Mothers give 365 days a year and are only honored with one, which means offspring are under a lot of pressure to give mom the celebration she deserves and is expecting. While flowers, greeting cards and perhaps a bottle of champagne is a safe way to go, nothing says “thanks for putting up with me” like a homemade Mother’s Day brunch. With brunch recipes from chef-on-the-rise Kole Paniagua of Studio City’s favorite watering hole Laurel Tavern and home of the much-loved chorizo sliders, you too can make a Mother’s Day brunch like a professional.
Smoked Salmon Plate
- 1 lb smoked sliced salmon
- 1/2 red onion, almost paper thin sliced
- 1 avocado, quartered and sliced
- 1/2 cup dill cream cheese
- 2 teaspoons fresh chopped dill
- 1 tablespoon capers
- 2 limes quartered
- Olive oil for drizzle
- Sea salt
- Freshly ground black pepper
- Buckwheat toast works great with this, but any cracker or thinly sliced baguette will do (make sure to sliced thin)
- Start with your toast preparation ahead of time. Preheat the oven to 350 degrees F.
- Arrange thinly sliced baguette or toast on to a sheet tray and lightly brush olive oil on each piece.
- Sprinkle a small amount of fresh-ground black pepper evenly over all pieces and place in the oven for 8 minutes.
- Once bread is ready, set aside.
- On a large platter, arrange salmon slices.
- In small ramekins, arrange separately, dill cream cheese, capers, fresh chopped dill and onion slices.
- Add quartered limes and thinly sliced avocado to your platter and have your sea salt, pepper and olive oil off to the side.
- Lastly, arrange your toasted baguette or bread slices onto a platter or in a separate dish.
- On one piece of toast, spread on cream cheese.
- Add sliced salmon (the amount depends on how big your toast or baguettes are cut, but one slice should cover toast)
- Add 1 piece of slice avocado.
- Add a few slices red onion.
- Top off with capers, fresh dill, squeeze of lime, drizzle of olive oil, pinch of sea salt and pinch of ground pepper.
- Take a bite and you will be back for another round, unless you are smart and set up a few at the same time.
- 1/2 medium onion, peeled, sliced lengthwise
- 1/4 of a red bell pepper, cored, carefully seeded, cut in strips
- 1/2 cup chopped roasted asparagus
- 1/2 cup sliced portobello mushrooms
- 2 oz. extra virgin olive oil
- 1 large clove of garlic, finely minced
- 1/2 of a zucchini, cut into 3/8-inch batonnet
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon basil chiffonade
- 1/4 teaspoon thyme, minced
- 1/4 teaspoon rosemary, minced
- 5 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1 teaspoon parsley, minced
- 2 more ounces extra virgin olive oil
- Preheat oven to 350 degrees F.
- Heat a 10-inch oven-proof sauteuse (nonstick is helpful) with 2 oz. extra virgin olive oil, just to the smoke point.
- Add the onions and peppers, and saute until lightly colored and just getting tender.
- Separately, scramble the eggs and add the grated Parmesan and parsley.
- In your same saute pan, add minced garlic, zucchini, asparagus, mushrooms, salt and pepper and saute another 2 minutes.
- Add the thyme, rosemary and 1 more ounce of olive oil. Increase the heat until you hear a sizzle and pour the egg/cheese mixture evenly around pan. Let sit for about 20 seconds to help form a crust and to help prevent sticking.
- Place the pan in the preheated oven and cook until just set in the center, about 20-25 minutes. (Time also varies on stove)
- Pour off any excess oil and pat with a paper towel.
- Turn frittata over onto a large plate or platter. Slice and serve with your favorite hot sauce or salsa.
Related: Best Brunches For You And The Kids
Bite-Sized Pancakes with Lemon Blueberry Compote
- 2 pints blueberries
- 2 lemons
- 2 oz. honey
- 2 oz. water
- Combine water and blueberries in saucepan. Using a fork and mash half of the blueberries.
- Squeeze juice of lemons (no seeds) in with berries and add honey.
- Simmer on low for 25-30 minutes until the sauce thickens.
- Adjust to taste with more lemon or honey.
- Set aside.
- 2 cups buttermilk
- 1/2 cup melted butter
- 3 large eggs
- 2 cups unbleached flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- Combine all wet ingredients and whisk with fork until combined.
- In a separate bowl, combine dry ingredients together (add wet to dry, not dry to wet).
- With a spatula, fold ingredients together until all is combined. Do not overmix.
- Heat your stove top griddle or non-stick pan to medium-high heat.
- Test with a drop of water to see if the grill is ready. If water dances, you are good to go.
- Brush melted butter onto the griddle and pour 2 oz. of batter onto butter.
- When the surface of the pancakes fill with bubbles, usually 2 minutes depending on heat or pan, they are ready for flipping.
- Using a spatula, flip to the other side for another 2-3 minutes until golden brown.
- Remove and serve with butter and compote.
- And for a quick breakfast, Kole suggests cottage cheese with the leftover compote, that is if there is any left over.
Kristine G. Bottone is a freelance writer living in Los Angeles. Her work can be found at Examiner.com.