Using edible flowers is a sure-fire way to dress up a plain salad and impress your mother during a homemade Mother's Day brunch. (Photo courtesy of iStockphoto)
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KATHERINE VOLIN
Friday, May 09, 2008
Mother’s Day conjures images of children proudly carrying a burned toast and scrambled-egg laden tray to a still-sleeping mom early on a Sunday morning. As an adult, though, it’s time to amp things up by showing your mother some love with a classy and delicious brunch.
Prepare the following menu and serve it at a table set with fresh flowers, and you’re sure to show mom how much she means to you.
- Eggs Florentine
- Apple wood-smoked bacon
- Scones
- Spring salad with edible flowers
- Ruby Red Mimosas
Take an individualized approach to eggs Florentine by baking each egg in a ramekin. You can increase the recipe easily depending on how many people are coming over for brunch.
1 tablespoon heavy cream
1 package frozen spinach, thawed and chopped (If using fresh, wilt 1 pound spinach first, cool and squeeze out excess moisture before placing in ramekin)
1 egg per ramekin
Panko breadcrumbs
Parmigiano-reggiano or Romano cheese, grated
Preheat the oven to 375.
Grease a ramekin with butter or cooking spray. Add 1 tbsp of cream per ramekin, then put in enough spinach to come 1/3 of the way up the ramekin. Crack an egg on top of spinach and sprinkle the top with breadcrumbs and cheese. Bake until whites are set, about 10-13 minutes. (As an added treat, add slices of prosciutto before topping spinach with egg.)
Scones aren’t as difficult as they might appear. The real trick is not to skip the fat and exercise caution while handling. Too much processing will produce a heavy, tough scone. Otherwise, you can add and subtract dried fruits, nuts, chocolate and citrus zests to your heart’s content. This recipe is from JoyOfBaking.com.
2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) cold, unsalted butter, cut into pieces
2/3 cup buttermilk
1 large egg, lightly beaten
1 tbsp cream
Preheat oven to 400 and place rack in middle of oven.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Blend the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. (Here you can add one or more of the following: 1/3 cup dark chocolate chunks; 1/2 cup dried cherries, currants or raisins; 1/2 cup coarsely chopped walnuts, pecans or chopped crystallized ginger; or the zest of one orange or lemon.)
Add the buttermilk to flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer dough to a lightly floured surface and knead gently four or five times and then pat, or roll, the dough into a circle that is about seven inches round and about 1 1/2 inches thick. Cut the circle in half, then cut half into three pie-shaped wedges.
Place scones on baking sheet lined with parchment paper and brush with egg wash (made by mixing the lightly beaten egg with the 1 tbsp heavy cream).
Bake for about 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Serve scones with butter, preserves or, to be really fancy, clotted cream and fresh strawberries.
Dress up a salad with edible flowers. Pansies, pea blossoms, calendula and nasturtiums all make beautiful and flavorful additions to any mixture of spring greens (which typically combine standard salad tastes with bitters). Vendors at the Dupont Circle farmer’s market sell mixed greens and edible flowers.
1/2 pound mixed greens
Edible flowers (add enough so that each plate becomes a colorful palate)
Balsamic vinaigrette
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1-2 cloves minced garlic
Salt and pepper to taste
Put all vinaigrette ingredients in a medium bowl, whisking vigorously to combine. Either dress the salad before serving or serve vinaigrette on the side.
Try a more colorful take on the classic mimosa by using a fruit juice other than orange. Use ruby red grapefruit juice or experiment with more exotic flavors (passion fruit or guava being good options).
3 ounces freshly-squeezed grapefruit juice, chilled
3 ounces Champagne
Dash Triple sec (optional)
Pour grapefruit juice into chilled Champagne flute. Add triple sec, if desired. Fill glass with Champagne. Serve.
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