Looking to whip up something special for Mother’s Day this year? Check out these recipes from top Detroit-area chefs.
Chef Cari Kosher Catering
West Bloomfield Township, MI 48332
Chef Cari Herskovitz is the owner and head chef at Chef Cari Kosher Catering, and is a graduate of the Natural Gourmet Institute of Food and Healing (NYC). She started Chef Cari Kosher Catering when she felt the need for a “healthful modern option” for kosher food in Detroit. Her catering company is supervised under the Orthodox rabbis of Detroit. Find her at her website and on Facebook.
- 4 cups assorted baby kale
- 2 large or 4 small beets – coated in olive oil, sea salt and pepper and roasted in 375 degree oven for 40 minutes or tender, peeled and sliced thin – or prepared beets
- 1/4 cup toasted sunflower seeds
- 1 avocado peeled and sliced thin
- 1/2 bunch fresh dill chopped
- 1 cup high quality Sherpa milk feta
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1/2 tbs mustard powder
- Salt and pepper
- Mix all ingredients well with whisk
- Arrange lettuce on a platter and top with sliced beets, avocado and seeds. Crumble feta over the top and add dill, then drizzle with vinaigrette.
- This is such a fresh and colorful salad with a lot of flavor and texture. You can serve it as an entree with salmon or as part of a Mother’s Day brunch.
- 3 cups natural potato chips
- 3 cups buttery crackers of choice
- 2 tablespoons melted butter
- 1 tablespoons Italian herbs (dried)
- Combine chips and crackers in food processor and pulse until bread crumb consistency then add herbs and butter.
- Press into the bottom of a 9 inch springform pan or bunt pan. Set spring form pan over foil wrap and fold foil up over seams to cover bottom seams for a water bath. Bunt does not need foil.
- 2 8-ounce packages of cream cheese
- 3 eggs
- 1/2 cup of sour cream
- 1/4 cup of milk
- 1/2 cup of grated Parmesan
- 1/2 cup grated Romano
- 1 teaspoon Italian herbs (dried)
- 1 bunch of scallions finely chopped
- 1 small red pepper diced
- Salt and pepper
- Heat oven to 350 F. Set up a water bath in a roasting pan.
- Mix all ingredients except scallions and red peppers in food processor and season with salt and pepper.
- Mix in last 2 ingredients and pour into springform or bunt pan.
- Set cheesecake in water bath and bake for 55 minutes. If toothpick comes out clean, it’s cooked in the center.
- Cool completely and invert on a platter or cake stand.
- Enjoy with kale salad.
- 1 loaf of square-sliced Challah (egg bread)
- 1 cup of ricotta mix with 1/2 cup strawberry preserves
- 3 cups of milk mixed with 4 eggs, 1.5 cups sugar and 1/2 tablespoon of vanilla
- Canola or coconut oil to coat skillet
- Fresh berries to garnish
- Spread ricotta filling over 5 slices of bread and top with 5 more slices.
- Dip each “sandwich” in egg and milk and transfer quickly to medium heated skillet with oil.
- Cook for 3-4 minutes until golden brown and flip.
- Continue to cook for 2-3 minutes.
- Cut in half and arrange on plate with fresh berries.