Mother’s Day is always an important day in our home, and a day meant for special celebrations. For Mother’s Day this year, we celebrated the day a week early, when my sister/brother-in-law and nieces were in town. We also had another special guest for the day, my niece’s Nana Jean.
Our theme was oranges, as I’m sure you can guess, and we featured them throughout our tablescape, in our floral arrangement and food table. Even our dessert gift boxes featured chocolate-covered orange slices and orange Turkish delights.
Since we had young guests, the paper dinner plates from Sophistiplate were the perfect option for dining. The floral and orange dinner plates and napkins (guest towels) are from their Mimosa Collection and I have to say that it’s one of my favorite collections that they’ve created so far.
Every soirée should begin with chocolate! — Cecileia
I’m ready for my first Mother’s Day Soirée. — Charlotte
Orange, Avocado & Red Onion Salad
- 1 tub lettuce
- 2 avocadoes (sliced)
- 1/2 large red onion (sliced)
- 1 can of Mandarin Oranges (no sugar)
Wash lettuce. Slice red onions, and avocadoes. Rinse Mandarin Oranges. Add lettuce to a bowl or platter, and top with avocadoes, red onions, and mandarin oranges. Serve with Orange Blossom Vinegar and Tangerine Olive Oil.
These were the easiest chicken salad sandwiches to make. We just picked up two tubs of chicken salad from our local Chicken Salad Chick (Classic Carol and Fancy Nancy) are our standbys. Our croissants are from Whole Foods where we found the most delicious heirloom tomatoes and fresh crisp lettuce.
We turned to San Pellegrino for our citrus sparkling beverages including the Aranciata Rossa (Blood Orange) which is a personal favorite of mine, and Aranciata (Orange). We’ve previously featured the Limonata (Lemon) at our Lemon Inspired Soirée in Highlands last summer. Our Iced Tea is Gold Peak (slightly sweet) with an unsweetened option for our guests.
Orange Blossom Bundt Cake
adapted from The Little Epicurean
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 2 tsp kosher salt
- 2 1/2 cups granulated sugar
- 5 tsp finely grated orange zest
- 1 cup goat butter (or 1 cup unsalted butter)
- 2 tsp orange blossom water
- 4 large eggs
- 6 tbsp Lactose-Free Sour Cream (or regular)
- 3/4 cup Whole Lactaid (or Whole Milk)
- 1 cup powdered sugar
- 2 tsp finely grated orange zest
- 1 1/2 tsp orange blossom water
- 2 tbsp. Whole Lactaid Milk
- Pinch of kosher salt
Preheat the oven to 350F. Generously butter and flour a 10-cup Bundt cake pan. Tap out excess flour. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment (or using an electric handheld mixer), cream together butter, sugar, orange zest, orange blossom water, and vanilla until smooth. Scrape down the sides of the bowl as needed.
Add eggs one at a time, ensuring the egg is incorporated before adding the next. Add sour cream and mix until combined. The batter may look curdled or separated after adding sour cream.
Add dry flour mixture in three additions, alternating with the milk. Begin and end with flour mixture. Mix on low speed until thoroughly combined. Scrape down the bowl as needed to ensure thorough mixing.
Transfer batter into prepared Bundt cake pan. Level batter. Bake for 60-70 minutes until the cake springs back to the touch and a toothpick inserted in the cake comes out clean. Rotated pan midway through baking for even cooking.
Allow cake to cool in pan for 10 minutes. Invert Bundt cake onto a wire rack and unmold. Allow cake to cool to room temperature.
Glaze Directions —
Whisk together powdered sugar, orange zest, orange blossom water, milk, and salt until smooth. If the glaze is too thick, add another tablespoon of milk. Drizzle over cooled Bundt cake.