Mother's Day Brunch Ideas

I thought with Mother's Day coming up on Sunday I would share three of my favorite brunch ideas for anyone out there who is having a get-together this weekend.

Baked Italian Frittata Recipe

The first dish is this savory baked frittata I made recently for a teacher appreciation breakfast at Aidan's school. It is a mixture of so many good things all put together in one dish. While there is some prep work to put the dish together, you can pretty much make everything and bake it the night before and then just rewarm it the next morning, or bake it in the morning. It is best served just warm or at room temperature.

This version has caramelized onions, applewood smoked bacon, ricotta cheese, mozzarella cheese, and Parmesan. Then I added even more goodness with sauteed mushrooms, roasted red bell peppers and spinach.

Lemon-Raspberry French Toast Strata with Almonds and White Chocolate Recipe

Next up is a sweet option with this french toast casserole or strata that was embellished chopped white chocolate, sliced almonds and fresh raspberries. Then I topped it off with some buttermilk caramel syrup. I served this one to my in-laws a couple of weeks ago and it was an absolute hit!

Cinnamon-Sugar Waffles with Honey Cream and Blackberries Recipe

This last one is a basic, delicious buttermilk waffle that gets a couple of little upgrades with a sprinkle of cinnamon and sugar on top of the batter before closing the waffle iron. Then I topped the waffle off with a thick honeyed whipped cream and some fresh blackberries for a special treat. Making the waffles this way was actually all Aidan's idea, so since a 6 year old came up with the idea, it must be (and was) something that the whole family will love.

Happy Mother's Day to all out there!

Trust Your Foodie Friends, They Know What They're Talking About

Waffles with cheese. Think I'm kidding? I'm not. My new friend, Melanie posted a recipe for golden, beautiful buttermilk waffle's on her blog My Kitchen Cafe. They looked so beautiful to me that I had to try them right away. Now, I know I'll be going back to this recipe over and over again. What's so different about these waffles? Shredded Cheddah'. Yes, she suggests sprinkling some shredded cheddar cheese on top of the batter before closing the lid. It is nothing short of fabulous. Thanks Melanie!

This actually didn't strike me as strange really at all. But then, I grew up with my Canadian Mom always eating her apple pie with a thick slice of cheddar too. Maybe that has something to do with it. As you can see in my picture I love bacon with my waffles. And since I read what the amazing Dorie had to say about it the other day, expect to see bacon. Besides, when you see what she was talking about, this whole idea shouldn't seem strange at all anymore.

Oh, I've done the whole berries and cream, or powdered sugar, on my waffles before, but this is my favorite. Hey, I've even done fruit and ice cream (and yes, it was for breakfast). The last time I did that though was several years ago on a trip to Vermont to visit my cousin and her family.

Funny enough, my husband and family, except my cousin who understands me too well, all thought it was odd that one of the first places I named to go on the trip was the King Arthur Flour store. These waffles reminded me that wonderful vacation back East. It's appropriate because Melanie's recipe comes from King Arthur.

Without further ado, here are the recipes. Don't be afraid to try this anytime. I followed Melanie's lead and we ate this for dinner and had leftover waffles the next morning.

Classic Buttermilk Waffles
from The King Arthur Flour Baker's Companion

2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.



If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.


Brown Sugar Glazed Bacon

(Start making the bacon before the waffles as it will take longer)

1 pound bacon
1/3 cup light brown sugar

Line a cookie sheet with tin foil and a baking rack or with parchment paper.



Spread the sugar on a plate and press both sides of the bacon into the sugar. Place the strips out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan.

Place the baking sheet into a cold oven and turn the oven on to 400 degrees (F). Bake 20 to 30 minutes or until the bacon is nicely browned and crispy. Remove from the oven and serve immediately.