Mambo song evokes memories of Mom

(Panettone French Toast with Nutella and Bananas is a regal repast for Mom)

Mother's Day is Sunday, a day to pause and think about the special things that important woman in your life has done for you over the years.
It's a perennial favorite, traced back to spring celebrations of ancient Greece to honor Rhea, the Mother of Gods. Spring flowers are peaking, the weather is warming — a perfect time to treat Mom to something special. Of course, it should be every day we pause to appreciate Mom — for her kindness, compassion, wisdom and love. Life passes quickly, and these little things can often be overlooked.

I've been a motherless child for many years, but the memory of Mom is with me every day. Come spring, M0m's influence on my life for a brief 18 years is always evident — in the flowers that bloom, the traditions I carry on in my kitchen and her simple philosophy on life.

Mom loved being a Mom. Her greatest pleasure in life was cooking a huge feast and having family sit around the table for hours, enjoying the food, sharing stories and laughing about life in general. She did not take any of this for granted. As an Italian immigrant who came from Pannarano, northeast of Naples, with parents and siblings in tow, Mom relished the American Dream and raising a family in this new country she called home.

Mom bustled about the house, always wearing an apron and wielding a large wooden spoon to stir some incredible pot of magic simmering on the stove. Humming as she did her daily chores, Mom had a peasant wisdom fit for a queen.

This time of year my thoughts inevitably turn to Mom, and a favorite song of hers by the Cuban "King of Mambo" Perez Prado — "Cherry Pink and Apple Blossom White." It was a song about two lovers smitten with spring. As a kid I thought it was corny and old-fashioned, but it stayed with me through the years and evokes the essence of Mom and her loving spirit.

All around the valley, the flowering trees shed their blossoms like clouds of snowflakes in spring. The photograph to the right, taken by Journal photographer Spencer Ainsley, sums up the look and feel of spring in the Hudson Valley.

As I was growing up, there was a large cherry tree in the neighbor's yard. My little bedroom had a window that faced it. Mom, who loved to clean and polish, would leave that window open in the mild weather as she did the spring cleaning. The blossoms would float into my room on the most gentle of breezes, accompanied by the heady scent of spring flowers in bloom. I loved seeing the petals strewn about the buffed linoleum floor and would gaze outside at their lilting dance upon the breeze. It was a magical time of year, and of course, Mom would be bustling about, singing that song about blossoms and love:

... And that is why the poets always write
If there's a new moon bright above
It's cherry pink and apple blossom white
When you're in love ...

Thank you Mom for all you did; I wish you were still here for me to tell you that and to hear you hum that favorite springtime song.

I think Mom would like this recipe for panettone French toast. It's simple to make and looks very special.

I had a small panettone sitting on the counter since Christmas. I checked the expiration date and it was still good through June.

I love panettone, with its rich egg dough studded with raisins. Like a brioche, panettone is sweet and flaky, just right for using in French toast. This miniature one made a perfect portion. Top it with fresh raspberries and pour a glass of prosecco to celebrate Mom.

Panettone French Toast with Nutella-Banana Filling

Slice a small panettone into four slices; set aside.

For the batter:

1. 2 eggs, beaten
2. 1/2 teaspoon vanilla
3. 1/4 cup milk
4. Pinch of salt
5. Dash of cinnamon

• Whisk all the batter ingredients together in a shallow bowl.
• Spread some Nutella on each slice of bread.
• Layer sliced, ripe bananas onto two of the slices.
• Sandwich the banana slices together with one of the Nutella-only slices.
• Carefully dip the sandwiches into the batter.
• Fry them in about a teaspoon of melted butter in a heavy skillet until nicely browned on both sides.
• Serve warm with a dusting of confectioner's sugar and fresh raspberries.