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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Marinated Green Beans with Almond Vinaigrette


Green almonds are a seasonal spring item, picked months before their shells harden and split to reveal conventional almonds. These fuzzy green pods are entirely edible with soft, jelly-like texture and mild grassy, sweet-tart flavor. During their all-too-brief season, we're eating them right out of hand, shaving them over appetizers, or slicing them thin to toss over salads as we have here in this bright spring recipe.


Marinated Green Beans with Almond Vinaigrette



¼ lb Green Beans / cut into ½” pieces

¼ lb Wax Beans / cut into ½” pieces

6 ea Fresh Green Almonds / thinly sliced

2 T Extra Virgin Olive Oil

3 T Domaine de Provence® Pure Almond Oil

2 cloves Fresh Garlic / minced

3 ea Scallions / chopped

2 T Jansal Valley® Lemon Honey

2 T Domaine de Provence® Tarragon Vinegar

2 t Jansal Valley® Espelette Pepper Powder

Flake Salt / to taste



Combine all ingredients in a mixing bowl, ensuring even coating of vegetables. Serve at room temperature & enjoy!

Grilled Caesar Salad

Grilled Caesar Salad

What makes our Jansal Valley® Whiskey Worcestershire Sauce different? This new take on the classic British condiment forgoes the anchovies for a subtle smoke flavor instead. It's perfect for a house-made Caesar dressing.

Grilled Caesar Salad
Grilled Caesar Salad
Grilled Caesar Salad

Grilled Caesar Salad


1 T Jansal Valley® Whiskey Worcestershire Sauce

1 T Domaine de Provence® Dijon Mustard

2 Cloves Garlic / pressed

½ Lemon / juiced

¾ Cup Jansal Valley® Extra Virgin Olive Oil / divided

Salt & Pepper / to taste

3 Heads Romaine Lettuce / halved

Parmesan / shaved / to taste

Optional: Croutons / Grilled Onions / Tomatoes



Heat a grill on high. For the dressing, mix the Worcestershire, mustard, and garlic until combined. Whisk in ½ cup of olive oil until emulsified. Season with salt and pepper. Set aside.

Toss the lettuce in the remaining olive oil and lightly season with salt.

Grill for approximately 1-2 minutes each side, or until charred. Remove and place in a serving dish.

Drizzle dressing over the salad and top parmesan. Add chicken, steak or shrimp for an easy main course.