Happy Mother’s Day: What’s for brunch?

Happy Mother’s day from Flavourgasmic, that wonderful woman in the middle of the picture up there is my mom.  She is what this day is all about, well to me at least, she brought me into this world with the hope that one day I would grow up, move out, and come back home once a year to cook her brunch.  Ok, I’m sure there were other reasons but that’s a pretty good one.  I have learned so much from her over the years and she has helped me and been there for me in ways that I will never be able to pay her back for, so cooking is the least I can do.  Continue reading to see what Katt and I are up to for this very special brunch.

Up first and probably most important are the smooth muffin stylings of none other than Flavourgasmic’s own Katt.  If we are all really nice, we can probably persuade her to post all about them, but I will leave that up to her.  Since I try to stay away from baking I will be handling the cooking and most important, the drink duties.  Since I always like to start an event with a drink lets get things started with the quintessential brunch classic the Mimosa.

Named after the flower of the Mimosa plant, this drink (with the name Mimosa, the Buck’s Fizz with the same ingredients was introduced in 1921) made it’s debut at the Paris Ritz in 1925.  While the recipe for this simple drink is hotly contested amongst bartenders I personally don’t think drinking should be that difficult.  Make it stronger if you like it stronger, and yep you guessed it, weaker if you like it weaker.  Here is how I roll.

Mimosa:
Champagne
Orange Juice

The key to the mimosa is to start with everything chilled, the glass, the champagne, the orange Juice, and you.  Starting with the chilled champagne flute fill approximately 1/4 full with pulp free orange juice (I don’t like the pulp sticking to the glass) next pour champagne to fill the flute being careful not to overfill.  Serve, wait for empty glass return and repeat.

Also being served on the drink front will be the equally tasty but not as often served Bellini, this wonderful drink from Italy was invented around 1934 by Giuseppe Cipriani.  In similar fashion to the Mimosa most people will argue over exactly how this drink should be made and once again I will state that they are all idiots and should be drinking what they like.  Traditionally made with Prosecco, an Italian sparkling wine, and white peach puree, I often improvise based on what I have available.  Here I will list how I make 2 versions that both taste good.

Bellini (Quick Version)
Peach Schnapps
Champagne

Fill a chilled champagne flute with 1 part peach schnapps and 3 parts champagne, serve.  This all alcohol version is good when you have time for an early afternoon nap!

Bellini (Fresh Peachy Version)
White or Yellow Peach Puree
Raspberry Puree
Champagne

If you can get white peaches use them, if not yellow peaches will work just fine.  Create your peach and raspberry purees by adding the fresh fruit (individually not combined, duh) to a blender and turning it on (I know tough).  Again starting with the chilled champagne flute add a couple of tablespoons of the peach puree to the bottom of the glass, add 3 or 4 drops of the raspberry puree than fill the flute with champagne again being careful to not overfill the glass (pour slowly to avoid to much foam).

First up on the food front (I know it’s a shame to eat with all that alcohol) is a classic in Katt’s family, eggs goldenrod.  Served traditionally by her mother on Easter morning this recipe has become a staple on the breakfast table in the Flavourgasmic kitchen.

Eggs Goldenrod
6 hard-boiled eggs, peeled
6 tbsp unsalted butter
3 tbsp ap flour
2-1/2 cups whole milk
2 egg yolks
1/8 tsp grated nutmeg
Pinch of cayenne, optional but highly recommended
Sherry, also optional but again highly recommended
Salt and Pepper to taste

4 English muffin slices

Separate the hard-boiled egg whites from the hard-boiled egg yolks, dice the whites and reserve the yolks whole.

Melt the butter in a medium sized sauce pan over medium heat.  Whisk in the flour and cook for about 2 minutes to create a white roux.  Add the milk in a continuous stream while whisking constantly, cook for approximately 5 minutes until slightly thickened.  Now temper the raw egg yolks by whisking two tablespoons of the warm milk mixture into the egg yolk, then whisk this mixture back into the milk.  Add the nutmeg, cayenne and about a shot of sherry then season to taste with salt and pepper.  Continue to cook the sauce until it coats the back of a spoon.

To finish the dish add the diced hard-boiled egg whites to the sauce and heat through.  Toast the English muffin slices on a plate and spoon the sauce over each piece.  Grate the hard-boiled egg yolk over the top and serve immediately.

Up last but certainly not least will be Apple-Butter Stuffed Challah Bread French Toast with Warm Maple Syrup and Bourbon Whipped Cream.  This dish came about after a trip to South Carolina to visit Katt’s family, on the way back (we drove from Chicago) we stopped at Barber’s Orchard where we purchased a jar of their locally made apple butter.  Damn it was good, we still haven’t found another brand that can match the quality but others are close.  Well one day I had the idea of stuffing it inside the french toast I was making and boom a legend was born.  Having family in Kentucky I look for any excuse to use bourbon, as a matter of fact the Bourbon Whipped Cream was an addition while writing this when I realized there was no alcohol in the french toast.  For my french toast I almost always use Challah as it’s naturally eggy sweetness lends itself to wonderful french toast.

Challah Bread French Toast
8 thick slices challah bread
Apple Butter (Barbers if you can get it)
2 eggs
1/4 cup heavy whipping cream
Pinch of salt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice

Real maple syrup

Bourbon Whipping Cream
2 cups heavy whipping cream
2 tsps of simple syrup (works than trying to dissolve sugar in cold cream)
2 tbsp Kentucky Boubon (Blantons or Makers Mark are both good here)

Start by cutting pockets in all 8 slices of challah bread and fill these pockets with generous portions of apple butter.  In a medium bowl beat the eggs, cream, salt, cinnamon, vanilla and lemon together to homogenize.  Heat a griddle or frying pan over medium-high heat and coat with either butter (that’s how I like to kick it) or cooking spray.  Once up to temperature dip the stuffed bread slice into the egg mixture to coat both sides and place in the pan.  Cook until the first side is browned and turn once, continue to cook until the other side is brown and keep warm while you cook the rest of the slices.

For the whipping cream mix all ingredients together and pour into a whipped cream maker.  Alternatively you can beat or whisk the ingredients together until soft peaks form.

To finish, place several pieces of the stuffed french toast on a plate and pour a small amount of warm maple syrup on top.  Top with a couple dollops of bourbon whipped cream and serve.

Well there you have it, a brunch feast fit for a mother.  Congrats to the mothers who read this and I hope you are inspired to try a little brunch action of your own.