May the force be with you.

A young mother’s May calendar is packed much like a December calendar is for the rest of us. While the Christmas holiday season brings a spirit of grace, May experiences none of that because the madness only touches a limited segment of our populace. For her, it shows up like a sincere and all-knowing nod shared from one haggard mom to the next, while perched on the hard bleachers of a gymnasium, or while restlessly tapping a foot in the grocery checkout line.

Trust me, in May a mother’s calendar is covered with circled dates for field trips, field days, end-of-year programs, and extracurricular whatever. Her agenda is etched with to-do lists and reminders replete with gift ideas for teachers. Throw a high school senior into the mix and watch the juggling intensify — along with the emotions. With it comes the preparations for baccalaureate ceremonies and graduation, or a random birthday or two. And it wouldn’t be May without Mother’s Day and Memorial Day. How about that for a hectic month? If you know a mom who fits into one of these life stages, give her a hug.

Having been through the motherhood stages — and survived — I pondered what I could offer as a means of help. As I’m in the business of menu creation, I came up with a rather clever pairing of recipes to assist in planning a graduation dinner or Memorial Day buffet or treating mom to a Mother’s Day gathering (Dads, I’m talking to you).

These recipes are easy, delicious, and present beautifully. The beef tenderloin recipe is nearly foolproof and features a savory peppercorn sauce. If this feels too fancy for your Memorial Day buffet, take it down a notch by turning them into “sammies” that pack the same great flavors. My scalloped potato recipe is creamy decadence at its best. The fresh herbs and upscale cheesy goodness of the Gruyère make it an impressive side dish to a graduation luncheon.

And last but surely not least, the drip cake recipe is perfection for its silken texture, subtle flavors, and decadent appearance but maybe even more so for its versatility. Try adorning the white ganache drip top with edible flowers — like pansies — or pipe on an icing celebratory wish for the graduate, mother, or birthday recipient. You can even make a patriotic statement for Memorial Day by decorating the top with strawberries and blueberries.

Whatever the occasion, you’ll want to keep these recipes handy.

Beef Tenderloin with Peppercorn Sauce

Makes 4 servings

Ingredients

1/4 c. peppercorns (coarsely crushed)

4 – 6 oz. filet mignon steaks (1-1/2 inch thick)

Salt to taste

2 Tbsp. butter

1 tsp. olive oil

1/4 c. non-alcohol cognac

1/3 c. beef glace

1 c. heavy cream

Directions

Place the crushed peppercorns and salt in a shallow bowl. Turn the beef in the mixture to coat all sides. In a cast-iron skillet, melt the butter and olive oil over high heat until the foam disappears from the butter. With tongs, place the steaks in the skillet. Sear top and bottom for about three minutes each. Use an instant-read thermometer in the center of the steak. Once it reads 130 degrees, move steaks to a plate. Pour the cognac into the skillet, turn heat to low, and whisk to incorporate dissolved brown bits of flavor from the skillet. Add the beef glace and dissolve. Gently whisk in the cream. Simmer the sauce until reduced and thickened, about six to seven minutes. Return steaks to skillet, then coat all sides with sauce. Place steaks on a platter and serve immediately with remaining sauce on the steaks or in a gravy boat.

Tip from Laura — For the best sear on  the tenderloin, use a cast-iron skillet.

Scalloped Potato Gratin 

Makes 8 servings

Ingredients

2 Tbsp. butter (divided)

1 c. cheddar cheese (shredded)

1 c. Gruyère cheese (shredded)

1/4 c. parmesan (grated)

2 c. heavy whipping cream

3 cloves garlic (minced)

1 Tbsp. fresh rosemary (minced)

5 large russet potatoes (peeled, thinly sliced)
1 tsp. salt

1/2 tsp. black pepper

Directions

Preheat the oven to 375 degrees. Using half the butter, grease the inside of a shallow 10-cup baking dish or 9-inch-by-13-inch casserole dish. In a large bowl add cheddar and Gruyère cheese, cream, garlic, rosemary, salt, and pepper. Toss the potatoes with your hands until completely covered with cream mixture. Arrange potatoes in the dish with rounded sides up and packed tight. Pour cream mixture over the potatoes, then top with parmesan cheese and remaining melted butter. Bake for about an hour, or until potatoes are very tender and top is golden brown and bubbly. Allow potatoes to sit for 10 minutes before serving.

White Velvet Buttermilk Layer Cake
with Buttercream Icing and Vanilla Ganache 

Makes 12 servings

Cake Ingredients

1 Tbsp. Crisco (for preparing cake pan)

1 Tbsp. flour (for preparing cake pan)

12 oz. cake flour

12 oz. granulated sugar

1 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

5 oz. egg whites (room temperature)

4 oz. vegetable oil

10 oz. buttermilk (room temperature)

6 oz. unsalted butter (softened)

2 tsp. vanilla extract

Buttercream Icing Ingredients

1 c. butter (softened)

4 c. confectioners’ sugar (sifted)

2–4 Tbsp. heavy cream

2 tsp. vanilla extract

Vanilla Ganache Ingredients

1 c. white chocolate chips (not candy melts)

1/4–1/3 c. heavy cream

Directions

Preheat oven to 350 degrees. Grease and flour two 8-inch-by-2-inch cake pans, then set aside. In a large bowl, stir to combine dry ingredients: flour, sugar, baking powder, soda, and salt. In a small bowl, combine 1/2 cup of the buttermilk and oil. In another bowl, whisk together the remaining buttermilk, egg whites, and vanilla. To the dry ingredients, add softened butter and mix on low until mixture resembles coarse sand (about 30 seconds). Add in the buttermilk-oil mixture and blend on low until dry ingredients are moistened. Mix on medium for two minutes. Scrape down sides of the bowl with a spatula. On a low setting, mix in the buttermilk/egg whites/vanilla mixture in three batches at 15-second intervals. Scrape sides and mix again before dividing batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Pull the cakes from the oven and immediately tap each cake pan on the countertop once to release steam from the cake. (This stops the cakes from shrinking.) Let the cakes cool for 10 minutes, then flip them out and allow to rest on a cooling rack until completely cool.

For the icing, beat butter with an electric mixer on medium-low for about one minute until smooth and creamy. Add the sugar, two tablespoons of cream (for now), and vanilla, then mix on high for three to five minutes until the texture is light and airy. Add more heavy cream until desired consistency is achieved. Once done, the buttercream should spread without tearing the crumb of the cake but should be thick enough to hold shape when piped.

Once the cakes are cool, place one on a cake plate. Use a serrated knife to gently remove the domed top portion and set it aside. Place a dollop of buttercream icing atop the cake and spread to the edges. Place the other cake on top and leave the rounded top or remove it for a flat-top cake. Gently spread a thin layer of icing over the entire cake surface and refrigerate for 30 minutes to an hour. This is the crumb coat and prepares the cake for decorating. Remove cake from refrigerator, then stir the remaining icing until creamy before applying a second layer of icing. Place the cake back in the refrigerator to set.

Chop white chocolate into small pieces and set aside. Pour 1/4 cup cream into a microwave-safe bowl and warm for 45 seconds. Add the chocolate pieces to the bowl and whisk gently until fully melted. Add more cream if needed to thicken. Pull the chilled cake from the refrigerator. With a small spoon, gently pour a portion of the ganache on top of the cake. Smooth it around the top with the back of a spoon. When you get to the edges of the cake, use the spoon to “drip” down the edges to control the look you want. Chill until served.

Tip from Laura — Test the ganache using a spoon to check the consistency. It should be soft enough to slide down the side of the cake, but not too warm to melt the cake.

Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at ournewlywedkitchen.com.

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