Mother's Day Brunch Menu
Harvey Steiman
Posted: Tuesday, May 04, 2004
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Mothers love homemade gifts. Mothers shouldn't have to cook on their own holiday. Why not combine both rules and create the ultimate Mother's Day gift: the do-it-yourself brunch?
For a morning meal fit for the well-deserving matriarch, here's a menu from editor at large Harvey Steiman that's simple enough to be prepared by the most novice kitchen stand-in, yet delicious and wine-friendly.
We've also suggested wine pairings -- four readily available, affordable bottles -- that will complement the meal beautifully, as well as a recipe for Wine-O.J. Refreshers, a fizzy alternative to the standard brunch pick-me-up, the mimosa.
Recipes:
Wine-O.J. Refreshers
Have all ingredients chilled. Stir together in a wine glass and serve immediately.
Oatmeal Biscuits
Heat the over to 400 degrees. Grease and flour a baking sheet.
In a bowl, combine the dry ingredients. Cut in the chilled butter with a pastry blender or your fingertips, until the mixture resembles coarse meal. Pour in the buttermilk and mix well to make a soft dough. Turn it out on a floured board and knead it two or three times.
Roll our the dough 1/2-inch thick and cut it into 3-inch rounds. Transfer to a greased and floured baking sheet. Bake the biscuits for 15 to 20 minutes, or until the tops are golden. Makes about a dozen biscuits.
Cranberry Scones
Sift together the flour, baking powder and salt into a large mixing bowl. Break the soft butter into pieces of about 1 ounce and scatter them into the flour. For the lightest scones, scoop up a handful of flour and better and very, very lightly run your thumb across your fingers, allowing the flour to sift through your fingers. At first, it will seem as if nothing is happening, but within two minutes the mixture will resemble fine crumbs. Stop when the mixture reaches this stage; do not overblend. Don't dig in and pinch the butter and flour together as if you were making biscuits
Now, add the sugar, dried cranberries and eggs. Fold them into the flour mixture as if your were making a soufflé. Keep it light. The hands are the best tools for this.
Starting with about 1/4 cup milk and adding a bit at a time, fold into the flour mixture to make a soft dough.
Turn the dough onto a lightly floured board. Do not knead it. Just pat it out into a rectangle about an inch thick. Cut it into diamond or square shapes about two inches on a side.
Put the scones on a lightly greased baking sheet. Bake them at 425 degrees Fahrenheit for 10 minutes, or until they are lightly browned and puffed. Makes 18-20 scones.
Honey-Walnut Butter
Spread the nut meats on a pie plate and toast them lightly in a 300 degrees Fahrenheit oven, about 10 minutes. When they are cool, chop coarsely.
Put the butter and honey in a small bowl and beat until smooth and soft. Stir in the chopped walnuts. Keep refrigerated, but soften again at room temperature before serving. Makes 1 cup.
Vegetable Frittata
Heat a large, round platter in a 150 degree Fahrenheit oven. Melt the butter in a 10- to 12-inch skillet, preferably non-stick. Ad the vegetables, season with salt and pepper and cook gently for about five minutes.
Beat together the eggs and Swiss cheese and season the mixture with salt and pepper. Pour over the vegetables in the skillet, sprinkle with the basil and cook slowly over low heat. Lift the edges gently so the uncooked mixture flows underneath, but try not to actually stir it too much.
Total cooking time is about five to seven minutes, or until the frittata is lightly browned on the bottom and the top is still quite moist, but no runny and raw. Invert the frittata onto the warm platter -- which will cook the top -- and serve hot, warm or cold, sprinkled with Parmesan cheese and cut into wedges. Serves four to six.
Champagne Pears
Boil the wine, sugar and cinnamon stick together in a medium saucepan for 5 minutes. Reduce the heat and drop in the pears -- if they are not almost completely cover with liquid, add a little water. Cover and simmer gently until the pears are tender when pierced, about 30 minutes. If you have the time, let the pears steep in the liquid, off heat, for several hours or overnight before continuing. The longer they sit, the more flavorful they become. Remove the pears and arrange them stem-end up in a clear glass bowl.
When you are ready to make the sauce, boil the poaching liquid down rapidly over high heat until it is reduced to 1 cup. Meanwhile, whish the egg yolks in a small bowl until they are pale yellow. Whisk the hot reduced wine into the yolks, then return the mixture to the saucepan. Place over moderate heat, stirring constantly, until the sauce becomes very light, foamy and slightly thickened -- but does not boil -- then pour over the pears and let sit until serving time. If the wait is more than a couple of hours, refrigerate and serve cold. Makes 4 servings.
Suggested Wine Pairings:
Nicolas Feuillatte Brut Rosé Champagne NV (90, $35)
Currently on Wine Spectator Online:
2 ounces freshly squeezed orange juice
2 ounces off-dry fruity white wine, such as Riesling
2 ounces unflavored mineral water or club soda
1 3/4 cups all-purpose flout
1/3 cup rolled oats (or plain oatmeal)
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoons butter
3/4 cup buttermilk
2 cups unbleached white flour or all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5 ounces butter, at room temperature (very soft)
3 tablespoons sugar
1/2 cup coarsely chopped large dried cranberries
2 eggs, lightly beaten
Milk or sour cream, as needed, about 1/3 cup
1/3 cup walnut meats
1/4 cup honey
1/2 cup softened butter
2 tablespoons butter
1 cup corn kernels, fresh or frozen
1 cup cooked carrots, diced
1 cup chopped cooked or frozen spinach
Salt and pepper
7 eggs
1/2 cup grated Gruyere or Swiss cheese
1/4 cup fresh basil leaves, cut into shreds
1/2 cup grated Parmesan cheese
1 bottle Champagne
1/4 cup sugar
1 cinnamon stick
4 firm, ripe Bosc pears, peeled and cored, but left whole
3 egg yolks
Korbel Brut Rosé California NV (84, $11)
Dr. Loosen Riesling QbA Mosel-Saar-Ruwer Dr. L 2002 (85, $11)
Bonny Doon Riesling America Dry Pacific Rim NV (86, $10)
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