Recipes by Elaine Dakessian, Trés Bien Tailored Cuisine

Every year when Mother’s Day rolls around, it’s easy to feel like nothing we do can truly show how much we appreciate our mothers. While flowers and chocolates are always welcomed, it seems a thoughtful gesture can communicate our gratefulness on a level that no gift can. This Mother’s Day, take some time to let your mother know what she means to you, whether it’s by preparing a delicious brunch, surprising her with a special day-trip, or simply spending a little extra time with her.

If you’re not sure what to make this Mother’s Day, Elaine Dakessian and her crew at Trés Bien Tailored Cuisine have you covered with this beautiful brunch spread. From a light smoked salmon pastry dish to a refreshing beverage with a little kick, this brunch is sure to show your mom how much you care.

Individual Quiche in Prosciutto Cups
Makes 6

Ingredients:

  • 24 slices prosciutto
  • 1 C grated Fontina, Gruyere, or cheese of choice
  • 2 tsp fresh chives, chopped
  • Asparagus, blanched and sliced
  • 1 C spring peas, blanched or frozen peas
  • Crème fraîch, to garnish
  • Use a 6-hole large muffin tin, extra deep

Custard:

  • 1 C half-and-half
  • 1 egg
  • 1 egg yolk
  • Salt and pepper
  • Freshly grated nutmeg

Directions:

Preheat oven to 375°F. Spray muffin tins liberally with nonstick spray. Line each slot with slices of prosciutto all around to form a cup. Whisk together the custard in a bowl. Pour egg custard into each prosciutto-lined slot. Add a sprinkling of asparagus, chives, peas, and cheese. Fill each cup the same way. Bake for about 15 to 20 minutes. If you jiggle the pan and it is still loose in the middle but browning on top, lay a piece of foil on top to slow down the browning and continue to cook an additional 5 to 8 minutes. Garnish top with a dollop of crème fraîche.

Roasted Fingerling Potatoes

Ingredients:

  • Fingerling potatoes
  • Olive oil
  • Thyme or rosemary

Directions:
Preheat oven to 375°F. Wash potatoes and toss with olive oil and fresh thyme or rosemary. Roast on a foil-lined sheet pan for about 30 minutes.

Pear, Radicchio & Fennel Salad

Ingredients:

  • 2 Asian pears, sliced into ¼ inch slices
  • 1 fennel bulb, thinly sliced or shaved
  • 1 head radicchio, thinly sliced like slaw
  • Pea sprouts

Dressing:

  • White balsamic vinegar
  • Olive oil
  • 1 tsp Dijon
  • Salt and pepper
  • 1 T honey

Directions:
Whisk all dressing ingredients in a bowl. Toss with prepared salad ingredients and serve.

Pear-Hibiscus Cooler

Ingredients:

  • 2 C water
  • 2 C sugar
  • 6 hibiscus flowers
  • 1 bartlett pear, cut into ¼ inch slices
  • Tequila
  • Sparkling Water

Directions:
On the stove, dissolve sugar in the water. Add the hibiscus and pear slices and simmer for 4-5 minutes. Turn off the heat and let steep for an hour. To make the drink, take a Collins glass, fill with ice, add 1-1/2 ounces tequila, 2 ounces hibiscus pear syrup, and top off with sprite or sparkling water.

Smoked Salmon Cream Cheese Puffs  

Ingredients:

  • 5 oz smoked salmon
  • 1T Salt and pepper
  • 2 tsp freshly chopped dill
  • Capers, optional
  • 4 oz cream cheese, softened
  • 1 sheet puff pastry
  • Eggwash
  • 1 egg
  • 1 T milk

Directions:
Preheat oven to 400° F.  Season the salmon with salt and pepper to taste. Whip the cream cheese, dill, and capers in a bowl until well combined. Spread evenly over the puff pastry sheet. Place salmon on top of the mixture. Brush edges of puff pastry with egg wash. Roll lengthwise (note: from remaining puff pastry, you can cut shapes with cookie cutters to decorate your roll). Place on a cookie sheet lined with parchment paper, brushing with more egg wash. Bake for about 20 to 25 minutes or until golden brown.

Strawberry Shortcake

Ingredients:

  • 4 C flour
  • 3 T butter
  • ¼ tsp salt
  • ½ C sugar
  • 5 tsp baking powder
  • 3 C heavy cream or buttermilk
  • Zest of one orange

Berry mixture:

  • 1 pint each: strawberries, raspberries, blueberries, and blackberries
  • 1 C sugar
  • 3 oz Grand Marnier

Directions:
Preheat oven to 450°F. Sift flour, sugar, salt, and baking powder in a large bow. Using a box grater, grate butter into the flour and cut in until it resembles coarse sand. Add in orange zest and cream and mix until dough comes together. Turn dough out onto a lightly floured surface and kneed for about 1-minute. Roll out the dough to a 1-inch thickness and cut with a biscuit cutter. Place in the oven and bake for 8 to 10 minutes. For the berry mixture, place berries in a bowl and add the sugar and liqueur. Let sit for at least 2 hours before serving with the shortcake.