The Smart Cookie’s Guide to Royal Icing

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Royal icing is having a major moment. Seriously. Decorated cookies are almost as popular as Pokemon Go right now.

There is a cookie cutter for virtually anything or any occasion you can think of.

So if you’re planning a party, or just want to do something special for a friend, you can just jump online and order a cookie cutter specific to whatever tickles the person’s fancy, from unicorns to 50s muscle cars to French Bulldogs and saguaro cactus (yes, everything and anything!)

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Of course, I want all the pretty things I see online.  And, I suffer short-term memory loss when it comes to my inability to bake, and whatever my last failed attempt was. So whenever I see some intricately decorated iced works of art on Pinterest or Instagram, I think “Oooooh, I want to do that!”

But royal icing seemed so intimidating! I’m a canned frosting from the baking aisle kind of girl. However, the fancifully decorated cookies you see everywhere right now require royal icing, which has that beautiful, smooth matte finish that makes a cookie look so professional, like it came straight from a wonderful bakery.

I enlisted the help of my go-to baking expert and good friend Mary, and said, “TEACH ME! I want to be your icing Jedi!!!” So she shared her techniques in this video, along with her amazing set of decorating supplies, and we set out on an odyssey of summer cookie decorating adventure.

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I got to do what I do best. Shop. I found adorable summer-themed cookie cutters on Etsy from Frosted. There are a bajillion great shops – just enter your desired shape + the word cookie cutter in the search box on Etsy and you’ll find some really unusual ones. Or, you can request a custom cutter if you don’t find what you’re looking for. Etsy is my go-to for unique and original everything.

I did manage to make the cookies beforehand using the package Betty Crocker Sugar Cookie Mix, although I baked one batch on wax paper instead of parchment. But the real purpose of this exercise was for Mary to teach me to decorate cookies using royal icing. My only other experience with it was a disaster, trying to make my own Ginger Bread House with a store-bought kit containing premade icing. It was too thick and well…see for yourself.

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Needless to say, Martha Stewart chose a different photo for her December issue of Living.

For this icing, my baking Yoda used a recipe from Sweet Sugar Belle which she modifies slightly. Mary used the whisk attachment rather than the paddle attachment on her KitchenAid mixer, and Vanilla Bean paste. We also added additional warm water by the drop as necessary when it came time to ice, in order to get the desired consistency, so the icing would settle when the cookie was gently tapped.

Take a look at the video Mary & I made, and you’ll never be intimidated by making royal icing again.

 

 

Smart Perks Blogger, Melanie Bisson, learned the hard way, NEVER to put plastic cookie cutters in the dishwasher. Special thanks to icing guru, Mary Haehn. 

 

Summer Blockbusters Coming Soon

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Summertime is made for blockbusters!

With the long holiday weekend upon us, there’s always a chance that Mother Nature will rain on our parade and send us running indoors, either seeking shelter from the rain or to escape the heat. Some of us don’t even need a reason to duck into the theater for a matinee and be transported to another world. Plus, it’s always the right time for a big bucket of popcorn, a box of Milk Duds and a super-sized, lemon-lime slushie.

Thought I’d share a list of the new movies in theaters now, and some coming very soon.

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These include the amazing Finding Dory, which has been dominating the box office since it’s release, grossing $285 million in its first 10 days. And The BFG, (The Big Friendly Giant) which reteams E.T. screenwriter, Melissa Mathison and the legendary Steven Spielberg, his first time directing a Disney movie.

If you’re looking for epic adventure this holiday weekend, here comes The Legend of Tarzan, starring eye-candy for everybody, Alexander Skarsgard and Margot Robbie (who will appear in the DC Comics blockbuster, The Suicide Squad, with Jared Leto as The Joker, later this summer).

Which summer movie are you dying to see? We’d love to hear your reviews.

On behalf of all of us at Smart Perks, we hope you have a fabulous and safe 4th of July weekend.

 

Blogger Melanie Bisson, who is pet-obsessed, has seen every trailer for The Secret Life of Pets at least a dozen times.

How We Celebrate the USA…

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On July 2, 1776 the Continental Congress of the United Colonies decided to declare independence from Great Britain. The declaration was formally adopted on July 4th. The actual signing did not take place until August 2, but I digress.

In a letter to Abigail Adams dated July 3, 1776, John Adams wrote that “the declaration of independence should be celebrated with shews, games, guns, bells, bonfires and illuminations from one end of the continent to the other, from this time forever more.”

I’m fairly certain that not ONCE did he mention hot dog eating contests.

And yet, Nathan’s Famous Hot Dog Stand has been staging the world’s MOST famous hot dog eating competition in Coney Island, New York, every July 4th since 1916. Nothing says God Bless America like polishing off 62 hot dogs in ten minutes. That feat was accomplished last year when competitive-eating maverick Matt Stonie unseated former Nathan’s Famous champ, Joey Chestnut, who chowed down on a mere 60 dogs in the sunny Coney Island heat.

Nathan's Famous July 4 Hot Dog Eating Contest 2015

Legend has it that the contest’s roots date back to 1916, when four immigrants held a hot dog eating contest at Nathan’s Famous stand to settle an argument about who was most patriotic. My country tis of thee, indeed!

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The fourth of July is steeped in a lot of tradition. It’s the holiday that’s synonymous with red, white, and blue festooned everything, burning your finger tips on the spent end of a sparkler, Lee Greenwood singing “Proud to be an American,” and lots of artistically-rendered desserts featuring strawberries, blueberries and Cool Whip.

But I bet a good old-fashioned marathon up the side of an Alaskan mountain isn’t the first thing that springs to mind when you think of American independence, is it?

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Just two hours south of Anchorage, the party in Seward, Alaska begins at 12:01 a.m. on July 4th with fireworks. The biggest bang comes later that morning with the town’s famed race, Mount Marathon. The course is straightforward, but far from easy: start downtown, run to the top of the 3,022-foot mountain, then run back to the finish.

It’s rumored the race originated as a bet between locals that the mountain could not be tackled in less than an hour. Runners get schooled by steep slopes and gravity, inertia and loose shale, and are introduced to oxygen debt and lung capacity. The winners are usually locals who can practice on the mountain, or Alaska Olympians who can turn oxygen into speed. Happy birthday, Uncle Sam. Pass the oxygen canister.

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In keeping with the hot dog theme, in recent years it seems like Independence Day has really gone to the dogs, the wiener dogs. Those sleek and stealthy stubby-leggers can fly. Race fans flock to Canterbury Park in Minnesota to see the Doxies compete. Get-a-long little doggie!

Maybe it’s got something to do with America the beautiful’s “amber waves of grain” but tractor parades are particularly popular on the 4th of July from sea to shining sea. Living in the midwest, we’re especially proud of John Deere tractors, made in the heart of the heartland.

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And speaking of the sea, patriotic boat parades are an annual tradition from sunrise to sunset on July 4th.  It’s amazing to watch fireworks bursting over the water, their mirror images glittering on the surface, hearts swelling as kids sing The Star Spangled Banner – way off-key. We claim our spot in Excelsior Bay at dusk every year on the 4th of July.

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America’s 4th of July celebrations are as wildly vibrant, spirited and diverse as its citizens. It’s a beautiful thing to see us all continue to keep John Adams’ dream alive, over two hundred years later, with as much pomp and circumstance as he’d imagined. I hope you do your part to make Adams proud. Eat a bomb pop. Light a sparkler. Don’t forget the sunscreen or the bug spray. And enjoy a spectacular 4th of July!

For more ideas on celebrating the 4th of July and other holidays, be sure to visit the Smart Perks Pinterest page.

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Must read!!!

 

 

Smart Perks Blogger Melanie Bisson has her dog’s red, white and blue ensemble all picked out and ready to go for the big day.

 

Planning a Theme Party Doesn’t Have to Be a Circus

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The season of outdoor parties is upon us! Graduation parties, weddings, birthdays, showers…everyone loves a summer party.

And one glance at Pinterest or Instagram and you’ll immediately realize that theme parties are a huge trend.  If you’re a Pinterest fan, you have to admit it…you’ve spent many an hour perusing board after board of fabulous cakes, floral arrangements, magical barn weddings, and over the top, themed birthday bashes. From elaborate color-coordinated candy tables to amazing baby gender reveal cakes, social media can give you a serious case of party FOMO (fear of missing out).

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So when my friend’s french bulldog Louis was about to turn one, I said “Me! Me! Me! I want to host the party at my house.”  Yes, we threw his dog a birthday party. And it was spectacular. I thought I’d share some tips on planning a summer birthday, so you can dream big and ensure nobody and nothing will rain on your parade, so to speak. I’ll also share some of my favorite party planning resources.

Pick a theme you love. Something that excites your imagination. Something that expresses your personality. If you’re in love with your theme, you’ll have no trouble imagining creative ideas to implement it. Enthusiasm breeds inspiration.

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Create a Vision Board. Google is your friend. Seriously, what did we do before search engines? Type in your theme (in this case, circus party) and the word images and you’ll get tons of great ideas. Copy the images into one Word document, or print out pages to create a collage or stick in a party plan folder. Whatever works for you.  Whether you want to DIY or enlist the help of professionals, starting with a vision in mind of your perfect event will save you from feeling let down with your final result.

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Have a couple WOWS in mind. Or maybe just one. For instance, the Big Top Circus Cake was my WOW. I went to the bakery about 3 weeks in advance (I know my limitations, I am not a baker) and I went in with a sheet of paper showing 7-8 circus cakes I’d found on the Internet that I was madly in love with. The baker immediately brought me back to reality. “Do you want to pay for a wedding cake?” I was asked. Some of my ideas were “Cake Boss” HUGE and way out of my budget. But we started talking about what I could afford. Layer cakes were out. However, I had my heart set on a circus tent. We ended up with a big top cake that would serve 8, covered in fondant (which is more expensive) and a dozen cupcakes with plain frosting and sprinkles, which were considerably less expensive. I got the cake I dreamed of. After all, cake is the best part of the party, right?

What about the dogs you ask? Well, my friend found some inexpensive and awesome dog bone molds and simple dog-friendly cake recipes, and he made those himself. So two-leggers and four-leggers alike got to enjoy birthday cake!

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Have fun planning. It’s a party! We made this party fun for both the dogs and their humans. Treat bags included cookies for the dogs and colorful gum balls for the people. Plus, wacky props like foam rubber noses and other goofy favors that made for plenty of great photo-ops. And we didn’t forget the two-legged kids. They got cute little circus tattoos and animals!

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Create a big first impression. Whether guests or passers-by, you want to let people know where the party’s at!

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Encourage your guests to take part in the theme. They’ll want to come prepared to play along and have a good time, too!

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Location. Location. Location. With summertime outdoor events, you have to be prepared for anything weather-wise, and you must have a sense of humor about it. Outdoor parties are not for the faint of heart. Before our party our biggest concern was rain. We considered public parks with a covered picnic shelter, but no loose dogs were allowed. We drew the line at tent rentals for the dog party, and it was a prime graduation party weekend, so we had to compete with that from nearby rental stores. So, our fallback plans included the garage and the house as a last resort. In the end, it wasn’t the rain we needed to worry about. It was oppressive 90+ temps with a heat index around 100 degrees.  We made sure we had extra water and plenty of cold drinks and ice to keep humans and dogs hydrated. We borrowed box fans from everyone we knew and had them on the deck and in the garage. We also had two swimming pools out for the dogs to cool off. We ended up moving lunch and cake indoors because no one wants to eat in that kind of heat.

Make Memories. Once the guests arrive, accept that you’re on the roller coaster, you’re buckled in, and there’s nothing you can do now but hang on and enjoy the ride. Mishaps make memories. It’s hard to see it in the moment, but looking back you’ll be talking about the things that went wrong and laughing about them. It’s a party. ENJOY! If you’re having fun, I guarantee your guests will too!

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The birthday boy@ouiouilouis loved his Bark Box.

Favorite Party Supply Stores:

Big Dot of Happiness

Oh Happy Day

Oriental Trading

Shindigz

Party City

Smart Perks blogger, Melanie Bisson is a natural born clown.

 

 

 

 

 

Enjoy a Front Porch Summer

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Last summer my husband built us the front porch of our dreams, something I’ve longed for forever.

The front porch evokes a romantic ideal of summer for me, of life before social media, or central air. I’m reminded of the traditional farmhouse porches of Forrest Gump, or the Walton Family, up on Walton’s Mountain (Good Night, Johnboy). The front porch was the place where gossip was exchanged, secrets shared and wisdom imparted.

The allure of the front porch is endless to me. Rocking chairs, a porch swing, brightly colored Adirondack chairs, all of them say “Stop and sit awhile.” A porch can create a sense of community. Just building the porch, I met new neighbors I hadn’t talked to in over a decade in our home. Or, sometimes it’s just a friendly wave, a smile and a nod from the runner jogging by, ear buds in place, but that connection is still made.  My dogs have made countless new friends, as dog walkers stop to let the pooches get acquainted.

If you’re an early riser, the porch is perfect spot for quiet and solitude when the sun comes up on a warm summer morning.  It’s also the ideal time to enjoy a little nature, the smell of fresh cut grass, your beautiful blooms, or the sounds of the birds hiding in the trees.

I have a fountain inside my screen-porch, and the sound of the running water attracts hummingbirds. So I put a hummingbird feeder right out front, where I could watch them hovering, hear the furious buzzing of their wings as they feed. I’ve become familiar with the different chirps and songs of the feeder regulars, the dee-dee-dee of the chickadees, the “pretty, pretty, pretty bird” of Mr. Cardinal, the sweet meows of a gold finch, or the plaintive coo of the mourning dove.

13323305_1424426537583513_8057884246284569945_oNot only does a porch offer an inviting welcome to guests and passers-by, but it also adds curb appeal to a home’s façade. It’s a glimpse of your personality, with a dash of summer flair – cascading ferns, colorful throw cushions, a vintage watering can, bright red Wellies waiting at the door.

I devour book after book on the front porch. Sometimes I’ll coincidentally find an incredible book where the porch itself feels like a character. Such was the case with The Truth According to Us, the second novel from the co-author of the insanely popular book The Guernsey Literary and Potato Peel Pie Society.  Set during the summer of 1938, The Truth According to Us evokes the charm and eccentricity of a small town filled with extraordinary characters, bringing to life an inquisitive young girl, her beloved aunt, and the alluring  visitor who changes the course of their destiny forever.

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If you’re looking for a couple of other great books to read on your porch swing, I suggest Big Little Lies by Liane Moriarty, which is being made into a film by Reese Witherspoon and Nicole Kidman. Two other fantastic reads are At the Water’s Edge, from Sara Gruen, author of Water for Elephants, or The Nest, a recently released novel about the extremely dysfunctional Plumb family, by Cynthia D’Aprix Sweeney.

Half of our porch, which extends across the front of our house, is screened in. We have a ceiling fan to create a light breeze when the sultry August air is thick and oppressive. The screened room protects us from being devoured by man-eating Minnesota mosquitoes. It also allows us to enjoy the quiet night sounds, the crickets and frogs, sometimes an owl, or the last little voices of the neighbor kids riding home at dusk.

The chance to play a game of cards with friends, without air-conditioning, television, or mobile devices, is a welcome break from modern life.

 

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Photo from Southern Living magazine

But my FAVORITE thing about a front porch is decorating it for the 4th of July. I’m a devout sentimentalist when it comes to a farmhouse front porch festooned in red, white and blue bunting, garlands, flags in all the flower pots, and the John Philip Souza march playing in the background. Hooray for the red, white and blue!

If you’re looking for some ideas on creating the porch of your dreams, here are a couple more sources for inspiration. HGTV  Country Living  I hope you’ll take some time to disconnect and enjoy some good old summertime, wherever your “happy place” might be.

Smart Perks Blogger, Melanie Bisson is currently in her happy place.

Planting Herbs: A Feast for the Senses

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If the thought of a garden nursery or farmer’s market makes your pulse quicken, then you’re probably familiar with the intoxicating allure of the herb. Even if I never once used my herbs for cooking, I would still plant them every year, because they are literally a feast for the senses, their heavenly aromas released with a touch, stunning colors and foliage, wonderful variety of textures, and oh, the taste of fresh versus dried herbs! C’est magnifique!

Martha Stewart & the British pronounce them with a Her rather than a Ur, which always makes me laugh because I think of my Great Uncle Herbie and the 70s classic Herbie “The Love Bug”.  But I digress.

Before I plant my window boxes or garden, I plant herb bowls. I can plant them early in the season, and if the temps are going to fall too low, I can easily bring them indoors or cover them to protect against frost damage. Basil is especially susceptible to damage from the cold weather, and should not be planted outdoors until all danger of frost has passed.

Another reason I love herb bowls is because I can get creative with mixing and matching complementary plants for simple aesthetics. My favorite pot would contain a variety of different colors and textures. For instance, thyme is one of my all-time favorite herbs for container gardening, because it comes in so many beautiful varieties. I love the tiny green teardrop leaves on woody stocks. My favorite thyme plants are English Thyme, Woolly Time, a wonderful fuzzy creeper, and Lemon Thyme, with its gorgeous variegated foliage and fresh citrus scent.

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Clockwise: Pesto basil, lemon thyme, english thyme, rosemary and french lavender

A good rule of thumb when planting for aesthetics is to plant one tall plant such as a silvery rosemary or chives, a trailing plant like creeping Rosemary, a small to medium-sized colorful plant, like a purple sage or purple basil, a bright lime green plant thyme, and a specialty variety oregano.

Or, I can plant for a more utilitarian theme, like a bowl containing the most common herbs for cooking (basil, oregano, sage, chives and thyme or rosemary), or, for sweets, teas, soaps and oils (chamomile, lemon verbena, mints and lavender).

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Clockwise: Peppermint, purple basil, woolly thyme, and golden sage

When I say mint, you probably think peppermint. But there is quite a variety of mints to choose from, including pineapple or chocolate. My favorite cheap thrill of summertime is to pluck a fragrant leaf or two of pineapple mint and just inhale the deliciousness.  A word of caution, though: mint is best grown in pots as it is an aggressive grower, and will quickly take over a garden, spreading year after year.

Watering – Unlike house plants, herbs need to be watered frequently. The good news is unless left for several days without water, most herbs will bounce back from wilting once watered. During hot summer days, you may have to water at least once a day. They should never be allowed to dry out, completely.

Clipping & Pruning – Using basil as an example, when clipping, start towards the top. That’s where the tender, young leaves are. The large, older leaves at the bottom of the plant absorb the energy from the sun that helps produce new leaves. With basil, and other herbs, you should never allow them to flower unless you’re growing them for decorative purposes only. All of the plant’s energy goes to the flower instead of producing new leaves. You want your basil growing out, not up.

Storing Fresh Herbs – Most cut fresh herbs will keep for at least a week, wrapped in a damp paper towel and stored in a sealed plastic bag in the refrigerator.

Cooking  – One tablespoon of chopped fresh herbs will equal approximately one teaspoon of dried herbs. Or you can simply remember you’ll typically need 3 times the amount of fresh herbs as dry.

I have to share two of my favorite ways to use fresh herbs, beyond pizza and bruschetta.

I could eat Italian food, seven days a week, 365 days a year. A hearty red sauce is my favorite. However, every home chef should have at least one classic summertime pesto recipe. Here is one from The Barefoot Contessa herself, Ina Garten. While many know her now from Food Network, I have all of her cookbooks. She is a true icon! http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.html

Another summertime staple at my house is Herb Butter, which can be made sweet or savory. You can’t go wrong with a lemon thyme herb butter, which is fabulous on pasta, fish or hot, crusty bread. And, it couldn’t be simpler to make, so you’ll spend less time in the kitchen and more time outdoors.

Lemon Thyme Herb Butter

½ cup softened butter

2 tsp. flat leaf parsley (finely chopped)

½ tsp. lemon thyme (finely chopped)

2 tsp. lemon zest

Roll on wax paper into a tube shape. Refrigerate until hardened.  Slice off a round pat when ready to use. Garnish with a thinly sliced lemon half or a sprig of curly parsley.

However you use them, from salads to steaks, I hope you enjoy a summer full of delicious herbs!

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For a free download of this darling watering can cross-stitch from Country Living visit http://bit.ly/20bD3Hp.

Smart Perks Blogger, Melanie B., enjoys fresh herbs for their scent as much as their taste!

All uncredited photos taken by Mary Haehn.

 

 

The Perfect Mother’s Day Meal

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Was your mother always begging you to “Eat your vegetables!” like mine was? As a kid, I had no interest. Boiled Brussels sprouts and canned green beans? Blegh, no thank you. But between growing up and developing a more nuanced palate and finding new ways to cook vegetables in the current veggie-centric food world, I’ve become a veggie (and fruit!) fiend.

So mama, this one’s for you – here’s your Mother’s Day menu chockfull of those greens and things that abound in spring.

Though technically spring started in March, let’s get real: if you live anywhere in the northern or eastern states, you’re only now getting to really experience this awesome season. The beautiful greenery, fresh flowers, spring vacations, those warm but not hot days, and my favorite part of spring – the produce!

Asparagus, apricots, artichokes, fava beans, leeks, radishes, rhubarb, peas, carrots…  it truly is the best time of year for a fruit and veggie lover like me.

There are so many different options for how to use the spring crop bounty, but where to begin? It feels like for every time I see a new recipe I’m dying to try, the next day I find three new ones, and then they all just get lost in the bookmarks and I never end up making them!

But fear not. You don’t have to suffer the same sad fate as me, where I’ve followed the instructions to a t only to be left with starchy asparagus or smushy peas. Here is a menu collection of my favorite spring recipes – starting with an appetizer, ending with a dessert – that are as tried and true as can be. You won’t be wasting your precious spring veggies and fruits on disastrous recipes…just the absolute best ones.

Appetizer: Cauliflower-Leek Soup

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Photo from AllRecipes.com

I like this recipe for two reasons: 1) it switches out starchy potatoes for cauliflower, lowering the carb count, and 2) it’s pretty much as simple as sautéing a few ingredients and tossing them in the blender. Although this recipe calls for a warm soup, I actually have preferred serving it chilled, but both work.

Ingredients:

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 leeks, cut into 1 inch pieces
  • 1 large head cauliflower, chopped
  • 3 cloves garlic, finely chopped
  • 8 cups vegetable broth
  • salt and freshly ground black pepper to taste
  • 1 cup heavy cream (optional)

Directions:

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

 

Entrée: Crispy Catfish Sandwiches with Quick Cabbage Slaw, Plus Simple Spring Salad

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Yes, there is a bite taken out of the sandwich. Don’t judge me!

This is a personal recipe I based on a dish I had at a restaurant, and I’ve tweaked it over and over just to my liking. What’s great about it is you could totally substitute another flaky fish if you’d like, or even thin chicken cutlets, and although it is fried, the batter is so light it feels just indulgent enough without being heavy.

Plus, the salad is more than flexible – I’ve swapped radicchio for romaine, fresh French beans for radish, and tried a variety of dressings, though I’m partial to this vinaigrette.

Ingredients:

  • 1-3 whole French baguettes, or individual sub rolls per person depending on size of party
  • 1 catfish fillet per person
  • 1 cup shredded red cabbage
  • 1 lime
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon creamy Dijon mustard
  • ½ cup all-purpose flour
  • 1 teaspoon each cayenne, garlic powder, onion salt, paprika, and cumin
  • 2 hearts of Romaine (or lettuce of your choice)
  • 4-5 thinly sliced radishes
  • Handful of multicolored halved cherry tomatoes
  • Simple lemon vinaigrette dressing
  • Note: will use extra mayonnaise from side dish in this dish

Directions:

Preheat oven to 450 degrees. In a large bowl, mix the flour, 5 tablespoons of water, and half of the spice mixture, plus salt and pepper. In another bowl, mix shredded cabbage, the juice of the lime, the apple cider vinegar and the mustard, stirring well. Then place in fridge. On a dry plate pat the catfish dry. In a nonstick skillet, add just enough olive oil to coat the bottom of the pan on medium heat. Test the temp of the oil by adding a tiny drop of water; if it sizzles, you’re good to go.

Dredge the catfish in the flour mixture, then add to the nonstick skillet. Cook the catfish 4-7 minutes on each side, checking that it’s not burning or sticking but just turning golden brown and crispy. Once cooked, place on clean, paper towel-lined plate, and season with salt and pepper again.

Cut the bread of your choice, and toast in preheated oven gently, just until edges are turning a warm brown. Add the cleaned romaine (or other lettuce), thinly sliced radishes, and the tomatoes to the plate. Drizzle vinaigrette on top; add a grind or two of fresh black pepper. I like to garnish with finely chopped herbs, such as oregano, chives, or basil, but feel free to leave out.

Spread mayonnaise on toasted bread, add catfish fillet, topping with the quick cabbage slaw and serve warm with the side salad.

Side Dish: A Cozy Kitchen’s Roasted Asparagus

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Photo from A Cozy Kitchen.

This is an easy to make side that truly stuns (if you like asparagus, that is). Here, we’re doubling the recipe for the hazelnut mayo, adding half to the catfish sandwich. Trust me, it works, but if you have nut allergy concerns, just omit the hazelnuts. Also note: she calls for white asparagus, but I made it with only green and it works wonderfully; though she uses an immersion blender, I’ve used a regular blender and everything turned out fine.

Ingredients:

  • 2 whole large eggs
  • *1 cup sunflower or grape seed oil (a clean, mild-tasting oil)
  • *1/4 cup hazelnut oil (optional – if not using, then add 3/4 cup sunflower or grape seed oil)
  • Juice from 1 lemon
  • 4 teaspoon whole grain mustard
  • Salt
  • 3/4 pound green asparagus, washed and ends trimmed
  • 1/4 pound white asparagus, washed, ends trimmed and peeled
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon

Directions:

Preheat oven to 300 degrees. Place hazelnuts on a parchment-lined baking sheet and transfer to the oven to toast for 10 to 15 minutes. Immediately transfer warm hazelnuts to the center of a clean kitchen towel. Wrap the kitchen towel around the hazelnuts and rub them vigorously until all of the skins have fallen off. (A little bit of skin staying on is normal and totally fine.) Set nuts aside to cool.

Meanwhile, add the large eggs, sunflower or grape seed oil, hazelnut oil (if using), juice from lemon, mustard and a few pinches of salt to a tall plastic cylinder (note: most hand immersion blenders come with a tall plastic cylinder for blending). Allow the egg yolk to settle to the bottom. Using a hand immersion blender, stick the blade to the very bottom and blend on high for about 30 seconds; you’ll immediately see the mayonnaise begin to form. Slowly raise the immersion blender near the surface to incorporate all of the oil and until very thick. Salt to taste. In a food processor or using a knife, pulse the hazelnuts until they resemble a coarse meal, about 30 seconds. Add the aioli to the food processor and blend until completely incorporated and smooth(ish).

Preheat the broiler. On a baking sheet (you can use the same one you toasted the hazelnuts on), add the green asparagus in an even layer. Rub the asparagus with the olive oil, lemon juice and a few pinches of salt. Place the baking sheet under the broiler and roast for 5 minutes. At the 5-minute mark, add the white asparagus to the baking sheet. Place the baking sheet back under the broiler and roast for an additional 10 minutes. Serve the asparagus alongside the hazelnut mayonnaise.

Dessert: Smitten Kitchen’s Strawberry Rhubarb Pie

rhubarb pie

Photo from Smitten Kitchen.

You just have to end your meal on a sweet note. I tend to like more delicate little bits and pieces of treats, but my mom is a pie fanatic. This one perfectly walks the line between sweet and tart. Plus, it can be made up to 3 days in advance and left at room temperature, so you don’t have to worry about dessert the day of.

Ingredients:

  • 1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
  • 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
  • 3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions:

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

So, just to recap: This menu has cauliflower, leek, cabbage, lettuce, radish, tomatoes, asparagus, lemon, strawberries AND rhubarb. Is that enough veggies (and two fruits!) for you, Mom?

Whether you make this full meal or just some of the recipes, you’re sure to host a home-run Mother’s Day luncheon. Just don’t forget the wine and spritzers!

wine and flowers

Katie U., a Smart Perks employee, wishes all mothers a wonderful Mother’s Day.