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14 Recipes for a Mother’s Day Feast

By
Kylie Thomas
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0
An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

Treat mom to a culinary journey of recipes this Mother’s Day!  Moms dedicate their days to making sure we’re happy and well-fed. This year, return the favor by treating her to a celebration she won’t forget. Whether mom’s a breakfast aficionado, lunch lover, or a dinner diva, there’s a recipe here to make her heart (and stomach) smile. After all, gifts mean the most when they’re handmade (or home-cooked) with care. 

Mother’s Day Recipes to Make Mom Smile

Breakfast

Perfect Avocado Toast

three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

You can’t go wrong when it comes to Avocado Toast. But, you can certainly make sure it’s excellently dressed for mom’s big day. We smother a slice of your favorite sourdough toast in ricotta cheese, chèvre, honey, shaved carrot, and slices of only the ripest avocado. Garnish it with salmon roe and hemp hearts to really win mom over. 

Best Tropical Smoothie Bowl

An overhead photo of a colorful tropical smoothie bowl with banana, kiwi, passion fruit, berries, and granola over a vibrant purple yogurt blend in a tan bowl with a gold spoon on a tan and light blue wood surface.

What better than a bright and inviting Tropical Smoothie Bowl to kick off a celebratory morning? This rainbow beauty tastes even better than it looks. Take a bite of berry and dragonfruit smoothie base with chunks of dark chocolate granola, chia seeds, goji berries, and all the fresh fruit you desire. It even includes a scoop of Vital Protein Collagen Peptides for rejuvenation. 

Stack ’em High Pancakes

Pancake stack and syrup

Don’t skimp out on flat, thin, flavorless pancakes. Mom deserves a special plate of Stack ‘em High Pancakes. Get creative with this dish by adding fresh fruit, local maple syrup or honey, and a dollop of fresh whipped cream. Allow the pancakes to be the star of the show, or serve them alongside other breakfast favorites like eggs and bacon.

Lunch

Strawberry Pecan Salad

“Fresh fresh fresh” is the best way to describe this refreshing strawberry pecan salad.

Embrace the spring season and the closeness of summer with a salad that reminds us of lounging by the pool. Not only is our Strawberry Pecan Salad simple to make, it also makes a huge bowlful so you can serve lunch to your whole family. We top ours with balsamic vinaigrette, but feel free to have a selection available at the table so everyone can have the dressing they love.

Roasted Carrot and Chickpea Sandwich

Roasted Carrot and Chickpea Sandwich on a plate along with a plate of side dish

Fresh vegetables can create a hearty sandwich with flavors you might not expect. Our Roasted Carrot and Chickpea Sandwich balances gentle sweetness with savory appeal. Made with a deliciously addictive marinade for the carrots and a creamy chickpea spread, you just might have to make one for yourself too. Plus, the added crunch from English cucumber is the type of thing our taste buds live for. 

Potato Rösti

A colorful Potato Rösti with smoked trout roe, crème fraîche, and dill is artfully arranged on a brown plate. Surrounding the plate are small bowls of the garnishes: Crème fraîche, Chopped dill. Chopped chives, and Trout roe. Potato Rösti recipe

We know potatoes are a go-to side dish so we upgraded Potato Rösti to make sure your lunch is elevated and personal. Garnish crispy shredded potatoes cooked to perfection with a combination of trout roe, crème fraîche, plus plenty of chives and dill. To quote Chef Joey Hilty who made this recipe, “the more herbage, the better.”

Dinner

Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche

Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche sits in a grey plate with high edges. Seared Salmon recipe

Craving a unique and flavorful fish dish to impress mom? This Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche offers a refreshing exploration of unexpected pairings. Imagine the rich, savoriness of borscht infused into creamy risotto and a touch of zesty horseradish crème fraîche for the finishing touch.

Brussels Sprouts in Orange and Apricot Sauce

An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

Take brussels sprouts from ordinary to extraordinary with an Orange and Apricot Sauce that adds just the right amount of sweetness. This vibrant sauce combines the sweetness of apricot jam with the tang of orange juice. A sprinkle of fried onion adds a textural contrast, making this dish a guaranteed crowd-pleaser.

Braised Pork Shoulder & Kimchi Soup

A tantalizinbraised pork shoulder & kimchi soup featuring Korean flavors, garnished with fresh dill, sour cream, scallions, and toasted sesame seeds.

Bring a little adventure into your Mother’s Day dinner with an infusion of Korean flavors. The tangy, spicy notes of kimchi perfectly balance the richness of the pork, creating a complex and satisfying dish. So why not ditch the ordinary and give mom a taste of something new with this Braised Pork Shoulder & Kimchi Soup.

Dessert

Berry Cobbler with Banana Ice Cream

A delectable image of a berry cobbler dessert from Eighty Acres Kitchen.

You can’t have Mother’s Day complete without a dessert as sweet as mom’s love. Our Berry Cobbler with Banana Ice Cream is all about nostalgia. It features a bubbling berry filling nestled beneath a golden, buttery crust and creamy banana ice cream. This classic cobbler is the perfect way to satisfy your sweet tooth and bring back warm memories.

Triple Citrus Shortbread Squares

Small yellow triple citrus shortbread squares link a parchment paper baking sheet with dollops of whipped cream and purple edible flowers on top.

Not every dessert has to be super-sweet to be delicious. Instead, these Triple Citrus Shortbread Squares mix a tender shortbread dough with fresh lemon, lime, and orange juice and zest. Top each of these little bites with a smooth homemade whipped cream and an edible flower that just so happens to come in mom’s favorite color.

Cocktails

Mother’s Day Spring Pea Cocktail

A women in a tan ruffled shirt stands behind a kitchen island holding a spring pea cocktail light green in color. The perfect Mother’s Day cocktail.

Let’s make a toast to mom! This Mother’s Day Spring Pea Cocktail recipe is a light and mouthwatering way to show Mom how much you care. Sip a refreshing sweet pea simple syrup shaken with fresh lime juice and perfectly balanced with gin and a touch of minty liqueur. Top it all off with sparkling Prosecco for a fizzy finish.

Mother’s Day Lavender Lemon Drop

In a coupe glass on a table cloth sits a Lavender Lemon Drop for Mother's Day as white flowers and a lemon twist lay beside the glass.

Someone as sweet and comforting as mom deserves a cocktail that gives off the same energy. This Mother’s Day Lavender Lemon Drop balances rich lavender with tangy lemon. Plus, you can even put in a little extra effort and make the lavender simple syrup from scratch so that every aspect comes straight from the heart.

In the Butterfly Garden, a Mother’s Day  Gin and Tonic Mocktail

A coupe glass with a purple Mother's Day Gin and Tonic mocktail with crushed freeze-dried blueberries on the side and an edible pink butterfly on the rim. White flowers are scattered nearby.

Even if mom doesn’t drink, you can still mix her up a mocktail that’ll whisk her away to a magical garden. This enchanting butterfly, non-alcoholic gin and tonic infuses botanical zero-alcohol gin with lemon juice, homemade butterfly pea flower simple syrup, and tonic. It’s really the edible butterfly and crushed dried blueberry garnish that brings this vibrant beverage to life.

Story by Kylie Thomas

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Chocolate Chip Cake

By
Kylie Thomas
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0
A Chocolate Chip Cake with chocolate ganache on top sits on a white table with white and purple flowers laying near by and a silver serving spatula.

Dig into a decadent and family-friendly Chocolate Chip Cake recipe that gets all hands on deck. Just 10 ingredients turn into a sweet treat that’s like a chocolate chip cookie and a cake all in one. Then, we add a ganache drizzle over the top that adds a rich, extra dose of chocolate. You can even let the kids each have their own little piping bag to decorate their slice of the cake as they would like.

About the Chocolate Chip Cake Author

Jenn Clark of CRATE Kitchenware and Cooking School knows her way around the kitchen. She also knows how to teach others to get to know their kitchens better – kids included. Besides the classes, she also takes orders for kitchen gear and key ingredients (like the Callebaut chocolate and Nielsen and Massey almond extract called for in this recipe.) Today she shares with TABLE Magazine readers a time-tested favorite that’s great to get the kids in the kitchen for some family fun.

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A Chocolate Chip Cake with chocolate ganache on top sits on a white table with white and purple flowers laying near by and a silver serving spatula.

Chocolate Chip Cake

  • Author: Jenn Clark
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Description

The whole family will fall in love with this easy-to-make dessert.

Ingredients

Scale
  • 2 cup semisweet Callebaut chocolate chips
  • ½ cup heavy cream
  • ½ cup unsalted butter at room temp, plus 2 tbsp for the cake pan
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • ½ tsp pure almond extract (preferably Nielsen and Massey)
  • 1 large egg

Instructions

For the ganache:

  1. Put ¾ c of the chocolate chips in a small heat-proof bowl. Bring the cream to a heavy simmer over medium heat and pour it over the chocolate.
  2. Cover with plastic wrap and set aside for three minutes. Whisk from center of the bowl out to the edges until smooth.
  3. Cover again with plastic wrap sitting directly on the surface and set aside at room temperature for at least 4 hours or overnight.

For the chocolate chip cake:

  1. Position a rack in the center of the oven and preheat the oven to 350 F. Grease a 10-inch removable bottom cake pan with 1 ½ tbsp of softened butter, then press a round of parchment into the pan. Grease the top of the parchment with ½ tbsp butter.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer with the paddle attachment, cream the remaining 4 oz butter with brown sugar and vanilla and almond extracts on medium speed until well combined, about 1 min.
  3. Increase the speed to high and beat for 15 seconds. Stop the mixer, scrape the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just combined.
  4. Add the chocolate chips that remains after you’ve made the ganache and mix for a few seconds until combined.
  5. Scrape the batter into the prepared cake pan. Dip a rubber spatula in water, shake off excess, and use it to press the batter into a smooth and even layer in the pan.
  6. Bake until lightly golden and puffy around the edges (the center should feel quite soft)…about 18 to 22 minutes. Let cool for 10 minutes and the run a paring knife around the edge of the pan to release the cake. Let cool for at least 2 hours before removing the parchment, then invert back onto a cake plate or stand. Can be made a day ahead.
  7. Use a rubber spatula to fill a pastry bag fitted with a tip with ganache. Pipe the ganache back and forth across the cake, or as you will!

Did you make this recipe?

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Recipe by Jenn Clark

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Grilled Lemon Salmon

By
Kylie Thomas
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0
A piece of salmon to be grilled sits on white butcher paper surrounded by lemon slices, a citrus shrub in a glass, and a small container of sugar.

This Grilled Lemon Salmon uses a vibrant and herbaceous marinade that’s both tangy and savory. The recipe features a bright, homemade citrus shrub, perfectly balanced with salt, pepper, pungent garlic, and a medley of fresh, fragrant herbs. The result? Flavor-infused salmon fillets with crispy skin, ready to be the star of your next meal.

Shrubs, What Are They Anyways?

Shrubs may be a current trend in the craft cocktail scene, but this method of preserving the harvest goes back to at least the 15th century. Basically an infusion using any fruit, herb, vegetable, even nuts, shrubs historically use spirits as a base, combining fruit and herbs with rum (or brandy) and sugar. After letting the mixture stand for several days, you strain the fruit, resulting in a custom, seasonal cordial.

Another version, and the ones found on trendy back bars today, is what was once called “drinking vinegars.” Similar to the boozy version in preparation, the spirit is replaced with vinegar, resulting in a sweet and tangy fruit-flavored syrup that is an unexpected base for a number of applications from simple refreshing sodas and cocktail mix-ins, to marinades, sauces, and dressings.

The combination of fruit, herbs, vinegar and other ingredients is endless. This basic shrub in the recipe below uses cider vinegar, which is softer than white, especially when using citrus as your base fruit. But, play around with different seasonal fruits, herbs, and types of vinegar.

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A piece of salmon to be grilled sits on white butcher paper surrounded by lemon slices, a citrus shrub in a glass, and a small container of sugar.

Grilled Lemon Salmon

  • Author: Rhonda Schuldt
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Description

The citrus shrub infuses every bit of the salmon with flavor.

Ingredients

Scale
  • 1 cup citrus shrub
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 3 to 4 cloves garlic, finely minced
  • 1/2 cup chopped fresh herbs (basil, parsley and thyme is ideal for this recipe)
  • 4, 6-oz skin-on salmon filets

For the citrus shrub:

  • 3 to 4 large lemons, rinsed and scrubbed (approximately 4 cups chopped), preferably organic
  • 3 cups organic cane sugar
  • 2 cups organic cider vinegar

Instructions

  1. Whisk together the shrub, seasoning, garlic, and herbs for the marinade. Season with salt and pepper, to taste. It should be tangy, a bit sweet, and fresh with a little garlic kick.
  2. Place salmon filets in a shallow dish, pour marinade over and coat both sides. Cover and place in refrigerator for 30 minutes, or up to 2 hours.
  3. Oil grill and heat to high (400 degrees). Place salmon filets, skin-side up on grill. Cook 2 to 3 minutes per ½-inch thickness, then turn fish over and cook skin-side down another 2 to 3 minutes, until fish begins to flake with a fork. Serve skin-side down, or remove skin altogether before serving.

For the citrus shrub:

  1. Cut lemons into ½-inch slices, and then quarter the slices. Place in non-reactive (e.g., glass) bowl. Cover with sugar and stir to coat.
  2. Let the lemon-sugar mixture sit for at least 4 hours (or up to several days in the refrigerator), until the sugar has begun to extract juice from the lemons, creating a syrup.
  3. Add vinegar to the bowl with the lemon-sugar mixture. Stir until any remaining sugar is dissolved. Place mixture into a sterile glass jar, cover, and let sit in refrigerator for 2 to 3 days more. Strain away the fruit solids, press to remove any residual juices, and put the liquid “shrub” into a clean jar or bottle.
  4. Once strained, add additional fruit to your shrub if desired. Seal and refrigerate for up to 6 months.

Did you make this recipe?

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Recipe and Story by Rhonda Schuldt
Styling by Quelcy Kogel
Photography by Adam Milliron

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Gypsy Eyes, a Green Chartreuse Cocktail

By
Kylie Thomas
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0
Two Gypsy Eyes Green Chartreuse and gin cocktails sit on a dark marble block beside a slice of grapefruit.

It’s time for a chartreuse cocktail! Summer is always a welcome arrival for bartenders with cocktail ingredients like gin and green chartreuse taking the reins. During this time, calls for Manhattans start to slacken, and cocktail menus brighten up, flooded with floral gins and white rum, citrus and sparkling wine, and oodles of fresh herbs and berries perfect in in cocktails for the summer season.

Origins of the Gypsy Eyes, Green Chartreuse Cocktail

Chris McClain found one such cocktail on a visit to famed NYC cocktail bar Death & Co. McClain and his wife ordered the Gypsy Eyes, and it was love at first sip. “The tang of the grapefruit against the pungent herbs of gin and chartreuse create a perfectly balanced cocktail,” he explains. McClain’s version uses Gin Foundry Europa, a London dry gin that counts grapefruit among its ten botanicals.

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Two Gypsy Eyes Green Chartreuse and gin cocktails sit on a dark marble block beside a slice of grapefruit.

Gypsy Eyes, a Green Chartreuse Cocktail

  • Author: Recipe by Death & Co., Adapted by Chris McClain
  • Yield: 1 Cocktail 1x
Print Recipe

Description

We’re sure you’ve never had a cocktail like this before.

Ingredients

Scale
  • 1/4 oz green chartreuse
  • 1 1/2 oz The Gin Foundry Europa
  • 1/2 oz Aperol
  • 1/2 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/4 oz simple syrup

Instructions

  1. Rinse coupe with chartreuse. Shake remaining ingredients with ice, and strain into coupe, or pretty glass of your choice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Death & Co., Adapted by Chris McClain
Story by Drew Cranisky
Styling by Anne Marie Leyden
Photography by Adam Milliron

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Prickly Ranch Hand

By
Gabe Gomez
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0
Prickly Ranch Hand Recipe

A twist on a classic summer beverage, the Prickly Ranch Hand includes delicious prickly pear liqueur for a dash of sweetness. It also uses local New Mexico spirits from Vara Winery and Distillery, Altar Spirits, and 505 Spirits but you can also use a distiller closer to home.

Can I Make My Own Prickly Pear Liqueur?

In case you would rather make your own liqueur for our Prickly Ranch Hand than buy off the shelf, all you need are ripe prickly pear fruits, vodka, and simple syrup. There are a few ways that you can prepare the prickly pears for the infusion. You could mash them with a fork or use your hands to gently break up the pulp. Or, you could peel the fruits and cut them into chunks in case you’re looking for a speedier route. After the fruits are prepped, simply let the vodka and prickly pears macerate for at least 24 hours. Then, you’ll strain the liquid into a jar and stir in some simple syrup for a bit of sweetness.

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Prickly Ranch Hand Recipe

Prickly Ranch Hand Recipe

  • Author: Gabe Gomez
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Description

Let your summer be full of Prickly Ranch Hands with their refreshing prickly pear flavor.

Ingredients

Scale
  • 3 oz blanco tequila or mezcal
  • 6 oz Topo Chico
  • 1/2 oz fresh lime juice
  • 1/2 oz prickly pear liqueur
  • Fresh lime wedge for garnish

Instructions

  1. Fill the glass with ice.
  2. Add tequila, Topo Chico, lime juice, and Purple People Eater.
  3. Stir gently. Garnish with lime, and enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Photography by Gabe Gomez

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Seared Sea Bass with Raisin Chutney and Fennel Salad

By
Anna Franklin
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0
A piece of seared sea bass sits on a green plate with a raisin chutney and fennel salad beside it.

Whenever you want to treat you and your partner to a dinner that makes you feel like you’re living right on the shore, break out this Seared Sea Bass with Raisin Chutney and Fennel Salad. Imagine flaky, perfectly seared sea bass, its delicate flavor balanced by a sweet and tangy raisin chutney. Then, brighten it all with the crisp freshness of a fennel salad. This dish is a delightful mix of textures and tastes, offering a sophisticated yet approachable cooking experience that’s sure to impress.

How to Pick a Cut of Sea Bass for Searing

If you’re headed to your local fishmonger to pick up a fresh sea bass filet for better quality, there are a few things you’ll want to look for. Just by looking at the selection of sea bass, you can tell some things right off the bat. Look for a translucent, white color with possible pink hues depending on the variety. We recommend picking out a thicker cut of sea bass because it holds in the juices better, keeping the fish from drying out too quickly.

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A piece of seared sea bass sits on a green plate with a raisin chutney and fennel salad beside it.

Seared Sea Bass with Raisin Chutney and Fennel Salad

  • Author: Anna Franklin
Print Recipe

Description

A satisfying and nutritious seafood dinner.

Ingredients

Scale
  • 2 – 4 oz pieces of sea bass

For the chutney:

  • ½ cup golden raisins, roughly chopped
  • 1 tbsp capers
  • 1 Fresno chili, thinly sliced
  • ½ shallot, minced
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • Salt and pepper to taste

For the fennel salad:

  • 1 bulb of fennel, thinly sliced
  • 1 granny smith apple, thinly sliced
  • ¼ cup fresh dill sprigs
  • ½ cup walnuts, chopped and roasted
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

To sear the fish:

  1. Pat your fish dry with a paper towel and season with salt. Heat a non-stick skillet over high heat, add enough olive oil to coat the bottom of the pan, once the oil is very hot, add your fish to the pan and sear the top until golden brown.
  2. Once you have reached the desired color, flip the fish and continue to cook just until the center of the fish is cooked (around 120 degrees)

For the chutney:

  1. Add all ingredients to a small pot and simmer and reduce until most of the liquid has evaporated and the raisins look glossy, set aside and serve on top of fish at room temperature

For the fennel salad:

  1. Thinly slice fennel and apple and add to a bowl, add walnuts, olive oil, lemon juice, and salt and pepper, and lightly toss until everything is evenly coated

To plate:

  1. First, add your fennel salad to the plate, set your seared fish on top of the salad, and then top with chutney

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Coffee and Bourbon Cocktail, The Revolver

By
Abdul Rafay
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0
The Revolver is a bold and sophisticated whiskey cocktail with a balanced blend of rich bourbon, aromatic coffee liqueur, and a touch of zesty orange bitters, garnished with an orange twist.

If we’re thinking of perfect pairs, coffee and bourbon deserve a top spot. The bitterness of a deep brew matches the nutty, light burn of bourbon, resulting in a smooth sip that takes every cocktail to the next level. It’s even a way to get those who don’t like bourbon sipping a strong cocktail or vice versa.

Get a taste of this duo yourself in this strong after-dinner drink, The Revolver. Coffee liqueur blends with bourbon and orange bitters for a well-balanced, easy-to-make cocktail that you’ll want to make for every celebration.

Selecting Which Coffee Liqueur Goes With Bourbon

Just about any coffee liqueur you pick up will meld with bourbon but there are a few things that could make a difference. When it comes to types of coffee liqueurs, each uses a different brewing strength and various levels of sugar content. This is where your personal preference comes into play. However, it should also be noted that different coffee liqueurs use different base options such as vodka, bourbon, or rum. Therefore, the overall flavor of the cocktail will change depending on which kind you use.

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The Revolver is a bold and sophisticated whiskey cocktail with a balanced blend of rich bourbon, aromatic coffee liqueur, and a touch of zesty orange bitters, garnished with an orange twist.

Coffee and Bourbon Cocktail, The Revolver

  • Author: Maggie Weaver
Print Recipe

Description

Your evening pick-up-me comes in the form of The Revolver.

Ingredients

Scale

Instructions

  1. Stir all ingredients together with ice, then place in a rocks glass with one (or two) big ice cubes.
  2. Garnish with an orange peel and enjoy!

Notes

This cocktail can be served up or on the rocks.

Did you make this recipe?

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Recipe by Maggie Weaver
Photography by Dave Bryce

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Chile Colorado (Red Chile Sauce)

By
Gabe Gomez
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0
A large plate holds a steak, potatoes, and veggies with a red chile sauce over top of it all on a white table.

The relatively arid mountain climate of northern New Mexico puts the drying of important ingredients at the center of great cooking. Known worldwide for its delicious chile varieties, its centuries-old sun-drying method of stringing and hanging chiles in long bundles known as ristras adds a deeper and more complex flavor profile to these ubiquitous peppers.

And like any ingredient that has been aged, the impact on the palate is profound; rich, smokey, decadent, and good on just about anything; warmed up as a gravy, room temperature as a condiment, or cool right from the fridge as a dip for cheese or fresh veggies. Set aside a small dish or two to experiment by adding heat or lime juice or salt so that you know how you like it best. Plus, this Red Chile Sauce goes perfectly with just about any dish you end up making. (Hint…mix a spoonful with some melted butter and brush it on apple pie before serving!)

What’s the Difference Between Ancho Chiles and Guajillo Chiles?

Ancho chiles and guajillo chiles, while both staples in Mexican cuisine, differ in both taste and appearance. Ancho chiles are the dry form of poblano peppers with a wider, heart shape. They also have a milder heat level, typically between 1,000 to 1,500 SHU. Their flavor is usually rich and fruity with deep, earthy undertones. Guajillo chiles, on the other hand, are the dried form of mirasol peppers that have a thinner shape and a slightly higher heat level, ranging from 2,500 to 5,000 SHU. Compared to ancho chiles they’re brighter and more complex, with fruity, tangy notes and a little smokiness.

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A large plate holds a steak, potatoes, and veggies with a red chile sauce over top of it all on a white table.

Chile Colorado (Red Chile Sauce)

  • Author: Gabe Gomez
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Description

A delectable Red Chile Sauce that goes on everything from chicken to vegetables and just about everything in between.

Ingredients

Scale
  • 8–10 whole dried guajillo chilies
  • 8–10 whole dried ancho chilies
  • 3 tbsp finely chopped white onion
  • 5 garlic cloves, whole with peel
  • 2 tsp ground cumin
  • 1 tbsp Mexican oregano, crumbled
  • 1 bay leaf
  • 1 tsp brown sugar or piloncillo (unrefined Mexican brown sugar that comes in cones)
  • 8 cups chicken broth
  • Kosher salt, to taste

Instructions

  1. Rinse chilies and split open, discarding stems, seeds, and ribs.
  2. Add chilies onion, garlic, cumin, oregano, bay leaf, salt, and brown sugar to a stockpot or Dutch oven and simmer low in chicken broth for 30 minutes. Let cool for 10 minutes. Puree all ingredients in batches with boiling liquid.
  3. Pour puree through a colander into a clean stockpot, pressing on solids, and discard solids; repeat the process until all ingredients have been blended and strained. Simmer low until sauce is reduced by an inch. Add a pinch of salt to taste, if needed.

Did you make this recipe?

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Story and Recipe by Gabe Gomez
Styling by Jasmine Zavala
Photography by Dave Bryce

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Espresso Martini

By
Kylie Thomas
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0
A person places down a coupe glass with an espresso martini in it as a bottle of parking chair vodka sits blurred in the background.

Brunch will never be boring again with this Espresso Martini recipe.

If you’re like me, the smell of coffee is what gets you out of bed in the morning. Well, I’ll give you one better: coffee and cocktails. What better sip to start your brunch than a kicky espresso?

Bursting with baking spices and unquestionably coffee-forward, this brunch-ready espresso martini is made with Lawrenceville Distilling’s Parking Chair Vodka and Maggie’s Farm Rum Coffee liquor (a rum-based spirit that packs a caffeinated, cold-brew kick). If you have a local favorite, go ahead and swap it in; we recommend using whatever local distiller is at the top of your list. Ladies and gentlemen: start your engines!

Why Are Local Spirits Best for This Espresso Martini?

It seems easier to head to any store and grab any two bottles off the shelf but using local spirits in this Espresso Martini elevates it to restaurant level. Often made with locally sourced ingredients these spirits reflect the region’s terroir and can add subtle nuances in flavor that mass-market options might lack. Choosing a local vodka, for instance, introduces a smoother texture or a hint of regional grain. With local coffee liqueur, the spirit may feature beans roasted nearby, offering a fresher and more distinctive coffee profile. By opting for local spirits, you’re not only enhancing the cocktail’s character but also contributing to the local economy.

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A person places down a coupe glass with an espresso martini in it as a bottle of parking chair vodka sits blurred in the background.

Espresso Martini

  • Author: Kaitlin Fellers
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Description

Your dream morning wake-up call.

Ingredients

Scale

Instructions

  1. Shake and strain back into cocktail tin.
  2. Discard ice and shake again until frothy.
  3. Strain into a chilled coupe.

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Recipe by Kaitlin Fellers
Story by Maggie Weaver
Photography by Keith Recker

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Three Variations on Classic Cocktails

By
Kylie Thomas
-
0
Three classic cocktail variations, an espresso martini, an old fashioned, and a mule sit on a dark table.

Cecil Usher of Mindful Hospitality invites us to mix up three variations of classic cocktails for a social hour with friends. They’ll be impressed with your magic mixology. So will you!

About These Classic Cocktail Variations

Frozen Cider House Mule

We’ve turned the mule upside down and practically into a snow cone too. Serve a sweet and slightly spiced mix of rich apple cider with a recognizably ginger syrup. The addition of acidic lime juice and a few dashes of bitters lands this cocktail somewhere between sophisticated and comforting to the kid-at-heart.

St. Clair Old Fashioned 

The St. Clair Old Fashioned offers a bit of a twist on the classic Old Fashioned. It really lets your selection of bourbon shine with a touch of sweetness from the cocktail syrup. The aromatic complexity continues in layers of both Angostura and Regan’s Orange Bitters, adding depth and bright citrus notes to the rich spirit. This variation emphasizes the quality of its ingredients and the subtle interplay of familiar yet unique flavors.

Nitro Espresso Martini

We like to think there’s no way to fall asleep after sipping on one of these Nitro Espresso Martinis. The use of cold-brew on top of coffee liqueur gives you a boost of caffeine. Plus, it takes advantage of the natural coffee flavor. A burnt sugar syrup and hazelnut liqueur provide a bit of smoky nuttiness to this classic cocktail you know and love.

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Three classic cocktail variations, an espresso martini, an old fashioned, and a mule sit on a dark table.

Frozen Cider House Mule

  • Author: Cecil Usher
Print Recipe

Description

The spice of a mule with the sweetness of apple cider.

Ingredients

Scale
  • 1.5 oz vodka
  • .5 oz ginger syrup
  • .5 oz lime juice
  • 3 oz apple cider
  • 2 dashes Angostura Bitters

Instructions

  1. Shake all ingredients with ice, pour, and serve. .

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Print
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St. Clair Old Fashioned

  • Author: Cecil Usher
Print Recipe

Description

The sweet and sharp balance of a classic Old Fashioned.

Ingredients

Scale

Instructions

  1. Mix ingredients in a glass and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Nitro Espresso Martini

  • Author: Cecil Usher
Print Recipe

Description

The combination of cold-brew and coffee liqueur will blow your mind!

Ingredients

Scale

Instructions

  1. Mix all ingredients in a glass and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Cecil Usher
Photography by Michael Parente

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