Mother’s Day Brunch

Mini crab cakes with mustard creme fresh

Smoked Salmon Eggs

Sweet potato hash with peppers and onions

Sour cream coffee cake

 Mini crab cakes with mustard creme fresh

  Yield: 2:

Mustard Crème Fraiche:

1/4 cup crème fraiche or sour cream

1 tablespoon mustard

1/8 teaspoon Old Bay

½ lemon juiced

Mini Crab Cakes:

½ cup panko

1 cup crab meat

2 tablespoons mayonnaise

1 tablespoon lemon zest, plus lemon wedges, for serving

1 teaspoon Worcestershire sauce

1/2 teaspoon Old Bay

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

1/8 teaspoon lemon pepper

1 scallions, finely chopped

Salt and Pepper

Parsley for garnish

In a small bowl combine all Crème Fraiche ingredients, taste and adjust seasoning with salt and pepper.

In a small bowl combine all crab cake ingredients together expect lemon wedges and parsley garnish. Season with salt and pepper. Roll into desired size and place off to the side.

In a large skillet over medium heat add enough vegetable oil to coat bottom of pan. Cook crab cakes in batches until crab cakes are golden  brown of both sides. Place on a serving plate and top with Crème Fraiche. Sprinkle with parsley and serve with lemon wedge

 Smoked Salmon Eggs Benedict

  Yield: 2:

4 eggs

2 English muffins, halved and toasted

4 big slices of smoked salmon

Green onions, chopped for garnish

Chopped parsley for garnish

 Hollandaise sauce

2 egg yolks

½ cup melted butter

1/8 teaspoon vinegar

Salt and pepper to taste

Paprika to taste

Over a double boiler add egg yolks, begin to whisk vigorously. Don’t stop whisking. Once mixture is thickened and pale yellow begin to slowly add in butter. Once butter is completely incorporated take off heat, add vinegar, salt pepper and paprika. Set aside

 Bring a pot filled half way with water to a shimmer. Crack eggs and gently drop into shimmering water. Allow to cook 2-4 minutes or until whites are firm.

Place on two plates the English muffin, smoked salt and poached egg. Spoon over hollandaise sauce and garnish with scallions and parsley.

Sweet potato hash with peppers and onions

  Yield: 2:

2 large sweet potatoes or 3 small, diced

1 onion, diced

1 bell pepper, diced

 1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme

Salt and Pepper

½ teaspoon smoked paprika

up to ⅓ cup oil

4 cloves garlic minced

Preheat oven to 450 degrees

Add diced sweet potatoes to a sheet tray or baking dish

Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika

Drizzle oil to coat, up to ⅓ cup

Toss to combine

Roast at 450 degrees 35-45 minutes

Once sweet potatoes have about 15 minutes left to cook, add onions, peppers, and garlic. Add more oil if needed and cook rest of the way through.

Serve

Sour cream coffee cake

  Yield: 1 cake:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners’ sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.