Spring cookout

By Southern Kitchen

The drinks

Whether it’s wiping runny noses, packing hundreds of school lunches, the countless rides to soccer, dance, football or gymnastics, spreading diplomacy among siblings, counseling, cooking, crafting, working … wow. Mom keeps the family running in ways you don’t always consider, but also don’t need a holiday to appreciate.

A quaint breakfast in bed is a wonderful way to start her day, whether it’s that special Sunday in May or just a regular weekend. Whatever you do, don’t wait until Mother’s Day bears down to start thinking up ways to spoil Mom — use this rundown of delicious and thoughtful thankyous to give her a morning of extended comfort.

The food

While everyone can agree it’s the most important meal of the day, breakfast leaves a wide range of choices for the strategic chef. From a classic Eggs Benedict to homemade waffles with fresh fruit, or maybe even a healthy avocado egg-in-a-hole, you’ll want to find the right bite and flavor to keep your mom happily in bed until lunchtime.

“I’m a firm believer that these ‘Hallmark holidays’ should be every day of the year,” said James Beard Award-winning chef John Currence. “While I don’t relegate it to a particular day, I do pamper my wife on Mother’s Day because I’m a deep believer in the significance of the work that motherhood is. I’m amazed at my wife, at the job that she does and the mother that she is to our daughter.”

As the owner of six restaurants in Oxford, Mississippi, including City Grocery and Bouré, Chef Currence is also the author of “Big Bad Breakfast: The Most Important Book of the Day.” He shared with us a bed-friendly recipe, which you can read below, from his cookbook.

When it comes to refreshments, you can get as simple or sophisticated as you’d like. The options are endless — from fresh-squeezed blood orange juice to home-roasted coffee beans — but don’t rule out a cocktail just because of the clock.

“The Bonal Paloma is an easy cocktail that I like to whip up at home to surprise my wife with breakfast in bed,” said Zach Lynch, bar manager at Ice Plant Bar in St. Augustine, Florida. “Fresh grapefruit juice is a great pairing to the French gentiane liqueur and a nice, low-ABV way to start the day. It’s all about her, after all.

“I’m also a big fan of the Seelbach, a new classic from New Orleans,” said Lynch of a favorite on his restaurant’s brunch menu. “But when it comes to a non-alcoholic treat, I like to dress up my coffee with a half-ounce of Angostura bitters and quarter-ounce of simple syrup. It’s like a coffee Old Fashioned with a chicory taste.”

The decorations

With the meal and cocktail on their way to completion, it’s now time to dress up the tray (or the delivery vehicle of your choice) with thoughtful add-ons like Mom’s favorite flowers and a handmade card.

Traditional Mother’s Day decorations aside, a little prep work the day before can go a long way. Put together a place setting using proper linens, fine china and heirloom silver with a name card personalized for mom.

Go a step further and start planning a week ahead with do-it-yourself crafts such as a pom-pom garland, family photo garland or a stamped paper tablecloth using ink and leaves found around the yard.

Whether it’s her first Mother’s Day or her 50th, a thoughtful and quaint breakfast in bed using the recipes below is sure to show Mom that she is appreciated.

Big Bad Breakfast Egg Bake

Serves: 1 • 1 slice whole wheat bread • 1/4 cup diced country ham or chopped cooked bacon • 1/4 cup garlic cheese grits • 1/4 cup grated Parmesan cheese • 1/4 cup grated sharp cheddar cheese • 1 tablespoon chopped fresh herbs of your choosing • 2 eggs • Salt and pepper to taste

Preheat oven to 350 F. Spray a 10 oz. Charlotte mold or an 8 oz. ceramic, ovenproof cup with nonstick spray.

Toast the bread and cut into two 3-inch rounds. Place one toast round in the bottom of the cup, followed by half of the ham, half of the grits and a pinch each of the Parmesan, cheddar and herbs. Add another layer of toast, followed by the remaining ham and grits, and a pinch of each of the Parmesan and cheddar. Crack the eggs over the top, season with salt and pepper, and sprinkle with the remaining herbs and cheeses.

Place the cup on a small baking sheet and bake until cheese is melted and bubbly and the visible egg whites are just cooked (about 8 minutes). If you like your eggs completely set and hard, bake for 12 to 14 minutes. Serve immediately.

Bonal Paloma

Makes 1 drink • 1 1/2 ounces Bonal Gentiane Quina aperitif • 1/2 ounce grapefruit juice • Soda water

Combine Bonal and grapefruit juice in a rocks glass over ice, stir and top with soda water. Garnish with a micro bouquet of edible flowers.

Once we begin shedding heavy winter coats for light, breezy cardigans, in no time we’re planning our first cookout of the spring. Backyard shindigs are the best way to kick off the season because they not only bring together friends and family but are also simple to host. That said, a good cookout should be much more than just cracking open a beer and grilling hot dogs. Here’s how to plan a spring cookout that’s equal parts elegant and down to earth.

PHOTOS: RAMONA KING

The food

Plan exactly what you’d like to cook out. Will it be a proper barbecue with ribs or pulled pork? Will it involve flipping hand-pattied hamburgers and sausages on the grill? Or maybe you’re going with some fresh-grilled veggies or hand-speared kabobs? Whatever you decide, make sure the main dishes are accompanied by an array of sides that’ll suit a range of palates, whether it’s a heaping helping of Strawberry-Spinach Salad (Page 43) or a tempting platter of Southern Pecan Deviled Eggs (Page 23).

For dessert serve seasonal produce like apricots, mangoes, oranges and rhubarb.

The drinks

Every cookout needs a never-ending flow of iced tea and/or lemonade. An outdoor feast is also a perfect opportunity to mix up fruity springtime libations like a Lemon-Gin Fizzy Punch (Page 20) or Strong Palmers (Page 7). To serve these thirst-quenching beverages, make it easy on yourself and invest in a few self-serve drink containers, like a Mason jar drink dispenser. Don’t forget to clearly label each dispenser to ensure guests know which drinks are alcoholic.

Store bottled and canned beers and other drinks in a galvanized beverage tub filled with ice. Keep a bottle opener nearby along with a container to collect bottle caps for recycling. Feeling especially eco-friendly? Swap out plastic and paper straws for reusable stainless steel straws, and offer each guest his or her own Mason jar in lieu of the traditional plastic red cups.

Decorations

Cookouts are traditionally casual affairs, but that doesn’t mean you should ignore the decor. With all the greenery sprouting from the ground, you don’t have to do much to make a big impact. Keep it simple with light and airy touches: bouquets of fresh-cut flowers, paper lanterns or a string of colorful cloth bunting.

As for the table, covering it with clean, white linen will never fail to make a good impression, but warm-weather cookouts practically beg for classic red checkered tablecloths. Another great option is laying down sheets of butcher paper. In addition to looking great and making post-party cleanup a breeze, butcher paper is perfect for parties with children and artsy adults. Simply leave out a jar of crayons and watch everyone go to town.

Gametime

When your butcher paper Picassos get ready to stretch their legs, you should have an array of yard games for them to play. Cornhole and horseshoes are classic competitions, but if folks are looking for something a little less intense (but just as fun), a Giant Jenga tower is guaranteed to be a hit.

If your cookout extends into the evening, remember to think about lighting options, especially around food and drink stations. The aforementioned paper lanterns can work double-duty here. Failing that, opt for strategically placed string lights, LED tea lights or even ironically tacky Tiki torches in high-traffic areas.

Sweet tart

Magic Lemon Cups taste like spring

By Kate Williams

Southern Kitchen

cooks have been preparing similar dishes since at least the late 17th century, and B etween lemon bars, ice box pie, pound cake and chess, not to mention all the lemons thrown into countless glasses of sweet custards since the time of ancient Rome. The magic comes during the baking process, when the light sponge cake separates from a thick lemon curd-like pudding, which forms on the tea and squeezed onto fresh fruits, bottom. Serve them warm in small cups and this bright yellow citrus fruit is syn- you’ll have a tangy sauce on the botonymous with spring in the South. tom; serve them cool and you can flip

But despite my proclivity for lemon-filled them out into cute round cakes topped dessert, I’d never heard, much less tried, with a generous layer of lemon curd. anything like these “magic” lemon cups. A word to the wise — making these cakes

Sent to Southern Kitchen from prolific from scratch isn’t the absolute easiest thing contributor Elizabeth Lide, magic lemon to do. You will need to separate eggs, beat cups were a specialty of Lide’s grand- the whites and fold everything together mother. These small cakes, also known carefully before baking in a water bath. as “lemon delicious pudding,” became You’ll want to take all of this care in order popular in America at some point in the to produce a dessert with an ethereally light late 19th century; one of the earliest Amer- sponge on top and a creamy, smooth cusican-published recipes appeared in the tard below. But if you take your time, use “Boston Cooking School Cook Book” by an electric mixer and measure carefully, Fannie Farmer. Farmer’s recipe likely came you’ll end up with perfect, and perfectly to her cooking school via England, where cute, little cakes to serve all spring long.

PHOTO: KATE WILLIAMS

Magic Lemon Cups

Serves: 6 to 8 • 1 cup sugar • 2 tablespoons unsalted butter, softened • 5 tablespoons fresh lemon juice, plus zest of • 1 lemon • 1/4 cup all-purpose flour • Pinch salt • 3 large eggs, separated • 1 1/2 cups milk

Heat oven to 350 F. Place six to eight small ramekins in bottom of 9- by 13-inch cake pan.

In large bowl, beat together sugar and butter with electric mixer until smooth. Beat in lemon juice, lemon zest, flour and salt.

In small bowl, whisk together egg yolks. Beat egg yolks into sugar mixture, followed by milk. Clean mixer beaters.

In second large bowl, beat egg whites with electric mixer on medium-low speed until frothy. Increase speed to medium-high and continue to beat until eggs form stiff peaks, 3 to 5 minutes. Gently stir one quarter of egg whites into sugar mixture. Gently fold in remaining egg whites; it is OK if some whites remain visible.

Divide batter among ramekins. Place cake pan, with ramekins inside, on center rack of oven. Carefully pour water into cake pan, around ramekins, until it reaches about halfway up sides of ramekins. Bake until cake is firm and light golden brown, 35 to 40 minutes.

Carefully transfer ramekins to cooling rack and let sit at least until the ramekins are cool enough to handle. Serve warm or at room temperature. (To flip cakes out of ramekins, wait until cakes are completely cool. Run knife around inside of ramekin, place small dessert plate on top of cake, and flip to release the cake. If necessary, tap firmly on bottom of ramekin to dislodge any stubborn bits.)

PHOTO: KATE WILLIAMS

3 berry good recipes

Salad

The key in this dish is how the pecans bring sweetness and acidity to the party, especially in contrast to the salty cheese. Your options are numerous when it comes to dressing. The recipe calls for a scant teaspoon of balsamic vinegar, only if your cheese comes packed in oil. Using a ratio of three parts olive oil to one part vinegar, you could make your own vinaigrette out of balsamic, red wine, sherry or Champagne vinegar. A creamier dressing, such as buttermilk ranch or green goddess, would also serve to highlight the sweetness of the strawberries. Blue cheese can be a polarizing ingredient; if you’re not in the camp, try a creamy feta or goat cheese instead.

Strawberry-Spinach Salad With Pecans and Blue Cheese

Serves: 2 to 4 • 1/3 cup coarsely chopped pecans • 8 to 10 strawberries, stemmed and quartered • 1 (5- or 6-ounce) bag baby spinach • 1/2 cup cubed blue cheese • 2 tablespoons extra-virgin olive oil • 2 teaspoons balsamic vinegar • Salt and freshly ground black pepper

In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watch closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature.

In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar. Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.

PHOTO: RAMONA KING

Cobbler

Peach, blueberry and apple cobblers may get most of the attention, but don’t forget about fresh strawberries as potential cobbler fodder. This recipe allows for the strawberries to gently break down throughout the cooking process while still retaining some of their structural integrity. Cinnamon and strawberries have a great affinity for one another, so don’t skip out on adding the warming spice to the crust mixture.

PHOTO: SOUTHERN KITCHEN

Strawberry Cobbler

Serves: 8-10 • 3 pounds strawberries • 1 lemon, juiced • 2 cups and 3 tablespoons brown sugar • 3 tablespoons of corn starch • 2 cups of all purpose flour • 1 teaspoon baking powder • 1/2 teaspoon cinnamon • 1/4 teaspoon kosher salt • 1/2 cup butter • 2 eggs • 1 teaspoon vanilla extract

Heat oven to 375 degrees. Wash the strawberries and dry on a towel. Cut the green tops off the strawberries and cut in half or quarter depending on size.

In a medium bowl, mix the cut strawberries, lemon juice, 3 tablespoons brown sugar and corn starch until well incorporated. Pour into a 13 x 9 inch baking dish.

In a separate bowl, mix the flour, baking powder, the remaining brown sugar, cinnamon and salt together. Cut the butter into the flour mixture until there are pea-sized chunks.

Crack eggs into a small bowl. Add in vanilla extract and whisk together. Pour egg mixture into the flour mixture and stir lightly to mix.

Spoon dollops of the crust over the strawberries in the baking dish to cover.

Bake for 40 to 50 minutes, until top is browned and crusty. Remove from heat and let rest for 10 minutes.

Serve with whipped cream or ice cream.

— By Josh Connor

PHOTO: BIGSTOCK.COM

Shortcake

Strawberry shortcake with a salty, savory biscuit base absorbs the juices given off by the macerated fruit (maceration is simply the process of softening a fruit or vegetable by soaking it in a liquid). In this case, the sugar draws liquid out of the strawberries, making them soften further. Whether you choose buttermilk or cream for your biscuits, they are truly the most integral part of the shortcake. For a stronger and more pure vanilla flavor, switch from vanilla extract to one freshly split whole vanilla bean, scrape the bean’s insides and use the paste to coat your strawberries. The intensity of the vanilla bean will complement the strawberries and permeate throughout the entire dish.

Strawberry Shortcake

Serves: 6 • 2 1/2 cups sifted White Lily flour, plus more for the counter • 2 1/4 teaspoons baking powder • Kosher salt • 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 2 tablespoons, melted • 2 cups heavy cream, chilled • 1/2 cup half and half, chilled • 5 cups hulled strawberries, sliced lengthwise • 1/4 cup plus 1 1/2 tablespoons sugar • 1 teaspoon vanilla

Heat oven to 450 F.

In a large bowl, whisk together flour, baking powder and 1 3/4 teaspoons salt. Add chilled butter and, working quickly, coat in flour and rub between fingertips until about half of butter is coarsely blended and other half remains in 1/2-inch pieces.

Make well in flour mixture and pour in 1/2 cup cream and the half and half. Stir quickly, just until dough begins to form mass. Dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in bowl. If dough is too dry, add a few tablespoons more cream.

Turn dough immediately onto generously floured surface, and with floured hands, knead briskly 8 to 10 times until cohesive dough is formed.

Gently flatten dough with hands. Then, using floured rolling pin, roll into 1/2-inch-thick round. With fork dipped in flour, pierce dough completely through at 1/2inch intervals.

Lightly flour 3-inch biscuit cutter and stamp out rounds without twisting. Arrange cut biscuits on parchment-lined baking sheet so that they almost touch. Do not re-roll scraps. Bake in upper third of oven until crusty golden brown, 8 to 12 minutes. Brush with melted butter and let cool.

Meanwhile, in medium bowl, sprinkle strawberries with 1/4 cup sugar and pinch of salt and toss gently. Let sit until sugar is dissolved and berries have exuded some juice, about 10 minutes.

With electric mixer, beat cream, 1 1/2 tablespoons sugar and vanilla until it thickens to soft consistency that just holds it shape.

To serve, split 6 biscuits and spoon berries over bottom half of each. Spoon whipped cream generously over berries and cover with tops of biscuits. Serve immediately.

PHOTO: BIGSTOCK.COM

Make a mimosa bar

for any occasion

By Lindsay Davis

Southern Kitchen

Whether you’re celebrating a bridal shower, baby shower or holiday brunch, a mimosa bar will surely set a fun tone for the affair.

The essentials

From a springtime Easter brunch to a summertime bridesmaids’ luncheon or crisp fall baby shower, you can set a mimosa bar to match the affair and cater to each guest’s fancy.

You’ll need to gather prosecco, cava or Champagne, depending on budget, along with several types of fresh juice for the base of your mimosa bar. Any entertaining pro should have a Champagne bucket or beverage tub on hand. If not, this is the perfect time to make that purchase.

Before you begin your Champagne campaign, ensure you’re offering a varied lineup of bubbly. Guests with differing tastes may prefer a dry Champagne to a sweet prosecco, especially when paired with a super-sweet mixer such as peach juice.

Snag some carafes or pitchers for your various juices to pair with your wine. This is where it gets fun, y’all — if you’re throwing that baby shower in the fall, make apple cider an option for your “Mom-osa.” If your party is in the summer, offer watermelon or pineapple juice — the sky’s the limit! For those who like the classics, make sure to offer orange or tangerine juice.

Think thematically

If you’ve gone with the aforementioned watermelon and pineapple juice for a summertime soiree, your event lends itself perfectly to being a themed affair. Transport your guests to a backyard oasis and have the bride or birthday bruncher don a flower crown or lei and plop her in a peacock chair, a definite way to make anyone feel special on a big day.

Location, location, location

Station your bar in an area where you’d like the flow of traffic to end up, but with enough room for a line to form and pool near a seating area.

The finishing touch

Round out your party’s theme with garnishes. Springtime strawberries add a classically sweet element to a bridal shower mimosa, cucumbers keep everyone cool in the summer, and a cinnamon stick is ideal for an apple cider mimosa in the fall.

We love adding themed straws, umbrellas or flags to our mimosas, too. Add a “drink me” tag for a Mad Hatter-themed party. Display the accoutrements in containers near the end of your bar and let your guests run wild. We love to match any streamers, confetti or balloons to these final touches for a consistent theme throughout.