Cinammon Sugar Dusted Doughnuts with 3 dipping sauces
(Serves 4)
(Serves 4)
What You’ll Need:
1 can 10-ct. biscuits (not flaky layers variety)
1 cup granulated sugar
1 tbsp. ground cinnamon
Peanut or canola oil for frying
1/2 cup guava marmalade
1/2 cup chocolate syrup
1/2 cup condensed milk
What You’ll Do:
1. Place about 1 inch of oil in a large skillet and heat over medium to medium high heat for about five minutes. In a bowl combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Place each donut carefully into the hot oil watching closely and turning when lightly golden. Once the doughnuts are golden on both sides, transfer to a paper towel lined platter. Repeat until all the doughnuts are fried, including doughnut holes.
3. Divide cinnamon sugar evenly among 4 waxed lunch bags. Place 2 to 3 warm donuts and holes in each bag and fold over to close.
4. In 3 small bowls place 1/2 cup each of guava marmalade, chocolate syrup, and condensed milk.
5. Shake the bag before serving alongside the dipping sauces.
Huevos a la Malaguena (Malaga Style Eggs)
(Serves 4)
(Serves 4)
What You’ll Need:
12 small sized shrimp (peeled and de-veined)
3 tbsp. olive oil
2 garlic cloves, minced
1/2 cup green bell pepper, chopped
1/2 cup chopped sweet yellow onion
1 1/2 cup tomato sauce
1 bay leaf
1 tsp. of salt plus more as needed
1/2 tsp. of black pepper, freshly ground
1/2 tsp. paprika
1/4 cup dry white cooking wine
8 large eggs
4 tbsp. butter, melted
1/2 freshly grated parmesan cheese
1/3 pound serrano ham, cut into thin strips
1 cup canned asparagus tips
1/2 cup canned baby peas
2 tbsp. chopped fresh parsley
What You’ll Do:
1. Heat the oven to 350 degrees. Bring 3 cups of salted water to a boil in a large pan. Add the shrimp and boil for 2 to 3 minutes until opaque. Drain the shrimp and set them aside to cool.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes. Add the tomato sauce, bay leaf, salt, pepper, paprika, and wine. Reduce heat to low, cover and allow to simmer for 10 to 15 minutes until the sauce thickens slightly. Discard the bay leaf and place 1/4 cup of the mixture into four 6-oz. ramekins. Layer each dish evenly with ham, shrimp, asparagus, and peas. Then divide the remaining tomato mixture evenly among the ramekins. Carefully break two eggs in each ramekin, and drizzle each with 1 tbsp. melted butter, and top each with a quarter of the parmesan cheese.
3. Place the ramekins on a baking sheet and bake for 10 to 12 minutes or until the egg whites are set. Sprinkle with parsley and salt and pepper to taste.
Lavender Pineapple Mimosas
(Serves 4)
(Serves 4)
What You’ll Need:
1 bottle Prosecco, chilled
8 oz. fresh pineapple juice, chilled
4 sprigs of fresh lavender
What You’ll Do:
1. Divide pineapple juice among 4 old fashioned glasses filled halfway with ice, top with chilled Prosecco and garnish with lavender sprig
As for the mimosas, almost any juice or fruit puree tastes great paired with bubbly. Guava and passion fruit mimosas are a favorite of mine. I also love adding mint, rosemary, or other fresh herbs for a nice, aromatic twist on the classic.
The final results of the complete menu is pictured above.
"The best Mother's Day meals are those that don't require too much effort and bring together the entire family — the more generations, the better! I love being in the kitchen with my mom and daughters. Not only do we learn a lot from each other, but we’ve created some of my favorite memories there" says Quincoces.
Which recipe are you going to try out? Sound off in the comment section below!
Source/Photo Credit: Target/Ana Quincoces
