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Finding a new and creative way to show mom how much you love her gets more difficult every year. But this year, start with the basics.
Start the day with breakfast in bed and as Mom relaxes, go prepare a more filling brunch dish, says celebrity chef Curtis Stone.
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People try too hard, Stone adds. Like Valentine's Day and anniversary dinners, Stone says doing something big can mean missing out on what's really important — just sitting down and connecting with your loved one.
"Go to the effort of finding the things that person really likes and personalize it that's what's so important." If your mom likes a certain fruit add it to her dish or if she enjoys a cup of tea, be sure to serve it in a special mug.
To help you connect with your mom this Mother's Day, Stone is sharing four brunch recipes from his new book Good Food, Good Life that can be personalized to your heart's delight. What's your favourite thing to eat at brunch? Let us know in the comments below.
Bircher Muesli with Seasonal Toppings
Ingredients:2 Gala apples, quartered and cored
(not peeled)
2 cups old-fashioned rolled oats
2 cups plain low-fat yogurt
1 cup apple juice
¼ teaspoon ground cinnamon
Topping of your choice (recipes follow)
Directions:
1. Using a box grater, coarsely grate the apples into a large bowl. Mix in the oats, yogurt, apple juice, and cinnamon. Cover and refrigerate overnight.
2. Divide the muesli among four bowls. Top with your chosen topping and serve.
(not peeled)
2 cups old-fashioned rolled oats
2 cups plain low-fat yogurt
1 cup apple juice
¼ teaspoon ground cinnamon
Topping of your choice (recipes follow)
Directions:
1. Using a box grater, coarsely grate the apples into a large bowl. Mix in the oats, yogurt, apple juice, and cinnamon. Cover and refrigerate overnight.
2. Divide the muesli among four bowls. Top with your chosen topping and serve.
Crumpets
Ingredients: 1 cup whole milk, heated to 110° to 115°F
1 teaspoon sugar
1 tablespoon active dry yeast
1½ cups all-purpose flour
1 teaspoon kosher salt
⅓ cup water
½ teaspoon baking soda
Nonstick vegetable oil cooking spray
Directions:
1. In the bowl of a stand mixer, mix the milk, sugar, and yeast. Set aside for 5 minutes, or until the mixture is frothy.
2. Attach the bowl to the mixer stand and, using the whisk attachment, mix the milk-yeast mixture with the flour and salt and then whisk on medium-high speed for about 3 minutes, or until the batter is thoroughly blended and stretches when you lift up the whisk. Remove the bowl from the mixer stand, cover tightly with plastic wrap, and let the batter rise in a warm, draft-free area for about 1 hour, or until the mixture is bubbly and has doubled in size.
3. In a small bowl, mix the water and baking soda. Stir the mixture into the batter and set aside for about 30 minutes, or until the batter is bubbly.
4. Heat a large heavy nonstick skillet over medium-low heat. Lightly spray the bottom of the pan and four 2½-inch crumpet molds or stainless steel ring molds with nonstick cooking spray and place the molds in the pan. Add 1½ tablespoons of batter to the center of each mold and cook for about 9 minutes, or until the bottoms are deep golden brown, air bubbles have formed on the tops, and the sides and tops of the crumpets have set. Using tongs, carefully remove the molds and, if desired, turn thecrumpets over and cook for 1 minute to brown the other side. Transfer the crumpets to a plate and repeat with the remaining batter. Serve warm.
1 teaspoon sugar
1 tablespoon active dry yeast
1½ cups all-purpose flour
1 teaspoon kosher salt
⅓ cup water
½ teaspoon baking soda
Nonstick vegetable oil cooking spray
Directions:
1. In the bowl of a stand mixer, mix the milk, sugar, and yeast. Set aside for 5 minutes, or until the mixture is frothy.
2. Attach the bowl to the mixer stand and, using the whisk attachment, mix the milk-yeast mixture with the flour and salt and then whisk on medium-high speed for about 3 minutes, or until the batter is thoroughly blended and stretches when you lift up the whisk. Remove the bowl from the mixer stand, cover tightly with plastic wrap, and let the batter rise in a warm, draft-free area for about 1 hour, or until the mixture is bubbly and has doubled in size.
3. In a small bowl, mix the water and baking soda. Stir the mixture into the batter and set aside for about 30 minutes, or until the batter is bubbly.
4. Heat a large heavy nonstick skillet over medium-low heat. Lightly spray the bottom of the pan and four 2½-inch crumpet molds or stainless steel ring molds with nonstick cooking spray and place the molds in the pan. Add 1½ tablespoons of batter to the center of each mold and cook for about 9 minutes, or until the bottoms are deep golden brown, air bubbles have formed on the tops, and the sides and tops of the crumpets have set. Using tongs, carefully remove the molds and, if desired, turn thecrumpets over and cook for 1 minute to brown the other side. Transfer the crumpets to a plate and repeat with the remaining batter. Serve warm.
Smoked Salmon Omelet with Goat Cheese and Beet Relish
Ingredients:1 medium red beet, peeled
1-1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
6 ounces smoked salmon
4 ounces fresh goat cheese
Directions:
1. To make the beet relish, using a box grater, coarsely grate the beet into a medium bowl. Stir in the vinegar, oil, 2 teaspoons each of the chives and dill, and the sugar. Season the relish to taste with salt and pepper. Set aside.
2. To make the omelets, in a large bowl, whisk the eggs and milk to blend. Season with salt.
3. Heat a medium nonstick skillet over medium-low heat. Add½ tablespoon of the butter and swirl to coat. Pour in one-fourth of the egg mixture, swirling the pan to coat the bottom evenly, and cook, lifting up the edges with a silicone spatula and allowing the uncooked eggs to run onto the pan, for about 2 minutes, or until most of the egg is set but the omelet is still runny on top. Lay one-fourth of the salmon over the omelet, top with dollops of one-fourth of the cheese, and scatter about 1½ tablespoons of the beet relish over the top. Fold the omelet and transfer it to a plate. If desired, you can keep the omelet warm in a 200°F oven while you make more omelets. Repeat to make 3 more omelets.
4. Sprinkle the omelets with the remaining chives and dill and serve with the remaining beet relish.
1-1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
6 ounces smoked salmon
4 ounces fresh goat cheese
Directions:
1. To make the beet relish, using a box grater, coarsely grate the beet into a medium bowl. Stir in the vinegar, oil, 2 teaspoons each of the chives and dill, and the sugar. Season the relish to taste with salt and pepper. Set aside.
2. To make the omelets, in a large bowl, whisk the eggs and milk to blend. Season with salt.
3. Heat a medium nonstick skillet over medium-low heat. Add½ tablespoon of the butter and swirl to coat. Pour in one-fourth of the egg mixture, swirling the pan to coat the bottom evenly, and cook, lifting up the edges with a silicone spatula and allowing the uncooked eggs to run onto the pan, for about 2 minutes, or until most of the egg is set but the omelet is still runny on top. Lay one-fourth of the salmon over the omelet, top with dollops of one-fourth of the cheese, and scatter about 1½ tablespoons of the beet relish over the top. Fold the omelet and transfer it to a plate. If desired, you can keep the omelet warm in a 200°F oven while you make more omelets. Repeat to make 3 more omelets.
4. Sprinkle the omelets with the remaining chives and dill and serve with the remaining beet relish.
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Croque Madame
Ingredients:MORNAY SAUCE
2 tablespoons (¼ stick) unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup grated Gruyère cheese
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Kosher salt and freshly ground white pepper
CROQUE MADAME
2 tablespoons (¼ stick) unsalted butter
4 ¾-inch-thick slices pain de mie
½ cup grated Gruyère cheese
8 slices Black Forest ham
4 large eggs
Directions:
1. To make the Mornay sauce, in a medium heavy saucepan, melt the butter over medium-high heat. Stir in the flour and cook, stirring frequently, for about 2 minutes, or until the butter and flour are well blended and beginning to smell toasted. Gradually stir in half of the milk, and bring the mixture to a boil, stirring constantly to prevent lumps. Stir in the remaining milk and bring back to a boil, stirring constantly. Simmer, stirring, for 3 minutes, or until the sauce has thickened. Remove from the heat and stir in the Gruyère until melted. Stir in the Dijon mustard and nutmeg and season with salt and pepper. Cover to keep the sauce warm.
2. To make the croque madame, preheat the broiler. Line a heavy baking sheet with foil.
3. In a large heavy skillet, heat ½ tablespoon of the butter over medium heat until bubbly. Add 2 pieces of bread to the pan and toast for about 3 minutes per side, or until golden brown. Transfer the bread to the prepared baking sheet. Repeat with the remaining 2 pieces of bread, using another ½ tablespoon of the butter.
4. Divide half of the Gruyère among the toasts. Top each with 2 slices of ham and then scatter the remaining cheese on top of the ham. Broil the toasts for about 3 minutes, or until the cheese is browned and bubbling. Transfer the sandwiches to plates.
5. Meanwhile, in a large heavy nonstick skillet, melt ½ tablespoon of the butter over medium-high heat. Crack 2 eggs into the skillet and fry for about 3 minutes, or until the egg whites have set and the yolks have thickened but not set. Place 1 sunny-side-up egg on each sandwich. Repeat with the remaining 2 eggs, using the remaining ½ tablespoon butter for each egg.
6. Pour the warm Mornay sauce evenly over the toasts and serve immediately.
2 tablespoons (¼ stick) unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup grated Gruyère cheese
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Kosher salt and freshly ground white pepper
CROQUE MADAME
2 tablespoons (¼ stick) unsalted butter
4 ¾-inch-thick slices pain de mie
½ cup grated Gruyère cheese
8 slices Black Forest ham
4 large eggs
Directions:
1. To make the Mornay sauce, in a medium heavy saucepan, melt the butter over medium-high heat. Stir in the flour and cook, stirring frequently, for about 2 minutes, or until the butter and flour are well blended and beginning to smell toasted. Gradually stir in half of the milk, and bring the mixture to a boil, stirring constantly to prevent lumps. Stir in the remaining milk and bring back to a boil, stirring constantly. Simmer, stirring, for 3 minutes, or until the sauce has thickened. Remove from the heat and stir in the Gruyère until melted. Stir in the Dijon mustard and nutmeg and season with salt and pepper. Cover to keep the sauce warm.
2. To make the croque madame, preheat the broiler. Line a heavy baking sheet with foil.
3. In a large heavy skillet, heat ½ tablespoon of the butter over medium heat until bubbly. Add 2 pieces of bread to the pan and toast for about 3 minutes per side, or until golden brown. Transfer the bread to the prepared baking sheet. Repeat with the remaining 2 pieces of bread, using another ½ tablespoon of the butter.
4. Divide half of the Gruyère among the toasts. Top each with 2 slices of ham and then scatter the remaining cheese on top of the ham. Broil the toasts for about 3 minutes, or until the cheese is browned and bubbling. Transfer the sandwiches to plates.
5. Meanwhile, in a large heavy nonstick skillet, melt ½ tablespoon of the butter over medium-high heat. Crack 2 eggs into the skillet and fry for about 3 minutes, or until the egg whites have set and the yolks have thickened but not set. Place 1 sunny-side-up egg on each sandwich. Repeat with the remaining 2 eggs, using the remaining ½ tablespoon butter for each egg.
6. Pour the warm Mornay sauce evenly over the toasts and serve immediately.
Recipes and Images Excerpted from Good Food, Good Life. Copyright © 2015 Curtis Stone. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.