Text by Lucinda Scala Quinn, Editorial Director of Food and Entertaining
Mother's day requires a do-ahead strategy for the cook. This menu, which honors my mom, Rosemary, is elegant enough for a celebration but comes together easily. Everything but the drinks and the entree can be prepared a day in advance; all that's left to do in the minutes before the meal is some simple cooking and assembling.
In addition to being practical, this lunch also offers some thoughtful gestures that mothers will cherish. The recipes focus on my mom's favorite flavors: lemon, artichoke, salmon, mango, and the taste that bookends this meal, ginger. Freshly cut flowers and a handwritten card are also present on the table. And I begin the celebration with drinks and homemade pita chips -- Mom used to make bags of these for our family car trips when I was a kid. These gestures are all different ways of saying the same thing: Thanks, Mom!
2 Days Before: Shop for groceries (except salmon). Bake cookies.
Day Before: Buy salmon. Make the pita crisps and rice salad.
The Morning Of: Pound salmon pieces and refrigerate. Assemble the cookie-sorbet sandwiches and freeze.
Just Before: Make the drinks. Cook the salmon and sauce. Finish rice salad.
2 tangerines (or oranges)
1 celery stalk
1/2 ounce baby spinach
1 medium yellow onion
2 garlic cloves
1 piece (about 3 inches) fresh ginger
1 bunch fresh chives
12 small green olives
1 jar (12 ounces) marinated artichoke hearts
8 pitas (each 3 1/2 inches)
1 cup Arborio rice
Lime juice (preferably Rose's)
24 ounces seltzer
1/4 cup unsulfured molasses
2 tablespoons candied ginger
2 pounds skinned salmon fillet
1 pint each mango and raspberry sorbet
1 1/2 cups chicken stock
Coarse salt, table salt, and black pepper
Cayenne pepper and white pepper
6 large eggs