Mothers Day is Sunday – Breakfast in Bed by Katie Malich

Breakfast in bed is a wonderful way to show the mother or mothers in your life how special they are. The whole family can get involved in preparing Mom’s special treats, since breakfast recipes range from simple ones for young chefs-in-training to four star cuisine for the accomplished cook and sous-chefs. Think about getting some ingredients together the mamas you love- (and if you are Annalivia and Sophia, you can get out any of the dozens of cookbooks in the kitchen or the dining room, but do not use the knives or the mixer without a consultant…)

Breakfast in Bed – no cooking or knives

Menu:
Granola
Milk
Fresh fruit plate with tangerines, strawberries and blueberries
Fresh juice or cider
Flowers
Mothers Day card
Smiles, hugs and kisses

Preparation:

For the fruit plate: Take one or two easy-to-peel and seedless tangerines (Clementine or similar) and peel them. Separate the segments and place in pretty pattern on plate. Wash a scant cup of blueberries and six strawberries, and arrange them on the plate with the tangerine slices. You might want to make a heart or a smiley face or a pretty pattern – let your inspiration go wild!

For the granola: Put a serving of granola in a cereal bowl. Pour a small amount of milk in a carafe, glass, or creamer for Mom to add to the granola.

For the fresh juice: Take a nice glass and pour some chilled juice into it. Fill it only part-way full, so you won’t spill any when you carry the breakfast tray to your Mom’s bed.

To serve, place the fruit plate, granola, juice and milk on a tray. Put two spoons and some napkins on the tray. Put some flowers in a vase and put it on the tray, along with the Mothers Day card.
Arrange everything on a tray and carry carefully to Mom’s room. Don’t forget the smiles, hugs and kisses!

Breakfast in Bed: Wheat-free pancakes with fruit compote

These healthy pancakes will warm Mom’s heart, especially since they are served with a fresh fruit compote instead of butter and syrup. The compote takes about 45-50 minutes from start to finish, so cut up the fruit and start the compote cooking before making the pancakes.

Fresh fruit compote
(makes 3-4 servings)

1 lb. Mixed fresh fruit (apples, pears, pineapple, grapes, and berries, or any other combination of fruits Mom likes)
1-2 T. lemon juice
small amount of water
1/2 c. dried fruit (apricots, cranberries, raisins, and/or figs)
optional: honey or maple syrup

If you’re using apples and/or pears, you can peel them or use them unpeeled. Cut larger fruit into 1 1/2 inch chunks. Place all the fruit into a heavy saucepan. Cover and cook slowly over medium heat. Stir every 5 minutes or so. Add a small amount of water if needed. After 30 minutes, add lemon juice and dried fruit. Cover and cook for another 10 minutes or so, then taste. Sweeten if necessary. Serve at room temperature.

Wheat-free pancake mix
(enough for a dozen small pancakes)

1 c. rice flour
1/2 c. barley flour
1/4 c. cornstarch
1/2 t. salt
1/4 t. baking powder
1 large egg
1 T. butter, melted

butter or nonstick spray for cooking

Combine dry ingredients in a medium-sized bowl. Set aside. Pour milk in another bowl and add egg. Beat gently with a fork until thoroughly mixed. Add melted butter. Pour milk, egg, and butter mixture into dry ingredients. Stir just long enough to moisten all the dry ingredients. It’s okay if there are small lumps in the batter.

Heat griddle or pan over medium heat. When griddle is hot, add a small bit of butter or spray with cooking spray. Pour about 1/3 c. batter onto the griddle for each pancake. Cook on one side for about 3-4 minutes, or until golden brown on the bottom. Flip them over and cook the other side for about 2-3 minutes. Serve immediately, with the fruit compote on the side.

Breakfast in Bed: Scrambled Eggs, Cheesy Corn Muffins and Fresh Orange Juice

Corn Muffins:
(makes 8)

1 1/2 c. flour
1 1/2 c. cornmeal
1 t. salt
1 1/2 baking powder
3 T. sugar
1 c. grated Monterey Jack cheese
1 1/2 c. milk
2 large eggs
4 T. butter, melted

oil, butter, or spray

Preheat oven to 400 degrees. Grease muffin pan (using oil, butter or non-stick spray). Combine dry ingredients in bowl. Pour milk into a separate bowl. Add eggs and beat gently until smooth. Mix in the grated cheese. Slowly pour the liquid mixture and melted butter into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are moistened. Spoon batter into prepared cups. Bake in the middle of the oven for 20-25 minutes or until lightly browned. Check for doneness with a toothpick. Insert toothpick into the middle of a muffin. If it comes out clean, the muffins are done. Place on rack to cool. While they are cooling, make the scrambled eggs.

Scrambled Eggs
(serves 4)

Break eggs into a bowl. Beat eggs with a small wisk, adding pinches of salt and pepper. Don’t overbeat. Warm a heavy non-stick pan over medium heat for about 3 minutes. Lightly oil or butter the pan. Quickly pour the beaten eggs into the pan. They will begin to set on the bottom. As they set, push the curds to one side of the pan, and let the uncooked egg to flow into contact with the pan. To have large, creamy curds, allow the eggs to puff before pusing them to the side. When the eggs are almost set, remove the pan from the heat. They will finish cooking from their own heat.

Freshly Squeezed Orange Juice

3-4 large, firm Valencia oranges

Cut the oranges in half and juice them. It is okay to use navel oranges, if Valencia oranges are unavailable. Chill juice and serve.

(Recipes for the last two menus have been adopted from Mollie Katzen’s Sunlight Cafe.)

Katie Malich’s mother told her about the tradition of wearing a red flower on Mother’s Day if your mother was living, and a white flower on Mother’s Day if your mother was dead.

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