Mother’s Day just seems to call out for champagne…and brunch…and champagne…and marmalade…and champagne! Since my kids are at college, the hubby took on the Mother’s Day brunch, and it was an awesome feast with fresh salmon omelets, Almond Honey bread with Lemon Ginger Marmalade, and Strawberry Champagne cocktails! Even though I made the marmalade and the syrup, you’ve got to give the man credit for putting it all together. Recipes for brunch items below.
Perfect Mother’s Day Drink: Strawberry Lavender Champagne Cocktail
This drink is so good and so easy. Just add an ounce of Strawberry Lavender simple syrup to a champagne flute and top with sparkling wine (or champagne). Check out the video below to see him make it.
If you want to make your own strawberry lavender syrup, tie a handful of culinary lavender in a cheesecloth bag, place it in a pot that has equal parts of strawberry juice and sugar and bring to a boil. Turn the heat off after it comes to a boil and let the lavender steep into the syrup for 20 minutes to a couple of hours. Strain and bottle up.
The syrup is equally good with non-alcoholic bubbly drinks if you are a non-imbiber on Mother’s Day.
Now the Salmon Omelette:
The key to making any good egg dish is low heat and slow, gentle cooking. It is very easy to overcook eggs and they do not have nearly the flavor or “mouthfeel” when they are overcooked. The french say the texture of eggs in a scramble or an omelette should be “snotty”. While not the most pleasant visualization, it is effective in helping you remember when to take them off the burner.
- 2 tsp oil, grapeseed is best because it has no flavor – olive oil is fine)
- 5 large eggs
- 1/2 lb shredded salmon, not canned salmon (I used a salmon filet that had been cooked the night before for dinner and just tore it into small pieces)
- 1/4 cup chives, minced (could also use chopped asparagus)
- salt and pepper to taste
- Turn the burner on to low heat and sprinkle a little grapeseed or olive oil into a saute pan.
- Crack the eggs into a bowl and beat together with a wire whisk. Add salt and pepper and whisk again.
- Pour the eggs into the saute pan and let them start to set up slowly. When they are slightly firm around the edges of the pan, take a small silicon spatula and gently lift an outside edge of the omelette a bit, while tilting the pan slightly to let the eggs in the middle run over the edge. Do this all around the outer edges as the eggs firm up. It will result in the outer edges being a bit thicker than the middle but that is OK. Keep doing this until the eggs in the middle are still runny but thick enough to hold the salmon on top without it sinking to the bottom of the pan.
- Sprinkle the torn pieces of salmon on half of the omelette. Sprinkle the chives or asparagus on top of the salmon. Let this cook for about 1 minute to heat up the salmon. Watch the eggs though, you don’t want them to get beyond the snotty stage.
- When salmon is slightly warm and eggs are snotty, lift the pan from the burner and tilt it to the side slightly. Place a wide spatula under the side of the omelette with no salmon and quickly flip it over on top of the side with the salmon. Don’t be shy about this and it is easier. If you have oiled the pan (even if it is non-stick), it will also be easier.
- Let it rest for a half minute or so and use the spatula to help slide it out of the pan and onto a plate. Done! Beautiful!
Finish with Toast and Marmalade (& coffee)
This is such a classic for Mother’s Day Brunch, and with good reason. It is exceptionally good. Get a good, hearty artisan loaf of bread.
And what goes best with a robust toasted bread for a Mothers’ Day brunch? A marmalade! The one shown above is the Meyer Lemon Marmalade, but there are four fresh, low sugar citrus marmalades from our farm’s online store.
Now….have some coffee, sit back and enjoy your feast, kids or no kids!