Mother's Day Brunch with Katie Lee
When celebrity chef Katie Lee puts together a Mother's Day brunch menu you don't ask questions, you simply march your way into the kitchen and you get to it, immediately! Because her recipes are just ...
When celebrity chef Katie Lee puts together a Mother's Day brunch menu you don't ask questions, you simply march your way into the kitchen and you get to it, immediately! Because her recipes are just that. Darn. Good. And we count our lucky stars that she was sweet enough to share what she'll be cooking up for her own mother this weekend. Grab all of her recipes below (really, just trust me on this one), and, in case you're looking for more, you might want to pick up one of her wildly popular books. Lastly, be sure to follow her Twitter and Instagram feeds for more delicious tidbits!
1 pound Sliced bacon
1/2 cup Packed dark brown sugar
1 Tbsp Dijon mustard
1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with aluminum foil or parchment paper. Place a wire cooling rack on top.
3. In a medium bowl, combine the brown sugar and mustard.
4. Lay out the bacon slices flat on the rack.
5. Sprinkle with brown sugar mixture.
6. Roast the bacon for 20 to 25 minutes.
7. Let drain on the rack for a few minutes before serving.
2 Tbsp. Unsalted butter
2 Leeks, whites only, thinly sliced
8 Large eggs, beaten
1 cup Blanched asparagus tips
2 cups Cooked, fresh, or frozen spinach, thawed and squeezed of excess water
1∕2 cup Fresh basil, chiffonaded
4 oz. Goat cheese, crumbled
1∕2 cup Grated parmesan cheese
1∕2 tsp. Kosher salt
1∕4 tsp. Freshly ground black pepper
1∕4 cup Dry bread crumbs
1. Preheat the oven to 350°F.
2. In a medium skillet over medium heat, melt the butter. Add the leeks and sauté about 10 minutes. Remove from heat and cool completely.
3. In a large mixing bowl, combine the eggs with the leeks, asparagus, spinach, basil, goat cheese, Parmesan, salt, and pepper. Mix well.
4. Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the bread crumbs and shake until the bread crumbs evenly coat the pan.
5. Pour the egg mixture into pan. Bake for 30 to 35 minutes, until solid and a toothpick comes out clean.
6. Cool in the pan over a wire rack for 5 minutes. Invert the frittata onto a plate, then flip right side up onto a serving plate or remove sides of springform pan and transfer to a serving plate. Can be served warm or at room temperature.
For the topping
6 Tbsp Unsalted butter, melted
3∕4 cup Light brown sugar
1 cup Finely chopped walnuts
1 Tbsp Ground cinnamon
2 Tbsp All-purpose flour
For the batter
3 cups Cake flour
2 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Kosher salt
1/2 pound Unsalted butter, at room temperature
2 cups White sugar
4 Extra large eggs, at room temperature
1 cup Sour cream
2 tsp Vanilla extract
1 cup Blueberries
For the glaze
1/2 cup Confectioners' sugar
2 Tbsp Milk
1 Tbsp Fresh Lemon Juice
1. Preheat the oven to 350°F. Grease and flour an 11-inch springform pan.
FOR THE TOPPING
2. In a bowl, combine the melted butter, brown sugar, walnuts, cinnamon, and flour. Set aside.
FOR THE BATTER
3. In a mixing bowl, sift the flour with the baking powder, baking soda, and salt. Set aside.
4. Using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
5. Add the eggs, one at a time. Mix in the sour cream and vanilla.
6. Slowly add dry ingredients, taking care not to overmix.
7. Pour one half of batter into the prepared pan.
8. Sprinkle the blueberries evenly over the batter.
9. Pour the remaining batter over the blueberries. Sprinkle with the topping.
10. Bake 50 to 60 minutes.
11. Cool completely on a wire rack and remove from springform pan. Transfer to serving plate and drizzle with glaze.
FOR THE GLAZE
12. Whisk all ingredients together until smooth.
13. Drizzle over the cake.
From Katie... When I was growing up, my mom was my hero. She had the answers to all my questions, knew just the right thing to say when I was sad, and always encouraged me to be my best. I wanted to be just like her.
In our house, we had a tradition of Mother's Day breakfast-in-bed. She'd play along, pretending to sleep in as I banged pots and pans in the kitchen, usually generating such a mess that it was more work for her to clean up than the relaxation she gained from a leisurely morning in bed. The menu varied from year to year -- I made everything from biscuits to beignets. The food was far from perfect, but she acted as if it were a fine dining experience.
These days, I like to invite Mom for a Mother's Day brunch with family and invite friends to join as well. It's a great time of year to hit up the farmers' market and pick up spring fruits and vegetables to make a beautiful spread in honor of the most important woman in my life.
This menu can be prepared in advance, so there is more time for fun and less time at the stove.
Recipes by: Katie Lee | Photography by: Miki Duisterhof