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
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

lulu still life 4/22/08 086
lulu still life 4/22/08 086

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

lulu still life 4/22/08 197
lulu still life 4/22/08 197

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.


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

Lulu's Berry Spritzer


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

Mini Apple/Peach Tarts

These are great because they can be made a couple of days beforehand. They have a delicious buttery crust that lends itself to more than just apples; peaches, strawberries, or chocolate mousse with caramel would also be delicious.  

Serves 12

For the dough

  • 2 cups all-purpose
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 2 sticks salted butter, chilled and cut into pieces

For the apples

  • 2 ½ pounds Granny Smith apples, peeled, cored, and cut into 16 equal pieces
  • 2 ½ teaspoons freshly squeezed lemon juice
  • 2 teaspooons ground cinnamon
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 ½ tablespoons salted butter, cut into small pieces, at room temperature


  1. Preheat oven 10 400 F. Line a baking sheet with a Silpat baking mat
  2. In a food processor, combine flour, salt, and sugar until blended. Add the chilled butter and pulse until the mixture resembles crumbs. Add up to ¼ cup ice water and pulse until dough just comes together when pinched with your fingers.
  3. Place the dough on a lightly floured surface and gently knead together with your hands. Wrap in plastic and refrigerate for at least 1 hour before rolling out the dough.
  4. Remove the dough from the refrigerator and roll out onto a lightly floured surface until the dough is approximately 1/8 inch thick. Using a 3 1/2 inch round biscuit cutter cut out 12 rounds. Prick each round with a fork and partially bake them on a sheet pan for 8 minutes. Let cool on the sheet pan.
  5. Meanwhile, to prepare the apple filling, in a large bowl, toss the apples with the lemon juice, cinnamon, and granulated sugar.
  6. Place in a baking dish and dot the top with small pieces of butter
  7. Bake for 45 to 50 minutes, or until the sugar-cinnamon mixture has begun to caramelize and thicken and the apples are cooked through. Remove from the oven and cool in the pan, stirring occasionally.
  8. To assemble, arrange the apples on each pasty round, covering the entire surface and spooning a little of the juices left into the pan over each.
  9. Bake for 10 to 12 minutes, or until golden.