A mother's work is never done, but there's one day a year where she can kick back and relax and enjoy the queen-like treatment she deserves. Mother's Day pampering is a 24-hour affair, so why not start it off right with a delicious brunch?
The best part of any brunch is flexibility. Not only is it up to you when to eat (late morning or early afternoon), the dishes you serve can range from a traditional breakfast item like pancakes to more time consuming savoury offerings like asparagus risotto. You can't go wrong with brunch, especially if you put your heart into it. It is Mom's day, after all.
Eggs Benedict with Hollandaise Sauce
Nothing transforms a brunch into a sumptuous meal quite like Eggs Benedict with hollandaise sauce. While hollandaise is essential for any true Benedict, what's underneath the rich layer of sauce and poached egg is up to you. Ham or back bacon are traditional, but smoked salmon, chorizo sausage, pancetta (an Italian bacon that's not smoked) and asparagus, spinach and even wiener schnitzel can give this traditional meal a twist.
1/2 c. butter
3 egg yolks
1 tbsp. water
1 tbsp. lemon juice
Salt to taste
Pinch pepper
Remove 2 tbsp. of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm.
In heavy-bottomed saucepan, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tbsp. of the cold butter.
Set saucepan over low heat; whisk
Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
Whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.
Season with salt and pepper.
French Toast
What brunch is complete without the sweet and sticky satisfaction of homemade French toast? It's best to use day-old bread, rather than fresh bread, as it better absorbs the batter without going soggy. The type of bread is up to you, but buying unsliced bread gives you control over the thickness of each slice. If you really want to jazz up your toast, try making an incision with a knife and create a pocket. It's perfect for stuffing (sautéed apple slices and chopped walnuts are nice).
1 c. half-and-half cream
3 large eggs
2 tbsp. honey, warmed in microwave for 20 seconds
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. vanilla
8 (1/2-inch) slices day-old bread
4 tbsp. butter
In a medium-sized mixing bowl, whisk together the cream, eggs, honey, cinnamon, vanilla and salt. When ready to cook, pour custard mixture into a shallow baking dish and set aside.
Preheat oven to 375 F. Dip bread into mixture, allow it to soak for 30 seconds on each side, then remove to a cooling rack and allow it to sit for one to two minutes.
Over medium-low heat, melt 1 tbsp. of butter in a 10-inch non-stick sauté pan. Place two slices of bread at a time into the pan and cook until golden brown, approximately two to three minutes per side. Remove from pan and place on rack in oven for five minutes. Repeat with all eight slices. Serve immediately with maple syrup, whipped cream or fruit.
Asparagus Risotto
Celebrate Mom and the arrival of spring with this flavourful risotto combination. Risotto, made with a short-grain Italian rice, can take a little time, but the results — a creamy, soul-satisfying texture — are worth it.
2 1/2 c. Arborio rice
1/2 c. onion, finely chopped
1 lb. fresh asparagus
Extra virgin olive oil
1/4 c. grated Parmesan
Unsalted butter
6-7 c. chicken broth (vegetarians, feel free to use vegetable stock)
Wash and trim off the tough end of the asparagus, leaving the tips and the tender part of the stalk. Add asparagus to a steamer, salt and steam until tender.
Remove the asparagus tips and chop the stalks in small pieces and lightly sauté for a few minutes in 1 1/2 tbsp. of butter.
Keep the chicken or vegetable stock warm in a saucepan.
Heat another saucepan over medium heat and add 1 1/2 tbsp. butter, 1 tbsp. olive oil and the chopped onions. Cook until soft and translucent. Add the rice and stir well, allowing the grains to toast slightly, about 2-3 minutes at medium-high heat.
Add the asparagus stalks and a cup of the stock to the rice and stir. Once the rice has absorbed the sauce add about 2 cups hot broth and reduce heat to medium. Stir often until the rice again absorbs the liquid. Continue adding the stock until the rice is cooked.
When the rice is a few minutes from finished, add the asparagus tips and mix well. Just before serving add 2 tbsp. butter and Parmesan cheese. Remove from the stove, cover the pan with the lid and let it stand for few minutes before serving.
Tomato and Basil Quiche
Eggs are a favourite brunch ingredient, in part because they're so versatile. This version of quiche delivers a flavourful punch that can be enjoyed in the morning, early afternoon or at suppertime.
1 tbsp. olive oil
1 onion, chopped
2 tomatoes sliced
2 tbsp. flour
2 tbsp. fresh basil, sliced into ribbons
3 eggs, beaten
1/2 c. milk
Salt and pepper to taste
1 (9-inch) unbaked deep-dish piecrust
1 1/2 c. shredded sharp cheddar-Monterey Jack cheese, divided
Preheat oven to 400 F. Bake pie shell for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour, then sauté one minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper.
Spread 1 c. shredded cheese in the bottom of the piecrust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 c. shredded cheese.
Bake for 10 minutes. Reduce heat to 350 F, and bake for another 15 to 20 minutes, or until filling is puffed and golden brown. Sprinkle basil ribbons atop the quiche. Serve warm.
Blueberry Lemon Pancakes
Try this variation of an old favourite. Blueberries and pancakes are a natural pairing and the lemon and sugar adds a nice hint of mouth-puckering flavour.
1 1/2 c. all-purpose flour
3 tbsp. granulated sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. buttermilk
1/4 c. melted butter
2 eggs, separated
1 c. blueberries
1 tsp. grated lemon zest
Lemon wedges and confectioners' sugar
Cooking spray
Preheat oven to 200 F. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, butter, egg yolks and lemon zest.
Pour buttermilk mix into flour mix and stir until combined. In a medium bowl, beat egg whites until stiff peaks form.
Fold into batter. Gently fold in blueberries. Heat a large non-stick frying pan or griddle over medium-low heat.
When pan is hot, spray with cooking spray. Spoon batter into the pan and cook until bubbles form on each pancake and the edges begin to brown, three to four minutes. Flip pancakes with spatula and cook until the underside is lightly browned, roughly two to three minutes. Serve immediately with extra butter; sprinkle with lemon juice and confectioners' sugar.
Mimosa
This classic beverage adds a bubbly flavour burst to your brunch table. If you prefer a non-alcoholic version, substitute sparkling water for the champagne.
Orange juice and champagne (or sparkling wine)
Pour orange juice into a champagne flute. Top off with champagne and enjoy.
