It’s a bit impossible for me to believe that it’s already May. I was having this debate with my manager yesterday – whether time moves more slowly or more quickly when you’re incredibly busy. I say quickly. With all the planes and coming and going, I feel as if I’m in a constant state of transit, never quite settled. It’s not my favorite feeling, but I’ll admit that being a frequent traveler has a certain glamour to it. Anyway, between airports and planes and a never-ending Boston winter and buying a house, the last 5 months seems to have slipped right by, and now it’s the first of May. It was unreasonably chilly outside today, but I still woke up this morning excited about spring and summer and hopefully carving out some time to really enjoy this season. May is really a lovely, happy month. It has Trevor’s birthday, cinco de mayo, the season’s first BBQs, Memorial Day Weekend… and Mother’s Day.

My first picnic of the year was in honor of my mom, although she wasn’t actually there, which I’m sure she will mention to me as soon as she sees this post. (Don’t worry, mom, I will give you your own picnic when it is actually Mother’s Day — this picnic was just in preparation so that the real one can be as good as possible. And so that other people could read this and plan picnics for their moms. Also, I will bring you a trifle on Sunday.) Mothers are wonderful, special people who pour a whole lot of energy and love and heart into ensuring that we, their children, are safe and well-fed and happy and that ultimately we turn out alright. They are worth celebrating, probably a lot more frequently than once a year, but let’s start there. Brunch is perhaps the most typical way to celebrate Mother’s Day, but I think that a picnic is an equally lovely way to treat mom to something special. If the weather cooperates, it’s a great way to linger over a meal, enjoying the outdoors, each other’s company, and some light and spring-like dishes.

The savory part of this picnic is Mushroom and Goat Cheese Savory Squares, which is just a fancy name for “puff pastry tarts.” These are super simple to prepare: the mushrooms are sliced and sautéed with butter, garlic, Chardonnay, and thyme, then baked along with goat cheese on store-bought puff pastry. Despite being easy to make, they look and taste super elegant, thanks to the wonderful amount of butter in puff pastry. For dessert, there are Mini Lemon Curd Trifles. Trifle, because it reminds me of my mother; mini, because packing things in mason jars is trendy and perfect for picnics; and lemon curd, because I love it and it screams springtime. The trifle layers are lemon shortbread, lemon curd, whipped cream, and fresh raspberries. I could have eaten about 6 of these little trifle mason jars on my own, they were so good. And of course, the wine! A bottle of Cambria’s Bench Break 2012 Chardonnay is the perfect thing to bring along, because it’s a lovely match for the mushrooms, goat cheese, lemons, and buttery pastry and shortbread.

Find the recipes for the Mushroom and Goat Cheese Savory Squares and the Mini Lemon Curd Trifles over on the Cambria Wines blog!

Disclaimer: This post is sponsored by Cambria Wines. All opinions are honest and my own.

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It’s mother’s day! Which means every one of you should do something nicer than usual for your mom today. I’m lucky to be able to see my parents almost every week, something that I appreciate far more than I would ever have guessed at the end of high school when I couldn’t wait to flee the state of Massachusetts. It’s so nice to have an escape from the day-to-day only a short-ways a way, somewhere I can spend quiet afternoons outside (in a yard!) and sit down to family dinners with my parents, little brother, and Trevor. Although lots of other parts of the country (and world) appeal to me as destinations, the biggest deterrent to moving somewhere else permanently is being away from my family. Who knew I’d turn out to be such a momma’s girl?

On my visit home yesterday, I brought my mom a batch of these scones, baked fresh that morning, because she really likes scones. We used to go to high tea for special occasions when I was little, and although I couldn’t bring my mom a personal waiter in black tie for the day, I could bring some sweet and flaky baked goods. These particular scones are peach and Bourbon flavored, because not only is my mom sweet and loving and adorable, she’s also a lot of fun, and never one to turn down a margarita or a glass of sangria at the end of a summer’s day. I love that we can now share a drink (and a cackle) and gossip about family and work and friends while rocking back and forth on the porch swing. It’s easy to be friends with my mom.

These scones are quite different than others that I’ve had – whereas I usually think of scones as being a bit dry and crumbly and best served with gobs of jam and cream, these are more like flaky bites of pie crust, already soft and moist and flavorful without the addition of any condiments. I think the crumbly kind of scone has a lot going for it, namely its affinity for jam and cream, but these are a welcome addition to my ever-broadening definition of scones. One thing to note – don’t skip the Bourbon glaze, it’s essential for bringing out the best in these little pastries.

So, Happy Mother’s Day to all the mother’s out there, but especially to mine! I love you, mom.

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Peach Scones with Bourbon Glaze

Adapted from Cook’s Illustrated via The Vanilla Bean Blog. Makes 10-12 scones.

• 2 c. flour
• 1 TBS baking powder
• 2 TBS sugar
• 1/2 tsp salt
• 12 TBS butter, frozen
• 1/2 c. creme fraiche
• 1 tsp vanilla
• 2 eggs
• 1 1/2 c. diced frozen peaches (in 1/4 inch cubes)
• 1/4 c. heavy cream for brushing
• 1 TBS turbinado sugar for sprinkling

For the glaze:

• 1 c. powdered sugar
• 4 tsp heavy cream
• 4 tsp Bourbon

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking powder, 2 TBS of sugar, and salt until evenly combined. In a separate medium bowl, whisk together creme fraiche, vanilla, and eggs until evenly combined.
3. Grate the frozen butter over the large holes of a box grater. Add the grated butter to the flour mixture, and use your hands to toss the mixture until all the butter pieces are fully coated with flour. Add the creme fraiche mixture to the butter and flour and use a spatula to stir just until flour is fully moistened – avoid overmixing.
4. Lightly flour a work surface, and dump the dough onto it. Knead gently just until it forms a loose ball. Using a floured rolling pin, roll the ball into a 12 inch square, then fold the dough in thirds. Fold in thirds again in the other direction, leaving you with a tall, 4 inch square. Place on a plate and chill in the freezer for 5-10 minutes, until cold to the touch.
5. Once dough is chilled, return it to your work surface and roll out into a 12 inch square. Sprinkle the diced peaches over the surface, pressing them down lightly into the dough. Roll the dough into a log (like a jelly roll), then use the rolling pin to flatten the log into a 4 inch by 12 inch rectangle. Cut into 5 or 6 rectangles, then cut each rectangle in half, resulting in 10 to 12 triangular scones. Place scones on prepared baking sheet, and brush each generously with heavy cream, then sprinkle with turbinado sugar. Bake for 18-25 minutes, until scones are golden brown on the top. Transfer to a wire rack and let cool.
6. To make the glaze, whisk together the powdered sugar, 4 tsp of heavy cream, and Bourbon until smooth. Glaze should be a good drizzling consistency. If it’s too thick, add a splash more Bourbon; too thin, add a few tablespoons of powdered sugar. Once the scones are cool, use a fork to drizzle the glaze over the scones in thin lines. Let set for 10-15 minutes, then serve.

The post Happy Mother’s Day! // Peach Scones with Bourbon Glaze appeared first on Katie at the Kitchen Door.