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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Red Velvet Mousse Trifle


Semi-homemade, but completely delicious, this trifle recipe will impress any guest and save you time and effort. Imported from Germany, our chocolate mousse mix is the epitome of decadence, but requires just some milk and the flick of a wrist to develop the smooth and fluffy consistency of the mousse of your dreams. 


Red Velvet Mousse Trifle



2 C L'essence des Fruits® Chocolate Mousse Mix

2 C Whole Milk

1½ T Red Food Coloring

½ C Cream Cheese / softened

½ C Buttermilk

½ C Powdered Sugar

1 t Vanilla Extract

pinch Kosher Salt

1 Chocolate Pound Cake / store bought

Chocolate Shavings / as garnish



In the bowl of a stand mixer, with the whisk attachment in place, combine mousse mix, milk, and food coloring. Beat for about 5 minutes until mixture is light and fluffy and a deep red color, occasionally scraping down the sides and bottom of the bowl. Place in the refrigerator to chill for at least one hour. Combine cream cheese, buttermilk, powdered sugar, vanilla, and salt in a mixing bowl. Whisk together until incorporated and smooth. Set aside.

In a trifle dish or individual clear, glass serving dishes, layer pieces of chocolate pound cake, red velvet mousse, and cream cheese drizzle. Finish with a layer of drizzle once serving dish is full and garnish with chocolate shavings.

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