Mother’s Day Brunch

  in Blog

Your mom deserves to be spoiled on Mother’s Day so why not start the day out with a wonderful brunch in her honor. Check out our Brunch For Mom menu for inspiration for a meal she won’t soon forget.

Mother’s Day Brunch Menu:

Easy Cinnamon Rolls
Leek White Cheddar Omelette with Potatoes
Arugula Beet Goat Cheese Salad
Homemade Chai
Balsamic Strawberries

Easy Cinnamon rolls

1 packet yeast (or 2 1/4 teaspoons yeast)
1 cup milk
3 tablespoons butter
1/4 teaspoon sea salt
1 tablespoon cane sugar
3 cups unbleached spelt or all purpose flour, plus more for kneading
1/3 cup butter, melted
1/3 cup cane sugar
1 tablespoon ground cinnamon

  1. Heat the butter and milk in a saucepan over low heat. Do not boil. Pour mixture into a large mixing bowl. Let cool until you can comfortably stick your finger in it. (If it’s too hot it will kill the yeast.) Sprinkle the yeast over the mixture and let sit for 10 minutes. Whisk in the sugar and salt.
  2. Stir in the flour a cup at a time with a wooden spoon When it’s too thick to stir, scrape the dough off the spoon, toss in a little flour and knead with one hand right in the bowl. Or dump onto a lightly floured surface and knead, adding small amounts of flour as needed, until you have a smooth ball. Get a clean large bowl, spray it with cooking spray, and place the dough ball inside. Cover with plastic wrap and place in a warm spot for 1 hour. It should double in size. While dough is rising, melt the 1/3 cup butter and grease an 8 inch square or round baking pan with cooking spray or soft butter.
  3. Lightly flour a work surface and roll out the dough into a large, thin rectangle, no more than ¼ inch thick.
  4. Pour the melted butter over the dough and spread it evenly to the edges using a rubber spatula. Sprinkle with the sugar, followed by the cinnamon.
  5. Roll the dough tightly starting at the long edge. Situate the log seam side down. Cut the log using a serrated knife into 1 ½ to 2 inch rolls. Place the rolls in the prepared pan. Set the pan on top of the stove while you heat the oven to 350°F.
  6. Bake rolls for 30 minutes until lightly browned on top. Let cool for a few minutes before serving. Serve with glaze, if desired.

Basic glaze:

1 cup powdered sugar
½ teaspoon vanilla
2 tablespoons milk

In small bowl, whisk all ingredients together until smooth, adding enough milk for desired consistency.

Leek White Cheddar Omelette with Potatoes

3 eggs
sea salt and black pepper
clarified butter or ghee
leftover baked or boiled potato
large handful chopped wild leek leaves
1/3 cup grated white cheddar cheese

  1. Beat the eggs and some sea salt in a bowl until frothy.
  2. Heat a skillet over medium heat and add a chunk of clarified butter. Add the potatoes and a generous sprinkling of salt and cook until browned. Add in the chopped leeks. Toss until the leeks are wilted and soft, about 1 minute. Remove from heat.
  3. Heat about 1 tablespoon of clarified butter in an omelette pan or small heavy skillet over medium heat, swirling to coat the sides with the butter. Add the beaten egg and allow to cook for a bit, undisturbed, until it starts to set. Lift up the edges of the omelette and tilt the pan to allow the uncooked egg to spill under the cooked portion. Very carefully slide a thin metal spatula under the omelette and flip it over. Turn off heat. Pile the cooked potato and leeks onto one side of the omelette, sprinkle with the cheese, and a healthy dose of black pepper and fold the omelette over to cover the filling. Place a cover on the pan to encourage the cheese to melt. Once it’s melted, carefully slide the whole omelette onto a plate. Eat!

Arugula Beet Goat Cheese Salad

1 tablespoon finely chopped shallot or green onion
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
3 tablespoons extra virgin olive oil
Sea salt and ground pepper
3 medium beets, roasted, peeled, cut into 1/2-inch wedges or dice*
1/2 cup toasted walnuts, chopped
6 ounces feta cheese
8 ounces (1 bunch) arugula, stemmed and washed well
4 cups baby mixed greens

In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat. Place arugula and greens in a large serving bowl. Pour in dressed beets and toss. Top with crumbled feta and walnuts. Serve immediately.

*To roast the beets, preheat oven to 450 degrees. Wash beets and cut into 1/2 inch wedges or dice. Toss with 1 – 2 tablespoons olive oil. Place beets in a single layer on a baking sheet androast in oven for 20-25 minutes or until tender.

Toasting brings out the flavor of nuts. Scatter walnuts on a baking sheet; toast in a 350-degree oven, tossing once, until golden brown and fragrant,about 10 minutes.

Homemade Chai

3 cups filtered water
5 teaspoons cane sugar or to taste
2 cardamom pods
1 cinnamon stick
1 cup whole milk
3  black tea bags

Place water and sugar in a saucepan and bring to a boil. Crush the cardamom pods and add to the boiling water along with the cinnamon stick; let boil for 1 minute. Add milk and bring to a boil again. Remove the pot from the heat. Add tea bags. Cover pan and let the tea steep for a few minutes. Strain tea into a teapot. Serve hot.

Balsamic Strawberries

1 pound fresh, ripe strawberries, hulled and sliced
1 tablespoon natural cane sugar
1 tablespoon balsamic vinegar

Place strawberries in a medium bowl, sprinkle with sugar, and gently stir. Let stand for 15 minutes. Drizzle balsamic vinegar over strawberries and gently stir again. Refrigerate or let stand for at least 1 hour. Enjoy as is, or serve over Greek-style yogurt or vanilla ice cream. Serves 4