by Caroline Gibbs, Big City Chefs Food Writer
While we shouldn’t wait for Mother’s Day to tell our moms just how much we love and appreciate them, there’s no reason not to use this Mother’s Day as an opportunity to celebrate Mom and show her just how much you care. As Mother’s Day is always celebrated on a Sunday, a classic and memorable way to celebrate is with a Mother’s Day Brunch. Starting off her day with a delicious and relaxing meal will be sure to set the tone for the rest of the day. As far as details go, remember this day is about her. Think whether or not she’d best like an intimate family bunch, or a larger group of friends and family, indoors or outdoors, breakfast or lunch oriented foods. Whatever you decide, she’ll be sure to love it if it’s put together with thought and care. Here are few recipes from our personal chefs here at Big City Chefs that will be sure to make this brunch one to remember.
Yield: 5 Servings
1 cup Espresso, cold (Note: If you don’t have an espresso maker, use triple the amount of coffee you normally use to brew coffee)
1/2 cup Coffee ice cream
1/4 cup Crushed or cracked ice
1/4 cup Heavy Cream, whipped
1/4 teaspoon Ground Cinnamon, or as needed
1. Blend the espresso, ice cream, ice, and milk in a blender until smooth.
2. Serve at once in chilled tall glasses garnished with a dollop of whipped cream.
3. Sprinkle with cinnamon.
Smoked Turkey, Brie, Apple Butter and Arugula Pinwheels
Yields: 40 pieces
3/4 cup Arugula, chopped
4 teaspoons Fresh sage leaves, chopped
1 puff pastry sheet (from 1 (17 1/4-ounce) package frozen puff pastry sheets), thawed
1 large Cage-Free Egg, beaten lightly
2 ounces Sliced smoked turkey
1. In a bowl combine Arugula and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange 1/2 half of sheet with a long side facing you and brush edge of far side with some egg. Arrange 1/2 of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with 1/2 of Arugula mixture, apple butter, and brie.
2. Starting with side nearest you, roll pastry jelly-roll fashion and wrap in waxed paper, make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
3. Preheat oven to 400 degrees and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch – thick pinwheels and arrange, cut sides down, 1- inch apart on baking sheets.
4. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels.
Pancetta, Ricotta and Artichoke Frittata
Yield: 8 Servings
16 large Eggs
2 tablespoons Olive Oil
2 tablespoons Unsalted Butter
12 ounces Marinated Artichoke Hearts, drained and quartered
4 tablespoons Freshly Grated Parmesan Cheese
Kosher Salt and Freshly Ground Pepper, to taste
1. Preheat oven to 375 F. Beat eggs lightly. Heat oil and butter in a 9- or 10-inch nonstick skillet over moderately high heat. When fats are sizzling, add eggs and reduce heat to low. Arrange artichokes in a decorative pattern on top of eggs. Cook gently, lifting edges of frittata to let uncooked egg run underneath, until it is just set on top. Dust with Parmesan, salt, and pepper. Transfer skillet to oven and bake just until frittata is firm on top; do not overcook or it will be tough.
2. Cool in skillet, then slide onto serving platter and cut into wedges. Frittata Can be eaten hot, warm, or at room temperature.
Wild Organic Blueberry and Sour Cream Coffee Cake Muffins
Yield: 16 Muffins
12 tablespoons Unsalted Organic Butter (1 1/2 sticks), at room temperature
1 1/2 cups Granulated Cane Sugar
3 extra large Cage-Free Eggs, at room temperature
1 1/2 teaspoons Pure Vanilla Extract
8 ounces Sour Cream (about 1 cup)
1/4 cup Organic Milk
2 1/2 cups Unbleached Organic Flour
2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
2 half-pints Fresh blueberries, picked through for stems
1. Preheat the oven to 350 degrees.
2. Place 16 paper liners in muffin pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy for about 5 minutes.
4. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. With the mixer on low speed, add the flour mixture and butter batter and beat until just mixed.
7. Fold in the blueberries with a spatula. Be sure the batter is completely mixed.
8. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25-30 minutes, until the muffins are lightly browned.