Brunch is a versatile meal that satisfies many a palate. So why not celebrate Mother’s Day with a AAA Diamond Rated dish? There’s plenty for Mom to enjoy, whether she craves savory foods or has more of a sweet tooth. We reached out to AAA Diamond Rated establishments for brunch ideas that cater to different tastes.
Sweet and Syrupy Cannoli French Toast
Cannoli French toast from the AAA Four Diamond Rated Weekapaug Inn in Westerly, R.I., is the perfect combination of breakfast and dessert. Picture this: a cinnamon and ricotta mixture sandwiched between fluffy French toast, covered in crumbled cannoli shells and sprinkled with powdered sugar. Top it off with maple syrup and whipped cream, and you’ve got a dessert lover’s dream.
Book the Weekapaug Inn.
Ingredients
1 cup flour, plus extra for dredging
1 cup cannoli shells, crushed
1½ teaspoons vanilla extract, divided
3/4 teaspoon cinnamon, divided
Heavy cream
Eggs
1 cup ricotta cheese
Zest of 1 orange
¼ cup granulated sugar
White bread slices
½ cup canola oil
Powdered sugar
Instructions
Place flour in a bowl. Crush cannoli shells with a rolling pin or food processor, then set aside in another bowl. In a third bowl, combine ½ teaspoon of vanilla, ½ teaspoon of cinnamon and equal parts heavy cream and eggs to make 1 cup of egg mixture.
In a separate bowl, lightly whip ricotta cheese, orange zest, 1 teaspoon of vanilla, granulated sugar and ¼ teaspoon of cinnamon until incorporated.
Take a spoonful of the filling and smear it between two slices of white bread to make a sandwich. Dredge the sandwich in flour, then in the egg mixture and then in the crushed cannoli shells.
In a hot pan, canola oil and wait for it to heat up. Place the breaded sandwich into the oil. After four or five minutes, flip it over to the other side. Remove the sandwich from the pan and place on a paper towel to soak up any excess grease.
Sprinkle powdered sugar over the cannoli French toast and serve with maple syrup and whipped cream.
Sizzled and Drizzled Bacon
What breakfast or brunch is complete without bacon? Give new life to a brunch classic with a recipe from chef Cliff Crooks, of the AAA Four Diamond Rated BLT Steak in New York City. Dressed with garlic, parsley, shallots, olive oil, sea salt and black pepper, then drizzled with sherry vinegar, this bacon is far from boring.
Ingredients
1 cup parsley, chopped
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 cup extra-virgin olive oil
Fine sea salt
Black pepper
Applewood-smoked bacon
Sherry vinegar
Instructions
Whisk together parsley, garlic, shallots, olive oil, sea salt and pepper. Set the dressing aside.
Grill applewood-smoked bacon on both sides until it’s cooked through and crisped to your liking. Plate the bacon and top with 2 tablespoons of the dressing, and then drizzle with sherry vinegar.
Seasoned and Savory Salad
Don’t forget about the lunch in brunch. Try the nicoise salad from La Panetiere, a AAA Four Diamond Rated restaurant in Rye, N.Y. This salad is a far cry from traditional tossed salad, with potatoes, anchovies, tuna and hard-boiled eggs rounding out the regular mix of lettuce and tomatoes. And, don’t worry – if you or Mom are anti-anchovy, you can easily leave it out.
Ingredients
½ cup extra-virgin olive oil
½ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt
Black pepper
Baby romaine lettuce
1 hard-boiled egg, diced
1 can bonito tuna
1 Yukon Gold potato, boiled and sliced
Black Taggiasca olives, sliced
1 red onion, thinly sliced
8 anchovies
8 radishes, sliced
8 cherry tomatoes
1 roasted pepper, thinly sliced
Chives, chopped
Basil
Ingredients
Combine olive oil, vinegar, mustard, lemon juice, salt and pepper in a tight-fitting jar. Shake well, then set dressing aside.
In a large bowl, toss lettuce, egg, tuna, potato slices, olives, onion, anchovies, radishes, tomatoes and pepper slices. Add the vinaigrette to taste.
Garnish with chopped chives and fresh basil.
How are you celebrating Mother’s Day this year? Is a brunch involved in the festivities? Tell us in the comments below!
Check out our Food for All department for more tempting recipes.
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