Holiday Special – New Year’s Brunch

New_Years_EveAre you thinking about seeing in the New Year in with family and friends and a cozy brunch. Sound daunting after a week of cooking? Make it a potluck.

Here are few dishes to help you get motivated.

If it’s quiche you want, try my almost traditional Quiche. If you prefer some variation of brunch’s favorite cheese and egg pie, turn to my Spinach Ricotta Pie or Tarte à l’Oignon (Onion Tart).

For fun, why not try a different kind of pancake? How about my Tostadas with Avocado Crema & Black Bean Salsa. If you haven’t had enough smoked salmon or Gravlax, then try my Savory Blinis or Latkes with a dab of sour cream, a sliver of salmon and a bit of caviar. Then again, you can trade the pancakes for a toasted bagel with that lox.

A baked good or two is nice touch. Irish Soda Bread is quick and easy. Then add something sweet with my Cranberry Coffee Cake, Ginger Scones or Pumpkin-Ginger Muffins.

For the finishing touch, brew some coffee, whip up a batch of Mimosas or Mango Sparklers and have a lovely brunch.

Happy New Year and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How will you celebrate the New Year? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2015

Ho Ho Ho – Good Christmas Morning Special


When I was a kid we were up and out of bed by five o’clock on Christmas morning, Mom and Dad were fortified with multiple cups of coffee. My sister, brother and I made do with the chocolate coins and oranges in our stockings. I suppose that we eventually had breakfast but I don’t remember that part.

Would you like to serve a memorable breakfast this Christmas? Well, hmmm, I think I can come up with a few ideas.

The simply delicious continental breakfast, s my choice. Start with a big bowl of fresh fruit or something fancier like Mojito Melons, Strawberries with Yogurt Cream or Fresh Berries with Creamy Lime Custard.

apple_muffins_01Then relax with another cup of coffee, tea or Spiced Chai. Add a muffin, scone or lovely slice of coffee cake. Your family will love my moist and delicious Apple Muffins. For a very Christmas-y treat try my Very Ginger Gingerbread Muffins. Or skip the muffins and try my Applesauce Scones or Ginger Scones. Or break out the bagels and cream cheese and enjoy them with my wonderful Gravlax or smoked salmon. They are all delicious but I think I’ll go with a Cranberry Coffee Cake this year.


Perhaps you prefer a hearty morning meal. Again, start with fruit and then move on to a fabulous breakfast casserole. Baked French Toast is a favorite with kids. You can’t go wrong with a traditional Quiche if you’re having a crowd. Unless you rather have a not so traditional Spinach Ricotta Pie.
Sound like too much work? Try scrambling up a few dozen eggs and don’t forget the bacon or sausage and some toasted Irish Soda BreadIf your Christmas morning is small and intimate, make it special with a couple of Brie with Sundried Tomato Omelets.

Wishing you a joyful and delicious Christmas morning!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking Christmas Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2015

Countdown to Christmas & Cranberry Coffee Cake

evergreen_basketThree days! Yes, there are only three days until Christmas. I don’t know about you but it has sort of caught me unawares. Yes, I’ve seen all the signs. The Christmas lights twinkle on Main Street. There are rows of evergreens at the farm stand. The barrage of holiday ads is relentless. The only thing missing is the cold and fluffy white stuff.

Who dreams of a green Christmas? Not me. At least for this New England girl, it’s hard to get in the spirit when it feels more like April than December. One excuse is as lame as another so I blame this year’s somewhat tenuous grasp of the holiday spirit on El Niño. I guess it is only fitting that this meteorological phenomenon arrives in the weeks leading up to Christmas. El Niño means the boy in Spanish and refers to the birth of Christ.

But what the heck; we’ve had green Christmases in the past and we’ll have them again in the future. It’s time to pull myself together. Anyway, the last few days before Christmas are really the best! With no time to spare, I’m making my final lists and checking them twice.

One last decoration? Looking around the house, there might be a few spots still shouting for attention. Nothing over the top mind you, just an additional bowl (or three) filled with greens or shiny ornaments. Do I need another wreath? (If you have to ask, the answer is probably yes.) The stockings are somewhere but where. And, didn’t I already get mistletoe?

Last minute shopping. Whether it’s special ingredients for the holiday feast, stocking stuffers or that impossible-to-buy-for rellie, there is always at least one last mad dash around town. I don’t mind; it only adds to the excitement. The shops bustle with activity and everyone smiles.

Wrapping. I rarely, maybe never, wrap as I buy. A day, maybe two, before Santa climbs down the chimney, I get into gear. First, I crank up the Christmas music or tune into It’s a Wonderful Life. Then, I take an assortment of fancy paper, bags and bows and turn plain packages into presents. I confess to using gift bags whenever possible but there are always a few present that require scissors, tape and wrapping paper.

Cooking with the girlies. The twirling girlies are not so little anymore. All three are taller than their auntie. Two are away from home and living on their own. Lucky for me, they have discovered that they like to cook. Emily played sous to my chef at Thanksgiving. Kaela has signed on to help with Christmas Eve dinner. I suspect Emily will join us. A good thing, since I may want to add a coffee cake for Christmas morning to my to-do list.

Rein it in. I’ve been known to go a bit nuts in the last day or two before Christmas. One year it was pinecone wreaths and mini-trees. Another time it was scarves. (I was still knitting at midnight on Christmas Eve.) Who knows what holiday treat will try to tempt me this year. It might be difficult but, with only three days to go, I’ll do my best to resist the urge to make dozens of lavender sachets, turn tiles into coasters or bake a gingerbread village.

Have a wonderful holiday! Bon appétit!

Cranberry Coffee Cake
What could be better on Christmas morning that a sweet and tangy coffee cake? Enjoy!
Serves 8

6 tablespoons unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder

1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Grated zest of 1 orange
1 cup brown sugar
1 large egg
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 cup fresh or frozen (do not defrost) cranberries
Crumbly Nut Topping (recipe follows)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan, line the pan with parchment paper, butter the paper, dust with flour and tap out any excess.

Put the flour, baking powder and spices in a bowl and whisk to combine. Add the orange zest and whisk again. Set aside.

Put the butter and sugar in a bowl and beat with an electric mixer until fluffy, about 3 minutes. Add the egg, sour cream and vanilla and beat until smooth. With the mixer on low, gradually add the dry ingredients. Increase the mixer speed to medium and beat until just smooth. Do not overbeat.

Pour the batter into the prepared pan and smooth the top. Sprinkle first with the cranberries and then with the Crumbly Topping.

Bake the cake for 10 minutes at 350 degrees. Reduce the oven temperature to 325 degrees and bake until the cake is golden and a tester inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack for 10-15 minutes. Remove the springform collar and continue to cool. The coffee cake can be baked ahead and stored, loosely covered, at room temperature overnight.

Crumbly Nut Topping
1/4 cup all-purpose flour
6 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
Pinch allspice
3 tablespoons cold, unsalted butter, cut in pieces
1/2 cup roughly chopped pecans or walnuts

Put the flour, sugar and spices in a small food processor and pulse to combine. Add the butter and pulse until the topping comes together in lumps. Add the pecans and pulse once or twice to distribute the nuts evenly in the topping.

Print-friendly version of this post.

One Year Ago – Fish Stew Provençal
Two Years Ago – Twice-Baked Potatoes
Three Years Ago – Oh my gosh, my golly – we were too busy celebrating to post!
Four Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Five Years Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Six Years Ago – Potato, Leek & Kale Soup
Seven Years Ago – Salmon & Lentils

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How do you get in the holiday spirit? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Fall Breakfast & More Special

Autumn_Pleasant_lakeWith the official start to fall, the sun is coming up a little later every day. All the more reason to have a bit of a lazy start to the day. Sleep in and then invite a few friends over for a mid-morning feast. Enjoy some great food before you all head out for a walk around the lake, a long bike ride or a hike in the hills. It’s all good!

So, what’s for breakfast? Here are a few ideas:

Quiche or something like it, is always a good bet. You’ll be a winner with my Quiche or any one of my variations on the cheese and egg pie. Perhaps you’ll cook up my Spinach Ricotta Pie, Tarte à l’Oignon (Onion Tart) or Asparagus & Goat Cheese Tart.

Round out your breakfast something fruity. Give my Honeyed Apricots with Creamy Yogurt or Strawberries with Yogurt Cream. And by all means, you must include a batch of my Applesauce Scones or Apple Muffins!

For an after exercise pick-me-up, a steaming kettle of Roasted Tomato Soup with Fresh Corn or Roasted Butternut Squash Soup sounds perfect. Especially if you add either The Best Grilled Cheese Sandwich in the History of my Kitchen or my All Grown Up Grilled Cheese to munch!

End the fun with a cookie. My Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies are nothing short of wonderful.

Have a great weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2015

Slipping into Fall & Applesauce Scones

I lived in northern California for a short time and complained bitterly about the lack of seasons. My dear friend Julie, a native of the area, suggested patience. She assured me that before too long I would come to appreciate the subtle changes in the California calendar. I didn’t wait. Instead, I returned to my New England roots.

Ah, New England where winter is gorgeous but beyond cold. Spring is muddy and slow in coming. Summer is wonderful but short. And then there is fall! New Hampshire comes into its own in the fall. There are those delightful weeks of Indian Summer in September when the leaves are still green. Next, come the bold and brilliant days of October. In spite of a chilly start and end, the days are warm and filled with golden sunshine. Even the austere and dark days of November, have a certain elegance. If you are not into austerity and elegance, well, there’s always Thanksgiving weekend with lots of family, friends, food, football and, of course, shopping.

The autumnal equinox on Wednesday signals the official start to fall. If you’re feeling gloomy about the change in seasons, cheer up. As far as I’m concerned, autumn has a lot going for it. What you ask? Well, how about:

Layers, layers and more layers. My fashionista friends tell me that layers are back in style. No matter what the trend, I’m a layer-er. Scarves, turtlenecks, that old flannel shirt and a pile of wooly sweaters! It’s almost time to pull them from storage. It’s nice to know that, at least for a season, I’ll have a passing chance at something akin to stylish. Then again, my scarves will be too long or too short and the turtlenecks and sweaters the wrong shade of gray or beige. I think it’s been decades since flannel became passé for anyone other than lumberjacks. Like I said, a passing chance.

Snuggling up by the fire. Whether it’s a rainy Sunday or a crisp evening, I love a fire in the fireplace. Sure, they sing about the lazy days of summer. However, an afternoon on the sofa, in front of the fire, with a cup of tea and a good book; you can’t beat it … especially when you add a little snooze in the middle.

Pumpkins, squash and apples. It’s time to stock up on my favorite fall fruits and vegetables. How about a road trip to an orchard? Are you in? We’ll pick apples and buy a jug of cider. If you’ve never tried it, I recommend you add a bottle or two of hard cider to your basket.

Why not make a day of it? We’ll bring a picnic and take a nice, long walk through the orchard or surrounding countryside. Before heading home, we’ll need to make one final stop at the farm stand. I need a big, fat pumpkin for the doorstep and a butternut squash for dinner.

Cozy cooking. All that exercise and the crisp evening air will work up an appetite for the kind of cooking New Englanders love. I need to dust off my soup kettle, stew pot and roasting pan. I’ll fill the house with the wonderful aromas of bubbling apples, roasting squash and much, much more. You can’t beat the first tastes of the autumn kitchen.

Here’s to getting out, staying in and enjoying all that fall has to offer. Bon appétit!

Applesauce Scones
These scones are perfect for an autumn breakfast, teatime or anytime you want to settle back and relax with a good book or a good chat. Enjoy!
Makes 12-24 scones

2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Pinch cloves
3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces
1/2 cup chopped walnuts
1/2 cup raisins or dried cranberries
1 cup homemade applesauce
1/4 cup maple syrup

Preheat the oven to 400 degrees. Line a baking sheet with a silicon mat or parchment paper.

Put the flour, baking powder, salt and spices in the food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the walnuts and raisins and pulse to combine.

Whisk the maple syrup into the applesauce, add it to the dry ingredients and pulse until the dough comes together in a ball. Transfer the dough to a lightly floured surface, pat into a ball and gently knead until smooth, 8-12 turns.

Pat the dough into a 3/4-inch thick round or divide in half and pat into two rounds for mini scones. Cut into wedges and place them about 1-inch apart on the prepared baking sheet.

Bake the scones until light brown, 15-20 minutes and serve warm or at room temperature.

Old Fashioned Applesauce
Makes about 3 quarts

8 pounds McIntosh or a mix of your favorite apples, peeled, cored and chopped
1 cup apple cider or juice or water
1/4 cup or to taste maple syrup or brown sugar (optional)
1 teaspoon cinnamon

Put the apples, cider, maple syrup and cinnamon in a large pot and bring to a boil over high heat. Reduce the heat and, stirring occasionally, simmer for 30 minutes or until the apples are very soft and falling apart.

Let the applesauce cool for 10-15 minutes. For chunky sauce, give the apples a rough mash with a potato masher. For smooth sauce, run the apples through a food mill or whirl in the food processor.
Serve warm, cold or use the applesauce in scones and other recipes.

Cover and store extra applesauce in the refrigerator or freezer.

Print-friendly version of this post.

One Year Ago – Roasted Beet Tatin with Goat Cheese & Walnuts
Two Years Ago – Fettuccine with Fresh Corn & Tomatoes
Three Years Ago – Chicken Parmagiana with Spaghetti Marinara
Four Years Ago – Lemon Roasted Salmon with Beurre Blanc
Five Years Ago – Wild Mushroom Soup
Six Years Ago – Rustic Apple Tart
Seven Years Ago – Oktoberfest Sausages & Sauerkraut

Or Click Here! for a complete list of and links to all the recipes on this blog!

What do you love about the fall? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Hooray! Hooray! The First of May & Latkes

clearing_skies_pleasant_lakeHooray! Hooray! The first of May … skinny-dipping season starts today. Or something like that! When I was a little girl, my dad recited this little rhyme every year on the first day of May. It made me giggle. I admit, it still does. I was a fan of silliness then and I guess I still am.

Even in northern New England, the days are longer. While hope may be faint, May bring us a vague promise that we can (eventually) stow our turtlenecks and dig out the flip-flops. Yes, longer days fill us with anticipation, even optimism.

So, silly or serious, what does the first of May mean for you? How would you complete the couplet? What will bring you cheer this May Day?

Perhaps gardening season starts for you. I’m doing my sun dance and hope to be outside with my fingers and rake in the dirt this weekend. After all, a warm, sunny, spring day without black flies is nothing short of wondrous. Take advantage while you can! The dreaded beasts will be here in a few weeks.

Or singing at the top of your lungs season? A beautiful day and trees full of buds will do that for you. What will it be; a rousing medley of show tunes? Favorite songs from your college days? Motown? Uptown Girl? Anything by Frank Sinatra? Or the Beatles? The Marriage of Figaro? After all, Mozart’s famous opera premiered on May 1, 1786.

How about demonstration season? Spring has long been the season to paint a protest sign and have at it. A general strike was held in cities across the nation on May 1, 1886. It’s wasn’t the first strike, just the largest. At the time, most factory workers clocked at least sixty hours a week, toiling Monday through Saturday for $1.50 day. The May Day strikers asked for an eight-hour workday.

Too political for you? Then how about kite-flying season starts today? All you need is a breezy beach or meadow, a beautiful kite and a lot of string. It would also be nice if you could find a young friend to help you. A son or daughter, niece or nephew or grandchild should fit the bill. Just think; years from now, he or she will wax poetic about that day at the beach with you and a kite.

Here’s a good one; ice cream season starts today. The only trouble is; New Englanders are famous or perhaps infamous, for eating ice cream year round. So maybe that one doesn’t work so well.

Here’s a sure thing, splash in a puddle season. That April showers bring May flowers thing; that’s a myth. Spring showers pay no mind to the calendar. The only constant about spring in New Hampshire is its inconsistency. One day it’s picture perfect and the next, well, it’s raining. No, make that snowing. Face it, a northern spring is about as reliable as a politician. Oops, sorry about that. What with all these presidential hopefuls popping up faster than a labour of whack-a-moles, I just couldn’t help myself.

Alright, I’ve got it. Hooray! Hooray! The first of May – fun with friends season starts today. Whether you celebrate the sun on a hike or laze over brunch on a cloudy day … have fun with your friends this spring. (If it warms up enough, you may even want to try a little skinny-dipping!)

Hooray and bon appétit!

Latkes are my favorite brunch food …especially if you serve them with smoked salmon and caviar. Don’t forget the champagne. Enjoy!
Serves 4-6

latkes_Salmon_012 pounds red potatoes
1 small onion, finely chopped
1 large egg
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper to taste
Olive Oil for frying

Sour cream
Smoked salmon and/or caviar
Freshly ground pepper

Preheat the oven to 200 degrees.

Peel and coarsely grate the potatoes. Put the potatoes in a colander and rinse well with cold water. Drain well. Divide the potatoes in half, put each half into a clean dishtowel and squeeze out as much moisture as possible.

Put the potatoes and onion in a large bowl and, using a fork, toss to combine. Add the egg, flour and baking powder, season with salt and pepper, toss and stir to combine.

latkes_Salmon_02Cook the latkes in batches. Coat the bottom of a large nonstick skillet with olive oil and heat over medium-high. Drop large spoonfuls of the potato mixture into the pan and gently press to flatten. Sauté until golden brown on both sides, about 3 minutes per side. Drain on paper towels, transfer to an ovenproof platter and set in the oven. Repeat.

Serve the latkes with a small dollop of sour cream, a few (or more) thin slivers of smoked salmon and a sprinkle of freshly ground pepper and/or a tiny (or not so tiny) spoonful of caviar.

Print-friendly version of this post.

One Year Ago – Cheddar-Sage Biscuits
Two Years Ago – Peanut-y Chocolate Chip Cookies
Three Years Ago – Espresso Brownies
Four Years Ago – Lemon Scones
Five Years Ago – Shrimp with Jicama Slaw
Six Years Ago – Pork Mole
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate spring and the First of May? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Best Mummy & Real Mothers Eat Quiche

Mom_SusieWhen we were little, life was filled with absolutes and superlatives. Either our mother was the best mummy in the world or the worst. No, make that the meanest mummy in the world. That’s when she insisted that we go to bed at our regular time, even if it was summer and the streetlights weren’t even on yet. But mostly she was the best. And for those of you who care to argue, don’t bother. My mummy is still the best in the world. Yours can only run a distant second. So there.

If you need to ask why my mother wins the Best Mummy Contest, it’s obvious you’ve never met her. If you are interested, I’m happy to share what makes her great.

She’s never climbed Everest although she may have made the summit of Kearsarge once, maybe twice. She’s never championed groundbreaking legislation but she did write a scathing (for her) letter to the editor several years back. The targets of her ire were the big box stores and businesses that left their lights on all night. There are no scientific breakthroughs to her credit. She is not the genius behind a life-changing cure or even a mini miracle like Spanx. That said, she served a mean orange Popsicle when I had a bout of tonsillitis. Her ministrations were so successful that I was able to avoid a tonsillectomy.

So no, my mummy will not go down in history as IMPORTANT. However, she will go down in the personal histories of everyone who knows her as important. Quite simply, my mother is the nicest person I know. Sometimes intuitively, sometimes with a bit of effort, she makes everyone around her feel good. Feel good about themselves and feel good about life. She’ll make you smile and help you laugh.

That’s it, not terribly grand just terribly important.

My mother is now well into her eighties and suffers from Alzheimer’s. Several years ago, a friend (another Susan) whose mother had Alzheimer’s told me that she learned something from her mother every day. Feeling more than a little overwhelmed and frightened by my own mother’s declining condition, I was humbled by my friend’s comment. This other Susan was obviously a much better daughter and person than I would ever be.

Mom had another idea. Although she didn’t witness our conversation, she has always been more than certain that I am just as good a daughter as any other Susan, Jane or Joan.

Alzheimer’s has stolen many things from Mom but it can’t take her smile. It lights up the room as soon as she sees me. Then she’ll tell me a story. If words fail (and they often do), she covers it up with her easy laugh or a song. Although her words are increasingly few, Mom isn’t shy with superlatives. Forget good, in my mother’s eyes I am very good. In fact, more often than not, she assures me that I am very, very good.

Like that other Susan, I continue to learn from my mother. Every day she teaches optimism and joy. With that optimism, with that joy and that smile, she shows me how to be a nicer person.

And that’s what makes my mother important.

Happy Mother’s Day to all and, most particularly, to the Best Mummy in the world. Bon appétit.

Real Mothers Eat Quiche
At one point, quiche was all the rage. Now it’s a bit (okay more than a bit) passé. But everyone loves it and quiche is a great dish for Mother’s Day brunch or lunch. Give it a try and enjoy!
Serves 6-8quiche_04

6 ounces bacon, chopped
1 medium onion, chopped
4 ounces Gruyere cheese, grated
2 ounces Parmigiano-Reggiano cheese, grated
1 tablespoon all-purpose flour
Pinch nutmeg
Kosher salt and freshly ground black pepper to taste
4 large eggs
1 teaspoon Dijon mustard
1 1/2 cups whole milk or half & half
Savory Flakey Pastry (recipe follows)

Cook the bacon in a skillet over medium heat until crispy. Remove from the pan, drain on paper towels and reserve. Drain most of the bacon fat from the skillet, add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cool to room temperature.

Preheat the oven to 450 degrees and arrange the rack in the middle of the oven.

Roll out the pastry dough on a lightly floured surface. Line a deep, 9-inch pie pan with the pastry and crimp the edges, leaving about 1/4-inch for shrinkage. Cover and store the pie shell in the refrigerator until ready to use.

Combine the cheeses in a medium bowl, add the flour, season with nutmeg, salt and pepper and toss to combine. Add the onion and bacon and toss again. Put the cheese mixture in the pie shell.

Put the eggs and mustard in a bowl, season with salt and pepper and whisk to combine. Slowly whisk in the milk. Gently pour the custard over the cheese mixture, leaving at least a 1/4-inch margin at the top.

Carefully place the quiche in the oven and bake for 5 minutes. Lower the temperature to 375 degrees and continue baking for 25-35 minutes or until the custard is set and the quiche is golden brown on top. Allow to cool for 5-10 minutes before cutting and serving.

Savory Flakey Pastry
1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into small pieces
3 tablespoons solid vegetable shortening, cold, cut into small pieces
2-4 tablespoons ice water

Blend the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time and process until the dough comes together in a ball. Remove the dough from the food processor and flatten into a disk. Wrap the dough in plastic wrap or parchment paper and chill until firm, at least 30 minutes.

If you have a big crowd for Mother’s Day, make a few quiches. Mix it up with different combinations. Try mushrooms and sausage with Fontina and Parmigiano-Reggiano or spinach with mozzarella and feta.

Print-friendly version of this post.

One Year Ago – Lemon-Lime Squares
Two Years Ago – Tarte à l’Oignon (Onion Tart)
Three Years Ago – Honeyed Apricots with Creamy Yogurt
Four Years Ago – Black & White Brownies
Five Years Ago – Rhubarb Muffins
Or Click Here! for a complete list of and links to all the recipes on this blog!

Why do you think your mother is the best mummy in the world? Feel free to share – let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014