An Unusual Mother's Day in 2020Posted by Whole Earth | 05.04.2020
An Unusual Mother’s Day in 2020
You may need to be a little more inventive to celebrate Mother’s Day this year. So much depends on where you and your mother live. If you’re still sheltering in place, there won’t be the family gathering or dinner at Mom’s favorite restaurant. And even if your state or town has opened up a bit, there are still considerations for the health and safety of your family.
A family Zoom, FaceTime or Skype call could bring everyone together for a visit. If that’s not a possibility, an old-fashioned phone call would also be appreciated. If you’re living in the same town, you might consider the drive-by family visit. Various members of the family arrive at Mom’s home in separate vehicles and, while maintaining safe distance, can wish Mom a happy Mother’s Day from the street complete with signs. Try repurposing old political sign holders and put your signs in the yard for cards she cans share with the neighborhood.
There’s still time to find a gift for Mom that can be delivered. Whole Earth has put together Mother’s Day Collections for Active Mom, Backyard Mom, Foodie Mom, Adventure Mom, Mom-to-Be, and Dog Mom that may help you find the perfect gift, or you can browse our online store for her favorite brands. Can’t decide? Give Mom a gift certificate!
Have you taken up baking as a way to pass the time? If you’re planning on making something special for Mother’s Day, here are two recipes for your consideration, plus a special Margarita! However you celebrate, we hope you’ll let your mother know how much you care.
Cornbread Muffins with Hot Honey Butter
Cornbread muffins shine at breakfast, lunch or dinner. Add hot honey butter and a star is born. Use a good quality stoneground corn meal for the best taste. Here in Austin, we like Barton Springs Mill cornmeal. A tip of the hat to Alexa Weibel for the original recipe in The New York Times Cooking section.
Cornbread Muffins –
Makes 12 muffins
1 cup of corn meal
1 cup all-purpose flour
3 tablespoons of sugar
2 ½ teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of black pepper
1 teaspoon of salt
1 stick or 8 tablespoons of butter
2/3 cup of buttermilk
½ cup of sour cream
2 large eggs
1 cup (about three ounces) of sharp white cheddar cheese, grated
3 tablespoons of thinly sliced chives or take the heat factor up a few notches by substituting finely diced jalapeño, poblano or your favorite hot pepper for the chives.
Softened butter for greasing muffin tins
Hot Honey Butter
1 stick or 8 tablespoons of butter at room temperature
3 tablespoons of honey
1 teaspoon or to taste of hot sauce (Cholula, Tabasco or Chipotle en adobo)
Make the Hot Honey Butter ahead of time so that the flavors will have a chance to meld. Add the hot sauce a teaspoon at a time to the butter and honey mixture. You’re looking for a taste that starts off sweet and ends with your perfect level of heat. Use a hand mixer to blend the ingredients. Put the mixture in a small serving bowl.
Heat the oven to 400 degrees and butter muffin tin cups.
In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper.
Melt the stick of butter and set aside to cool a bit.
In a medium bowl, whisk together buttermilk, sour cream and eggs then whisk in the slightly cooled melted butter.
Add the liquid ingredients to the dry ingredients and mix gently until almost combined. Add the grated cheese and sliced chives or finely diced peppers, stirring gently until just combined.
Place the muffin tins in the hot oven to melt the butter. Retrieve them from the oven with care! The tins will be hot. Use a pot holder or mitt.
Put about a quarter of a cup of batter into each muffin cup. Bake until muffins are golden brown, approximately 15 to 18 minutes depending on your oven.
Let the muffins cool for five minutes and then remove from tins. If they stick, gently remove them with a table knife.
Serve warm with Hot Honey Butter. Enjoy!
Angeline’s Chocolate Cobbler
Does Mom love chocolate? This Whole Earth family favorite can best be described as Chocolate Pudding meets Chocolate Lava Cake. Serve it up with your favorite vanilla ice cream for a celebratory dessert.
1 stick (8 tablespoons) of butter
1 1/2 cups of sugar
2 cups of self-rising flour (if you use regular flour add 3 teaspoons of baking powder and a 1/2 teaspoon of salt to your flour and whisk well.)
3 tablespoons of quality unsweetened cocoa
2 teaspoons of vanilla
1 cup of milk
2 cups sugar
½ cup quality unsweetened cocoa
3 cups of boiling water
Preheat the oven to 350 degrees. In a 9x13 casserole dish, melt the butter in the oven. Keep an eye on it. You don’t want the butter to brown. Five minutes or less, then remove and set aside.
Whisk together sugar, cocoa and flour then mix in milk and vanilla.
Cover the butter with batter. DO NOT STIR!
Bring three cups of water to a boil.
In another bowl, mix sugar and cocoa together. Sprinkle this mixture over the batter. Again, DO NOT STIR!
Gently pour three cups of boiling water over batter and topping. You know the drill. DO NOT STIR!
Bake for 35 to 40 minutes or until the top is set.
Let cool for 15 or 20 minutes and serve warm with ice cream.
Watermelon & Basil Margarita
Does Mom like Margaritas? Introduce her to this deliciously refreshing drink from Natalie Migliarini on VinePair. Be sure to make the simple syrup infused with basil. It’s easy to make and makes all the difference.
Makes one serving
1.5 ounces of tequila
1 ounce of lime juice
2 ounces of watermelon juice (Use a blender to liquefy seedless watermelon cubes. To strain or not to strain is your choice.)
½ ounce basil simple syrup (recipe below)
1 cup of ice
Fill a shaker with tequila, lime juice, watermelon juice, basil simple syrup, and ice
Rim the glass with salt
Shake mixture then pour into a serving glass
Garnish with a sprig of basil
Basil Simple Syrup
1 cup sugar
1 cup water
½ cup packed fresh basil leaves
Combine sugar, water, and basil in a saucepan. Heat the mixture stirring until sugar is dissolved. Bring to a gentle boil and then set the mixture aside to steep and cool. Strain the cooled mixture into a jar, cover and refrigerate for up to two weeks.