A Mother's Day Picnic

Without a doubt, this past year has taken a heavy toll on all mothers in more ways than one. As ever, they were constant sources of support, care, love, and selflessness during this challenging year. Working at home whilst cooking breakfast, helping with math homework, keeping the daily life organized and as flowing as normal as possible, it is truly the year to give thanks and honor all mothers. Our lives were turned up side down, I know mine was and how much I wish I had my mother with me. So to give back a little sweet something to them to celebrate their selflessness, sacrifice, love, and hard work, I created a spring picnic menu that certainly will be a delight for the whole family - especially after being cooped up all year. We all could use little more sunshine and fresh air too.

These recipes are simple, straightforward, and can even be prepared with the little ones. Pack up her favorite blooms, perhaps a handmade card, rosé or lemonade in a basket, and head out for a lovely family outing at the park. It will certainly be a real treat and will beat any brunch in a restaurant. Remember, it’s the thought that counts!

Hope you enjoy and Happy Mother’s Day to all, we needed you more than ever this year.

xx

Alanna

Mother’s Day Frittata

1 bunch rainbow chard, stems removed and chopped into 1/2” pieces (about 2 cups cooked)

3/4 cup red onion, minced (reserve a few thin slices or rounds to garnish)

1/4 cup pancetta, roughly chopped 

extra virgin olive oil

10 eggs

1/2 cup half & half

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper 

1/4 cup fresh chives, minced (reserve one tablespoon to garnish)

1 cup fresh goat cheese

Preheat the oven to 400 degrees. Gather a 9” pre seasoned cast iron skillet or a lightly greased 9” x 9” baking tin. 

In a 10” sauté pan over medium heat, add a tablespoon of olive oil. Add the pancetta and sauté and stir occasionally until crisp, about 3 minutes. With a slotted spoon, remove the pancetta from the pan on to a paper towel lined plate. Pat down the excess fat and set aside.

In the same pan over low-medium heat, add two tablespoons of olive oil and the minced red onions. Sauté for about 8-10 minutes until translucent. 

Turn the burner down to low and add the Swiss chard to the pan. Sauté for 10 minutes, stirring occasionally until lightly wilted. Remove the pan from the heat and season with a pinch of salt and set aside.

Continue to prepare the filling by cracking the eggs in to a large mixing bowl. Add the half & half, 1/2 teaspoon of salt, cracked black pepper, and chives. 

Whisk the egg mixture until smooth and frothy about a minute or two. 

Spread half of the chard filling evenly into the skillet.

With a spoon or your finders, scatter small dollops of the goat cheese evenly over the chard filling.

Pour in the egg mixture over the filling and cheese. Gently tilt the skillet to ensure that the eggs settle evenly over the filling. 

Sprinkle the remaining half of the filling over the eggs. 

Garnish with a sprinkle of the remaining chives and red onion slices.

Bake the frittata for 8-10 minutes until the eggs are set. Insert a knife in the center to ensure it is cooked through. If the knife comes out clean without any runny eggs, remove the frittata from the oven. If the knife is a little streaky with runny eggs, bake for a few more minutes.

Let the frittata cool slightly before removing it from the skillet. To pack up the frittata for a picnic, slice the frittata into wedges or squares in aluminum foil or glass container. It can be served either warm or cold, either way it’s delicious. 

Braised Asparagus with Watermelon Radishes and Toasted Pine Nuts

1/4 cup Italian pine nuts

extra virgin olive oil

1 bunch asparagus, ideally 1/4” - 1/2” thin with stemmed trimmed

1-2 watermelon radishes, thinly sliced (use a mandolin)

1 lemon

1 teaspoon lemon zest

fleur de sel or Maldon salt

cracked black pepper 

In a large cast iron skillet over low heat, toast the pine nuts until slightly fragrant and golden brown, about 2-3 minutes. Stir them constantly as they will burn easily. 

In the same skillet, add a glug of olive oil to the pan over medium-low heat. Add the asparagus spears to the skillet and sauté for 2 minutes until they begin to turn a vibrant green. Add 1/4 cup of water and the juice of 1/2 of the lemon to the skillet and cover with a fitted lid. Continue to sauté for another 2 minutes until they are tender when pierced with a knife. 

Remove the asparagus from the pan on to your serving platter or transportation carrier. Alternate layering the asparagus spears and the watermelon radish rounds. 

Squeeze the remaining half of a lemon over the salad and a drizzle of olive oil. Sprinkle the toasted pine nuts over the salad and freshly grated lemon zest.

Season with a pinch of fleur de sel and cracked black pepper.

Whipped Mascarpone with Spring Strawberries and Amaretto  

1/2 cup mascarpone

2 tablespoons granulated sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

kosher salt

Juice of half a lemon 

1/4 cup golden brown sugar

1 cup strawberries, hulled and quartered 

1 tablespoon unsalted pistachios, roughly chopped

4 tablespoons amaretto (I prefer Disaronno)

In a large mixing bowl or a stand mixer with whisk attachment, combine together the mascarpone, 2 tablespoons of sugar, heavy cream, vanilla extract, and a pinch of kosher salt. 

Whisk the mascarpone mixture together for about 3 minutes on medium speed until it forms soft, yet firm peaks. Place the bowl in the fridge until you are ready to assemble. 

Place the quartered strawberries into a large mixing bowl with the 1 cup of golden brown sugar and a pinch of salt . Using a wooden spoon, coat the strawberries evenly with the sugar. Squeeze the half a lemon over the strawberries, stirring until throughly combined. 

Gather 4 latched mason jars or weck glass jars to assemble. Place roughly two tablespoons of the chilled mascarpone into each jar. Add a spoonful of the strawberries to each glass on top of the cream. Top off each jar with another spoonful of the cream. 

Pour a tablespoon of amaretto (you can use as little or more as you like) over the cream into each jar.

To finish, sprinkle a pinch of chopped pistachios over the mascarpone. 

To pack these for a picnic, be sure to used sealable jars and store them in the cooler until you are ready to serve.