Mother's Day Menu 2017

This mother's day we are focusing on simple, clean, seasonal ingredients like fresh thyme, Greek yogurt, and firecracker mizuna lettuce. We've brought these hero ingredients together to create three stand-out recipes that will work together harmoniously, or can be incorporated into any spring menu.

Happy Mother's Day from the Wainer family to yours!


Smoked Salmon Quiche Tartlets



4 eggs
½ C Light Cream
½ C L’essence du Fromage® Mascarpone Cheese
¼ C Shallot / minced
¼ C Jansal Valley® Capers / chopped
¼ C L’essence du Fromage® Gruyere Cheese / shredded
¼ C Fondo di Toscana® Parmigiano Reggiano / grated
Salt & Pepper / to taste
12 Domaine de Provence® Tart Shells
4 oz Kilchurn Estate® Smoked Salmon / torn
Fresh Dill / as garnish



Preheat oven to 375°F.
In a large mixing bowl, combine eggs, light cream, mascarpone, shallots, capers, and cheeses.  Season with pepper, and set aside.  
On a lined sheet pan, arrange tart shells and place about 1 tsp of torn smoked salmon into the bottom of each. Spoon or pipe enough of the egg mixture into each tart shell until nearly full.  Bake tartlets in preheated oven for about 15 minutes, or until eggs have set and tops have lightly browned. 
Garnish each tartlet with a bit of fresh dill. Serve warm or at room temperature.
This recipe can also be used to fill one 9” pie crust.


Bee's Knees



For Tangerine-Thyme Gastrique:
1 C Jansal Valley® Tangerine Honey
1 C Domaine de Provence® Sherry Vinegar
¼ oz Fresh Thyme

For Cocktail:
2 oz Gin
¾ oz Fresh Squeezed Lemon Juice
½ oz Tangerine-Thyme Gastrique / recipe included
Lemon Wheel / as garnish



To make the Tangerine-Thyme Gastrique, in a small sauce pot combine honey, sherry vinegar, and thyme. Bring the mixture to a light simmer, then remove from heat, allowing the thyme to steep for 30 minutes. Strain the mixture and store in an air tight container.
To make the cocktail, in a cocktail shaker combine gin, lemon juice, and gastrique. Add ice to fill the shaker, shake vigorously. Strain into a chilled rocks glass with fresh ice. Garnish with a lemon wheel.


Tuscan Olive Oil & Amarena Cherry Cake



1 C Fondo di Toscana® Extra Virgin Tuscan Olive Oil
2 C Greek Yogurt
1 Lemon / zested & juiced
6 eggs / beaten
1 C Granulated Sugar
1 t Kosher Flake Salt
1½ C Jansal Valley® Almond Flour
2½ C All-Purpose Flour
1 T Baking Powder
¾ C Amarena Fabbri Cherries / drained
For Glaze:
1 C Confectioners’ Sugar
1-2 T Fresh Squeezed Lemon Juice



Preheat the oven to 325° F; liberally grease a 9” bundt pan and set aside. 
In a medium mixing bowl, whisk together the olive oil, Greek yogurt, lemon, eggs, sugar, and salt.
In large mixing bowl, whisk together the almond flour, all-purpose flour, and baking powder. Fold the wet ingredients into the dry. Before the batter is completely smooth, add in the cherries.
Pour the batter into the prepared bundt pan, and bake for 35-40 minutes, or until the batter is set and a toothpick comes out clean. Set aside and allow to cool for 15-20 minutes before flipping the cake out onto a cooling rack. 
To make the glaze, whisk the confectioners’ sugar and lemon juice together until smooth. Start with 1 table spoon of lemon juice, and slowly add the remaining to thin as desired. Drizzle the glaze over the top of the cake, and allow to set slightly before serving.  

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Asparagus Fritters with Egg, Micro greens & Lemon Oil from The Coastal Table

"These rustic style fritters (or cakes) are easy to prepare and perfect when topped with a runny egg, which helps to make a sauce. Nutrient-packed micro greens and a burst of citrus round it all out."

- Karen J. Covey, The Coastal Table


Asparagus Fritters with Eggs, Micro Greens & Lemon Oil from The Coastal Table



1 bunch Fresh Asparagus / shredded

2 Green Onions / thinly sliced

2 cloves Garlic / minced

2 T Flour

¼ C Parmigiano-Reggiano / freshly grated

2 Large Eggs / beaten

¾ C Breadcrumbs / plain

Kosher Salt / to taste

Freshly Ground Black Pepper / to taste

Vegetable Oil / for frying

4 Poached Eggs / for serving

Micro Parsley or other Micro Greens / for garnish

Fondo di Toscana® Lemon Oil / for drizzling



In a large bowl, combine asparagus, green onions, garlic, flour, and Parmigiano-Reggiano.

Add eggs and combine, followed by breadcrumbs. Season with salt and pepper and mix well. Using ½ cup measure, scoop mixture out into 6 equal portions onto a baking sheet. Press each slightly to flatten. Cover with plastic wrap and chill for 1 hour.

In a large nonstick pan, add 1 tablespoon oil and place pan over medium heat.

Place asparagus fritters (in batches) in pan, and press down slightly on each one. Cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate and continue with remaining fritters.

Divide asparagus fritters among serving plates and top each with a poached egg, a bit of micro parsley (or micro greens) and a drizzle of lemon oil. Season with salt and pepper and serve immediately.

Cook's note: To shred asparagus, simply use the large holes of a box grater. You can do a few stalks at a time, depending on thickness of asparagus. It's important to go slowly and to press asparagus at an angle as you go.

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