Happy Mother's Day!

Happy Mother's Day to all. Especially to my friends and sisters who are mothers and to my mom Patty P!! These recipes are great for a spring brunch, whether it be Mothers day, Fathers day, a baby shower or just a get together with friends.  Pick up a few of these to make the day even more special:

shop post mothers dayblue

1. King Cube Silicone Ice Cube Trays, Set of 2, William-Sanoma

2. GlassDharma - 5 Piece Glass Straws Brush Set - 12mm x 8in (Pack of 5),  Greencuboards.com

3. Kaiser LaForme Springform Pan, 8", William-Sanoma.com

4. Reed & Barton Serveware, Heritage Collection Banded Bead Small Cake Stand, Macys.com

5. Martha Stewart Collection Whiteware Scalloped 12" Cake Stand  http://rstyle.me/~20kmz, Macys.com

Lulu’s Mothers Day Vegetable and Chicken Apple Sausage Frittata

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12 eggs

1 package of chicken apple sausage, sliced 1 cup Gruyere or asiago, grated 1/4 cup milk 1 cup “day old” bread, cut into chunks 1 8 ounce package of cream cheese, cut up 1/2 cup chopped basil 1/4 cup chopped dill 3 cloves minced garlic 2 tablespoons white sugar 1 tablespoon Tabasco 1 red pepper, sliced 2 zucchini, sliced 1 red onion, chopped 1 cup mushrooms, sliced 1 cup raw spinach 1 cup thinly sliced red potato 1 teaspoon pepper 2 teaspoons salt

1. Preheat oven to 350°. Spray the bottom and sides of a 10-inch springform pan with non stick spray. 2. In a large bowl, combine all the vegetables, cubed bread, and potato slices. 3. In a medium bowl, whisk together the eggs and remaining ingredients. 4. Pour the egg mixture into the vegetable mixture and stir to combine. 5. Pour the mixture into the pan and place the pan on a tinfoil-covered baking sheet (this will keep the over clean). 6. Bake for about 1 hour. Cover the top with foil and bake for 30 minutes more. When done, the frittata should puff up like a cake and be golden brown. 7. Let the frittata cool for a few minutes before slicing. The frittata can be served hot, at room temperature or even cold.

Strawberry Tart

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8” Crust:

1 cup flour

½ cup (4 oz) butter

3 Tablespoons powdered sugar

12” Crust:

1 ½ cup flour3/4 cup (6oz) butter

4 ½ ablespoons powdered sugar

In Food Processor, pulse all ingredients eight times. Then run until a ball forms. Wrap in

plastic wrap and put in the refrigerator for 20 minutes. In springform, pan push dough on

bottom and sides to form shell. Prick crust. Bake 350 ̊ for 15 min. Cool.

8” Filling:

3 oz cream cheese

1 tablespoon lemon juice

1 teaspoon lemon rined

½ cup sugar

1 cup heavy cream

12” Filling

4 ½ oz cream cheese

1 ½ tablespoon lemon juice

1 ½ teaspoon lemon rind

¾ cup sugar

1 ½ cup heavy cream

Soften cream cheese. Beat all ingredients in mixer and pour into crust. Refrigerate. Put strawberries on top.

Glaze:

Mix ½ cup (4oz) currant jelly, melted, and 2 tablespoon Kirsch or Triple Sec. Brush over Strawberries

Lulu's Berry Spritzer

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3 oz champagne 1/2 oz Aperol 1/2 oz St. Germaine 1/2 oz Meletti amaro 1/2 lime squeezed

Pour champagne over ice. Add Aperol,St. Germaine,Meletti and lime

Top off with: Frozen cranberries, a homemade ice cube, or frozen grapes

Don't Fret Your Morning Frittata

This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah, the best gourmet shop Nantucket ever had. Three cheers for my dear friend Sarah Leah Chase!

Serves 10 to 12

• 1 large red onion, finely chopped
• 2 scallions, thinly sliced, white and green parts
• 4 cloves garlic, minced
• 1 yellow squash, cut lengthwise and cut into 1⁄4” slices 1 zucchini, cut lengthwise and cut into 1⁄4” slices
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 12 large eggs
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 1 tablespoon Lawry’s seasoned salt
• 2 teaspoons white ground pepper
• 2 cups stale French sourdough bread, cubed into small pieces
• 1 cup thinly sliced potatoes
• 8 ounces cream cheese, cut into small pieces
• 11⁄2 cups grated Gruyere or Asiago cheese (or one 12-ounce bag grated 4-cheese blend) 1⁄2 cup crumbled goat’s cheese
• 1 cup julienned raw spinach
• 1/8 cup julienned fresh basil
• 1/8 cup fresh dill, chopped
• 1/8 cup fresh cilantro, chopped
• 1⁄2 teaspoon Tabasco

1. Preheat the oven to 350oF. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
2. In a large bowl combine all of the vegetables, cubed bread, and potato slices. In a medium bowl whisk together the eggs, cream, sugar, salt, pepper, cheeses, spinach and herbs and spices. Pour the egg mixture into the vegetable mixture and stir to combine.

3. Pour the mixture into the pan and place the pan on a foil-covered baking sheet (this will keep the oven clean). Bake for about 1 hour. Cover the top with foil and bake for an additional 30 minutes. When done, the frittata should puff up like a cake.
4. Let the frittata cool for a few minutes before slicing.
5. The frittata can be served hot, at room temperature, or it is even good cold.