Treating Mom Right: Mother's Day Brunch

Mother’s Day is a grand time to play around in the kitchen and take care of the breakfast duties for the day, while that special woman in your life catches a few more moments of undisturbed slumber.

Story and photography by RENÉE KOHLMAN

Breakfast, served in bed, is an unforgettable, luxurious experience, especially if you don’t burn the toast and spill the coffee. It is the thought that counts, but a well-executed plan with edible food is the hopeful outcome.

The woman on the receiving end of such a kind gesture will love you forever, especially if you leave the kitchen tidy and put away all of the dishes. Sweep the floor while you’re at it. Heck, take out the trash. It’s mom’s day off.

Lemon Poppy Seed Waffles

Serves 4

Waffles are always a favourite brunch item. These make the house smell like lemons, and have deep pockets that are calling out to be filled with butter and maple syrup.

1¾ cups all-purpose flour

¼ cup ground flaxseed

1 tsp baking powder

½ tsp baking soda

1 tsp salt

3 Tbs granulated sugar

1 Tbs lemon zest

3 large eggs, lightly beaten

2 cups (500 mL) buttermilk (shaken and at room temperature)

¼ cup (60 mL) butter, melted and cooled

1 Tbs (15 mL) fresh lemon juice

1 tsp (5 mL) pure vanilla extract

4 tsp poppy seeds

To serve: softened butter sweetened whipped cream maple syrup fresh fruit

1. Preheat your waffle iron according to manufacturer’s instructions.

2. In a large bowl, whisk together the flour, ground flax, baking powder, baking soda, and salt.

3. In a small bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant. Add the lemon sugar to the dry ingredients and mix well.

4. In a medium bowl, beat together the eggs, buttermilk, butter, lemon juice, and vanilla. Add the wet ingredients to the dry and stir just until combined. Stir in the poppy seeds.

5. Spoon about ¾ cup (175 mL) onto the hot waffle iron. I use an ice cream scoop for this. Close the top and cook until the waffles are golden on both sides and release easily from the waffle iron. Place waffles on an oven-safe platter and keep warm in a 200º F oven while you make the rest of the waffles.

6. Serve the waffles warm with plenty of butter, whipped cream, maple syrup, and fresh fruit.

Smoked Salmon, Asparagus, Goat Cheese, and Dill Quiche with Hash Brown Crust

Serves 6.

Classic quiche gets an update with a hash brown-style crust, which is a little lighter than traditional pastry and a fabulous option for those with gluten sensitivities.

For the crust:

3 Tbs (45 mL) butter, melted

2 large russet potatoes, peeled

1 large egg, lightly beaten

½ tsp salt

¼ tsp pepper

For the Filling:

4 large eggs

¾ cup (175 mL) whole milk

½ cup (125 mL) heavy cream

3 Tbs finely chopped fresh dill

2 tsp lemon zest

½ tsp salt

¼ tsp pepper

225 g fresh asparagus, ends trimmed and the rest chopped into ½ cm pieces

125 g goat cheese, crumbled

90 g smoked salmon, chopped

1. Preheat the oven to 425º F. Brush the bottom and sides of a deep dish 23 cm pie plate with some of the melted butter and set aside.

2. Using the largest holes on a box grater, shred the potatoes onto a clean tea towel. Gather the ends of the towel together and thoroughly wring out the excess potato liquid into the sink. Transfer the shredded potatoes to a large mixing bowl and add the egg, remaining butter, salt, and pepper. Mix to combine, then press the potato mixture into the prepared pie plate, evenly covering the bottom and the sides.

3. Bake for 25-30 minutes, until the potatoes are set and golden brown. Remove the pie plate from the oven and turn the oven temperature down to 325º F.

4. Using the same mixing bowl (give it a wipe with some paper towel first), whisk together the eggs, milk, cream, dill, lemon zest, salt, and pepper.

5. Place the asparagus on the bottom of the potato crust (I save the pretty spear ends for after the egg mixture is poured on top), and evenly scatter the goat cheese and smoked salmon. Pour the egg mixture over and place the asparagus spear ends on top.

6. Bake the quiche for 40-45 minutes or until the centre is set, slightly puffed and golden brown. Let the quiche rest for 15 minutes before slicing and serving.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her debut cookbook All the Sweet Things was published last year.