Is there any better way to start your Mother’s Day than with breakfast or even brunch in bed? (well maybe waking up to a spotless house and a foot massage…) But seriously, awakening to the amazing aroma of a foodie’s dream prepared with love by your honey and babes is a tired momista’s dream come true. So, if your other half is feeling stumped and needs some hints on what to make for you this Sunday, here are a few treats that are guaranteed to hit the M-Spot:
First, let’s cover sweet treats:
Overnight Blueberry French Toast from AllRecipes
- 12 slices day-old bread, cut into 1 inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
- Lightly grease a 9×13″ baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. This allows the bread to full absorb the mixture and for the flavors to really develop and mix.
- Remove the bread mixture from the refrigerator about 30 minutes prior to baking. Preheat the oven to 350
- Bake covered for about 30 minutes, then uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Tori’s Tip: A great trick to avoiding purple-dyed treats when baking with blueberries is to lightly coat the berries in a little bit of flour before adding them into the recipe.
Lemon Ricotta Pancakes from Gjelina
- 2 cups ricotta
- 2 cups mixed fresh berries
- 1/3 cup plus 4 tablespoons sugar, divided
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 cup chestnut flour
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs, separated
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups whole milk
- Melted unsalted butter for brushing
- Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
- Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
- Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
- Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.
Moving right along to savory…
Onion, Goat Cheese, and Mushroom Fritatta from Chow
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, plus more for coating the pan
- 1 medium yellow onion, medium dice
- Freshly ground black pepper
- 1/2 teaspoon finely chopped fresh thyme leaves
- 8 ounces cremini mushrooms
- 4 ounces chÃ¨vre (fresh goat cheese)
- 9 large eggs
- 2 tablespoons whole milk
- 1 teaspoon kosher salt, plus more for seasoning the onions and mushrooms
- Preheat the oven to 350°F. Generously butter the wells of a 12-well muffin pan with butter; set aside.
- Heat 1 tablespoon of the oil and the measured butter in a medium frying pan over medium heat until the oil is shimmering and the butter has melted.
- Add the diced onion and cook, stirring sparingly, until it is a deep golden brown, adjusting the heat as necessary if it starts to brown too much, about 30 minutes. Season well with salt and pepper, add the thyme, and stir to combine. Transfer the mixture to a medium bowl.
- Meanwhile, clean, trim, and slice the mushrooms 1/2 inch thick; set aside. Crumble the goat cheese into pea-sized pieces and set aside.
- Return the frying pan to medium heat, add the remaining tablespoon of oil, and heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and cook, stirring rarely, until golden brown, about 10 minutes. Add to the bowl with the onion. Add the goat cheese to the bowl and stir to evenly combine; set aside.
- Place the eggs and milk in a large bowl and whisk until the eggs are broken up and evenly combined with the milk, about 1 minute. Add the measured salt and whisk to combine.
- Divide the onion-mushroom-cheese mixture evenly among the wells of the prepared muffin pan. Fill each well almost to the top with the egg mixture.
- Bake until each frittata is puffed and the center is just set, about 12 to 15 minutes. Remove the pan to a wire rack until it’s cool enough to handle, about 5 minutes (the frittatas will deflate). Run a small knife around the perimeter of each well to loosen and remove the frittatas. Serve warm or at room temperature.
Grits, Cheese, and Onion Souffles from Bon Appetit
- 2 tablespoons (1/4 stick) butter
- 3/4 cup chopped onion
- 3/4 cup chopped leek
- 1 1/2 cups whole milk, divided
- 1/2 teaspoon salt
- 1/3 cup quick-cooking grits
- 4 large eggs, separated
- 3 green onions, chopped
- 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes, then mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits and bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese.
- Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
- Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
And whether you go savory or sweet, you still need a yummy drink to wash it down! Try sipping on this refreshing Apricot Bellini from Serious Eats:
- 1 1/2 ounces apricot nectar
- 3/4 ounce apricot brandy
- 3/4 ounce cognac
- 3 ounces sparkling wine
- mint sprig for garnish
- Combine apricot nectar, cognac, and apricot brandy in a cocktail shaker with ice. Shake vigorously. Strain into a chilled champagne flute
- Add sparkling wine and stir gently. Garnish with a mint sprig and serve immediately.
After trying any or all of these delicious recipes, I’d still push for that foot massage! Have a Happy Mother’s Day!!
What’s your dream Mother’s Day menu? Tell me about it in the comments below.