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May menus: Mother's Day breakfast in bed, shop-and-serve supper, oven-fried fish Japanese-style.


Quick-to-assemble meals with make-ahead options are the focus of this month's menus. On Mother's Day, treat her to breakfast on a tray; if cooks are young, an adult can supervise any tricky steps the day before. A shop-and-serve sandwich-salad supper offers leftovers for later lunches and snacks. A few simple touches--Japanese-style--give the oven-fried fish dinner a quiet elegance.

Breakfast in bed

Mother deserves this luxury on her day. She'll rest more easily as this meal comes together, especially if the cooks are young, because most of the mess is taken care of the day before. An older sibling or Dad can handily manage the last phase.

Sugared Bacon

Pulled Brioche Loaf Butter


Coffee Rock Candy Cream

The bacon can be partially cooked the day before and messy hot fat drained off.

The brioche dough requires no proofing; just mix, shape, and put in the baking pan to chill overnight. It puffs tender and golden in the oven.

Rinse strawberries, brew coffee, and set up the special breakfast tray. For fun, rock candy takes the place of sugar if coffee needs sweetening. A fresh posy or two is the final filial offering.

Sugared Bacon

8 to 12 slices bacon

3 tablespoons firmly packed brown sugar

Line a 10- by 15-inch baking pan with foil. Lay bacon slices side by side on foil. Bake, uncovered, in a 350| oven for 10 minutes. Remove pan from oven; drain off and discard fat.

Evenly sprinkle bacon with sugar, then smooth sugar with the back of a spoon to make an even layer on bacon. (If made ahead, cool, cover, and chill overnight; uncover to continue.)

Bake bacon in a 350| oven until golden brown, about 15 minutes longer. Transfer hot bacon with tongs or a wide spatula and arrange sugared side up in a single layer on a rack set over paper towels. Serve bacon when cooled and crisp; eat with your fingers. Makes 4 servings.

Pulled Brioche Loaf

1 package active dry yeast

1/4 cup warm water (110|)

About 3 tablespoons sugar

1/2 teaspoon salt

2 large eggs

1/2 cup (1/4 lb.) butter or margarine, at room temperature

2 1/2 cups all-purpose flour

1/4 teaspoon ground cinnamon

In the large bowl of an electric mixer, mix yeast with water; let stand until softened, about 5 minutes. Beat in 3 tablespoons sugar, salt, and eggs to blend. Add 5 tablespoons butter and 1 1/2 cups flour; mix slowly to blend, then beat on high speed until dough is stretchy, about 5 minutes. Add remaining 1 cup flour; stir with a heavy spoon until well moistened.

Melt remaining butter. Pinch off dough in 1-inch lumps; dip each lump in melted butter to coat, then drop into a 5- by 9-inch loaf pan. When all the dough is in the pan, shake lightly to settle pieces. Mix 1 teaspoon sugar and the cinnamon and sprinkle over the dough.

Cover pan tightly with plastic wrap and refrigerate overnight (or up to 16 hours). In the morning, uncover pan; dough will look about the same as it did the night before. Bake in a 350| oven until puffed and golden brown, about 30 minutes. Let cool 10 minutes, then run a knife around sides of pan and invert to release loaf. Pull warm loaf apart to eat. Serves 4 to 6.

Charcuterie dinner for 6

This no-cook, mostly buy-and-serve dinner focuses on cold meats and cheeses to make into sandwiches or to add to greens for a whole-meal salad.

Because this meal is a nibbler's delight, dessert is omitted. However, let your conscience or a piece of fruit be your guide.

Charcuterie Board

Salad Greens

Red Wine Vinaigrette

Thick Green Onion Dressing

Coarse-grain Mustard Olives

Pickled Scallions


Zinfandel Tomato Juice

To create a bountiful look for the charcuterie board, purchase more than the meal will require; any leftovers will keep well for snacks and sandwiches later

on during the week.

Buy a wedge of cheese, such as Danish fontina, and several kinds of cold meats-- dry salami, coppa, thuringer, braun-schweiger, pastrami. Expect each person to eat 1/4 to 1/3 pound of cheese and meat combined.

You'll need about 3 quarts of washed and crisped salad greens, one kind or a mixture. The two salad dressings are quick to prepare and keep for several days if made ahead--or if you have leftovers.

Red Wine Vinaigrette

Mix with greens and add salt to taste.

1 tablespoon Dijon mustard

1/4 cup each red wine vinegar and water

1 teaspoon sugar

1/2 teaspoon coarsely ground pepper

1/4 cup olive oil or salad oil

In a blender or food processor, whirl mustard, vinegar, water, sugar, and pepper to blend. With motor running, slowly pour in oil. Use at room temperature or chilled; if made ahead, cover and chill up to 3 days. Makes 3/4 cup; allow 1 to 3 tablespoons for a serving. One tablespoon contains about 40 calories.

Thick Green Onion Dressing

Mix with greens and add salt to taste.

1/2 cup coarsely chopped green onion, including tops

1/4 cup mayonnaise

1 large clove garlic

1 tablespoon each white wine vinegar and Dijon mustard

1/4 teaspoon pepper

3/4 cup sour cream

In a food processor or blender, whirl onion, mayonnaise, garlic, vinegar, mustard, and pepper until onion is pureed. Stir in sour cream. Serve chilled; if made ahead, cover and refrigerate up to 3 days. Makes 1 1/4 cups; allow 1 to 3 tablespoons for a serving. One tablespoon contains about 40 calories.

Japanese oven-fried fish

In the refreshing style of many Japanese dishes, this quick meal is modest in calories with delicate flavors.

Oven-frying the fish is a Western twist; you don't have to rurn pieces over.

Oven-fried Orange Roughy Fillets with Sesame Seed

Shredded Daikon Balls

Cool Green Peas Sushi Rice

Warm Sake or Hot Green Tea

Japanese Cookies Preserved Sweets

Only the cooked fish is served hot; the daikon, peas, and rice are served cool or at room temperature.

To make peas, lightly flavor thawed frozen petite peas with seasoned rice vinegar used for sushi.

Oven-fried Orange Roughy Fillets with Sesame Seed

1 large egg white

1/3 cup sesame seed

4 equal-size boned and skinned orange roughy fillets (New Zealand perch), 1 1/2 to 2 lb. total

2 tablespoons salad oil

Lemon wedges

Soy sauce

Put egg white in a shallow pan and beat with a fork until slightly frothy. Put sesame seed in another shallow pan.

Rinse fish and pat dry. Dip fillets on one side only in egg white, lift out, and let drain briefly. Then lay egg-moistened side in sesame seed, coating heavily and equally. Lay fillets, seeds up, side by side on a sheet of waxed paper.

Place a 10- by 15-inch baking pan in a 500| oven to heat, about 5 minutes. Swirl oil in pan; then lay fish, seeds down, in pan. Bake on bottom rack, uncovered, until fish flakes when prodded in thickest portion and seeds on bottom are lightly browned, about 8 minutes. Transfer fillets, seed side up, onto 4 dinner plates. Offer lemon and soy to add to taste. Makes 4 servings.--Janice McCormick, Berkeley.

Shredded Daikon Balls

1 piece (about 1 lb.) daikon (Oriental radish)

3/4 teaspoon crushed dried hot red chilies

4 teaspoons seasoned rice vinegar for sushi (or 4 teaspoons rice vinegar mixed with 1 1/2 teaspoons sugar)


Peel and finely shred daikon. Mix with chilies, then cover and chill until cold, at least 30 minutes.

With your hands, tightly squeeze daikon to remove as much liquid as possible. Firmly shape drained daikon into 4 equal balls. Present on a small tray or individual dinner plates. Spoon rice vinegar over daikon balls and add salt to taste. Makes 4 servings.

Sushi Rice

1 2/3 cups short-grain white rice


3 to 4 tablesponse seasoned rice vinegar for sushi (or 3 to 4 tablespoons

rice vinegar and 2 to 3 teaspoons sugar)


1/2 cup thin cucumber slices

In a 2- to 3-quart pan, rinse rice several times with cold water until water is clear; drain each time. To drained rice, add 1 3/4 cups water. Cover and bring to a boil over high heat. Reduce heat to low and cook without stirring until water is absorbed, about 15 minutes. Stir in vinegar and salt to taste.

Cool quickly; spread rice in a large pan (10 by 15 in. or larger) and let stand until cooled to room temperature.

Spoon rice into a bowl and garnish with cucumber. Makes 4 servings.

Photo: Child's offering for Mother's Day was mostly prepared the day before with supervision. In basket, pull-apart brioche, bacon, and berries go with juice; rock candy sweetens coffee

Photo: For charcuterie dinner salad, you buy sausages and cheese to eat with salad greens
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1986
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