Mother's day brunch
Instead of flowers this year why not a special brunch for the moms? This will tug at the heart strings for years to come. Remember you only have one...
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
A drink mothers will appreciate.
1 large fresh pineapple
1.25 c. sugar
11 sprig fresh lavender, rosemary, or lemon verbena
0.25 c. fresh lemon juice
Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve. Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.
by Chef Ricardo Costa
Personal Chef & Cooking Show Host