Mother's Day Recipe
Happy Mother's Day from all of us at Growing Chefs!
We all have someone special in our lives that have shown us what it means to be loved unconditionally. This Mother's Day is an opportunity to celebrate those people and the love they bring to our lives. We at Growing Chefs! see these special days as a reminder to keep our loved ones close and show them how much they really mean to us!
What better way to show your love and bring your family together than by spending an afternoon creating something delicious and special!!
Here is a Mother's Day recipe favourite from our very own Chef Katherine (who loves to pick the wild flowers and make this flower jelly recipe with her daughter) that we're sure your special person will love!!
This recipe can also be substituted with all sorts of cool flowers like forsythia, dandelions, or lilac!
We hope you enjoy, and have a lovely Mother's Day!
- 2 cups violet flowers
- 4 cups boiling water
- 2 tbsp. lemon juice
- 4 cups sugar
- 1 package powdered pectin
Place violets in a one litre mason jar or a large bowl. Bring 4 cups water to a boil and pour overtop of the violets, let cool and then place in the fridge overnight, covered.
Place a small saucer in the freezer for testing jelly. Strain violets with a fine sieve squeezing as much of the liquid as possible out of the violets. Add 2 tbsp. lemon juice (liquid will turn pink!), and then put into a large pot on the stove. Add package powdered pectin and bring to a boil. Add 4 cups of sugar and bring back up to a very high rolling boil. Let boil about 2 minutes and then test a small amount of jelly by putting about ¼ teaspoon on your plate in the freezer and returning it to the freezer. If you are happy with the jelly, remove from heat and scoop off foam. If you would like it a bit firmer, return to heat and continue to boil until you are happy.
Dreamy Cream Scones
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon fine sea or table salt
- 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
- 1/2 cup dried cranberries
- 1 cup heavy cream
Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.