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A Mother's Day brunch.

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Mother's Day Brunch

Sunday, May 11, 2014

$27.95 per Adult++, $12.95++ Children 12 and under
Bottomless mimosas available for additional $9
Seatings at 10:30; 12:30; 2:30pm
Regular Dinner menu begins at 4:30pm

Reservations highly recommended;
*menu subject to change

Call 313-962-9366 for reservations

501 Monroe Street Detroit, MI 48226 www.SantoriniDetroit.com

1917070

A GREAT BREAKFAST AND LUNCH PLACE
WITH BOTH HEALTHY AND INDULGENT
OPTIONS. ALWAYS FRESH, NEVER FROZEN
OR FRIED. MANY VEGAN AND
GLUTEN-FREE OPTIONS.
OPEN TUES-SUN
7AM TO 3PM

he older I get, and the
younger everyone else
seems to be, the more I
appreciate my mom. And even
though I'm a mom, too,
on Mother's Day, it's my
own mother I want to
celebrate.
Almost everyone
celebrates Mother's Day
at a meal of some sort,
with brunch the hands-
down favorite for many.
Though there are
many wonderful hotels
and restaurants that
offer easy, fuss-free
fare, perhaps you have
memories of crowded,
noisy buffets.
And if there are younger children

involved, it can be trying to ensure
they're well behaved throughout.
The best option, then, is cooking
at home.
You're in luck when it
comes to making brunch
— it's simple to make
both quickly and lovely.
The recipes on this week's
menu are fairly simple and
elegant.
If the omelet seems fussy
(it really isn't), then simply
scramble eggs, and add the
sauteed asparagus, cheese
and chives at the end.
Arrange fresh flowers,
set the table, do a little
cooking and invite Mom.
She'll love how you've honored her
in a personal and intimate way. ❑

2959 W. 12 MILE, BERKLEY, MI 48072

1

I

WITH COUPON FOR

1V/0 OFF

ANY PURCHASE
I OVER $10.00

1

I

TUESDAY- FRIDAY

EXPIRES 6/6/14

248-399-2626 • WWW.COCOFAIRFIELDS.COM 1913250

Try Our New Boneyard
Beef Ribs!

angina/

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111

D

Fr

Orchard Lake Rd.

South of 14 Mile

Farmington Hills

Excluding tax, tip and beverages • With this ad
Dine in only • Expires 5/22/14 JN

851-7000

Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

60

May 8 • 2014

FLUFFY ASPARAGUS,
GOAT CHEESE AND CHIVE OMELET

Make a large omelet that serves four.
Double it to make two omelets that
will serve eight.

12 eggs, separated
1/2 tsp. freshly ground black
pepper
1 tsp. kosher salt
3 Tbsp. unsalted butter
1/2 cup chopped red or Bermuda
onion
11/2 cup thin, diagonally sliced
asparagus spears
3 /4 cup goat cheese, crumbled
'4 cup fresh chopped chives

Preheat oven to 350 degrees.
Combine egg yolks and pepper in
a large bowl, and whisk well.
In another bowl, beat the egg
whites and salt until soft peaks
form. Gently fold the whites into

the yolk mixture until no whites
show.
Melt the butter in a large oven-
proof nonstick skillet over medium
heat. Add the onions and aspara-
gus, and saute for 2 minutes. Pour
the egg mixture over the asparagus,
and cook, without stirring, until
the eggs begin to set but are still
slightly runny in the center, about
1 minute.
Sprinkle the cheese over the
omelet. Place the skillet in the
oven, and cook for 10 minutes, or
until the eggs are set.
Loosen the omelet with a spatula
all the way around the perimeter,
and slide the omelet onto a plate
or cutting board. Cut the omelet in
quarters, sprinkle the chives over
and serve immediately.
Makes 4 servings.