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Mother’s Day Brunch with the Ladies



Mother’s Day Brunch, originally uploaded by tomkellyphoto.

We love to entertain but one of my favorite occasions is Mother’s Day Brunch with the ladies. It’s a wonderful time to bring together all of our friends who don’t have another Mother’s Day engagement and treat them to a special day.

This year’s menu was tons of fun to create and prepare, including a few brunch appetizers around our kitchen butcher block to allow it to warm up a bit before enjoying some beautiful spring sunshine on the deck.

Mother’s Day Menu
Brie and Chevre cheeses with pumpernickel bread
Norwegian Gjetost cheese
Assorted meats
Asiago bagels with salsa cream cheese
Strawberries with Grand Marnier whipped cream
Scrambled eggs with dill and smoked Alaskan salmon
Colosimo’s sausage
Chef Tom’s Lyonnaise hash browns
Chocolate covered strawberries (thank you Elizabeth and Candace)
Winder Farms Orange Juice

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Strawberries Romanoff Waffles



Strawberries Romanoff Waffles, originally uploaded by tomkellyphoto.

Everyone likes waffles, especially with exotic toppings. It was a perfect way to kickoff the Fourth of July on the deck – a beautiful holiday weekend in Park City. It was a day of food, wrapping up with a fantastic All American BBQ.

This recipe is a modification of many I’ve tried over the years, starting with a basic Strawberries Romanoff recipe that came with a waffle iron we bought nearly 25 years ago. It’s super simple and makes for an out-of-the-ordinary breakfast.

CHEF TOM’S WAFFLES WITH STRAWBERRIES ROMANOFF
Waffles

The waffle recipe can be your own favorite or simply the “side-of-the-box” recipe from a package of Bisquick. But … just before putting into the griddle, mix in a couple egg whites (whites only) that have been whipped. It will dramatically lighten the batter. Also, add in some almond or vanilla extract (capful or two) to the batter mix.

Whipped Cream
Use heavy whipping cream, blended with an electric mixer. For a pint-sized carton of cream, mix in about a half cup to full cup of powdered sugar. And a touch of extract can’t hurt.

Macerated Strawberries
This is where you can have some fun. You can easily vary this to your liking. You’ll be amazed at the bouquet of tastes you add to the strawberries.

  • Pint of strawberries, sliced to your liking
  • 1/4 cup liqueur (Grand Marnier, Couintreau, etc.)
  • Peel and zest from one orange (tip, zest the orange first, then squeeze the juice)
  • 1/4 cup juice from an orange
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

Simply combine the sliced strawberries with all ingredients. Allow to stand up to a couple hours. You can also prepare it just before serving.

Cook the batter in a waffle iron. Put a dollop or two of whipped cream along with a spoonful or two of strawberries. For garnish, sprinkle orange zest on the top and maybe add a sprig of mint to the plate.

Enjoy!

Mother’s Day Brunch

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We started a new tradition on Mother’s Day – brunch on the deck. It was a wonderful, warm spring day and our first official meal on the deck, with friends and mothers gathering for a fabulous spread. Carole’s new summer tablecloths and wonderful curtains around the ramada made their debut.