Mother’s Day Face Filling Feast Fest

Yesterday we celebrated our mother, as dictated by the government. It was a wonderful day. First I made coffee, and pancakes (from a box, oh the horror!) and then I got started on…

THE MOTHER’S DAY FACE FILLING FEAST FEST
Extravaganza Good Time!

Here is what I made. I wanted to make things that would be good to eat outside on the deck, even though it is a freezing Canadian Spring. All the recipes were awesome, thank god. I’m always wary about doing recipes I find from the internet for a special occasion. I give people more than enough opportunity to laugh at my failures as it is.

I will start with the mahi mahi, as it was terrific and will be one of my stand by recipes from now on. I really wish I had a picture of this cause it was as beautiful in my eyeballs as in my mouth. This one I found on recipezaar will have to do, even though mine looked 13298493487 times better. AB4EVA!


Macadamia Nut Crusted Mahi Mahi
Courtesy of Alton Brown

1 1/4 cups coarsely ground, roasted macadamia nuts
1/2 cup panko breadcrumbs
2 tablespoons all-purpose flour
1/4 cup butter, melted

Vegetable oil, for brushing foil

4 (6 to 8-ounce) mahi mahi fillets

Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Remove from the oven and allow to stand 10 minutes before serving.


My mother dear had printed this off and left it on her desk, waiting for the opportunity to make this while I was home, so I decided to make it for her. It was good, had kind of a coleslaw feeling. For this recipe I halved the sugar and doubled the salt. Mom thinks it would be good with a can of chickpeas thrown in and I am inclined to agree. Or she’ll hit me.

Twisted Sister’s Creamy Cucumber Salad
http://www.recipezaar.com/166973

2 medium cucumber (peeled, sliced 1/2 in thick & halved)
1 medium red onion (roughly diced)
2 large tomato (seeds removed & diced)
1/2 green pepper (thinly sliced & cut in 1 in strips)
1/2 cup mayonnaise
2 tablespoons white vinegar

2 tablespoons granulated sugar
1 tablespoon dried parsley flakes
1 teaspoon dried dill
1 1/2 teaspoon salt

Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl. Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients).

Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. — When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC – that will begin to change almost immediately.


Cory suggested I squirt some garlic dressing in my mashed potatoes one evening and this artery clogging culinary classic was born! So freaking good. Thanks Cory! I like using red potatoes and leaving the skins on. It’s pretty.


Ghetto Fab Garlic Mashed Potatoes
Courtesy of Cory Blundon

10 small – medium red potatoes
1/2 cup No Name Garlic Dressing
(can substitute 6 containers garlic dipping sauce from favourite local pizza making establishment)
Butter, salt and milk as desired


Boil potatoes until nice and tender. Mash with a little butter and salt as desired and add garlic dressing. Can add milk or cream to bring to desire
d creaminess. Freaking delicious.


And for the beverage I decided to try sangria. The females in this family are very sensitive to the effect of red wine on migraine headaches so I chose a nice, cheap Ontario blush. Then I just kind of threw in all the fruits I could find. This is a gorgeous drink, all bubbly and pink with bits of colourful fruit floating in the botto
m. Will definitely make this again, but WITHOUT THE PINCH OF CLOVE I PUT IN. *Gag* horrible clove, I don’t know what i was thinking! DONT DO IT PEOPLE. BEWARE THE CLOVE!

Kara’s Blushing Sangria

1 bottle of blush wine
1 lemon cut into wedges
1 orange cut into wedges
2 peaches cut into wedges
1 cup sliced strawberries
1 cup cherries, halved and pitted
1 starfruit, sliced lengthways to look like stars

1/2 cup sugar
2 cups citrus Fresca or gingerale

Optional: one can of diced pineapple pieces with juice


Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds) and add all the fruit. Let sit overnight or as long as you can, and add gingerale or Fresco before serving. If you want to serve it right away just add tons of ice cubes.

And my piece de resistance is this deep dark moist and fudgey chocolate cake with 3 inches of Bailey’s Irish Cream mousse on top. This was my first mousse and it was very fun to make. I made it the night before so it had ample time to set.

Both recipes were gorgeous. When combined however they created a monster my family referred to as Chocolate Death. I had to take a break and go outside for air halfway through, Im not kidding. HOWEVER we just had some more today, after I had put it in the freezer overnight and it was freaking perfect. Freezing it mellowed out the overpowering chocolateness and made it much much easier to cut. When I make this again I will freeze it before serving.

If you want a Death By Chocolate kind of dessert, here’s your recipe!


Bittersweet Chocolate Cake with Irish Cream Mousse

For Mousse:


4 large eggs
1/3 cup sugar
12 ounces semisweet chocolate, chopped
1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur

For Cake:

3 Tbs. cake flour
1 Tbs. Dutch process cocoa powder
2 tsp. instant espresso powder
5 oz. bittersweet chocolate, chopped into chunks
6 Tbs. (3/4 stick) unsalted butter, cut into small
cubes, at room temperature
4 eggs, separated
1/2 cup superfine sugar
1 tsp. vanilla extract


Mousse:

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.

Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to luke warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Cake:

Preheat an oven to 350F. Butter and flour an 8-inch spring form pan with 2-inch sides. (I dusted the sides with cocoa powder instead of flour so that the edges weren’t all white after baking)

In a bowl, sift together the flour, cocoa powder and espresso powder. Set aside.

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a little at a time, until blended. Let cool slightly.

In a large bowl, combine the egg yolks and superfine sugar. Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes. Beat in the chocolate mixture until blended. Fold in the flour mixture and then the vanilla.

In another large bowl, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.

Pour the batter into the prepared pan and level the top. Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes. The center should be soft and moist. Transfer the pan to a wire rack and let cool completely and transfer to the fridge for 30 minutes.

Once cake is chilled, turn upside down so the top is flat. Pile all the mousse in the center and with a spatula smooth out towards the edges. Run spatula along the sides to tidy them up. Transfer to freezer. This will keep the mousse from getting too warm and running off the edges, it will not freeze due to the alcohol.

Optional: I warmed up some chocolate chips and whipped cream in the microwave and poured a ganache on top once it was finished to bring it all together and making cutting easier. To make it even easier still you could freeze the cake for a few hours, then cut it and let it thaw before serving. Then your pieces dont mush about and its much more mellow!

So that was that. I got to cook from morning to the night and my family was full and happy. Most Especially, my mom. It was a good day!

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Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

2 thoughts on “Mother’s Day Face Filling Feast Fest”

  1. Shiiiiit dude, nice spread. Kristy said eating that cake was akin to eating chocolate crack, haha. The fish sounds friggin yum, too bad I don’t go in for that kinda shit. I can see what you were thinking with the clove, though. I mean, clove + strawberry? Clove + peach? Clove + BLUSH WINE? Classic combinations.Retard.On the flip side, make some lemon mint-green iced tea. Hella, HELLA good.

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