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Mother’s Day brunch recipes

Posted Thursday, May. 08, 2014  comments  Print Reprints
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Cranberry-orange sparkler

Makes 8

Kick off the celebration with a sparkling cocktail that is refreshingly tart and just right on a warm, sunny day in May.

1 cup cranberry juice cocktail

1/3 cup orange-flavored liqueur, such as Cointreau or Grand Marnier

1 bottle (750 milliliters) champagne or other dry white sparkling wine, chilled

24 ounces ginger ale, chilled

1. In a measuring cup, combine juice and liqueur. Divide among eight champagne flutes or wineglasses. To serve, top with equal parts champagne and ginger ale.

Nutritional information per serving: 144 calories

Croque madame sandwiches

Makes 8

In France, a croque monsieur is a grilled ham and Gruyere; the madame has an egg on top.

1/4 cup (1/2 stick) unsalted butter, room temperature

16 slices thin white sandwich bread

1/4 pound Gruyere cheese, thinly sliced

1/2 pound thinly sliced deli ham

Coarse salt and ground pepper

8 large eggs

1. Preheat oven to 450 degrees. Spread 1/2 teaspoon butter on each bread slice and place 8 slices, butter side down, on a rimmed baking sheet. Divide cheese and ham evenly among slices, season with salt and pepper and top with remaining bread slices, butter side up. Bake until bread is golden brown and cheese is melted, about 10 minutes, flipping halfway through.

2. Meanwhile, in a large nonstick skillet, melt 2 teaspoons butter over medium heat. Cook 4 eggs until whites are set and yolks are still runny, about 4 minutes; transfer to a plate and keep warm. Repeat with remaining butter and eggs. Top each sandwich with 1 egg. Season with salt and pepper and serve immediately.

Nutritional information per serving: 333 calories, 19 grams fat (9 grams saturated fat), 22 grams carbohydrates, 18 grams protein, 1 gram fiber and 51 percent calories from fat.

Mushrooms and asparagus with sherry vinaigrette

Serves 8

3 tablespoons extra-virgin olive oil

1 1/2 pounds mixed mushrooms, such as shiitake, button and cremini, trimmed and halved

Coarse salt and ground pepper

1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces

1 large shallot, thinly sliced crosswise

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1/2 cup low-sodium vegetable broth or water

1 tablespoon honey

1. In a large skillet, heat 2 teaspoons oil over medium-high heat and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms.

2. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms.

3. Add 1 teaspoon oil to skillet and cook shallot until translucent, about 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).

Nutritional information per serving: 101 calories, 5 grams fat (1 gram saturated fat), 10 grams carbohydrates, 4 grams protein, 2 grams fiber and 45 percent of calories from fat.

Potato and bacon cake

Serves 8

4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

Coarse salt and ground pepper

3 /4 pound bacon, cut crosswise into 1 1/2-inch pieces

1. Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high heat in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot. Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until browned but not completely crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

2. Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, about 3 minutes. Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly.

3. Cook remaining potatoes in two batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour. Remove foil; bake until potatoes are crisp and golden, about 30 minutes. Let cool 15 minutes. Invert onto a plate.

Nutritional information per serving: 374 calories, 19 grams fat (6 grams saturated fat), 41 grams carbohydrates, 10 grams protein, 3 grams fiber and 46 percent of calories from fat.

Tomato-onion casserole

Serves 8

4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices

1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

1. Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

Nutritional information per serving: 66 calories, 4 grams fat (1 gram saturated fat), 8 grams carbohydrates, 1 gram protein, 2 grams fiber and 55 percent of calories from fat.

Orange-poppy scones

Makes 18

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/2 cup plus 2 tablespoons buttermilk

1 tablespoon finely grated orange zest plus 1/4 cup orange juice (from 1 orange)

1 large egg yolk

1 1/2 teaspoons poppy seeds

Coarse or sanding sugar, for sprinkling

Butter and fruit jam (optional), for serving

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk and poppy seeds until just combined.

2. On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to two parchment-lined rimmed baking sheets. Brush tops with 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, about 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam if desired.

Nutritional information per serving: 129 calories, 6 grams fat (3 grams saturated fat), 2 grams protein, 17 grams carbohydrates, 1 gram fiber and 42 percent of calories from fat.

Chocolate Dutch baby

Serves 8

3/4 cup whole milk

3 large eggs

1/3 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder, sifted

1/4 teaspoon coarse salt

1/2 teaspoon pure vanilla extract

1/4 cup granulated sugar

2 tablespoons unsalted butter

3 tablespoons powdered sugar, for dusting

1. Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla and granulated sugar. Blend until foamy, about 1 minute.

2. In a large cast-iron skillet, melt butter over medium heat. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes. Dust with powdered sugar and serve immediately.

Nutritional information per serving: 127 calories, 6 grams fat (3 grams saturated fat), 4 grams protein, 16 grams carbohydrates, 1 gram fiber and 43 percent of calories from fat.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living.

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This year, have fun making a fuss over Mom with breakfast in bed or a leisurely brunch. She’ll feel special (and you don’t even have to mention how easy it is).

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