Here it is!  Our first ever post on the Seven Sisters blog, a Mother’s Day brunch & tea menu.  We are hoping that our blog will become one of your Internet “must-reads” as we share recipes, some stories and of course some tea talk.

This menu features a main course from one of my favourite food bloggers, Molly Wizenberg.   I first caught onto Molly’s food writing when she had a column for Bon Appetit and have enjoyed her blog, Orangette, ever since.  The dish, a classic cheese soufflé is just the right balance of unconventional, impressive and, of course, DELICIOUS!   Molly actually adapted this from a Julia Childs’ version in Julia’s book The Way To Cook.  With a culinary pedigree like this, it’s a dish fit for a mom!

MENU

Recommended listening: Rainy Day People on Songza.
Recommended Tea: Yerba Mate Organic while cooking, Strawberry Shortcake Rooibos with dessert.

beautiful_bowl_of_greensBig Green SaladRECIPE HERE
Even the littlest hands in the kitchen can pitch in to make this easy and tasty salad.  Of course, having the little ones help with the preparation of the meal has the added benefit of building a connection between them and the meal itself which is super helpful if you have any trouble getting the kids to eat their veggies.  Feel free to tinker with balancing the dressing; I find a teensy bit more lemon and mustard make this one pop a bit more.

This recipe is a great one to have in your repertoire for any time and is the perfect way to honour that time-tested battle cry of mothers everywhere: “eat your vegetables!”

Molly Wizenberg's Classic Cheese SouffléClassic Cheese SouffléRECIPE HERE
Don’t fear the soufflé.  As home cooks, perhaps we’ve been conditioned to believe that an improper flick of the wrist or moment of fleeting attention is the difference between an amazing, airy dish that is beautiful to behold and a pile of eggy mess.   Not so, encourages Molly in her excellent post, On Soufflé and Trepidation.

Champagne Poached Pears photo by Marcus Nilsson

Champagne Poached Pears

Molly says it perfectly: “But, dear reader, because there’s nothing more luxurious and magical than a good soufflé, we can’t let ourselves be beaten down by fear.  From the béchamel to the stiff peaks, it was straightforward, even easy(!). In a show of defiance to fear, I even drank a glass of wine while it baked. And when I pulled it from the oven, golden and soaring, I knew it was a sure thing. I brought it to the table and served it proudly, breaking the crust and listening with glee to the crackly hiss of a spoon through delicate webs of pillowy egg. It was both ethereally light and fantastically rich with cheese. A bonus indeed.”

Champagne-Poached PearsRECIPE HERE
Be sure to prepare these in advance – ideally at least the day before.   Like so many dishes, they do benefit from extra time allowing the flavours to meld, and they should most definitely be served cold or at least cool.   A small scoop of quality vanilla ice cream wouldn’t be out of place either.   But the advance preparation is about more than just flavour.

It’s important to make sure that amidst all of this preparation, you are leaving plenty of time to spend with your mother.   Who among home cooks has not learned the hard way that sometimes even when the extensive cookery at hand is well within our skillset, the gathering can be hampered a bit by a cook unable to spend time with the guests.   Arguably, Mother’s Day should be The Big Show – not so much in the sense that you are reaching right to the edge of your own culinary abilities, but more so that you have planned and prepared to the extent that there isn’t a whiff of stress in the air.   No mother wants to see their children in distress, so do mom a solid – have as many elements as possible prepared and a budget of time set aside to connect with dear old mom.   Enjoy!

“If I don’t get tea in bed on Mother’s Day, heads are gonna roll.  Ideally, one of the adorable children I created will let me choose my favourite…”  – Carla Lalli Music, Food & Features Editor of Bon Appetit