pineapple carpaccio with lemon sorbet and candied zest

Happy Mother’s Day, OTMOM readers! Sometimes I get frustrated with Mother’s Day. I want to feel appreciated, loved, and maybe even a little spoiled by my family. Instead, as I am busy cooking a celebratory dinner for my mom or mother-in-law, I feel like my own husband and kids don’t take the opportunity to recognize what I do for them. Those are times when I stop and remember what a privilege and blessing it is to be a mom. This Mother’s Day spoil yourself [and your family] with this light, refreshing, and easy dessert. It is simple enough your kids can help you make it, too! And the best part? With the leftover mint, you can make yourself a mojito!

servings: 4 you need:

• 2 oranges

• 2 1/4 cups water

• 3/4 cup sugar how to:

1. Using a vegetable peeler, cut the zest from one of the oranges in wide strips and then into matchstick strips.

2. Put the zest in a medium saucepan with the water and sugar. Simmer until the zest is translucent and tender and the liquid is reduced to approximately 2/3 cup [about 25 minutes].

3. Strain out the zest, reserving both the syrup and the zest.

4. Squeeze 3/4 cup juice from the oranges, or use best-quality orange juice, strain into the syrup, and chill in the refrigerator.

5. Core each half of the pineapple by making a

• 1 pineapple, chilled, peeled, and halved lengthwise

• 1 pint lemon sorbet

• 4 sprigs mint for garnish [optional] diagonal cut on one side of the core with a long serrated knife. source: food & wine magazine's quick from scratch italian cookbook recipe recommended by:

6. Make a diagonal cut on the other side of the core, forming a V.

7. Remove the core. Turn the halves over and cut the pineapple crosswise into 1/8-inch slices.

8. Arrange the slices on four plates in concentric circles.

9. Pour the orange syrup over the pineapple slices.

10. Put a scoop of sorbet on top of the pineapple and the candied zest over the sorbet. Garnish with the mint.

Kari Hitterdahl’s passion for food, family, and fun has been with her since her upbringing on the shores of Big Floyd Lake near Detroit Lakes, MN. She earned Secondary Education degrees in Social Studies and English from Concordia College. Although determined to leave the area upon graduation, she instead fell in love with a globetrotting area native, and has lived in the F-M area for 18 years. Kari and her husband, Brent, have spent many long winters perfecting Thai recipes with their three children and eager taste-testers, Gunnar [13], Ava [10] and Ella [5]. Kari takes great pride in her career of stay-at-home mom, which has allowed her to cultivate her love for food and provide imaginative and healthy meals for her family. Just don’t ask her kids about meals they have labeled “Kari’s Creations!”