Marcia Selden Catering’s Best Mother’s Day Recipes

Have you made your plans for Mother’s Day yet? Skip the restaurant and make it extra special for mom on Sunday (after you let her sleep in, of course!). if you’re not up for cooking, but still want to do something special, order from our Gourmet to Go line, we’ll even deliver! Call 203.353.8000 or order online at www.marciaselden.com

Curried Chicken Salad
This flavorful chicken salad is perfect for a picnic lunch, it transports well and is light and healthy. You can substitute shrimp instead of chicken, if you’d like.

3 C. cooked diced chicken breast
Kosher salt and freshly ground black pepper
¾ cup plain Greek yogurt
¾ cup mayonnaise
1/3 C. dry white wine
¼ C. chutney (we use Major Grey’s)
3 Tbs. curry powder
1 C. medium-diced celery (2 large stalks)
¼ C. chopped scallions, white and green parts (2 scallions)
¼ C. golden raisins
1 C. whole roasted, salted cashews

For the dressing, combine the Greek yogurt, wine, chutney, curry powder in the bowl of a food processor fitted with the steel blade. Process until smooth and season to taste with salt and pepper.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve cold or at room temperature with hearty crackers or fresh sliced baguette.

Chop Chop Meatloaf Roulade

2 lbs. chopped meat
1 C. breadcrumbs
2 eggs
Salt and Pepper
Dash of Nutmeg
Dry Mustard

Filling:
2 hard boiled eggs- chopped
1 pkg. chopped spinach (thaw and drain)
6 slices bacon – cooked crisp and crumbled
1 C. grated Parmesan

Combine meat, crumbs, eggs and seasoning. Spread out onto waxed paper into a rectangle10” x 15” – ½ “thick. Spread filling (spinach, eggs, bacon, cheese) leaving
a 1” border all around. Roll the long way and place on a baking pan. Bake 1 hr. 350 degrees. Let cool and serve at room temperature.

Fruit Salad with Lime Zest and Mint
This refreshing fruit salad gets an added bit of zing with the addition of lime and mint. Mom will love it.

1 C. each honeydew, watermelon, cantaloupe, cubed
½ C. each- blueberries, strawberries
Zest from 1 lime
4-5 mint leaves, finely chopped

Combine fruit, lime zest and mint leaves in a container with a lid, refrigerate until ready to eat.

Nutella Dark Chocolate Brownies
These decadent super chocolaty brownies are a snap to make, let the kids help, just don’t eat them all before giving them to mom!

1 C. (2 sticks) butter
2 ¼ C. sugar
½ C. Nutella
4 large eggs
1¼ C. cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. espresso powder, optional
1 Tbs. vanilla extract
1½ C. all-purpose flour
10 oz. dark chocolate chips

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not under cooked. Cool on a wire rack before cutting. Can be made 2 days in advance.

Pink Arnie Palmer
This refreshing sparkling drink is sure to please everyone!

2 C. lemonade
2 C. unsweetened iced tea
½ C. muddled raspberries
1 C. seltzer water

Combine lemonade, iced tea and muddled raspberries in a pitcher, add seltzer before serving.