Breakfast for Mama!

Hi everyone! This week has been hectic to say the least...so my postings have been sparse. I'm back now so let's get to it. I couldn't resist another post for mom. Let's talk a few brunch/lunch ideas to make her day special (or your day, if you'll be doing the cooking for the family on Sunday).

Decadent...
Cinnamon-Raisin Bread Custard with Fresh Berries
Bradley Ogden

Ingredients

• 16 slices of cinnamon-raisin bread
• 6 tablespoons unsalted butter, melted and cooled slightly
• 4 large eggs
• 2 large egg yolks
• 3/4 cup granulated sugar
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon pure vanilla extract
• Confectioners' sugar
• Fresh berries, for serving

Directions

1. Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
2. In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened.
3. Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.

MAKE AHEAD The bread custard can be prepared through Step 2. Cover with plastic wrap and refrigerate overnight.

Classic...
Molten Chocolate Cake
Mark Bittman

Ingredients

• 1/2 cup unsalted butter, plus more for buttering the molds
• 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
• 4 large eggs
• 1/4 cup sugar
• 2 teaspoons flour, plus more for dusting the molds

Directions

1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
3. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
4. When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
5. Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Starting the morning off right...

Hellfire Club Bloody Mary

Bronson Van Wyck

Ingredients

• 3 1/2 cups tomato juice
• 1 1/4 cups vodka
• 1/2 cup olive juice
• 1/3 cup red wine vinegar
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly ground black pepper, plus more for garnish
• 1 tablespoon Tabasco
• 2 serrano chiles, seeded and minced
• 2 teaspoons minced dill
• 1 Peppadew pepper, minced
• 1 large garlic clove, minced
• 1/2 teaspoon celery salt
• 1/2 teaspoon kosher salt
• Ice cubes
• Celery ribs and green olives, for garnish

Directions

In a pitcher, combine all of the ingredients except the ice cubes and garnishes and stir well. Cover and refrigerate until chilled, at least 2 hours. Serve the cocktails in ice-filled Collins glasses, garnished with celery ribs, green olives and black pepper.

Happy Mother's Day! Enjoy!