Celebrate your mom or that special mom-like figure in your life this Mother’s Day with casual but beautiful flower arrangements and gorgeous do-ahead shared plates, like hot pink hummus and rustic mushroom toast. Serve up homemade strawberry-basil-balsamic ice cream for dessert in vintage teacups, and wash it all down with a simple, citrusy cocktail with a bespoke fragrance spritz!
2 beets, peeled and quartered
1/4 cup olive oil
Two 15-ounce cans of chickpeas, drained
2 garlic cloves
Juice and zest of 1 lemon
1/3 cup tahini
1 tablespoon toasted cumin (place spice in a dry, stovetop pan, and toast for 2 to 3 minutes on medium heat)
- Drizzle beets with olive oil and sprinkle with salt and pepper. Place the beets in a foil pouch. Roast the beets in the oven at 375 degrees for 45 to 55 minutes, until the beets are fork tender.
- Place all of the ingredients in a food processor, and pulse until smooth. Salt and pepper to taste. Spoon hummus into serving dish, and drizzle with additional olive oil. Finish with beautiful toppings.
- Serve with sliced rustic bread, and top with any of the following: grilled corn, sliced zucchini, yellow squash, radish shoots, pea shoots, or edible flowers.
Citrus and Cranberry Cocktail with Lightly Scented Mint Garnish
2 shots grapefruit juice
1/2 shot cranberry juice
1/2 shot simple syrup
1 shot tequila
Splash of Lillet
Add all ingredients to a cocktail shaker. Fill shaker with ice, shake, and pour into a glass. Lightly scent a nice sprig of mint with Mom’s favorite fragrance, and garnish the glass for a fragrant bespoke twist to this refreshing sip!
Epic Mushroom Toast
Be the toast of the town on Mother’s Day with this mushroom and chive cream-cheese deliciousness.
Slice your favorite mushroom combo. I used shiitake, crimini, and portobello mushrooms.
Sauté mushrooms in plenty of olive oil and a dash of Worcestershire. Add fresh herbs. (My garden is loaded with chives and Italian parsley right now.) Sprinkle with porcini mushroom salt, pepper, and red pepper flakes. Sauté until tender.
Add fresh chives and mushroom salt to a tub of room-temperature cream cheese. Mix well.
Slather thick, grilled hunks of rustic artisanal bread with the flavored cream cheese. Spoon the mushrooms onto the toast, and top with radish sprouts, fresh chives, and torn edible flowers.
Strawberry Basil Balsamic Ice Cream
You might need a “moment” after sampling this delicious ice cream combo! It’s that good.
2 cups heavy cream
2 cups whole milk
¾ cup superfine sugar
2 teaspoons vanilla
A small handful fresh basil leaves
1 vanilla bean, scraped
Pinch of salt
3 cups fresh strawberries, washed, hulled, and puréed in a food processor with 2 teaspoons of balsamic vinegar
In a stovetop pan, add a small handful of fresh basil to the cream, and warm to infuse the cream with basil. Cool and strain. Add the rest of the ingredients up to the salt, and whisk well. Next, fold in the puréed strawberries and vinegar mixture.
Line a loaf pan with parchment paper, pour in the ice cream, cover with plastic wrap, and freeze. If using an ice cream maker, chill the cream mixture, then follow those instructions.
Let the ice cream thaw for several minutes on the counter before dishing up. For a touch of nostalgia, serve the ice cream in vintage teacups! These were handed down to me from my mom and grandma. Add a small skewer of fresh strawberries and macarons for an inspired presentation.
Pretty in Pink
Assemble a cascading and fragrant centerpiece with pink and white peonies, anemone, tulips, and white lilac blooms! Casually arrange the stems in a low vase, tucked into a simple French market basket, lined with a colorful dishtowel.
Say it in a Note
Tuck “Dear Mom” notecards into rolled and folded napkins, tied with satin ribbon. Add rhinestone floral picks and fresh flowers.
Fresh Floral M’s
Turn craft-store die cuts into a beautiful blooming “M” monogram for Mom. I used sturdy tag board for this DIY project. Create small holes in the tag board with a hammer hole punch and small hammer. Clip the flower stems short, and thread them through the holes. Place atop each place setting.
Grand Floral Cone
Roll a large sheet of thick wrapping paper into a cone shape, and secure with tape. Using a glue gun, add a ribbon handle for hanging on a wall or the front door. Pop the flowers into the cone shortly before guests arrive. They will last out of water for several hours.