Mother's Day is this weekend — so what's cooking for brunch?
Before you ransack your kitchen pantry in desperation ... or worse: resort to your go-to (read: boring) scrambled eggs, there are plenty of easy-to-whip-up dishes perfect for a relaxing, romantic at-home meal. There's no need to make reservations at an expensive restaurant.
We think staying in is the new sexy. That's why we've kicked off our Dinner For Two series! This week, we're serving up a mouthwatering brunch menu that's sure to impress the lady in your life — sneakily flavored with aphrodisiac ingredients, like this bursting-from-the-seams-with-berries french toast.
Breakfast in bed is a must for every mom on Mother's Day, but at the end of the day after the kiddies go to sleep ... the last thing she'll expect is a second breakfast in bed! And with the little ones out of the way, this round can be a little sexier. May we suggest this cream cheese stuffed french toast recipe from eMeals? (They know all about meal-planning made easy.) It's stuffed with cream cheese and bulging with libido-boosting fruit like strawberries, blueberries and pineapple. What could be a more perfect menu for a cozy morning in bed? Pair this lovers' brunch with a bright and boozy juice, a berry-topped parfait and sticky-sweet doughnut crisps (that are much lighter than the real thing) and you've got yourselves one sexy meal!
The Drink: Carrot And Orange Blossom Cooler
By Natalie Migliarini of Beautiful Booze
- 1.5 ounces of gin
- 3/4 cup of carrot orange juice
- 1/2 lemon, juiced
- 1/4 teaspoon of orange blossom water
- 1 cup crushed ice
- Garnish: 1 edible flower
1. In a large glass combine gin, carrot/orange juice, lemon juice, and orange blossom water.
2. Stir mixture until combined.
3. Crush ice and put into serving glass.
4. Pour gin mixture into serving glass.
5. Garnish with flower and serve.
The Starter: Cold Raspberry-Blueberry Oatmeal With Granola
By Maria Zoitas creator of "Maria's Homemade" at Westside Market NYC
- 3 oz Smuckers Raspberry
- 3 oz Smuckers Blueberry
- 1 oz honey
- 24 oz Silk very Vanilla
- 4 oz granola cereal
- 11 oz Quaker Oats
1. Put the granola and Quaker oats into the bowl, then add the milk and mix together.
2. Then, put the Smuckers raspberry and blueberry preserves into the bowl, along with the honey and mix together.
3. Pour the mixture into 12 oz cups, and then top with fresh raspberries.
Stuffed French Toast
By Jane and Jenny of eMeals
- 1/2 cup cream cheese spread, softened
- 1 tablespoon grated orange rind
- 8 slices whole-grain bread
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups frozen pineapple chunks, thawed
- Juice of 1 orange
- 2 tablespoons brown sugar
- 1/2 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
- Powdered sugar
- 1/2 cup sweetened flaked coconut (or grated unsweetened coconut)
1. Stir together cream cheese and orange rind until well blended. Spread mixture over 4 slices bread. Top with remaining 4 slices bread, pressing gently around the edges to seal.
2. Heat a large griddle or large nonstick skillet over medium-high heat; coat with cooking spray.
3. Whisk together milk, sugar, vanilla and eggs in a shallow dish until well blended. Dip 2 sandwiches in egg mixture, soaking 30 seconds on each side.
4. Cook sandwiches, in batches, in skillet 2 minutes per side or until lightly browned.
5. Bring pineapple chunks, orange juice and brown sugar to a boil in a small saucepan; reduce heat, and simmer 5 minutes or until syrupy. Remove from heat; cool.
6. Stir in strawberries and blueberries. Serve fruit compote over French toast; sprinkle with powdered sugar and coconut.
The Dessert: Caramelized Doughnut Crisps
By Jane and Jenny of eMeals
- 6 plain glazed doughnuts
- Hazelnut Spread (optional)
1. Preheat panini press.
2. Using a serrated knife, split doughnuts in half horizontally.
3. Place doughnut halves, a few at a time, in panini press.
4. Cover and cook about 1 minute or until crisp and golden.
5. Remove to wire rack to cool.