Mothers' Day Tea

Pineapple Iced Tea

Place 4 cinnamon sticks and 1 teaspoon whole cloves in a cheesecloth bag. Boil 4 quarts water in a large pot, add 16  black decaf teabags and the spices in the cheese cloth bag, steep, removing the teabags after 5 minutes, the cheesecloth bag after 20 minutes. Add 6 cups pineapple juice. Chill the tea, covered, until it is cold. Stir before serving. Serve with unrefined sugar and/or Equal for those who wish to sweeten their tea.

Finger Sandwiches

Makes 24 finger sandwiches, 6 of each type of filling.

To prepare the bread use a sharp knife to cut off the crust. Then with a rolling pin roll over the bread to flatten it.

To assemble each of the sandwiches below mix together the first four ingredients and set aside 1 teaspoon of each filling. Spread half of the filling onto a slice of prepared whole grain bread. Top with 1/2 of the 5th ingredient, another bread slice, remaining filling, remaining 5th ingredient, and last slice of bread. Cut each sandwich into 6 triangles or rectangles.

To garnish, place a small dab of the reserved filling on top of each triangle or rectangle and lightly press a sprig of the appropriate herb into the filling so that it stays attached to the sandwich.

Cucumber Filling

1 ounce nondairy cream cheese, softened

1 tablespoon creme fraiche or sour cream

1 tablespoon chopped chives

sea salt and white pepper to taste

1/4 large cucumber, peeled and sliced paper thin

Garnish with a diagonally sliced sprig of chive.

Salmon Filling

1 tablespoon butter, softened

1 tablespoon creme fraiche or sour cream

1 tablespoon chopped fresh dill

sea salt and white pepper to taste

2 ounces thinly sliced smoked salmon

Garnish with a sprig of dill.

Ham Filling

1 tablespoon butter, softened

1 tablespoon creme fraiche or sour cream

1 tablespoon chopped fresh tarragon

sea salt and white pepper to taste

2 ounces thinly sliced soy ham

Garnish with a sprig of tarragon.

Watercress Filling

1 ounce nondairy cream cheese, softened

1 tablespoon creme fraiche or sour cream

1 tablespoon chopped cilantro

sea salt and white pepper to taste

12 sprigs watercress, chopped

Garnish with a sprig of cilantro or watercress.

Watercress Soup

Melt 2 tablespoons butter in a large pot over medium heat. Add 2 onions, chopped, sea salt and white pepper to taste. Stir occasionally until onions are soft, about 10 minutes. Pour in 4 cups light vegetable broth and 1/3 cup instant brown rice or whole wheat couscous. Bring soup to a boil and cook 10 minutes. Stir in 8 cups watercress, stems removed and chopped. Bring to a boil again and cook 5 minutes more. Allow the soup to cool, then puree. Blend in 1/2 cup soft tofu and the juice from 1 lime. Taste and adjust seasoning to taste. Serve chilled

Warm Artichoke Salad

In large skillet dry saute over medium heat 1 cup slivered almonds, or halved pecans or walnuts until lightly browned.

Wipe out skillet and heat 1 tablespoon unrefined walnut oil. Add 3/4 cup finely chopped shallots and saute until shallots are golden, about 8 minutes. Carefully pour in 1/4 cup + 2 tablespoons light vegetable broth, 3 tablespoons Madeira wine and 3 tablespoons balsamic vinegar. Boil liquid allowing it to reduce to 1 cup, about 4 minutes. Remove from heat. Whisk in 3 tablespoons unrefined walnut oil and 1 tablespoon + 1 teaspoon chopped fresh sage.

Heat 2 tablespoons extra-virgin olive oil in another large skillet over medium-high heat. Add 12 ounces frozen artichoke hearts, thawed and saute until lightly browned, about 5 minutes. Transfer artichoke hearts to plate.

Place 12 cups mixed baby greens in large bowl. Toss with enough dressing to coat. Divide greens among 6 plates. Top with toasted nuts and sauteed artichokes. Serve warm.

Spiked Fruit Compote

You can make the sauce the day before if you like, but don't put together the compote until an hour or two before serving.

Sauce:

Puree until smooth

1 cup fresh or frozen strawberries, hulled and chopped

2 tablespoons unrefined sugar

2 tablespoons fresh lemon juice

1 tablespoon Grand Marnier

1 cup fresh orange juice

Compote:

Pour sauce over 8 cups assorted

strawberries, sliced

peaches, apricots, or nectarines, sliced

oranges, peeled and separated into sections

pineapple, cut into bite-size chunks

Lemon Cream Cups

If you don't have a biscuit cutter you can cut the filo dough into 4 inch squares, then fold the points down after layering in the muffin tins.

Preheat oven to 325 degrees.

Use a large biscuit cutter to cut 36 circles from 3-4 sheets filo dough. Melt 1/4 cup butter. Brush insides of 6 muffin tins with butter. Brush each circle with butter. Layer 6 circles inside each muffin tin.

Beat 2 large egg yolks with 5 ounces creme fraiche or sour cream and 3 tablespoons fresh lemon juice. Pour into prepared muffin tins; tins should be no more than 3/4 full. Bake 15-20 minutes until you jiggle the tin and the filling moves like gelatin without being liquidy. Cool. Chill. Top with UnDiet Whipped Cream. Garnish with fresh mint leaves.

Place one Lemon Cream Cup on each plate. Spoon Spiked Fruit Compote onto plate to surround cup.