May 7, 2015 – Brunch for Mom
Our Top Three Gift Picks for MomGift CardsRECIPE: Vanilla Raspberry MuffinsRECIPE: Brussels Sprouts and Bacon FrittataRECIPE: Mini Strawberry GalettesCookbook Review“Make Brunch for Mom”
INTRO TEXT   You’re the center of her life, whether you know it or not! It goes way beyond the simple DNA connection, to the many experiences you’ve shared through the days and, probably more than a few long nights. One day to celebrate Mom, just doesn’t seem enough! IN THIS ISSUE, we’re equipping you with a few ideas for celebrating Mother’s Day – both gifts and recipes for a brunch celebration that might include one or all of these recipes: rich Vanilla Raspberry Muffins, a fabulous Brussels Sprouts and Bacon Frittata, and wonderful Mini Strawberry Galettes. Mom will be most impressed!Thumbnails“especially for Mom!”MAIN BODY:Mom Deserves a Treat!We think your Mom is special, too! Here are three of our staff picks for a special treat for Mom this Mother’s Day.My mother had a great deal of trouble with me, but I think she enjoyed it. – Mark TwainWhen your mother asks, ‘Do you want a piece of advice?’ it is a mere formality. It doesn’t matter if you answer yes or no. You’re going to get it anyway. – Erma BombeckMy mother thinks I am the best. And I was raised to always believe what my mother tells me. – Diego MaradonaThere’s no way to be a perfect mother and a million ways to be a good one. – Jill ChurchillThe most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. – Calvin TrillinMother is a verb. It’s something you do. Not just who you are. – Cheryl Lacey DonovanNo matter how old a mother is, she watches her middle-aged children for signs of improvement. – Florida Scott-MaxellMothers and their children are in a category all their own. There’s no bond so strong in the entire world. No love so instantaneous and forgiving. – Gail TsukiyamaThere was never a child so lovely but his mother was glad to get him to sleep. – Ralph Waldo EmersonGift CertificateNot sure what Mom would like? Give her a gift certificate! She’ll be able to choose just the right thing from hundreds of choices. Our gift certificates are always well received and never expire!Gift CardsNot sure what Mom would like? Give her a gift card! She’ll be able to choose just the right thing from hundreds of choices. Our gift cards are always well received and never expire!Vanilla Raspberry MuffinsYou’ll find these muffins buttery and rich, a great start to any day, but especially for a special day like Mother’s Day. The raspberries add just the desired bite of tangy freshness to the sweet character of these muffins. There are a full two tablespoons of vanilla in this recipe -- that’s a lot of vanilla. But it works, and what better way to honor the moment with the essence of orchids! We think you’ll enjoy the very moist richness of these special muffins.Reprinted with permission from Huckleberry by Zoe Nathan. Copyright 2014. Published by Chronicle Books, San Francisco, CA. All rights reserved.Recipe Notes:Vanilla Magic! – The reputation of the word “vanilla” has devolved into meaning, “bland,” “boring,” “plain.” But, we think vanilla is anything but that! It gives a rich flavor to so many recipes that would be quite dull without this magic ingredient. The vanilla we use in cooking derives from the seed pod of specific orchids within the vanilla species. Thousands of tiny seeds are encapsulated in a slightly pulpy, brown, shriveled pod about 6-8 inches in length. To use a vanilla bean pod, split the pod lengthwise and scrape the pulp and seeds with the top, blunt edge of a knife, and add to the recipe.Vanilla extract, as in this recipe, is derived from orchid pods through mashing and steeping of vanilla beans in an alcohol-based solution. To be labeled “pure,” vanilla must contain 35% alcohol and 100 grams of vanilla bean. It’s a pricey ingredient due to the tropical sourcing, and the labor-intensive harvesting and processing. In contrast, “imitation” vanilla is a synthetic mixture made as a byproduct of paper-making through the extraction of vanillin from wood pulp. Vanillin is only one of hundreds of flavor compounds contained in pure vanilla. “Natural” vanilla is made from vanilla beans but with little to no alcohol remaining in the product. “Clear” vanilla is a synthetic version of vanilla without the brown color typical of pure vanilla. It may be called for in icings or foods that require a very white, white appearance. Our preference for most everything? The real thing, pure vanilla!Brussels Sprouts and Bacon FrittataWhen it’s brunchtime, egg specialities naturally come to mind, and this egg-based recipe does not disappoint! This frittata features a healthy helping of thinly sliced Brussels sprouts, diced onion, and lots of bacon pieces. The Brussels sprouts and onions are sauteed to silky softness removing any bite or sharp, cabbagey flavors. And, as the author notes, a healthy dose of bacon always pairs perfectly with Brussels sprouts. This frittata comes highly recommended -- we think it’s one of the best we’ve ever tasted!Reprinted with permission from Huckleberry by Zoe Nathan. Copyright 2014. Published by Chronicle Books, San Francisco, CA. All rights reserved.Recipe Notes:About Frittatas -- Frittatas come in many varieties, but generally involve vegetables in a custard base, and a technique that starts on the stovetop and finishes in the oven. Sometimes described as an “open omelet,” “flat omelet,” or a “crustless quiche,” frittatas have both Italian and Spanish traditions. Many frittatas have thinly sliced potatoes included, to the point where one assumes potatoes are always part of a frittata. So, it was a nice surprise to have this fresh take on a frittata that sports alternate fillings.Unique Garnishes Make this Dish – Unique to this frittata are the garnishes placed on top prior to the final baking. A generous handful of loose Brussels sprouts leaves, tossed with olive oil, salt, and coarse, black pepper sprinkled on top, crisp in the final baking providing a delicious crunch. The second garnish, shredded Gruyère cheese, lends its distinctive flavor to the final dish.Managing the Frittata – After the vegetables are cooked to tenderness, assembling the frittata involves partially cooking the egg-based custard, adding the vegetables, and finishing the cooking in the oven. One trick to a good frittata is a smooth removal from the baking pan. Try one of these techniques:(1) Use a frittata pan – This unique pan has a matching top and bottom. To flip the frittata, or to remove from the pan, simple flip the interlocking top and bottom pans.(2) Use a second pan – Transfer the partially cooked frittata from its stovetop pan to a heated, clean pan with melted butter coating the bottom and sides for its time in the oven. Cutting a round of parchment paper to place in the bottom of the second pan will also help in removing the frittata from the pan.(3) Use a beautiful pan -- An enameled cast iron skillet, or a stove/oven-tolerant ceramic pan doubles as a beautiful serving vessel, too. Using one of these pans holds the bonus of not requiring the frittata to be removed before serving; serve wedges directly from the pan.Stay Cool Handles, except . . . .  Many stovetop skillets and pans feature “stay cool handles” that are easily managed without a hot pad on the stove. But, after a stint in the oven, as in the final stage of making this frittata, that handle is hot – use a hot pad to manage the pan. How do we know this? One reflexive grip on the usually cool handle of the pan taught us this lesson that we’ll never forget!For Making These Brunch Recipes

USA PAN MUFFIN PAN
Muffins, cupcakes and many other uses, this nonstick pan is a great piece of bakeware! Sturdy, non-warping.

NIELSEN-MASSEY PURE VANILLA EXTRACT
No imitations here! Pure vanilla extracts make your baked goods taste better, and this is the best!

ALL-CLAD 3 QT. SAUTE PAN
Ideal for so many cooking needs, use it to make a frittata for brunch! Stovetop and oven safe to 500°F.

LODGE 10.25-INCH CAST IRON SKILLETAlso great for frittata-making (and pancakes, and eggs, and….). Pre-seasoned, made to last a lifetime.

CUISINART 10-INCH FRITTATA PANNonstick cooking surfaces. Use together for frittatas, or singly for cooking. Stovetop only; not oven safe.

PARCHMENT PAPER
Make removing baked goods easy while maintaining your good pans more easily. It’s indispensable in our kitchen!

Mini Strawberry GalettesWhat would a special brunch be without a sweet ending? Using early summer strawberries, these rustic galettes are formed with petite sizing. The butter-based crust assembles quickly, rolls out easily, and bakes to flaky perfection. The strawberry filling is simple; butter-basted berries are lightly sugared and stacked in the center of dough squares. The pastry edges are turned up to catch all the juicy goodness. These small pastries are the perfect ending to a Mother’s Day brunch.Reprinted with permission from Huckleberry by Zoe Nathan. Copyright 2014. Published by Chronicle Books, San Francisco, CA. All rights reserved.Recipe Notes:Managing Parchment Paper – We use parchment paper for all kinds of kitchen cooking and baking, and it comes in very handy when making these galettes where sweet juices might sneak out and caramelize on the pan. With parchment paper, the galettes will not stick to the pan, and clean-up is easy!Parchment Paper Kitchen Hack – Paper has a “memory,” and a roll of parchment paper has the downside of stubbornly rolling up on the pan. You can place the piece upside down to tame the urge to curl up, or you can try this trick: Scrunch the paper piece into a wad, then smooth it out. The new wrinkles allow the parchment to stay flat while not affecting the baking process.Double Down Wash – Washes are frequently used on the top surfaces of pastries and breads to foster a shiny, golden crust once baked, a highly desirable appearance characteristic. A beaten egg or a brushing of cream are often the washes of choice. This recipe doubles down on the wash by using eggs and cream. And, the egg portion uses just the egg yolks. It’s a lovely wash producing just the shiny golden crust that’s desired.COOKBOOK REVIEW:HuckleberryStories, Secrets, and Recipes from Our Kitchenby Zoe Nathan. Copyright 2014.Published by Chronicle Books, San Francisco, CAFor those times when we can’t hop over to Wilshire Boulevard in Santa Monica for a meal or pastry at Huckleberry Café and Bakery, this book allows us to satisfy our fix for their wonderful offerings. Trained at the famed Tartine bakery in San Francisco, and other nationally notable establishments, Zoe Nathan has created her own premier bakery and café with Huckleberry. This cookbook is based on her cooking and baking adventures, and years of successfully satisfying hungry customers. The book is organized by the bakery’s time of day and the daily cycle of production. For example, the recipes begin with muffins at 3:30am, biscuits and scones at 4:00am, etc. Cakes, breads, flaky pastries, baked dishes, fried pastries, pancakes, cereals, sandwiches, hearty plates with an egg on top, and coffee and beverages each have their own chapter. You’ll find all the inspiration and variety needed to make your kitchen into the best café on the block.Closing:Celebrate Mom and all the special things she’s shared with you!