Makin It With Mama

With Mother's Day right around the corner, give the gift of relaxation and a great meal to Mother and or wife in your life!

RECIPE COURTESY OF TYLER FLORENCE

Total Time: 1 hour 10 minutes

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 4 servings

Ingredients:

1 tablespoon unsalted butter

2/3 cup superfine sugar, plus more for dusting

2 eggs, separated

2/3 cup reduced fat buttermilk

2 tablespoons lemon juice

1 tablespoon lemon zest

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh blackberries

2 tablespoons confectioners' sugar

Directions:

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

RECIPE COURTESY FORK IN THE KITCHEN

Total Time: 3 hours 50 minutes (this includes freezing time)

Active Time: 20 minutes

Yield:6 Servings

Ingredients:

1 package (6 ounces) Driscoll’s Raspberries, plus more for garnish

1/4 cup granulated sugar

1/4 cup water

1/4 cup orange juice

1 bottle champagne or prosecco

Fresh mint for garnish

Directions:

Place raspberries into a small saucepan.
Add 1/4 cup sugar and 1/4 cup water.
Bring to medium heat and SIMMER until raspberries are just broken down.
Strain raspberry syrup through a fine mesh strainer and discard seeds.
Set aside raspberry syrup to cool.
Pour 1 tablespoon (1/2 ounce) orange juice into a champagne flute or wine glass.
Stir in 2 tablespoons (1 ounce) raspberry syrup.
Top mixture with about 1⁄2 cup (4 ounces) Champagne or prosecco.
Adjust ingredients as desired to make your favorite raspberry mimosa.
Repeat with remaining ingredients to make a total of five cocktails.
Garnish each drink with raspberries and fresh mint as desired.
Serve the Raspberry Mimosa immediately.