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This past winter in Minnesota has been grey, unpredictable and LONG! I will celebrate any sign of spring and the renewal it offers. I will focus on the joy of nature to combat my dismay at the state of the world and how divided and adversarial our society has become.

With Mother’s Day around the corner, I dedicate this post and these recipes to all women who function as Mothers, providing love, compassion, support and understanding.

Most people are lucky to have one wonderful mother. I have been so fortunate to have two. I am eternally grateful to my mother, Orah, who despite never knowing a mother’s love herself (and perhaps because of it) has showered her children with abundant love, warmth and humor with the occasional reprimand, when needed, as well!

One of my very earliest memories is sitting on our kitchen counter while my mother was rolling out soft, fragrant dough for her chocolate babka. I must have been three years old or so and already a sweets lover. Covertly, I snuck a pinch of chocolatey dough and quickly stuffed into my mouth, trying to hide the evidence… My mom, having eyes that could see everything, half heartedly slapped my hand and said: “If you keep doing that, there won’t be any left for the cake!” The laughter and love twinkling in her eyes as she said that are engraved in my mind.

My late mother in law, Phyllis, was my American mother in every sense of the word; supporting & guiding me, supplying the deep sense of belonging that my immigrant soul needed. I miss her daily. Our paths first crossed when I was 17 years old, on my first wide eyed trip to the U.S.

I’ll never forget my wonder as she picked me up from the airport in her huge white Lincoln with the red leather seats, driving with the window down and her cigarette out the window (those were different times). Her spirit and character bigger and more impactful than her five foot even stature. During the summer of 1981 she was my host mom for several weeks, shepherding me around Minneapolis, treating me as one of her 5 kids with a generous spirit, snarky comments and a candor that are atypical to midwesterners. Eight years later, after keeping in touch with her and her daughter as well, I ended up marrying her son and having the privilege of calling her Mom.

So, with gratitude for the blessings in my life, I offer you these recipes to supplement your own Mother’s Day Brunch and celebrate the Mothers in your life.

“Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.”
― Marcel Proust

I LOVE everything about breakfast pastries: making them, smelling them and eating them! Even better with a pat of soft salted butter and a luscious homemade strawberry-lime jam! Elizabeth Ashton’s little book of BISCUITS & SCONES is a treasure trove of delicacies, never disappointing. I added a topping to these scones, since I love the look of it. You can also skip the topping altogether, or even just create a glaze with a bit of cream, powdered sugar and a hint of almond extract. Make it you own!!

ORANGE ALMOND SCONES

Recipe adapted from BISCUITS & SCONES - ELIZABETH ASHTON

Serving Size: 8

Ingredients:

1/2 cup orange juice, fresh

1/4 cup buttermilk, plain yogurt or milk

1 large egg

1/4 teaspoon almond extract

3 cups flour, all-purpose

4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons butter, unsalted, cold, cut up

1/2 cup sugar

1/2 cup almonds, blanched, finely chopped

1 tablespoon orange peel, grated

Topping:

1/2 cup heavy cream

2 tablespoons orange zest

1/4 cup slivered almonds

Directions:

1. Heat oven to 375f. Grate the peel before juicing the orange. Measure juice, then buttermilk in a 2-cup glass measure. Add eggs & extract; beat smooth with a fork.

2. Put flour, baking powder, baking soda & salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add sugar, almonds, & orange peel; toss to distribute evenly. Add egg mixture and stir with a fork until a soft dough forms.

3. Turn out dough onto a lightly floured board & give 5-6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball & place on an ungreased cookie sheet.

4. Brush each scone with cream and top with additional orange zest and a sprinkling of almonds.

Bake about 25 minutes, or until medium brown. Cool on a wire rack.

This jam has become a favorite in our household; it’s easy to make, flavorful and fresh, not overly sweet and bursting with flavors of vibrant strawberries and tangy lime.

Homemade Strawberry Lime Jam

Recipe from Sift Magazine - Spring 2018 (by King Arthur Flour)

Yield: 2 1/4 Cups

Ingredients:

4 cups Hulled and sliced strawberries, (20 oz)

2 cups granulated sugar, (14 oz)

1 medium zest and juice of lime

¼ teaspoon fine sea salt

 Directions:

1. Place the strawberries in a large bowl and toss with the sugar. Once the sugar dissolves into a syrup, transfer the contents of the bowl to a strainer over a medium saucepan and let it drain for 1 hour.

2. Set the drained berries aside and bring the syrup to a simmer over medium-high heat. Cook until it reaches a boil and a temperature of 220F (about 5 minutes). Add the strawberries and cook until the mixture thickens and again reaches 220F (about 15 minutes).

3. Remove from the heat and let cool briefly. Use a potato masher to crush the berries for a smoother jam, if desired. Stir in the lime juice, zest and salt. Stir, then taste and adjust the flavor with more lime and/or salt if desired.

Transfer to a glass storage jar, let cool to room temperature, then cover and store in refrigerator.