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Themes: A Lovely Mother's Day Brunch

Source of Recipe

Sarah Reynolds


List of Ingredients

Menu--- Serves 8

Pink Grapefruit Spritzers
Bacon and Egg Bread Pudding
Mashed Hash Browns
Chopped Vegetable Salad
Sweet Biscuits with Strawberry Butter
Mom's Crumb Cake
Pretty Pansy Cookies



Recipe

Pink Grapefruit Spritzers:

1 each pink grapefruit and navel orange
5 cups grapefruit-tangerine juice cocktail (such as Ruby Tangerine), well chilled
1 liter bottle club soda, well chilled (see Tip)
1/2 cup fresh raspberries
Garnish: mint sprigs

Tip: Champagne or sparkling wine can be substituted for the club soda.

1. With a sharp knife cut a thin slice off top and bottom of grapefruit and orange. Place cut side down and cut off peel and white part (pith) from sides. Holding grapefruit and orange over a bowl, cut between membranes to release sections into bowl. Squeeze juices from membranes into bowl.

2. To serve: Drain juices from bowl into a large pitcher; add juice cocktail and club soda. Divide citrus sections and raspberries among glasses or goblets; add juice mixture and garnish with mint.

Per serving: 96 cal, 0 g pro, 25 g car, 1 g fiber, 0 g fat (0 g saturated fat), 0 mg chol, 48 mg sod

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Bacon and Egg Bread Pudding:

3 Tbsp stick butter, softened
8 regular-size English muffins, split, toasted
4 oz thinly sliced Swiss cheese (see Tip), slices cut in half crosswise
4 oz thinly sliced American cheese (see Tip)
1 pkg (6 oz) Canadian-style bacon (10 slices)
6 large eggs
3 cups milk
1/4 tsp each salt and freshly ground pepper

Garnish: chopped parsley

Tip: Ask the deli clerk to slice the cheese thinly enough so that 4 oz Swiss cheese yields at least 5 slices and 4 oz American cheese yields 10.

1. Coat a shallow 2 1/2- to 3-qt baking dish with 2 tsp butter. Lightly spread remaining butter over split sides of muffins. Using half the cheese and half the Canadian bacon, make sandwiches with 5 English muffins. Cut each sandwich in half.

2. Arrange remaining 6 muffin halves split side up over bottom of Prepared baking dish, cutting to fit if necessary. Coarsely chop remaining Canadian bacon; sprinkle over muffins. Top with alternating and overlapping slices of remaining cheese. Top with slightly overlapping sandwich halves, cut sides facing down, keeping sandwiches intact.

3. Whisk eggs, milk, salt and pepper in a large bowl until blended. Pour evenly over sandwiches, using a spatula to press sandwiches, so egg mixture is evenly absorbed. Cover with foil and refrigerate 3 hours.

4. Heat oven to 350°F. Uncover pudding (reserve foil). Bake 55 to 60 minutes until puffed and browned (if browning too much during last 10 minutes, cover loosely with reserved foil). Let stand 10 minutes before serving. Garnish with parsley.

Per serving: 424 cal, 24 g pro, 32 g car, 1 g fiber, 22 g fat (12 g saturated fat), 221 mg chol, 1,011 mg sod

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Mashed Hash Browns:

Planning Tip: Can be Prepared up to 1 day ahead. Refrigerate covered. Bring to room temperature before heating in microwave or oven.

2 1/2 lb baking potatoes
1 large sweet potato (about 12 oz)
21/2 tsp salt
3 Tbsp butter
2 Tbsp olive oil
1 large onion, chopped
1 each medium red and yellow bell pepper, cut in 1/2-in. dice
1/2 tsp freshly ground black pepper
1/8 to 1/4 tsp ground red pepper (cayenne)
2 scallions, sliced

1. Peel, then cut baking and sweet potatoes in 1 1/2-in. chunks. Place in a large heavy pot; add cold water to cover and 1 tsp salt. Bring to a boil, cover and simmer 12 minutes or just until tender. Drain and return to pot. With edge of a large spoon, break most into coarse chunks.

2. Heat butter and oil in a 12-in., preferably deep, nonstick skillet over medium heat until hot. Add potatoes, remaining 1 1/2 tsp salt, the onion, bell peppers and ground peppers; stir to mix.

3. Cook, turning mixture often with a spatula, 23 minutes or until vegetables are tender and potatoes are browned in spots. Transfer to a serving dish; sprinkle with scallions.

Per serving: 202 cal, 3 g pro, 31 g car, 3 g fiber, 8 g fat (3 g saturated fat), 12 mg chol, 639 mg sod

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Chopped Vegetable Salad:

Planning Tip: The dressing can be made up to 2 days ahead. Refrigerate in tightly covered container. All vegetables except onion, tomato and avocado can be cut up to 1 day ahead. Wrap separately; refrigerate. Proceed with Step 2 and dice tomatoes and onion a few hours before serving. Cover; refrigerate separately.

DRESSING
2 Tbsp each Dijon mustard and cider or red-wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup olive oil

1 bunch (about 1 lb) asparagus, woody ends snapped off, spears cut into 1/2-in. pieces
2 large carrots, peeled, diced
2 ribs celery, diced
1 cup radishes, trimmed, diced
1 medium cucumber, peeled, halved lengthwise, seeded and diced
2 ripe medium tomatoes, diced
1/2 cup finely diced red onion
1 large firm-ripe avocado (see Tip)

Tip: Shortly before dressing the salad, cut avocado in half lengthwise around seed; rotate halves to separate. Scoop seed out with a spoon. Place halves cut side down, pull off skin, then dice avocado.

1. Dressing: In a small bowl, whisk mustard, vinegar, salt and pepper until combined. Whisking constantly, slowly add oil until well blended.

2. Set a colander in sink. Bring a large saucepan of water to a boil. Add asparagus; cook 11/2 minutes. Add carrots, immediately drain in colander and chill under running cold water. Drain well; turn out onto paper towels and pat dry. Transfer to a serving bowl.

3. Up to 1 hour before serving: Add remaining vegetables to bowl. Shake dressing, add to bowl and toss to mix vegetables and coat.

Per serving: 173 cal, 3 g pro, 11 g car, 3 g fiber, 14 g fat (2 g saturated fat), 0 mg chol, 412 mg sod

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Sweet Biscuits with Strawberry Butter:

Planning Tip: The Biscuits and Strawberry Butter can be made up to 1 day ahead. Wrap biscuits in foil and reheat in a 350°F oven about 15 minutes until warm. Refrigerate butter covered; bring to room temperature before serving.

Biscuits
2 cups all-purpose flour
1 Tbsp each sugar and baking powder
1/2 tsp salt
1 stick (1/2 cup) cold butter, cut small
1/3 cup dried sweetened cranberries, chopped
3/4 cup milk

Strawberry Butter
1/2 stick (1/4 cup) butter, softened
1 Tbsp each strawberry spreadable fruit and honey

1. Heat oven to 425°F. Have ready a 3-in. flower-shaped, scalloped or round cookie cutter and a baking sheet.

2. Whisk flour, sugar, baking powder and salt in a medium bowl until blended. Using a pastry blender, cut butter into flour mixture until it resembles cornmeal with some tiny pieces of butter remaining. Stir in cranberries. Add milk and stir with a fork until dough clumps together. Gather into a ball.

3. Place on a floured work surface; knead lightly about 5 times. With a rolling pin, roll out to 1/2 in. thick. Using cutter, cut out biscuits; place on ungreased baking sheet. Gather scraps, reroll and cut more biscuits.

4. Bake 9 to 11 minutes or until bottoms are lightly browned and tops are pale golden. Transfer to a wire rack to cool.

5. Strawberry Butter: Mix ingredients until blended. Spoon into a serving dish.

6. Cut biscuits in half; serve with the butter.

Per biscuit: 210 cal, 3 g pro, 23 g car, 1 g fiber, 12 g fat (7 g saturated fat), 33 mg chol, 343 mg sod

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Mom's Crumb Cake:

Planning Tip: Can be made through Step 6 a day ahead. Cover; store at room temperature.

Crumb Topping:
1 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Streusel Layer:
1/2 cup packed light-brown sugar
1/3 cup all-purpose flour
3/4 tsp ground cinnamon
3 Tbsp cold butter, cut small

Cake:
1 stick (1/2 cup) butter, softened
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs
2 tsp vanilla extract
3/4 cup 1% lowfat milk
2 1/4 cups all-purpose flour

Decoration: confectioners’ sugar and fresh pansies (see Note)

1. Topping: Mix ingredients in a bowl. Rub with fingertips until large crumbs form.

2. Streusel Layer: Mix sugar, flour and cinnamon in a small bowl. Cut in butter with a pastry blender until coarse crumbs form.

3. Heat oven to 350°F. Lightly coat an 8- or 9-in. springform pan with nonstick spray. Wrap outside of pan with a 12-in. square of foil (to keep oven clean of drips).

4. Cake: In a large bowl, beat butter with mixer on medium speed until smooth. Add sugar, baking powder and salt; beat about 3 minutes until pale. Beat in eggs 1 at a time until well blended. Add vanilla to milk. With mixer on low speed, add flour alternately with milk, beginning and ending with flour, beating just until smooth.

5. Pour 1/2 into Prepared pan; spread smooth. Sprinkle evenly with Streusel Layer. Drop large spoonfuls remaining batter over streusel; gently spread smooth. By hand, crumble Topping evenly on cake.

6. Bake 1 hour 10 minutes or until a wooden pick inserted near center of cake comes out clean. Cool in pan on wire rack.

7. Remove pan sides. Using a broad spatula, lift cake from base of pan to a cakeplate. Lightly dust cake with confectioners’ sugar. Decorate with pansies.

Per serving: 522 cal, 7 g pro, 71 g car, 1 g fiber, 24 g fat (14 g saturated fat), 113 mg chol, 433 mg sod

Note: Avoid flowers from florists (they’re usually sprayed) and use only flowers you grow yourself or those that can be bought in the produce section of food markets. If you want your market to carry edible flowers, ask the produce manager to call HerbThyme Farms, Inc. at 888-310-4372.

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Pretty Pansy Cookies:


Planning Tip: Can be made up to 3 days ahead. Store in tightly covered container with wax paper between layers.

1 stick (1/2 cup) butter, softened
1/2 cup granulated sugar
1 Tbsp grated lemon peel
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pure almond extract
1 large egg
11/2 cups all-purpose flour

Icing:
3 cups confectioners’ sugar
1/4 cup hot water
2 tsp light corn syrup
Paste (gel) food colors

You also need: a small paintbrush

1. In a large bowl, with mixer on medium speed, beat butter, sugar, peel, baking powder, salt and extract until smooth. Beat in egg. On low speed, beat in flour just until blended. Divide dough in half. Shape each half into a 12-in. log. Wrap and freeze 2 hours or until firm enough to slice.

2. Heat oven to 350°F. Have baking sheet(s) ready.

3. Working with 1 log at a time (keep other in freezer), slice with a sharp knife in 1/8-in.-thick rounds. For each pansy, arrange 5 rounds, overlapping slightly, 1 in. apart on ungreased baking sheet. With a fingertip, push up edge of lowest petal as shown.

4. Bake 8 to 10 minutes until golden brown at edges. Transfer to wire racks to cool. Repeat with remaining dough.

5. Icing: Whisk confectioners’ sugar, water and corn syrup in a small bowl until smooth. For each color you plan to use (don’t forget white), divide Icing among cups (see Tip). Tint with food color to desired pastel shade. With paintbrush, paint icing on cookies, stirring in drops of water if icing becomes too thick. Let dry about 20 minutes. Add more color to darken pastel shades and gently paint details on petals (see larger photo, page 167). Add a golden icing dot to center of each. Return cookies to racks; let dry completely.

Per cookie: 97 cal, 1 g pro, 17 g car, 0 g fiber, 3 g fat (2 g saturated fat), 13 mg chol, 53 mg sod