Live

Watch CBSN Live

Mother's Day recipes: Show mom you care

CBS

Re-think the expensive reservation you made for mom on Mother's Day and get cooking! Spoil her (and at the same time save money) with some homemade treats. We've got you covered with delicious recipe ideas that will be sure to impress.

From omelets, to salads, fish dishes and desserts, scroll through our list of recipes and build an inspired menu for mom's special day.

Mother's Day recipes: Show mom you care

1. A French omelet

Breakfast:

For a rolled omelet:

1. Heat a pan over medium heat, add some butter.

2. Once the butter begins to foam, add two whisked eggs to the pan. Stir continuously with a heat-proof spatula over low heat. When the eggs are lightly set, stop stirring. The point at which the stirring stops is key to having a smooth, even omelet. If a runny omelet is desired, stop the stirring earlier.

3. Tap the bottom of the pan against the stovetop to help release the omelet. Fold the edge of the omelet over onto itself, and holding the pan's handle, tilt the pan and lightly tap the handle so that the omelet slides towards the edge of the pan.

4. Roll the omelet onto a warm plate, seam side down.

For a flat omelet:

1. Heat a pan over medium heat, add some butter.

2. When the foam subsides, add two whisked eggs to the pan. Do not stir immediately. Scramble the eggs lightly. Tap the bottom of the pan against the stovetop to help spread the eggs evenly over the bottom.

3. When the omelet is lightly colored, flip it and let it cook on the other side until lightly browned. OR: Before you flip, put the omelet in a preheated 350F oven for a few minutes, then flip. This will help the top cook a bit before you turn it over. The omelet should remain soft, but not runny, in the center.

Adapted from The International Culinary Center

Next: Crepes with orange sauce

Mother's Day recipes: Show mom you care

CBS

2. Crepes Suzette

Breakfast:

  • 1/2 cup and 1 tablespoon flour
  • Pinch of salt
  • 1/2 teaspoon sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon melted butter, browned
  • 1/2 teaspoon butter or oil
  • Zest and juice of 1 orange
  • 1/2 cup butter - 1 stick butter - softened
  • 1 teaspoon sugar
  • 2 tablespoons orange liquor
  • 1 teaspoon brandy
  • 1 orange, for garniture
  • 1/4 teaspoon grenadine


Directions:

1. Combine flour, salt, sugar in a bowl and form a well in the middle of the mixture.

2. Add the eggs, one at a time, and whisk constantly in the middle of the well until the mixture is smooth, adding the milk as needed.

3. When the mixture is smooth, add the remaining milk. Let the batter rest for 1 hour. 

4. After an hour, add the reserved brown butter to the batter (to brown: melt in small pan and swirl constantly until it turns a light brown color - be careful not to burn).

5. Heat a small pan (nonstick, if available) and add oil. Swirl the oil around and then pour any excess oil into a bowl.

6. Add just enough crepe batter to spread thinly and evenly across the bottom of the pan. Cook over medium heat until you see the outer edges begin to brown - about 2 - 3 minutes. Flip and cook the second side briefly and then remove from pan immediately. Continue to make crepes from the remaining batter. As they are made, lay them out on a sheet pan to cool. Once they are cooled, they may be stacked. Do not stack hot crepes.

Orange compound butter:

1. Put the butter in a bowl, add the sugar and orange zest, and beat until smooth.

2. Add the orange liquor, brandy and orange juice a little at a time until the mixture becomes saturated and cannot absorb more liquid. You will not use all the liquid you have.

Garniture:

1. Julienne the zest of the remaining orange (very thin strips), and blanch in simmering water for 2 - 5 minutes to soften. Remove from water.

2. Cook the zest in the grenadine for 8 minutes over medium heat, adding water if necessary. Remove the zest from the syrup and spread out on paper towel to dry.

3. Carefully separate the orange slices with a paring knife, slicing in between the membrane so you are left with just flesh. Set aside.

Finally...

1. Heat the orange butter in a saute pan until it melts. Add the additional orange juice, if necessary, and add orange slices. Swirl to combine. Add one crepe, coat with butter, fold in half then in quarters. Move to one side and proceed until all the crepes are in the pan.

2. Remove from pan, cover with the orange-butter mixture and garnish with the grenadine-soaked zest and orange slices. 

Adapted from The International Culinary Center

Next: An easy make-ahead for mom: poached eggs

Mother's Day recipes: Show mom you care

3. Poached eggs

Breakfast:
  • 2 tablespoons vinegar, per 1 liter of water (I'd suggest white vinegar)
  • Eggs


Directions:

1. Bring water to a boil in a pot and add vinegar. This will help set the white. Never salt the poaching liquid; salt, unlike acid, will break up the white, not set it.

2. Lower the heat, so the water is barely simmering - one bubble here, one there.

3. With a wooden spoon, make a whirlpool in the water. Carefully add the eggs to the water one at a time. Cook for about 3 minutes. The whites should be firm, and the yolks should remain liquid and be covered with a thin film.

4. When eggs are cooked, remove the eggs and place on paper towel. Trim edges if you wish and serve. If you make them in advance, remove the eggs to an ice bath to stop the cooking. Reheat in hot water.

Adapted from The International Culinary Center

Next: Lunch options

Mother's Day recipes: Show mom you care

4. Nicoise Salad

Lunch:

Yield 4: Servings

Vinaigrette:

  • 3 tablespoons wine vinegar
  • 1 - 2 garlic cloves, peeled, lightly crushed
  • Salt and freshly-ground pepper, to taste
  • 1/3 cup olive oil

Salad:

  • 1 1/4 cup new potatoes (approx. 2 potatoes)
  • 2 eggs
  • 1 1/4 cup plum tomatoes - about 8
  • Kosher Salt
  • 1 cup hericots verts (These are just baby string beans. If you can't find them, regular string beans are fine)
  • 1/2 cup green bell peppers, peeled
  • 1/2 head Boston or red leaf lettuce
  • 1/2 cup canned tuna
  • 4 anchovy fillets
  • 1 teaspoon flat-leaf parsley, chopped (optional)
  • 20 Nicoise olives, pitted


Directions:

Vinaigrette:

1. Combine vinegar, garlic and seasoning and infuse for 10 minutes

2. Slowly add olive oil, whisking gently. Taste and adjust seasoning.

Salad:

1. Cook potatoes with skins on, starting in cold water

2. Hard-boil eggs. Start them in cold water just to cover. Bring to a boil, reduce to a simmer and cook 10 to 11 minutes. Refresh in a bowl of ice-cold water. When cool, peel, cover and set aside.

3. Emonder tomatoes (peel - see video on peeling tomatoes). Cut into 4-6 wedges, depending on their size. Remove excess seeds. Lightly sprinkle wedges with kosher salt and place in a colander to drain.

4. Snap both ends off the string beans. Cut them on the bias into 2-inch lengths and blanch them in salt water (boil water, salt it, put green beans in until they are slightly tender, put into ice bath).

5. Peel green peppers. Cut in half lengthwise and remove the center core and seeds. Trim the ends and cut the peppers into slices.

6. Carefully wash the lettuce leaves in a bowl full of cold water. Rinse at least twice. If any sand or grit remains in the bowl after the second washing, rinse a third time. Dry the leaves completely on clean paper towels or gently in a salad spinner.

7. If the anchovies contain excess salt or oil, soak them about 5 minutes in cold water or milk. Remove the small bones by scraping with a paring knife. Drain on paper towels.

8. Check the potatoes; they are done when easily penetrated by the point of a paring knife, usually about 20 minutes.

9. Place the potatoes in a colander to cool partially, do not refresh in cold water.

10. While still warm, peel the potatoes with a paring knife, slice them into rounds, and coat with vinaigrette.

11. Drain tuna into colander then break it into large chunks

When ready to eat:

1. Cut hard-cooked eggs into quarters or sixths

2. Dress each of the components separately with the vinaigrette. Start with the tomatoes, string beans and strips of pepper.

3. Toss lettuce leaves in a little vinaigrette and use them to line the bottom of a bowl.

4. Place tuna in the center and arrange the other components around it, keeping each separate. Decorate the top of the tuna with the anchovy fillets, drizzle with vinaigrette, and sprinkle with chopped herbs. Sprinkle olives around the salad and serve immediately. 

Adapted from The International Culinary Center

Next: A light grapefruit inspired salad

Mother's Day recipes: Show mom you care

CBS

5. Grapefruit, fennel and artichoke salad

Lunch:

Yield: 4 Servings

  • 2 canned artichoke hearts
  • 1 head fennel, cleaned, trimmed and thinly sliced. Place in ice water to crisp.
  • 2 bunches watercress, cut into small pieces
  • 2 ruby red grapefruits
  • 1/2 cup extra virgin olive oil
  • 1 cup walnuts, lightly toasted
  • Salt and freshly ground pepper, to taste


Directions

1. Thinly slice artichokes

2. Drain sliced fennel. Note: Slice on mandoline, if available.

3. Peel grapefruits. Reserve slices of one, and juice the other.

4. In a mixing bowl, add grapefruit juice and slowly add the extra virgin olive oil, whisking. Season with salt and pepper.

5. Put the artichokes, fennel and watercress in a mixing bowl, season, and gently toss with some of the dressing.

6. Mound salad on a plate and garnish with grapefruit slices and toasted walnuts.

Adapted from The International Culinary Center

Next: Dinner options

Mother's Day recipes: Show mom you care

6. Fish cooked in parchment paper

Dinner:

Yield: 4 Servings

  • 4 fillets red snapper, tilefish or bass
  • 2T vegetable oil
  • Fresh thyme sprigs
  • 1 egg white, lightly beaten
  • White wine
  • 1 recipe tomato fondue (see below)
  • 1 recipe mushroom duxelles (see below)
  • Vegetable garniture see below)
  • salt and freshly ground pepper, to taste


Directions:

Preheat oven to 450 F

1. Cut a sheet of parchment paper into a heart shape. Season the fillets with salt and pepper.

2. Place 2T of the mushroom duxelles and 2T of the tomato fondue on each piece of parchment, side by side. Place the fillet on top. Top with the vegetable garniture (enough to cover fillet) and a sprig of thyme. Moisten with a few splashes of white wine.

3. Brush the edges of the paper heart with the lightly beaten egg white, fold the paper heart in half, and press the edges together to seal. Brush the edges of the folded package with the beaten egg white. Make a series of short folds along the edges. For an extra-secure seal, brush it again with egg white and repeat the short folds. Using a pastry brush, very lightly oil the top of the papillote.

4, Place papillotes on a sheet pan and place in the preheated oven. They are usually done when completely puffed, about 7 to 10 minutes, depending on the thickness of the fish.

5. Serve the fish in the papillote.

Tomato Fondue

  • 3 ripe tomatoes
  • 1 small shallot, finely diced
  • 1 tablespoon butter or olive oil
  • 1 garlic clove
  • Thyme sprig
  • Parsley sprig
  • Bay leaf
  • Salt and freshly ground pepper, to taste

Directions:

1. Peel (emonder) tomatoes (learn how to peel tomatoes)

2. Cut the tomatoes in half horizontally and squeeze out the seeds. Coarsely chop them.

3. In saute pan, sweat the shallots and garlic in butter or oil until soft. Add the chopped tomatoes. Cover with a parchment paper lid cut to the size of the pan with a small hole in the center (see video on making glazed vegetables). Cook on low heat until all the excess water has evaporated. Season to taste with salt and pepper.

Mushroom Duxelles

  • 3/4 cup diced mushrooms, about 3 (button mushrooms are great for this!)
  • 1 small shallot, finely diced
  • 2 teaspoons butter
  • 1/4 teaspoon lemon juice
  • Salt and freshly ground pepper, to taste

1. Rinse mushrooms and toss in lemon juice. Dry mushrooms well. Chop the mushrooms by hand or in the food processor (be careful not to puree).

2. In a saute pan, sweat the shallots in butter, without achieving any color, for 5 minutes.

3. Add the chopped mushrooms. Cover with a parchment-paper lid cut to the size of the pan with a small hole in the center. Cook the mushrooms until there is no liquid left in the pan. They should be moist but not soupy. Season to taste with salt and pepper.

Vegetable Garniture

  • 1/4 cup carrots, julienne (cut into thin, long strips)
  • 1/4 cup leeks, julienne
  • 1/4 cup celery, julienne
  • 1 tablespoon butter
  • Salt and freshly ground pepper, to taste

1. Place the vegetables in a saute pan.

2. Add cold water a little more than halfway up the sides of the vegetables.

3. Add a pinch of salt and a little butter.

4. Cover with a parchment-paper lid cut to the size of the pan with a whole in the center.

5. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender. Keep an eye on the vegetables to make sure that the water doesn't evaporate before the vegetables are fully cooked.



Adapted from The International Culinary Center
Next: Restaurant-style seared scallops

Mother's Day recipes: Show mom you care

CBS

7. Seared scallops with parsley sauce

Dinner:

Yield: 4 Servings

  • 8 to 12 sea scallops

  • 1 1/2 cup water
  • 1 cup white wine
  • 1/2 cup sliced onion, about half a medium onion
  • 1/2 cup sliced carrot, about 1 small carrot
  • 1 small bunch thyme
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1 bunch parsley leaves, stems reserved
  • 3 teaspoons olive oil
  • 2 shallots, finely diced
  • 1 medium mushroom, finely sliced
  • Salt and freshly ground pepper, to taste
  • Lemon juice


Directions:

1. Blanch parsley leaves for 1 minute in boiling water until they are green and somewhat tender. Drain, shock in cold water, and drain again. Squeeze the excess moisture from the leaves.

2. Place water, white wine, onion, carrot, thyme, bay leaf, parsley stems and peppercorns in a small pot and simmer on low for 30 minutes. It will reduce down to a small amount of syrup. Strain.

3. Warm 2 teaspoons of the oil in a small saute pan and cook shallots and mushrooms gently without achieving any color. Add 1/2 cup of the reduced wine broth (above) and simmer until the mushrooms are very tender. Remove from the heat and cool until warm.

4. Pour the contents of the pan into a blender and puree for 30 to 60 seconds. Add the blanched and squeezed parsley and continue processing until a smooth puree is achieved. Pour the contents into the same pan and season to taste. Add a few drops of lemon juice.

5. Add some of the remaining oil to a saute pan (just enough to coat the bottom) and sear the seasoned scallops, nicely crusting the 2 flat surfaces.

4. Reheat the parsley sauce and add serve with scallops.

Adapted from The International Culinary Center

Next: Sweet treats

Mother's Day recipes: Show mom you care

Photo Credit: Michelle Velasquez Cinotti

8. Pear tart with almond cream

Dessert:
  • 1 recipe pate sucree (or buy pre-made dough)
  • Butter for your tart ring
  • 8 canned pear halves, drained very well, blotted on paper towels
  • 5 tablespoons almond paste
  • 1/4 cup sugar
  • 5 tablespoons butter
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 4 teaspoons almond flour
  • 1/2 cup cake flour
  • 9 oz milk (little more than 1 cup)
  • 1/4 vanilla bean, split lengthwise and scraped (or 1 teaspoon vanilla extract)
  • 2 egg yolks
  • 3 tablespoons sugar
  • 2 teaspoons all-purpose flour
  • 2 teaspoons cornstarch


Directions:

Almond Cream:

1. In a mixer fitted with the paddle attachment, mix the almond paste and sugar together until the almond paste is the size of peas

2. Add the butter, cream it, and beat on medium speed until light and fluffy, scraping down the sides of the bowl as it begins to lighten in color.

3. Add the eggs one by one, mixing well after each addition.

4. Add the extract.

5. Add the flours and mix until just incorporated.

Pastry Cream:

1. Bring the milk to a boil in a pot and add the vanilla.

2. Mix the egg yolks with the sugar until the mixture is pale yellow.

3. Sift the flour and cornstarch and add them to the sugar-yolk mixture. Stir to remove lumps.

4. Whisk part of the sugar-yolk mixture with half of the hot milk in a bowl to temper, and then return it to the pot.

5. Heat the pastry cream over a medium flame while stirring with a whisk. Be sure to scrape the bottom and lower inside edges of the pan to prevent lumps and to keep the mixture from scalding.

6. Bring the mixture to a boil and continue to cook the pastry cream for 3 minutes.

7. Transfer the pastry cream to a stainless steel bowl and cover with melted butter or plastic wrap to prevent the formation of a skin. Push the plastic wrap down so that it is touching the surface of the cream. Allow to cool.

8. Combine the almond cream with the pastry cream: three parts almond to one part pastry cream, or two parts almond cream to one part pastry cream.

Finish:

1. Roll dough and put into tart buttered ring.

2. Fill with pastry and almond cream mixture 3/4 of the way. Cover with a thin layer of pear halves, arranged in a decorative pattern. Bake in a preheated 350F oven for about 30 minutes. Remove the tart ring (with tongs) about 10 minutes before the tart is done. Cook until crust is browned.

Adapted from The International Culinary Center Next: Fruit Tart

Mother's Day recipes: Show mom you care

CBS

9. Puff pastry fruit tart

Dessert:

  • 17 oz store-bought puff pastry
  • 2 cups assorted fruit - suggestions: banana, kiwi, raspberries, oranges, strawberries
  • 17 oz milk (little more than 2 cups)
  • 1/2 vanilla bean, split lengthwise and scraped (or 1/4 teaspoon vanilla extract)
  • 4 egg yolks
  • 5 tablespoons sugar
  • 4 teaspoons all-purpose flour
  • 4 teaspoons cornstarch
  • Apricot jam


Directions:

1. Prepare fruit - wash, peel and slice as necessary.

Pastry Cream:

1. Bring the milk to a boil in a pot and add the vanilla.

2. Mix the egg yolks with the sugar until the mixture is pale yellow.

3. Sift the flour and cornstarch and add them to the sugar-yolk mixture. Stir to remove lumps.

4. Whisk part of the sugar-yolk mixture with half of the hot milk in a bowl to temper, and then return to the pot, along with the remaining sugar-yolk mixture.

5. Heat the pastry cream over a medium flame while stirring with a whisk. Be sure to scrape the bottom and lower inside edges of the pan to prevent lumps and to keep the mixture from scalding.

6. Bring the mixture to a boil and continue to cook the pastry cream for 3 minutes.

7. Transfer the pastry cream to a stainless steel bowl and cover with melted butter or plastic wrap to prevent the formation of a skin. Push the plastic wrap down so that it is touching the surface of the cream. Allow to cool.

Tart:

Preheat oven to 400F

1. Roll out 14-15 oz of the dough to a 1/8 thickness (pretty thin).

2. Cut the dough into a rectangle approximately 6 inches x 20 inches. Place onto an upside-down sheet pan lined with parchment paper (this is so you can easily slide it off when cool - if you have a flat cookie sheet, that works as well).

3. From each side of the rectangle, cut a strip measuring 1/2 inch.

4. Use a fork and gently poke tiny holes all over the bottom of the dough. Brush with egg wash; Don't let any egg wash run down the sides: this will cause the layers of the puff pastry to stick together and interfere with the rising.

5. To form a decorative boarder on your tart, place the 1/2 inch strips directly on top of the prepared rectangle, one strip on each side. Press gently to hold them in place. Make decorative slits with a paring knife.

6. Place the pastry into the preheated 400F oven. Reduce the oven temperature to 350F. Bake for 15-20 minutes or until nicely browned. 

7. When the tart is nicely browned and the dough has risen, reduce the oven temperature to 325F to finish baking, about 10-15 minutes more. It's done when most of the moisture has cooked out.

Finally...

1. Let the puff pastry cool completely. Spread the base with pastry cream and arrange the fruits on top with a decorative pattern.

2. Heat some apricot jam in a saucepan, thin it with a small amount of water, and bring it to a simmer. Strain the glaze if lumpy, and then brush the fruits with one coat of the glaze.

Adapted from The International Culinary Center

Next: A lighter treat

Mother's Day recipes: Show mom you care

10. Frozen fruit souffle

Dessert:

Yield: 6 servings:

  • 3 1/2 oz sugar (1/4 cup, 3 tablespoons)
  • 3 tablespoons water
  • 2 egg whites
  • 1 cup, 2 tablespoons fruit puree
  • 1 cup, 2 tablespoons heavy cream
  • 4 ramekins

Directions:

1. Cut strips of parchment paper to wrap around the ramekins. They should reach from the bottom of the molds to the height you want your souffle to attain. (in class, our parchment paper reached about 3 inches above the ramekin)

2. Coat one side of the paper with melted butter and wrap around the ramekin - this will help it stay in place.

3. Put molds in freezer to chill.

Italian Meringue

1. Reserve 2 teaspoons the sugar for the meringue. Place remaining sugar and water in a saucepan and cook to the softball stage (234-240 degrees).

2. While the sugar is cooking, whip the egg whites to soft peaks. Add the remaining 2 teaspoons of sugar and whip until firm.

3. Add the cooked sugar to the whites in a slow, steady stream, beating constantly and making sure no sugar hits the whisks. After all the sugar is added, continue beating until the meringue is cool and stiff.

Finally...

1. Whip the cream over ice and keep refrigerated until use.

2. Combine half the fruit puree with the meringue until smooth and incorporated. Combine the other half of the puree with the whipped cream. Fold the meringue and cream mixtures together.

3. Fill the molds with this mixture and smooth the surfaces with a spatula. Freeze at least 1 hour.

4. Remove parchment paper before serving.

Adapted from The International Culinary Center

Mother's Day recipes: Show mom you care

CBS

What's Cooking

For more recipes and how-to videos, visit What's Cooking, and continue to follow my journey through culinary school.

Remember to follow us on Twitter and Pinterest!

View CBS News In
CBS News App Open
Chrome Safari Continue