MIX ‘N MATCH

After some ten years of being on the opposite coast, this year I have the treat of being home for Mother’s Day. I’m hoping that my mom is still as good at pretending to be surprised as she was each time my brothers and I woke up early — pots and pans clanging — to make breakfast for her in years past. Here are two sweet and two savory options to consider for your own Mother’s Day breakfast menu. Feel free to mix ‘n match. They’re all easy and very delicious.

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RICOTTA TOAST with RASPBERRIES, PISTACHIOS & HONEY 

for 4 servings:
4 thick slices of rustic bread
1 cup of fresh ricotta cheese
1/2 cup of lightly toasted shelled pistachios
1 cup of fresh raspberries
honey

Place the bread under a broiler until golden brown. Whip the ricotta with a spoon. Spread a scoop of ricotta onto each slice of bread. Top with pistachios, raspberries, and a drizzle of honey. Serve immediately.

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RASPBERRY SCONES 

for 8 scones, adapted from Two Peas & Their Pod:
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
6 tbsp cold, unsalted butter, cubed
1 cup heavy cream
1/4 tsp vanilla or almond extract
1 cup fresh raspberries

Preheat oven to 400. Line a baking sheet with parchment paper or a Silpat. In a large bowl whisk together the flour, baking powder, sugar, and salt. Use your hands to work the butter into the flour mixture until it resembles a coarse meal, with a butter chunks remaining. Mix in the heavy cream and vanilla extract until the dough begins to form. Be sure to avoid overmixing. Gently fold in the raspberries. They’ll break, but don’t worry. If the dough gets too wet from the raspberries, you can use a paper towel to soak up excess moisture or add a bit of flour. Transfer the dough to a floured surface and flatten the dough into a circle about 3/4 inch thick. Either slice the circle into 8 pieces or use a round cookie cutter to make 8 scones. Place scones on baking sheet and brush them with cream. Bake for 15-20 minutes until the scones are light brown and crispy on the outside. Let cool for a few minutes and serve warm.

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FRIED EGG TACOS with CHORIZO & AVOCADO

for 4 servings (2 per person):
8 white corn soft tacos, warmed
8 fried eggs
1 pound of spicy pork chorizo sausage
1 yellow bell pepper, cored & diced
2 ripe avocados, cored & diced
1/2 cup of small tomatoes, halved
1/3 cup of Cotija cheese, crumbled
sea salt & freshly cracked black pepper

Fry the chorizo in a skillet, using a spatula to break it apart. Set the chorizo aside. Fry the eggs 4 at a time (leave the yolks runny) and set aside. Assemble the tacos by placing one fried egg on each warm taco along with a spoonful of chorizo, bell pepper, avocado, tomatoes, Cotija cheese, and salt & pepper. Serve with hot sauce if desired.

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HEN OF THE WOOD MUSHROOMS BAKED with GRUYERE & EGGS
served with baguette

for 4 servings:
1 warmed & slightly toasted baguette
1 large chunk of gruyere, sliced
2 clumps of Hen of the Woods mushrooms
extra virgin olive oil
sea salt & freshly cracked black pepper
4 free range eggs

Turn on your broiler. Spread out the sliced gruyere in an heavy casserole pan. Crumble the mushrooms over the cheese. Drizzle with olive oil and season with salt and pepper. Place on the lower rack under the broiler until the mushrooms are nicely browned and the cheese is completely melted. Crack the eggs into the mushrooms and broil for 1-2 minutes longer until the white are just beginning to set but the yolk is still runny. Remove from oven and serve immediately with baguette.

 

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3 thoughts on “MIX ‘N MATCH

  1. lucky auntie mimi! =d are you making these for her? i didn’t know u guys would cook breakfast all together for her in the past..how sweet!

    i love the contrasting red and green of the tartine, and i love the rainbow of colors on the chorizo/egg taco! the japanese would be especially proud to make/serve/eat that =)

    BTW i didn’t see the amt of flour in the scones recipe?

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