Here are the four recipes from our Mother's Day brunch. (See the full brunch post here, if you'd like.)
Start to finish: 30 minutes
Yield: 2 jars
1 2/3 cup hazelnuts
1 3/4 cup whole milk
6 tbsp. confectioners sugar
Pinch of salt
12 oz. semisweet chocolate, chopped
2 tbsp. Canola oil
Special equipment: food processor
Preheat the oven to 350F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.
In a small saucepan, warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.
In a bowl over a water bath, (or in a microwave), melt the chocolate.
Meanwhile, in a food processor, grind the warm hazelnuts until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use. Serving suggestion: Spread on sliced French bread and sprinkle with sea salt.
Start to finish: 10 minutes
1 bottle Prosecco, chilled
1 1/4 cup orange juice, freshly squeezed if possible
1 tbsp. super-fine granulated sugar
In a pitcher, combine juice with sugar and stir. Cover and refrigerate until chilled. To serve, pour into the bottom of four Champagne glasses and slowly top off with ice-cold Prosecco. Top with orange slices, if you'd like.
Mixed Greens with Mango and Panko Fried Goat Cheese
Start to finish: 1 hour
2 ½ tsp. apricot jam
2 tbsp. rice vinegar
2 tbsp. mirin (Japanese rice wine)
Generous ½ tbsp. olive oil
Pinch of salt
1/3 lb. goat Gouda, shredded
1/6 lb. fresh goat cheese
1 tbsp. flour
¼ cup Panko crumbs
½ tsp. coarse salt, plus additional to taste
3 tbsp. olive oil, for frying
4 cups mixed greens
½ mango, cut into ¼-inch cubes
A few sliced radishes
For the dressing: In a medium bowl, whisk together jam, vinegar, mirin and salt. In a steady stream, whisk the olive oil into the mixture until well combined.
For the cheese: In a large mixing bowl, combine the shredded Gouda and fresh goat cheese and form into 4 patties.
Place the tablespoon of flour in a small bowl. In a second bowl, whisk the egg. In a third bowl, mix Panko crumbs with salt.
Dip the cheese patties in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese patties, placing them on a tray with wax paper. In a pan, heat the 3 tablespoons olive oil over medium high heat, and fry the cheese until crispy and golden for 2 minutes on each side.
For the salad: In a large bowl, toss the salad and drizzle with dressing. Top with mango, radishes and cheese. Serve immediately.
Croque Monsieur French Toast
Start to finish: 1 hour 30 minutes
Inactive time: 1 hour
Serves: 4-6 (Makes 6 sandwiches)
12 slices sliced country bread
1/4 cup Dijon mustard
1/4 cup French mayonnaise
12 slices cheddar cheese
6 slices prosciutto cotto
1 tsp. salt
1/3 tsp. grated nutmeg
2/3 cup full-fat milk
1/2 cup grated Gruyere cheese
Special equipment: 1 ovenproof dish, 11 x 8.5 x 2.5 inches
Spread 6 slices of bread with mustard and the remaining 6 slices with mayonnaise. Layer each sandwich, beginning with a slice of mustard bread, then two slices cheddar cheese, then one slice prosciutto, and top with the mayonnaise bread. Repeat to make 6 sandwiches. Cut sandwiches diagonally in half. Place the sandwich triangles into the ovenproof dish.
Beat together the eggs, salt, nutmeg and milk. Then, pour the mixture over the sandwiches, tightly packed in the dish. Cover the dish with cling film and let it soak for one hour.
Preheat the oven to 400F. Sprinkle entire dish with the grated Gruyere. Bake in oven for 25 to 30 minutes. Serve warm.
Berries with Citrus and Vanilla Mascarpone
Start to finish: 30 minutes
4 cups mixed berries
3 tbsp. caster sugar
½ lb. mascarpone
1 vanilla pod
4 sweet graham biscuits, crumbled
In a large bowl, mix berries with one tablespoon sugar. Set aside until ready to use. Then, mix the mascarpone with seeds from the vanilla pod, two tablespoons sugar, and the juice and zest of the orange. Mix until well combined.
Spoon the mascarpone evenly into four glasses and top with berries. Drizzle juices and sprinkle graham biscuit crumbs on top, and serve immediately.
(Photos by Karen Mordechai of Sunday Suppers. Event production by Sunday Suppers with Sunday Suppers guest chefs, the Jewels of New York)