My Mother’s Day: Just “hanging” with the boys

Jane Moritz international nosher

My sons asked me what I wanted to do for Mother’s Day on Sunday. To be honest, I don’t really want to do much. No fancy meals, no theater tickets, no massage or foot rub. I’ve gained a deep appreciation for actively doing nothing. Sure, I love walking, yoga, biking, cooking and eating great food but more and more, I like to just “hang.” So, this Sunday, I’m looking forward to “just hanging” with my boys (correction: MEN) and eat something delicious (MUST BE DELICIOUS, ALWAYS). If the weather is nice, exploring a new NYC neighborhood and finding an interesting hole-in-the wall for noshing sounds like a great day.

What are you going to do this Sunday? If cooking is on the agenda, here are some terrific recipes that we’ve curated over the years. Here’s a couple of recommendations for dishes I would make if I were cooking this Mother’s Day:

 

 

Cremslach–Cottage Cheese Pancakes

Makes about 18 pancakes

  • 4 eggs
  • 1 cup 4 percent cottage cheese (you could use low fat if you prefer)
  • 3/4 cup milk (whole or low fat)
  • 3/4-1 tsp salt
  • 1 tablespoon sugar (optional)
  • 1 cup matzo meal
  • Grapeseed or other acceptable Passover oil or 2 tablespoons butter for frying

In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes.

Click for Complete Recipe

Tomato & Onion Tarte

Submitted for our Dairy Recipe Contest by S. Urist

Ingredients

  • 2 large onions (about 1½ pounds), sliced thin
  • 2 tablespoons olive oil
  • butter pastry dough for a single crust 12 inch tart (recipe follows)
  • ½ pound dry Jack or Gruyere cheese, shredded (about 2 cups)
  • ½ pound plum tomatoes cut into ½ inch wedges
  • ½ pound medium yellow tomatoes (about 2) or ½ pound plum tomatoes, cut into ½ inch wedges
  • ¼ cup Niçoise olives, pitted

In a large, heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Click for Complete Recipe

Whether you cook or are fed by loved ones, I wish you a very happy Mother’s Day.

Jane Moritz

Chief Maven Officer

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