A WHOLE BRUNCH OF LOVE FOR MOM
KITCHEN CREATIONS TO SHOW APPRECIATION FOR ANYONE WHO EVER ‘MOTHERED’ YOU
On Mother ’ s Day, a “mother” can now include all the people in your life who has mothered you. And everyone who loves you would certainly appreciate being recognized in some way. Even a card, email or phone call can be very special.
When it comes to eating in ( or eating out) for Mother’s Day, brunch seems to be the most popular meal. Here are a few delicious recipes for brunch.
PUFFED PANCAKE ROLLED WITH STRAWBERRIES
I was happy to discover that puffed pancakes can be rolled and can be made in a baking pan as well as a skillet. Formerly I always served them in wedges from the pan and topped with fruit, which works well too.
Fill with strawberries or spread with nutella or dulche de leche and top with bananas.
❚ 3 eggs
❚ 2 cups milk
❚ 1 cup all- purpose flour ( or half whole-wheat)
❚ 2 tbsp sugar
❚ 1/4 tsp kosher salt
❚ 1/4 cup butter — divided
❚ filling:
❚ 4 cups strawberries
❚ 1/4 cup maple syrup or sugar
❚ icing sugar
1. For batter combine eggs, milk, flour, sugar and salt in a food processor or blender. Process until smooth. Set aside.
2. To cook, divide butter between two round 9” or 10” skillets and heat until melted. Or divide butter between two 9” x13” baking dishes and place in a preheated 400F oven for about 3 to 5 minutes until melted. Brush melted butter up the sides of pans.
3. Add half of the batter to each pan and bake in the preheated 400F oven 10 to 15 minutes or until puffed and batter is set.
4. Meanwhile reserve about 6 whole berries for a garnish and slice the remaining berries. Combine sliced berries with maple syrup or sugar in a saucepan and cook 5 minutes.
5. Loosen pancakes from the pans and invert onto a piece of parchment paper. Spoon cooked berries over the pancakes. Gently roll pancakes up. Cut each in half on the diagonal (or slice) and transfer to a serving platter.
6. Dust with icing sugar and garnish with whole berries.
Makes 4 to 6 servings.
SOUTHWEST FRITTATA
It is quicker and easier to make one large frittata than four to six individual omelettes. Serve this topped with a green salad. Note: To bake this in the oven completely (without starting it on the stove) use a 9” x9” buttered baking dish and bake in a preheated 350F oven for 30 to 40 minutes or until set.)
❚ 3 tbsp extra virgin olive oil — divided
❚ 1 onion, chopped
❚ 1 sweet potato, peeled and diced
❚ 1 cup corn niblets ( fresh or frozen)
❚ 8 eggs
❚ 1/2 cup milk or water
❚ 1 1/2 tsp kosher salt
❚ 2 tsp pureed canned chipotle chiles — optional
❚ 1 cup grated smoked or regular Cheddar cheese
❚ 2 oz goat cheese, crumbled (about 1/2 cup)
❚ 1/4 cup chopped fresh coriander
1. Heat half the oil in a 9” non-stick ovenproof skillet or cast iron pan. Add onions and potatoes. Cook 10 to 15 minutes until potatoes are cooked. Add corn and cook one minute longer. Transfer to a bowl. Wipe out pan.
2. In a large bowl whisk eggs with water, salt and chiles. Add vegetables.
3. Heat remaining 1 1/2 tbsp oil in the same skillet. Add egg mixture. Cook over medium high heat until bottom is set. Sprinkle with Cheddar, goat cheese and cilantro. Transfer to a preheated 350F oven for 15 to 20 minutes or longer until cheese has melted, top is browned and eggs are set.
4. Serve from pan or loosen edges and gently slide onto a large round serving platter. Cut into 4 or 6 wedges.
Makes 4 servings.
FRENCH TOAST CASSEROLE
This French toast casserole, from my friend Halen Kirzner, is my all-time favourite brunch dish. It is always a hit. Serve it sweet with cream and berries or it is surprisingly delicious with bacon and sriracha.
❚ 7 eggs
❚ 2 1/2 cups milk
❚ 1 1/2 tsp vanilla paste
❚ 1 unsliced challah or egg bread, crusts removed, cut into 1” pieces, about 1 1/4lbs
❚ 1/2 cup unsalted butter, melted
❚ 3/4 cup brown sugar
❚ 2 tbsp maple syrup
To serve:
❚ ice cream, whipped cream, Greek yogurt, mixed fresh berries
1. In a large bowl combine eggs with milk and vanilla. Add bread cubes and combine well. Cover and refrigerate 4 hours to overnight.
2. Place bread mixture in a buttered 9” x13” baking dish. Combine melted butter with brown sugar and maple syrup. Drizzle mixture all over top of bread.
3. Bake in a preheated 350F oven ( on a baking sheet to catch any spills) until puffed and browned, 40 to 45 minutes. Cool 5 minutes before serving. Serve with your favourite topping, savoury or sweet.
Makes 8 servings.