Hunger/Thirst: Mother's Day

5.1.2018

 

 

Whether you are spending Mother’s Day at home or taking mom out, we’ve got everything you need to celebrate Mom!  From fun drink recipes provided by our favorite watering holes in the area, easy to master recipes for savory and sweet treats from some of the top chef’s in the nation, a shopping guide for everything you need to stock up on for Mom’s big day, and of course, where to go and celebrate if you are taking her out.

 

 

WHAT TO DRINK: 

 

 

French 75 – Spring Edition 

Brickhouse Grille, Dickinson 

 

 

 

Ceasar 

I Don’t Know Bar, South Heart 

 

 

 

Strawberry Sparkler 

Players Bar & Grill, Dickinson 

 

 

 

Momosa 

Rock’s Corner Bar, Dickinson 

 

 

 

Pinot Noir Margarita 

Outlaws’ Bar and Grill, Watford City 

 

INGREDIENTS:

1.5 oz tequila 

0.5 oz Pinot noir 

1oz lime juice 

3/4oz simple syrup 

Fresh lime 

 

 

 

WHAT TO MAKE: 

Overnight Chocolate Chia Seed Pudding 

JW Marriott – Desert Ridge – Tucson, AZ 

 

 

 

Simple, 6-ingredient chocolate chia seed pudding that's naturally sweetened and  thick and creamy. Loaded with nutrients and perfect for breakfast, a snack or dessert!  Vegan, gluten free. 

Serves: 4

 

Ingredients

  • 1 1/2 cups (360 ml) Almond Breeze Almond Milk Original Unsweetened

  • 1/3 cup (63 g) chia seeds

  • 1/4 cup (24 g) cacao or unsweetened cocoa powder

  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending)

  • 1/2 tsp ground cinnamon (optional)

  • 1/4 tsp sea salt

  • 1/2 tsp vanilla extract

 

Instructions

  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If you're not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.

  2. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

  3. Let rest, covered in the fridge overnight for at least 3-5 hours (or until it's achieved a pudding-like consistency).

  4. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

  5. Keep leftovers covered in the fridge for 2-3 days, though it's best when fresh.

 

Baked Farmers Eggs 

Angeline – New Orleans, LA 

 

 

 

Ingredients:

2 tablespoons unsalted butter

1 cup fennel, thinly sliced

1 leek, thinly sliced – use white part only

2 cloves garlic, crushed

4 sprigs fresh thyme

2 cups heavy whipping cream

Salt to taste

4 fresh farmer’s eggs

 

1 teaspoon butter, melted (for ramekins)

fennel pollen to finish

 

Instructions:

  • Preheat oven to 400 degrees F

  • In a medium pot, add butter. Heat over medium high heat until melted.

  • Once butter is melted, add fennel, leek and garlic. Sweat over medium high heat until vegetables are softened, Once slightly softened, add fresh thyme sprigs.

  • Season vegetables with dash of salt and add cream. Stir gently.

  • Allow cream to reduce over medium heat for 8-10 minutes, or until cream thickens.

  • Once thickened, strain cream into small bowl, removing vegetables and thyme.

  • Coat inside of four 4-ounce ramekins with melted butter. Then crack one egg in each butter ramekin.

  • Top each eggs with approximately 2 ounces of the fennel cream using care to cover the egg whites only. Leave the yolks exposed.

  • Transfer ramekins to oven. Bake 8-10 minutes or until slightly set.

  • Remove from oven and allow to rest for one minute.

  • Sprinkle fennel pollen over eggs to finish.

  • Serve immediately with a small salad.

 

Lemon Coconut French Toast 

Breakfast Republic – San Diego, CA

 

 

 

INGREDIENTS:

 

4 egg yolks

3 Tbsp. Brown Sugar

1 1/4 Cups Heavy Cream

1 tsp vanilla extract

2 tsp Spiced Rum

1 Tablespoon graham cracker crumbs

1 teaspoon lemon juice

2 Slices lemon bread (regular brioche recommend should lemon bread be unavailable)

 

TOPPINGS:

2 ounces toasted coconut

powdered sugar

 

DIRECTIONS:

  • In a bowl, whisk egg yolks and sugar until sugar dissolves completely. Mix in cream, vanilla, rum, graham cracker crumbs and lemon juice.

  • Slice lemon bread into even slices.

  • Dip lemon bread in the mix. Flip, so both sides are coated. Cook on a griddle, flipping until both sides are golden brown.

  • Remove from griddle, plate, and sprinkle with coconut and powder sugar. Enjoy!

 

 

Strawberry Spring Salad 

Off The Beaten Path – Napa, CA 

 

 

 

Organic Riverdog Farms spring greens

Farm fresh strawberries

Feta

Champagne Vinaigrette. 


 
 

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