If you plan to stay home for Mother's Day this year instead of fighting the crowds, why not try these fabulous recipes:
MANGO, BLUEBERRY AND GINGER FRUIT SALAD
WITH LIME SYRUP Serves 6.
2 limes, zest and 3 T. juice
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces
3 cups blueberries
¼ cup finely chopped crystallized ginger
1. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
2. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
SAUSAGE AND BACON CROISSANT BREAD PUDDING Serves 8.
2 T. unsalted butter, divided use
1 ¼ cups thinly sliced onions
6 oz. Canadian bacon, diced
6 oz. Italian hot sausage, casings removed and crumbled
8 large eggs
3 cups whole milk
1 cup heavy whipping cream
½ tsp. dried thyme
½ tsp. salt
1/8 tsp. freshly ground pepper
8 stale croissants, torn into ½ inch pieces (about 7 cups)
2 cups grated Italian fontina or Muenster cheese
1/2 cup freshly grated Parmesan
1. Preheat oven to 350 degrees. Lightly grease a 3 quart casserole (9 x 13 inches). Melt 1 ½ T. butter in a large skillet over medium high heat. Ad onions and cook over medium until soft and lightly browned, about 15 minutes.
2. Melt remaining ½ T. butter in a medium skillet over medium high heat. Add Canadian bacon and cook, stirring, 3 minutes. Remove to paper towels to drain. Add crumbled Italian sausage and cook, stirring, until browned and cooked through, about 5 minutes. Drain on paper towels.
3. Wisk together eggs, milk, cream, thyme, salt and pepper =in a large bowl. Add the croissants and let stand for 5 minutes. Stir in the sausage, bacon, onions, and Fontina cheese and stir gently to combine. Let stand 4 to 10 minutes. Pour into prepared dish and sprinkle with Parmesan cheese. Bake for 50 to 60 minutes or until completely set in the center and gold brown on top.
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