08 May
Recipes

A Mother’s Day Brunch {recipe}

 

How do you celebrate Mother’s Day?  I always have liked having a yummy breakfast or brunch to celebrate the day.  I generally like more “breakfast-y” type foods for brunch, but there are foods that work for both breakfast/lunch.  Here are just 2 ideas that you could give a try for the ladies in your life!


Country Style Bacon and Corn Quiche

Crust

  • 1 cup unbleached all purpose flour
  • 3/4 cup fine-grind whole grain cornmeal
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
  • 3 to 4 tablespoons ice water
  • 3 to 4 tablespoons Nonstick vegetable oil spray


Dressing

  • 1/2 pound bacon, coarsely chopped
  • 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
  • 1 cup chopped red bell pepper
  • 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
  • 1 1/2 cups half and half
  • 3 large eggs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped green onions
  • 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)(Swiss cheese can be substituted here)


For Crust


  • Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.

  • Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD Can be made 1 day ahead. Cover and chill.


For filling


  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.

  • Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.

  • Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.


Recipe Source:  Bon Appetit


I never think to post the basic type recipes on here, but they are definitely just as important as all the new things I make!  I really have never been one for making crepes…not sure why!  We just get in our pancake routine and have been stuck for a while.  


Basic Crepes
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

  • In a large mixing bowl, whisk together the flour and the eggs. 

  • Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

  • Heat a lightly oiled griddle or frying pan over medium high heat. 

  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

britni