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1740250
BY DAVID HENRY HWANG
Directed by Arthur Beer
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Madame Butterfly.
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48 May 10 • 2012
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Mother's Day brunch.
M
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oalNes
nies4 779-0-d incapket
other's Day is Sunday, May
Some well-chosen gourmet addi-
13. If cooking for Mom on
tions are all that's needed to complete
one of the busiest restaurant this brunch. Try simple, yet show-
days of the year seems like
stopping, puffy German
the best option, we suggest
pancakes with edges that
brunch: It's simple to make
grow dramatically over the
both lovely and quickly.
edge of the pan and a gooey
Start with a few simple
center that's begging for
offerings. Purchasing
some powdered sugar and
some items — smoked
a squeeze of fresh lemon
salmon, breads or bagels
juice. Add a simple baked
and spreads such as cream
omelet and a crunchy salad,
cheese, butter and jam
and
mom will kvell.
Anna bei
— is easy and fuss-free.
Of
course, you don't have
Coh en
Adding a platter of fresh-
to
limit
this menu to feed-
Foo d
cut fruits, or even just-
ing
Mom
— these recipes
Colum nist
rinsed berries, is a snap.
are perfect anytime.
.9
9
USC
PUFFY 'GERMAN'
PANCAKES
This recipe serves 4, but make plenty
of batter, have additional skillets avail-
able and you can bake two at a time.
3 large eggs
3 /4 cup milk
3 /4 cup flour
1 /2 tsp. salt
2 Tbsp. melted butter
nonstick cooking spray
confectioners' sugar, garnish
lemon wedges, garnish
Heat oven to 450 degrees. Heat a
large (12-inch or more) ovenproof
nonstick skillet in the oven until hot.
(You may use 2 smaller 8-inch skil-
lets, dividing the batter in half, if you
do not have a large one.)
While the pan is heating, place
eggs into a large mixing bowl. Add
milk, and whisk well. Whisk in flour
and salt. Whisk in melted butter.
Spray the hot skillet with nonstick
cooking spray. Pour in the mixture,
and bake on bottom shelf of the oven
for 10 minutes. Lower the heat to 350
degrees, and bake for another 10-20
minutes, until the pancake is puffy
and golden around the edges and
just set in the center.
Slide pancake out of the pan onto
a plate, and serve with lemon wedges
and powdered sugar.
Makes 4 servings.
a small (8-inch or 9-inch) glass or
ceramic pie or quiche dish with non-
stick cooking spray. Set aside.
Heat oil or butter in a large skillet
over medium heat. Add the onions,
mushrooms and asparagus pieces,
and saute until the mushrooms are
softened, about 5 minutes. Set aside
to cool.
Whisk together the eggs and milk
in another bowl. Stir in the vegetables
and remaining ingredients, and trans-
fer to the prepared baking dish. Bake
for 40 45 minutes. Serve hot or warm.
Makes 4-6 servings.
-
CRUNCHY ENDIVE
ALMOND AND MANDARIN
ORANGE SALAD
Salad:
6 cups Belgian endive, cut into
1-inch lengths
1 cup sliced almonds, lightly
toasted
1 cup fresh chopped parsley, any
variety
1 cup minced red or Bermuda
onion
1 cup chopped celery
1 cup chopped seeded cucumber
2 cans (11 oz. each) mandarin
orange segments, drained (liquid
reserved)
freshly ground pepper to taste.
Dressing:
1/3 cup canola or grapeseed oil
BAKED ASPARAGUS,
i/4 cup cider vinegar
MUSHROOM AND
2 Tbsp. mandarin orange liquid
GRUYERE OMELET
'Ai cup white sugar
nonstick cooking spray
1 /2 tsp. salt
2 Tbsp. olive oil or butter
Combine all salad ingredients in a
1 /2 cup chopped onions
large bowl.
1 cup sliced mushrooms
Whisk together dressing ingredi-
1 cup 1-inch asparagus pieces
ents in a bowl.
8 large eggs
Add about half the dressing to the
1 cup milk
salad, and toss well. Add more dress-
1 cup shredded Gruyere cheese
ing if needed, and adjust salt and
1/2 tsp. salt
pepper to taste.
Preheat oven to 350 degrees. Spray
Makes 6 servings. L _
All recipes © Annabel Cohen 2012; annabelonthernenu@gmail.corn.