Mother's Day is Sunday. Have you given any thought to what you're doing for the mothers in your life this year?
Young mothers, often overwhelmed with responsibilities of child care and career, will appreciate having a special time to relax. Perhaps that is where the idea of breakfast in bed originated.
Mothers with grown children would likely cherish a visit. If distance precludes that, a phone call will suffice. Sometimes the best gift is just sharing time with someone we love.
Or, perhaps you want to make Mom's favorite dish. Better yet, create something new — a special dessert you can share with her over coffee and conversation.
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One of my favorite desserts of all time is gelato. I fell in love with gelato while traveling in Italy and, upon returning home, spent some time in the kitchen perfecting recipes until I had the taste and texture of the real thing. This recipe is from my new cookbook, "Farm to France." You'll be amazed at how easy it is to make. It's also a perfect way to use fresh strawberries that are now in season.
Fresh Churned Strawberry Gelato
1 1/2 cups whole milk
1/2cup heavy cream
1 cup plus 2 tablespoons sugar, divided use
3 tablespoons corn syrup, divided use
1 lb. frozen unsweetened strawberries, thawed (or 4 cups fresh)
2 tablespoons fresh lemon juice
Chocolate Hazelnut Sauce:
1/2cup chocolate hazelnut spread (like Nutella)
For the gelato: In a heavy 2-quart saucepan heat milk, cream, 2 tablespoons sugar and 1 tablespoon corn syrup until very hot but not boiling. Meanwhile, beat eggs with electric mixer until light and lemon colored. Temper eggs by whisking about a cup of the hot milk mixture into the eggs; then pour egg mixture into pan. Cook until mixture becomes thick and will coat the back of a wooden spoon, or to 165 degrees. Strain into a clean container and cool; refrigerate several hours.
Meanwhile, puree strawberries with electric blender or food processor. Stir in lemon juice, 2 tablespoons corn syrup and remaining cup of sugar. Stir berry mixture into chilled cream mixture.
Pour cooled mixture into ice cream freezer container and freeze according to manufacturer's instructions. Transfer to freezer container, cover and chill in freezer up to 4 hours to allow flavors to ripen. Makes 1 1/2 quarts.
To make the sauce: Heat cream in a microwave-safe glass measure for 20 to 30 seconds or until it is very hot. Remove and whisk in chocolate-hazelnut spread until mixture is smooth. Serve warm.
From "Cooking with Bonnie: Farm to France."
The Wichita Eagle—05/04/11