Mother's Day 2021
We’re seeing the light at the end of the COVID tunnel at this point…but a lot of folks are still staying home for the next few weeks. So if you’re planning a small Mother’s Day gathering this “Mother’s Tea” might be just what you’re looking for!
Mom and I thought long and hard about something WE would like to do - to share with all of you! First, we both agreed that we could easily make a meal out of appetizers. Then I remembered how Mom used to enjoy doing lunch and/or “tea” out with her friends a while back. So we thought, what if we turned an English tea (and I apologize to anyone from the U.K. who is horrified already, I’ve never had a real English Tea and I am CERTAIN we’ve butchered the tradition here), into an Italian feast!? Instead of cucumber and cream cheese, why not fig and prosciutto? And so, this episode was born!
Tea sandwiches were converted to crostini, topped with our favorite things! Caprese bites, with fresh basil, mozzarella, and tomato - drizzled with oil and vinegar. Mini toasts spread with fig jam and layered with prosciutto di Parma. And of course, our favorite, fresh focaccia bread with a slice of mortadella, held together with a sprig of fresh rosemary! To round everything out, I miniaturized one of my favorite breakfasts - ricotta toast! Fresh ricotta cheese, flavored with honey and vanilla, spread on crostini and topped with a fresh strawberry! Perfection!
Finally we wrap everything up with a tea based cocktail from my friend Beth Nydick and her book, “Clean Cocktails”! Tea is lovely - but it’s better when it’s spiked (wink wink!)! I made a few changes to the “Blooming Jasmine” but I think you’ll enjoy my version too! Mom and I hope you guys enjoy these little bites and use them as part of a larger meal, or just as we did for the perfect afternoon together!
To all our Moms here in the Cucina, thank you and we love you! I hope you all have a beautiful day!
YOU MAY ALSO LIKE:
STUFFED FRENCH TOAST ROSE PANNA COTTA
WE JAMMIN’ COCKTAIL
STRAWBERRY CROSTATA EGG STRATA ASPARAGUS BUNDLES
Caprese Bites
Makes 10 bites
10 crostini
10 fresh basil leaves
10 slices fresh mozzarella
10 tomato slices (from 2 tomatoes)
flakey sea salt
1 Tbs. extra virgin olive oil
1 tsp. balsamic vinegar
Layer basil, mozzarella and tomato on top of crostini. Arrange on a plate. Sprinkle with salt and drizzle with oil and vinegar.
Prosciutto & Fig Bites
Makes 10 bites
10 crostini
1 container fig jam
10 slices prosciutto di Parma
Spread each crostini with a generous teaspoon of jam. Gently place a slice of prosciutto on top.
Mortadella Bites
Makes 10 bites
10, 1x1 inch squares of focaccia
10 slices of mortadella
10 sprigs of fresh rosemary (optional)
Cut the focaccia into mini sandwiches. Fold a slices of mortadella and place on top of the bottom half of focaccia. Place the top piece of focaccia over the mortadella and secure with a sprig of rosemary (or use toothpicks).
Ricotta Toast Bites
Makes 10 bites
10 crostini
1/3 C. fresh ricotta cheese
1/3 tsp. vanilla bean paste
1 tsp. honey
2 fresh strawberries, sliced
Balsamic vinegar glaze
In a small bowl, mix ricotta, vanilla and honey until smooth. Spoon a bit of the ricotta mixture onto each crostini. Top with a strawberry slice. Drizzle everything with balsamic glaze.
Blooming Rose Tea Cocktail
Serves 2
Recommend Glasses:
Rock glasses
For the Ginger Syrup:
1 cup peeled and sliced, fresh ginger
2 thick lemon slices
3/4 C. honey
1 1/2 C. water
Mason jar
Combine all of the ingredients in a medium saucepan over medium heat, stirring until honey is dissolved, then bring to a boil. Remove from heat and let steep, covered for an hour.
Strain the cooled syrup into a mason jar and store in the refrigerator.
For the Cocktails:
4 fresh ginger coins
1 oz. ginger syrup
8 oz. brewed rose tea, cooled
4 oz. vodka (or gin)
1 oz freshly squeezed lemon juice
ice
seltzer water
Garnish: Lemon wheels
Muddle the ginger coins and syrup in the bottom of a shaker. Add the tea, vodka, lemon juice and ice. Cover and shake for 10 seconds. Strain the contents into an ice filled rock glass, top with seltzer water and garnish with a lemon wheel.