CELEBRATING MOTHERHOOD (with Ice Cream Sundaes)

     We invited my mom over for brunch to celebrate Mother's Day. After enjoying some awesome Sausage and Roasted Vegetable Frittata, Crispy Potatoes and a nice salad it was time for the main event - make your own sundaes. I made a batch of Maple Vanilla Coconut Ice Cream and a variety of toppings which included Maple Chocolate Sauce, Caramel Sauce, Cherry Sauce and Roasted Peanuts and Pecans. Mom went in for a classic Banana Split and I had numerous helpings of a Butter Pecan stylie sundae and kept it simple with just pecans and caramel sauce. Insanely good. I love my mom!

MAPLE VANILLA ICE CREAM

4 egg yolks

1/2 cup maple syrup

2 cans coconut milk (800 ml)

200 ml milk of choice (I used Coconut Dream Beverage)

1 Tbsp real vanilla extract

1 tsp sea salt

Method: In a bowl, whisk the egg yolks with maple syrup until well combined.

Combine the coconut milks in a saucepan over medium low heat and bring to a simmer. Gradually whisk into the egg mixture. Return entire mixture to the stove and cook over low heat, stirring often until the mixture is thick enough to coat the back of a wooden spoon. Let cool and then stir in the vanilla and salt. Place in the fridge until completely cold or overnight. Transfer to an ice cream maker and freeze according to manufacturers instructions.

CARAMEL SAUCE

from Daniel Walker's Against All Grain

1/2 cup honey

1 1/2 Tbsp palm oil shortening or butter or ghee

1/2 cup coconut milk

1/2 tsp sea salt

Method: Bring the honey to a low boil in a deep saucepan over medium high heat. Simmer on medium for 5-7 minutes, whisking occasionally. Remove from heat and carefully whisk in the oil, coconut milk and salt. Return to heat and continue to cook for 15 minutes. Serve warm or room temperature.

CHOCOLATE SAUCE

1/2 cup coconut oil

60 grams cocoa powder

1/2 tsp sea salt

1/2 tsp real vanilla

1/2 cup maple syrup

Method: Whisk all ingredients into a small saucepan and whisk and warm on medium heat until all the oil melts. Serve at room temperature.

PRINT RECIPES

Brunch

What started out as Sunday brunch at my friend Becky's house one day a couple of months ago has turned into a loosely created brunch club.  It was our turn to host and I planned to make Eggs Benedict after delightedly discovering that PC now offers Organic Smoked Atlantic salmon.  

EGGS BENEDICT TWO WAYS - with Smoked Organic Salmon and Cured Pasture Raised Ham

6 organic eggs

6 homemade organic biscuits, cut into large rounds (http://prasada-eatingisdivine.blogspot.com/2009/09/best-biscuits-ever.html

6 pieces organic smoked salmon

6 pieces pasture raised ham

hollandaise sauce

organic salad greens, tossed in a light balsamic vinaigrette

sea salt and pepper

olive oil

HOLLANDAISE

2 organic egg yolks

2 Tbsp organic lemon juice

1/2 cup organic melted butter

2 Tbsp minced fresh organic dill

Method:  Make the hollandaise sauce by placing egg yolks and lemon juice in a blender.  With the motor running, add the melted butter very slowly.  Season with salt, pepper and the dill. Whisk in a tablespoon of water if it is too thick.

     Preheat the oven to 450*.  Grease a muffin tin and crack an egg into each spot, season with salt and pepper.  Place in the oven and bake for about 10 minutes for runny eggs, 15 for hard cooked eggs.

     Meanwhile, toss the greens in some olive oil, balsamic vinegar, a dribble of maple syrup and salt and pepper.  Cut biscuits in half, top with some greens and on one half a piece of salmon, on the other a piece of ham.  When eggs are done, put one egg on each half, followed with a dribble of hollandaise.

SPICED HOME FRIES

8 organic potatoes, cubed

1/4 cup organic coconut or sunflower oil

1 1/2 tsp organic mustard seeds

1 Tbsp finely chopped organic garlic

3 Tbsp ground organic coriander

1 tsp organic turmeric

1 tsp ground organic paprika

1 tsp organic black pepper

3 tsp sea salt

2 pinches ground asafetida (hing)

2 tsp honey

Method:  In an asian steamer, steam the potatoes in water for 15 minutes, or until they are cooked but not mushy.  Place the potatoes in a large cast iron skillet and set aside.

     In a small skillet heat the oil and saute the mustard seeds until they  pop.  Turn off the heat, add the garlic and spices.  Saute on no heat for 1-2  minutes.  Preheat oven to 375*.  Add the honey and pour the spices over the potatoes, stirring.  Bake 15 minutes, turn the potatoes and bake another 10 minutes.  Adjust for saltiness.  Serve with eggs benedict.

Autumn Sunday Brunch

Most Sundays we tend to eat a hearty brunch.  It is the only morning of the week that Scott is home for breakfast so I like to prepare something special.  Since we live kind of far from the city and the great brunch restaurants like Jane's on the Commons, Saege and Fid, we like to eat food that makes us feel like we've gone out for breakfast.

STUFFED FRENCH TOAST - Two Ways

SAVOURY

2 organic eggs

1/8 cup organic whole milk

4 slices homemade organic whole w

heat bread

salt and pepper

organic salted butter

Optional Fillings- dijon mustard, sliced red onion, olives, chutney, pesto, hot peppers, green or red peppers, capers, smoked salmon, smoked turkey, ham, bacon, tomato, variety of cheeses, salsa, pepperoni, salami

For this brunch I made two kinds of savoury sandwiches:

 1) smoked turkey breast, organic swiss cheese, dijon, thinly sliced red onion

2) dijon, swiss cheese, red onion thinly sliced, cherry tomatoes

Method: Whisk the egg, milk, salt and pepper together in a medium size bowl.  Assemble the sandwiches, making sure that there is dijon on both pieces of bread and that you start and end with cheese when you are layering.  The dijon and melted cheese keep the sandwich from falling apart when you dip and fry.

     Preheat oven to 200*.  Heat a medium sized cast iron skillet over med-low heat.  When hot, melt 1/2 Tbsp of butter in the skillet.  Dip assembled sandwich in the egg mix and place one face down into butter and cook about 5 minutes over a moderate flame until the cheese starts to melt, the toast is nice and golden.  Flip over and cook another 5 minutes until melted thouroghly.  

SWEET

4 slices homemade organic whole wheat bread                      

1 organic pear, cored and thinly sliced

3 Tbsp organic chocolate hazelnut spread

2 organic eggs

1/8 cup organic whole milk

3 Tbsp maple syrup

1/2 tsp organic cinnamon

a few blueberries or other fruit for garnish

Whisk the egg, milk, 1 Tbsp of maple syrup and cinnamon in a medium sized bowl.

Coat one side of each slice of bread with the chocolate spread.  Add a layer of the sliced pear. Sandwich the bread together and dip in the egg mix.  Melt the butter in the skillet and fry each side until golden brown and warmed through (about 8 minutes).  Drizzle with maple syrup and fresh blueberries.