Take Mother's Day Brunch to the Next Level
Waking up extra early on Mother's Day to prepare a little breakfast in bed for your mom is pretty classic. You might have gotten away with a bowl of cereal and burnt toast as a kid, but now it's time to step it up and make your momma proud of your culinary prowess and whip together a solid brunch. If the Mother's Day Gift Guide didn't do it for you, and you'd rather make something yourself, keep reading for four complete recipes that will solidify your place in Mom's heart.
From Gluten-Free Wish List by Jeanne Sauvage
Makes 1 loaf
1/4 cup vegetable oil (additional for brushing)
4 cups Jeanne's Gluten-Free All-Purpose Flour
1 1/2 tsp xanthan gum
1 tbsp aluminum-free double-acting baking powder
1 tsp salt
1/2 cup granulated sugar
1 tbsp instant yeast
1 tsp vinegar
4 extra-large eggs, at room temperature
1 1/2 cups warm water (95ºF/35ºC)
1 cup of raisins (optional)
1 tsp sesame seeds
1. Position a rack at the bottom of the oven and preheat to 425ºF (220ºC). Using a pastry brush, brush the challah pan with vegetable oil.
2. In a large bowl, mix together the flour, xanthan gum, baking powder, salt, sugar, and yeast.
3. In the bowl of a stand mixer, use a balloon whisk to mix the vegetable oil, vinegar, eggs, and water. Add the flour mixture and place the bowl into the stand mixer fitted with the paddle attachment. Beat on low speed to combine, then increase the speed to medium-high and beat for 4 minutes. Use an oiled rubber spatula to scrape down the sides if necessary. Remove the bowl from the mixer, add the raisins and stir to combine. The dough should be very soft - almost like cake batter.
4. Scrape the dough into the prepared pan and smooth the top with the oiled spatula. Lightly brush the top of the dough with vegetable oil, cover the pan with plastic wrap, and let the dough rise in a warm, draft-free place for 30 minutes. The dough should rise to just above the top of the pan.
5. Remove the plastic wrap, place the pan on the oven rack, and lower the oven temperature to 400ºF (220ºC). Bake for 30 minutes.
6. Line a large baking sheet with parchment paper. Remove the pan from the oven (leave the oven on) and carefully turn out the hot loaf onto the prepared baking baking sheet with the braided side facing up. Lightly sprinkle the top with sesame seeds. Place the baking sheet on the bottom rack in the oven and bake for another 15 minutes, or until an instant-read thermometer inserted into the middle of the loaf reads at least 205ºF (95ºC).
7. Place the loaf on a wire rack to cool completely for at least 1 hour. Be patient - the bread is still baking during this time. If you slice it while it's warm, it will be gummy inside. Challah is best eaten the day it is baked.
Snayniye (Wheat Berry and Nut Porridge with Aniseed)
From Sweet Middle East by Anissa Helou
2/3 cup blanched almonds
2/3 cup walnuts
1/3 cup pine nuts
1 1/4 cups hulled wheat berries
1 1/2 tsp ground aniseed
1 cup organic cane sugar
2 tbsp orange blossom water
2 tbsp rose water
1. Place the almonds, walnuts, and pine nuts in three separate small bowls and pour in enough water to cover. Let soak overnight. If you have the patience, peel the soaked walnuts, discarding the skins.
2. Rinse the wheat berries and put them in a large saucepan. Add 1 qt water and place over medium heat. Bring to a boil; lower the heat and let simmer for 1 hour, or until the wheat berries are completely tender and have opened up a little. The cooking water should be a tick broth.
3. Add the ground aniseed, sugar, orange blossom water, and rose water and stir until the sugar has dissolved.
4. Drain and rinse the nuts, keeping them separate. Divide the wheat berries among six individual bowls. Scatter the nuts over the top and serve hot, warm or at room temperature.
Baked Eggs with Leeks
From Quick and Easy Italian Recipes by The Silver Spoon
1 lb 5oz/600g leeks, trimmed
4 tbsp butter, plus extra for greasing
pinch of freshly ground nutmeg
salt & pepper
1. Halve the leeks lengthwise, then slice thinly. melt the butter in a small skillet or frying pan, add the leeks, and cook over medium heat, stirring for 5 minutes, until softened. Season with salt and pepper to taste and sprinkle with nutmeg. Stir well and add 3 tbsp warm water, then cover and cook over medium heat for another 5 minutes.
2. Meanwhile, preheat the oven to 350ºF (180ºC) and grease four ramekins with butter. Divide the leeks among the ramekins, break an egg into each dish, and put in deep baking pan. Pour boiling water into the pan to come half way up the ramekins, then bake in oven for 15 minutes. Season lightly with pepper and serve.
Lamb Meatballs with Warm Yogurt and Swiss Chard
From Nopi by Yotam Ottolenghi & Ramael Scully
2 1/4 lb/1kg ground lamb
5 1/4 oz/150g fresh bread crumbs
2 1/2 oz/70g pine nuts, toasted
1 tsp ground cinnamon
2 tsp ground coriander
1/2 tsp dried mint
4 tsp ground allspice
4 cloves garlic, crushed
1/4 cup/60ml olive oil
1 medium onion, finely chopped (4 1/2 oz/120g)
1 red chile, seeded and finely diced
10 1/2 oz/ 300g Swiss chard, white stalks removed and green leaves coarsely shredded (4 1/2 oz/120g)
1 1/4 cups/300ml chicken stock
2 1/2 tbsp lemon juice
2 1/4 cups/500g Greek yogurt
1 tbsp cornstarch, mixed to a paste with 2 tsp water
1 egg, lightly beaten
Seeds of 1 medium pomegranate (5 1/4 oz/150g) (optional)
3/4 oz/20 g cilantro leaves, coarsely chopped
Coarse sea salt and black pepper
1. Place the first six ingredients in a large bowl with half of the all spice, half of the garlic, 2 teaspoons of salt and 1/2 teaspoon of black pepper. Mix well, then shape into 2-inch/5-cm meatballs, weighing 3 1/2 ounces/50 g each. You should make about 24 balls.
2. Heat 2 tablespoons of the olive oil in a medium saucepan with the onion and the remaining garlic. Fry over medium heat for 8 to 10 minutes, stirring from time to time, until the onions have softened but not taken on any color. Add the chile and chard and cook for 2 to 3 minutes, until the chard has wilted. Stir in the remaining allspice, along with the chicken stock and lemon juice. Bring to a boil, then remove from the heat.
3. Place the yogurt, cornstarch paste, and egg in a large mixing bowl with 2/3 cup/150ml of water. Whisk well to form a smooth paste. Gradually spoon the hot chard mixture into the yogurt, stirring well after each addition, until the two mixtures are combined. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside.
4. Pour the remaining oil into a large, high-sided sauté pan and place over medium-high heat. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to.
5. Wipe the pan and pour in the yogurt sauce. Bring to a very gentle simmer over medium-low heat- it should barely be bubbling- stirring continuously in one direction to prevent the yogurt from curdling. Return the meatballs to the the pan- they should be covered with sauce- and cook over low heat, covered for 20 to 25 minutes, until the meatballs are cooked through. Serve at once, with the pomegranate seeds and cilantro sprinkled on top.
Nothing says love like a homemade brunch that everyone can enjoy together. These recipes and cookbooks are only a small selection of the ever growing collection in Room 2046, any of which would make a great gift for a foodie mom. If you need to seal the meal with a card, shop our Mother's Day card selection by clicking HERE. To see our full collection of Mother's Day gives click HERE.