Tag mother’s day brunch

A Mother’s Day Treat: Tiny Strawberry Rhubarb Crisps

Strawberry Rhubarb CrispMature. Refined. Perfectly sweet, but not overly sweet. When I first came upon this teeny dreamy dessert at our spring recipe testing, it was love at first bite. Actually, my slight obsession with the sweet yet tart flavors of strawberry and rhubarb began early in the baking process. Shiny strawberries teased me with juicy promises, while the bright rhubarb whispered tart nothings. I was sure this crisp recipe would be a great treat for grown-ups. And I was not disappointed.

We’ll be making this fantastic recipe with the mamas and families at our fun Mother’s Day Brunch cooking class in San Francisco this weekend. Why not share this recipe with your mama, too?! If you’re lucky enough to live nearby, you can even whip up a batch for her!

Tiny Strawberry Rhubarb Crisps with Vanilla Bean Whipped Cream Recipe
This recipe can also be found in our dessert recipe library!

Fruit Crisp In Progress

4 cups fresh rhubarb, 1/4-inch diced (about 6 stalks or 1 pound)
4 cups fresh strawberries, (about 2 pounds) hulled and quartered, if large
1 cup demerara sugarJuicy Strawberry
2 teaspoons grated orange zest
1 Tablespoon cornstarch
1/3 cup freshly squeezed orange juice
1/4 teaspoon kosher salt
Parchment paper
Mini baking molds and spoons
or ceramic ramekins for a plated dessert

1/3 cup all-purpose flour (can sub brown rice flour)
1/2 cup fine cornmeal
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats (not instant)
1/4 teaspoon of kosher salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
2 teaspoons vanilla extract

Vanilla Bean Whipped Cream:
1 cup whipping cream
2 Tablespoons confectioner’s sugar
1/2 vanilla bean, scraped or 1/2 teaspoon vanilla extract
Pinch of kosher salt
Mint for garnish if desired

Preheat oven to 425°F.

Prepare Filling: Dice the rhubarb into 1/4 inch pieces. Hull and quarter the strawberries. In a bowl, toss fruit with the sugar and the orange zest. Dissolve the cornstarch in the orange juice, then mix into the fruit.

Fill molds: Place baking molds on a parchment lined sheet pan (you can use ramekins, if you prefer). Fill the molds 1/4 full and set aside while preparing topping.

Make Topping: In a large bowl, combine all the topping ingredients and pinch them together with your fingers until mixture resembles coarse sand. Evenly sprinkle topping over mini molds.

Whip Cream: In a medium bowl, beat cream, confectioners’ sugar, vanilla and salt until soft peaks form. Place into a decorative bowl and chill until ready to serve.

Serve: Place the crisps and mini spoons on a decorative platter. Serve the whipped cream on the side. Garnish platter with mint.

Makes 25-30 Mini Crisps or 10-12 Full Size Plated Desserts

Recipe created by Parties That Cook® www.PartiesThatCook.com.

Parties That Cook Keeps It Classy with this Mother’s Day Recipe: Sweet Pea and Mint Galettes

Now that you’ve handled Cinco de Mayo AND the Kentucky Derby, you’ve got another big holiday on your radar: Mother’s Day. Sure, you can bring what you brought to last year’s get-together, but nobody needs to see you eat an entire edible arrangement by yourself…again. This year, keep it classy with Sweet Pea and Mint Galettes. They’re light enough to be served with a large spread of appetizers, and delicate enough for the fanciest of tea parties. The best part is, if you have any vegetarians in your group, this dish is completely customizable! Put some of the batter aside, and just nix the prosciutto. The Sweet Pea and Mint flavors, alone, can carry this dish to the head of the table. And hey, if everyone’s down with meat, even better.

Are tea parties not your scene? This versatile dish can also be seen in action at our Cooking with Cocktails class in Portland!

Sweet Pea and Mint Galettes with Prosciutto and Sour Cream Recipe
This recipe can be found in our Appetizer Recipe Library!

10 slices prosciutto
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
2 cups frozen peas, divided in half
3/4 cup heavy cream
1 1/4 cups milk
3 Tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 Tablespoon mint leaves
2 1/2 teaspoons kosher salt
3 large eggs, room temperature
1 1/2 teaspoons lemon juice

Canola oil or nonstick spray for cooking galettes

1/2 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon lemon juice
Reserved ½ inch pieces of proscuitto

Preheat oven to 400ºF.

Cook Prosciutto: Lay prosciutto onto a sheet pan. Place pan in the oven and cook until crisp, about 12 minutes. Let cool. Once cool, chop half the prosciutto into small 1/4-inch bits and transfer to small bowl – will use later for batter. Chop or break the remaining pieces into larger pieces, about 1/2 inch bits and place in small bowl, cover with plastic and set aside to use as garnish.

Mix Dry Ingredients: In a large bowl, mix together flour and baking powder; set aside.

Blend Wet Ingredients: Put half of the peas into a blender. Add the cream, milk, melted butter, lemon zest, mint leaves and salt; blend for 20 seconds. Add eggs, and blend a few seconds more, just until they are fully combined.

Combine Ingredients: Pour pea mixture into flour mixture, add the remaining whole peas and reserved ¼-inch bacon pieces, fold to mix. Add the lemon juice. Helpful tip: Do not over mix or the galettes will be tough.

Cook Galettes: Pour 1 tablespoon of canola oil into non-stick pan or spray with nonstick spray. Working in batches, drop a tablespoon of batter into pan, being careful not to overcrowd. Cook until underside is golden, about 2 minutes. Turn pancakes over and cook until other side is golden and pancake is cooked through, about two minutes more. Transfer to a cooling rack over a sheet pan. Repeat with remaining batter, adding more canola oil as needed between batches.

Mix Garnish: Combine sour cream, salt, and lemon juice.

Serve: If necessary quickly re-warm pancakes in the oven. Remove from oven and top each pancake with a dollop of sour cream and a piece of proscuitto that was reserved for garnish. Transfer pancakes to a serving platter. Serve immediately. Recipe created by

30-35 2-inch Galettes

Recipe created by Parties That Cook® | www.PartiesThatCook.com