From 225—Dining In: Mother’s Day lunch

Treat your mother to a nice, light spring menu this Mother’s Day. In this month’s 225, Stephanie Riegel and Tracey Koch have crafted a lovely spread of quick and easy-to-make dishes that will make mom proud.

The menu features smoked salmon-stuffed eggs, avocado and grapefruit salad, curried chicken salad, and buttermilk sorbet for dessert. The dishes are great for other occasions, too, such as graduation day celebrations, bridal showers and more. Also included is a recipe for a French 75, a classic cocktail that fits well with the light menu.

Recipe by Tracey Koch.
Makes one cocktail.

1 Tbsp. fresh lemon juice
1 oz. simple syrup
2 oz. gin
4 oz. chilled champagne
Lemon peel for garnish

1. Fill a cocktail shaker with ice.

2. Add in the simple syrup, lemon juice and gin.

3. Shake well and strain into a champagne flute.

4. Top off with the chilled champagne and float a piece of lemon peel for a garnish.

To make simple syrup:
1 cup water
1 cup sugar

1. Place sugar and water into a small saucepot.

2. Slowly bring this up to a simmer stirring to make sure the sugar dissolves.

3. Once the sugar is dissolved, remove from the heat and allow the simple syrup to cool completely.

4. Pour the simple syrup into an airtight container and store in the refrigerator for up to two weeks.

For more information on these treats and to find out how to make them, check out this month’s edition of Dining In.