By Kosher.com Staff
Mother’s Day is right around the corner. You could get a card … or you could indulge her with this absolutely perfect brunch menu. Your choice. We would obviously go with brunch. Recipes not included in this article can be found at Kosher.com.
Light, fluffy, and inviting, you’ll be convincing the rest of the family not to eat these before mom wakes up.
Recipe by Stephanie Mosseri
Scones and brunch are essentially synonymous, and they’re not as hard to make as you might think. Try this vibrant recipe and let us know how it goes!
Cooking and Prep: 1 hour
A scone is a single-serving cake or quick bread known for its buttery taste. This recipe calls for grated frozen butter, which allows the dough to remain cold and then melt perfectly in the oven, creating light and flaky layers. Fresh berries are preferable, but frozen ones will work as well.
- 8 tablespoons (1 stick) unsalted butter, frozen, plus 1 tablespoon melted
- ½ cup whole milk
- ½ cup Greek yogurt
- 1 cup all-purpose flour, plus extra for dusting the work surface
- 1 cup spelt flour
- ½ cup sugar, plus extra for sprinkling (optional)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sliced almonds, plus extra for sprinkling (optional)
- 1 cup mixed berries (blueberries, raspberries, blackberries)
Prepare the Dough
- Grate the frozen butter on the large holes of a box grater and set aside.
- In a medium bowl, whisk together the milk and yogurt. Refrigerate until needed.
- In another bowl, combine both flours, sugar, baking powder, baking soda, salt, and almonds (if using). Whisk to combine. Add the grated butter to the flour mixture and toss with your fingers until thoroughly coated.
- Add the milk-yogurt mixture to the dry ingredients and fold with a spatula until combined, being careful not to overmix.
Roll, Shape, and Bake
- Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well-floured hands, six to eight times. Add small amounts of flour as needed to prevent sticking.
- Roll the dough into a 12-inch square, then fold the dough into thirds, like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximately four-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for five minutes.
- Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Fold up the edges of the dough toward the center so that all the berries are concealed inside the dough. The dough should resemble a ball.
- Flatten the dough gently with your fingers and form into a circle about seven inches in diameter. Using a sharp, floured knife or a sharp dough scraper/chopper, cut the circle into eight equal triangles resembling pizza slices. Transfer the wedges to a parchment-paper-lined baking sheet.
- Brush the tops of the scones with melted butter and sprinkle lightly with sugar and sliced almonds, if desired. Bake until the tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack and let cool for 10 minutes before serving.
- Meanwhile, adjust an oven rack to the middle position and preheat the oven to 425°F.
Source: Recipe from Flatbush Food Files cookbook by Stephanie Mosseri. Provided by Kosher.com.
French Toast Eggs-in-a-Hole
By Victoria Dwek
For the mom who usually can’t decide what she wants off the menu, this breakfast mashup is always a hit.
Cooking and Prep: 10 minutes
One slice of toast? Eh, not so filling. A couple egg whites? Double eh, not filling at all. But put them together in a dish like this (and let cinnamon, vanilla, and sweetener help you out)—now that’s a great breakfast (and you can make the kid-friendly version at the same time)! And like breakfasts should, it takes just a couple of minutes to prep and cook. Tailor it to your own needs by adding more toast or egg whites (it’s OK if they spill around the toast and don’t all fit in the hole).
- French Toast
- 1 slice whole-wheat bread
- 2 egg whites or ⅓ cup liquid egg whites
- ⅛ teaspoon cinnamon
- ½ teaspoon vanilla
- 2 tablespoons low-fat milk
- 2 packets Splenda or sweetener of choice
Prepare the French Toast
- Using a small glass or cookie cutter, cut a circle out of the center of the bread.
- In a shallow dish, whisk together egg whites, cinnamon, vanilla, milk, and sweetener. Dredge the bread slice and the cut-out circle in the mixture.
- Coat a frying pan with nonstick cooking spray. Heat over medium-high heat. Add bread and circle.
- Add remaining egg mixture to the center of the bread. Cook until bread is golden and egg is set on bottom; flip and cook on second side. Serve with a sprinkle of additional sweetener, if desired.
Source: Recipe by Victoria Dwek. Provided by Kosher.com.
Honeydew Cucumber Salad
By Sina Mizrahi
For the fruit-forward mom, this bright and refreshing breakfast fruit salad is the perfect thing to wake up to.
Cooking and Prep: 10 minutes
This salad feels so fresh and clean. The flavors come together to yield a delicious, healthy dish that can be enjoyed on its own or can complement an entrée of fish, chicken, or meat.
- 1 medium honeydew melon, diced
- 2–3 Persian cucumbers, diced
- ¼ red onion, finely diced
- 1 avocado, diced
- ½ bunch parsley, finely chopped
- 1 handful dried cranberries
- 1 handful roasted sunflower seeds
- ¼ cup olive oil
- Juice from ½ lemon
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon pepper
- In a small bowl, mix the olive oil, lemon juice, honey, salt, and pepper.
- In a large serving bowl, combine the honeydew, cucumbers, onion, avocado, and parsley. Pour the dressing over the salad and toss well.
- Garnish with cranberries and sunflower seeds.
Source: Recipe by Sina Mizrahi. Provided by Kosher.com.
Not up for making a 3-tiered cake this Mother’s Day? How about a 3-tiered pancake? It takes much less effort, but is just as tasty.