Mothers come in all shapes and sizes, all colors and religions and many genders. Who is really a Mother is a question very difficult to answer because being a Mother is really a perception and not always a biological bond.
While there are celebrations worldwide, traditions vary depending on country and celebrations can be traced back to ancient Greek and Romans who held festivals in honor of Mother goddesses.
In 1914 President Woodrow Wilson signed a measure officially making Mother’s Day a day of celebration on the second Sunday in May. In Italy, Festa della Mama is a huge observance. It remains one of the most important days in Italian households after Christmas and Easter. The day is centered around Mama as she is surrounded by family even though she may have done most of the cooking.
Rudyard Kipling realizing the importance of Mothers wrote
“God couldn’t be everywhere so he created Mothers.”
Wherever in the world they may be, Mothers are the essence and structure of family.
So we take this time to offer our Best Wishes to all the Mothers, Madri, Nonne, Madrine e Matrigne e tutti quelli che si chiamano Mama, Buone Feste della Mama.
Buona Festa della Mamma
Charlie, Anita, Andrea, Claudia
The entire Augello Family
48th Street Market Staff
And we send sincere Best Wishes to the Mothers who are at home supporting our Troops who are serving so that we may celebrate and enjoy freedom.
Here’s a simple recipe to start your Mother’s Day celebration off with a little something sweet.
ORANGE WALNUT TORTE
6 Eggs – room temp and separated
1 ½ Cups sugar
¼ cup Freshly Squeezed Orange Juice
2 Teaspoons Orange Zest – freshly grated
Plus a little extra for sprinkling
3 Tablespoons Lemon Juice – freshly squeezed
½ Cup Bread Crumbs – very fine
½ Cup Potato Starch
1 Cup Walnuts – finely chopped
Pinch of salt
Powdered Sugar and Orange Zest – for dusting
PREHEAT OVEN TO 325°
In a large bowl with an electric mixer beat the egg yolks until they are thick and pale adding the sugar gradually. Continue beating until the mixture has thickened. Continue beating while adding the orange juice, orange zest, lemon juice and gradually adding the potato starch and bread crumbs. In a clean bowl beat the egg whites with a pinch of salt until they form stiff peaks. Stir one cup of the whites into the orange mixture and gently fold in the remaining egg whites. When the whites are gently all combined fold in the walnuts.
Pour the batter into an ungreased 9-inch tube pan with a removable bottom. Bake in the middle of a preheated oven for 55-60 minutes or until a tester inserted comes out clean. Invert the pan with the cake over the net of a sturdy bottle and allow it to cool upside down. When cool run a knife around the sides of the cake before releasing the sides of the pan. Next, run a knife under the bottom of the cake and with the use of two spatulas remove the cake and place it on a serving dish. Just before serving sprinkle with powdered sugar and additional orange zest.