Mother’s Day can conjure images of flower bouquets, hand-made crafts and spa days, and while this year is a little different, there’s even more reason to celebrate mom. You’ve been tasked with more hats than a garden party in the UK, from full-time teacher, chef, housekeeper, gardener, dog groomer and more, all while still managing to hold down your job. We deserve a day off, don’t you think? In partnership with wine authority Mark Anthony Wine and Spirits, we’ve envisioned a perfect Mother’s Day, all without leaving your house (or bed!). Our menu is adaptable to all diets, and pairs beautifully with their wine portfolio, all easily ordered through the LCBO. Make one meal and make it special, or treat her to a day she won’t soon forget, with three-square and a wine flight to toast 2020, maybe that’ll lift the COVID curse!

There’s nothing worse than crumbs between your sheets, so brunch in bed here is imagined with a soft, runny omega rich just-poached egg, nestled on freshly grilled Ontario asparagus. With brown butter, kosher salt and chili peppers, the dish complements Mionetto Prosecco’s effervescent bubbles, finishing off with a creamy note that serves to cleanse the palate between bites. Made in Veneto, Italy, this light and slightly dry Prosecco holds up to the rich egg and bitter greens. Pair it with fresh-squeezed OJ Mimosa-style if you must, but Mionetto Prosecco is well-balanced on it’s own, neither too dry or too sweet, these bubbles will start the day off on the right tone, ahh, how refreshing!

Recipe

Ingredients

1 bunch of asparagus
2 tbsp of butter
1 whole large egg
Sea Salt, Pepper and Red Chili Flakes

Method

Trim asparagus stalks and soak in water for at least 30 mins. Heat your bbq grill up and use a basket or lay perpendicular to the grill. Grill, on medium heat for 10 minutes, rotating frequently. Remove from BBQ and set aside. Bring water to a boil in a deep saucepan. In a separate pan, begin browning butter, stir frequently. Once the water is at a rolling boil, crack an egg directly into the water, and carefully remove with a slotted spoon in 3-4 mins, depending on your desired level of runniness. Plate your asparagus, top with poached egg, brown butter. Garnish with salt and pepper.

After lounging about popping bottles and toasting to procreation, a light lunch is welcome and in order. A grab and go lettuce kit is a simple swap, so don’t think too hard on what’s going in the base of the bowl, in these lettuce-starved times, pretty much anything works when you’re topping it with melty cheese. Ditto for the grains, quinoa, couscous, amaranth or millet, they’re all easy swaps, and provide a little extra fibre to balance out all that fried cheese. No meat means Halloumi cheese is the star of this show. Squeaky, salty and super sublime, you need a wine that can go the distance to cut through the fat. Louis Latour les Genièvres Mâcon-Lugny’s Chardonnay does the trick, the single vineyard white is aged in stainless steel tanks resulting in a far less oaky experience. The subtle buttery notes are a perfect match for this flavourful salad, and offer an impressive and sophisticated bottle from the legendary house of acclaimed wine maker Louis Latour

Recipe

Ingredients

1 bunch of arugula, mixed greens or kale
Chopped fresh herbs- mint, sage and tarragon work well
1/2 cup of cooked grains- quinoa, amaranth or couscous work well
250 grams of halloumi cheese
Candied nuts, dried cranberries or pomegranate seeds
Dressing 
1/3 cup of canola oil
2 tbsp of lemon juice
1 tbsp honey
Salt and Pepper

Method

Make dressing, set aside in the fridge. Assemble the salad, place greens first, then mix with your choice of grain. Remove cheese from packaging, and absorb excess moisture with a paper towel. Set aside. Meanwhile on the stove, heat a small fry pan with 1 tbsp of canola oil on medium heat. Place cheese in pan, fry for 2 minutes, flip and fry for an additional minute. Top with fried halloumi cheese, garnish with mint and fruit/nuts/pom. Drizzle dressing on top.

Capping off a phenomenal day of lounging and getting pampered all in your own four walls, dinner should be the jewel of the crown for the queen on this glorious day. While carnivores will delight with this perfectly seared steak, veg enthusiasts can swap for a portobello mushroom and still feel sated. A meal like this deserves a great dance partner, and a California Cabernet Sauvignon has all the right moves. Dark berry notes are a sumptuous backdrop to Rodney Strong’s Sonoma County Cabernet Sauvignon which has roots back to 1959 in Sonoma’s world renowned terroir. A velvety finish caps off the whiffs of vanilla, making for a memorable reward for a Mother’s Day like no other.

Recipe

Ingredients

Steak, her favourite cut, Filet Mignon, NY Striploin or Flank work well
1 cup of whipping cream
2 tbsp of Rodney Strong California Cabernet Sauvignon for deglazing
2 tbsp of whole black peppercorns
2 finely chopped cloves of garlic
1 whole head of garlic, roasted
4 tbsp of butter, split into two
1/2 cup of milk, heated
1 tbsp of canola oil
Seasonal chopped fresh veggies- Onion, Zucchini, Peppers, Broccoli
Potatoes, Russets or small mini potatoes
Salt and Pepper

Method

Bring steaks out of the fridge 30 mins prior to cooking. Heat BBQ or smoker. Salt and pepper the steaks prior to BBQ-ing. Cook to your level of desired rare-ness, and remove from grill, Set aside. Cook BBQ veggies with canola oil and desired spices, like salt and pepper or fragrant za’atar. Turn frequently, remove when browned. Meanwhile, on the stove top, heat remaining canola oil with whole peppercorns, sautee with a splash of Rodney Strong Cabernet Sauvignon to deglaze the pan. Add garlic. Stir. Slowly pour in whipping cream, simmer and bring to a low-boil. Remove once thickened, about 5 minutes on medium heat. 

Mashed potatoes can be made ahead. Place garlic head with the top chopped off into an oven safe ramekin with a drizzle of canola oil. Wrap ramekin with loosely covered foil. Roast in the oven at 350F for 30-45 mins. Remove, allow to cool. Bring potatoes to a boil, with skins still on and boil for 20 minutes. Remove from the stove, drain, and return to the same pot. Add hot milk, butter, roasted garlic and cooked potatoes. Mash, until you reach the desired level of fluffiness. Plate potatoes and first, with steak resting on top, cover with peppercorn sauce. Add side veggies.

Toast to your chef like status and make sure the dishes are included in this pampering. Don’t let Mom do clean up. It’s a rule.

Thank you to Mark Anthony Wine and Spirits for sponsoring this post. While we accepted reimbursement for this feature, all opinions are our own.

All photos by Libby Roach.