys did the grilling and finished off the meal with my all-time favorite – Chocolate Mousse (yum).

This year, I want to try something different and so it was that I spend several days creating brand new menu. Steak Oscar, Roasted New Potatoes with Caviar and a Lemon-Orange Chiffon Cake with Buttercream Frosting. The potatoes are actually intended to be an appetizer, but they seemed to pair perfectly with the Steak Oscar. Steak Oscar is a complete meal onto its self – grilled Filet Mignon, topped with seared asparagus tips, grilled shrimp and a Tarragon Hollandaise sauce. I’ve been counting the days until Mother’s Day just to give this recipe a try.

Naturally, I need to give credit where credit is due.  The recipe for Steak Oscar came from the Food Network – more specifically it is a recipe from Ree Drummond – aka The Pioneer Woman.  I am a huge fan of her books – the way she weaves stories about her family, the Marlboro Man and life on a working cattle ranch into her recipes is delightful.  The recipe for Roast New Potatoes with Caviar & Crème Fraîche is one I picked up from Scrumpdillyicious. For the most part, the recipe is intact. The only modifications I’ve made is to scale back the ingredient amounts since I plan to serve the potatoes as an elegant side and not as crowd pleasing appetizers intended to be served with golden glasses of champagne. Finally, the cake recipe is from Southern Living, March 2012. The moment I saw it, I thought it was perfect – an exquisite finale to an unforgettable spring repast.  

This year my guys are going to do all the cooking.  My only role will be to answer any questions they may have. I have complete confidence in them. Really – I do.

I hope you give these delightful recipes a try – love to hear how they turned out.

*** Steak Oscar ***

Tarragon Hollandaise
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Steak:
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Generously salt and pepper both sides of the steaks.

Preheat the oven to 450 degrees F.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

NOTE: We plan to grill the steaks on the barbecue.  Since the menfolk will be doing the cooking, I wanted to give them a cooking method they were most familiar with – and my hubby is a grilling master.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

Shrimp
2 tablespoons butter
12 jumbo Prawns(16- to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

steak oscar

To Assemble the Steak Oscar: Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

Roast New Potatoes with Caviar & Crème Fraîche
2 lbs unpeeled small new potatoes, halved lengthwise
1 1/2 tablespoons olive oil
1 tablespoon minced chives with extra for garnish
2/3 cups chilled crème fraîche
1/4 cup salmon roe caviar

Preheat oven to 400°F.

Roasted New Potatoes with CaivarCombine potatoes and 2 tablespoons of oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes, cut side down, in single layer on a baking sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 20-25 minutes.

Cool 10 minutes on the sheet. Arrange potatoes, cut side up on a serving platter, trimming the bottoms slightly to keep them upright if you wish.

Gently top each potato with one generous teaspoon of crème fraîche and a small dollop of caviar. The potatoes need to be cool enough so that the crème fraîche adheres to the top and doesn’t slide off, but warm enough that they’re still lovely.

Orange Chiffon Cake with Lemon-Orange Buttercream Frosting
For the Cake
2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Edible Flowers & Kumquats for garnish

Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake in preheated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

For the Lemon-Orange Buttercream Frosting
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
1 (32-oz.) package powdered sugar
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low-speed until blended after each addition. Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.

To assemble cake: Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake. Garnish finished cake with edible flowers as desired.  When serving, place a flower and a few kumquats for a whimsical presentation.

*** Common Edible Flowers ***

Carnations

Chrysanthemums

Dandelions

Day Lilies

English Daisy

Gladius

Jasmine Lavender

Marigold

Pansy

Rosemary blooms

Roses

Violets

5 thoughts on “Mother’s Day Menu 2

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