What better way to show mom love than an amazing brunch!
Mary Crafts Homer with Culinary Crafts shares everything you need to go all out.
Liege Sugar Waffles
2/3 Cup Water
1 Tablespoon Yeast
1/4 Cup Sugar
4 Cup All Purpose Flour
1/4 Teaspoon Salt
1 pound Butter, melted
2 Tablespoon Vanilla Ext.
2 Cup Pearl Sugar
1) Combine water, yeast, and sugar in mixing bowl fitted with the paddle attachment. Scale out remaining ingredients.
2) Add eggs and vanilla slowly mixing between each addition. Add flour and salt and mix on low just until ingredients begin to come together. Mix will be dry.
3) Add melted butter slowly in three additions, incorporating fully between each. Once incorporated cover and let rest for 45 minutes.
4) When dough is almost through resting and has doubled in size preheat waffle iron to medium heat. You can also use a cast iron waffle maker on the stove over medium heat.
5) Once dough is ready add pearl sugar to batter and mix by hand. This will deflate the dough and it will be ready to cook.
6) Using a scoop or your hand place in a hot waffle iron and cook on medium heat 2-3 minutes until crispy and golden on the outside. The sugar causes these waffles to crisp and get lots of color leaving bits of pearl sugar on the inside. Serve immediately.
Lavender Honey Panna Cotta
4 Cups Heavy Cream
1 Vanilla bean, scraped
1/3 Cup Sugar
1 Tablespoon Lavender honey
2 packets Gelatin
1/2 Cup Water
1) Bring cream, honey and vanilla bean to a boil with sugar.
2) Bloom gelatin in water.
3) Melt gelatin and incorporate into cream.
4) Pour into molds and let set in refrigerator.
4 8 oz Ramekins
8 Each Large Eggs
½ cup Heavy Cream (or milk)
½ TBS Salt
½ TBS Pepper
1 cup Sliced Mushrooms
1 cup Onion, small dice
1 cup Red Pepper, small dice
½ cup Cheese, Shredded (optional)
2 TBS Chopped Parsley or Chive
Preheat the oven to 400 F and lightly grease 4 ramekins. Place the ramekins on top of a baking sheet. In abo wl, whisk together the eggs, cream, salt and pepper. Heat oil in a skillet, on medium heat, and saute the minced onion, red bell pepper, and mushrooms for a good 3-4 minutes or until tender. Turn the heat off and let them cool slightly.
Add the sautéed veggies into the egg mixture, then mix in ¼ cup of cheddar cheese. Reserve ¼ cup to top the frittatas before baking. Pour the egg mixture equally into the greased ramekins and sprinkle the remaining cheese on top if you wish. Bake it in the oven for a good 20-25 minutes or until just set. The frittata should feel slightly firm to the touch when done. Sprinkle each ramekin with parsley or chive. Serve warm.