Mother’s Day is a special time to share with mom to show her how much you love her, and what better way to show your love for the woman who brought you into this world then to make a delicious home-made brunch.
You’ve never made a Mother’s Day brunch before, you say. You don’t know how to cook? Well, with Panna Cooking, these two classic excuses are out the window, and you are about to surprise mom with your newly found cooking skills!
You see Panna is not a cookbook or a recipe website, it’s much more than that. It’s a video cookbook with streaming video recipes from award-winning chefs. You watch an award winning chef make a dish, while you follow along watching them and following the step-by-step recipe, so now you have no excuses.
You can stop, pause or restart the video recipe anytime if want to repeat a step, or need to step away without losing your place.
You can watch these award-winning chefs make these delicious brunch favorites, while you follow them step-by-step to perfection. Your guests will be amazed at your cooking skills and how you made such an amazing brunch.
If you still find this overwhelming because the only thing you do in the kitchen is make coffee, cereal, boil water or call for reservations, no fear!
You can learn to cook in the privacy of your home with these online cooking lessons.
These are delicious sweet and savory restaurant quality dishes that will make your Mother’s Day Brunch extra special and so memorable.
Table of Contents
1 pint blueberries, blackberries, or raspberries or use a combination, if you prefer.
3 Tbsp sugar
Juice of half a lemon
1 1/4 C all-purpose flour
2 tsp baking powder
1 pinch kosher salt
1/8 tsp pure vanilla extract
1 3/4 C milk
7 Tbsp unsalted butter, melted
1/2 Cup Confectioner’s Sugar
SERVES – 4
ACTIVE TIME – 0:20
TOTAL TIME – 0:30
DIFFICULTY – EASY
Berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Gently heat until sugar is dissolved. Crush about half of the berries with a wooden spoon; allow the rest to soften but maintain their shape, 10 minutes. Set aside.
Waffles: In a bowl, whisk together the flour, baking powder, and salt. Make a well in the ingredients and pour in the milk and vanilla; whisk thoroughly. Then whisk in warm (not hot) melted butter until fully incorporated. The batter should be thin.
Heat a waffle iron according to the manufacturer’s directions. Brush waffle iron on both sides with some of the remaining melted butter. Ladle enough batter to evenly cover the lower plate. Close the lid and cook until the waffles are brown and crispy, about 3–4 minutes. Repeat in batches with remaining batter; make 6–7 waffles.
Assembly: Place waffles on a serving platter, spoon berries on top, sprinkle with confectioner’s sugar and serve.
Watch the Preview on Panna Cooking Here for Swedish Waffles with Berry Compote
4 large eggs
2 tbsp Chopped chives
2 tbsp Chopped chervil
2 tsp unsalted butter, softened
1 tbsp Cream cheese, softened
1 pinch salt
Sage Blossoms, for garnish (optional)
ACTIVE TIME -0:15
TOTAL TIME -0:15
DIFFICULTY – EASY
Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil.
Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.)
Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes.
Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
1/2 C Garlic cloves (preferably smaller cloves).
1 dried chile de árbol
1/2 C extra-virgin olive oil or enough to completely submerge the garlic
3 large eggs
4 slices cooked bacon
2 Tbsp unsalted butter
6 roasted cherry tomatoes
Toss 2 C cherry tomatoes with 3 Tbsp olive oil, 1 tsp sugar, and salt to taste.
Broil 10 minutes, until caramelized.
5 cloves garlic confit
1/2 tsp fresh thyme leaves
1 oz fresh goat cheese
Freshly ground black pepper
ACTIVE TIME -0:35
TOTAL TIME -0:40
DIFFICULTY – EASY
Garlic confit: Put the garlic, chile, and olive oil in a small saucepan and heat over low until it just starts to bubble. Simmer until the garlic cloves are buttery and spreadable, about 20 minutes.
Remove from the heat and allow to cool. You can store, refrigerated in an airtight container, for several days.
Thinly slice the scallion on a bias. Whisk the eggs in a small bowl with 1/4 teaspoon kosher salt and about 1 teaspoon water. Add the sliced scallion and whisk to combine.
Thinly slice the bacon on a bias, like the scallion. Arrange the sliced bacon, cooked tomatoes, crumbled cheese, garlic cloves from the confit, and thyme leaves ready in front of you.
Set an 8-inch nonstick skillet over low heat, and melt the butter in it until the foam has risen and fallen, about 3 to 5 minutes.
Pour the eggs into the pan. As they cook, use a heatproof rubber spatula to draw the edges inward, away from the sides, tilting the pan so the raw egg fills the empty space created. Continue gently cooking and pulling the eggs until no egg runs off when you tilt the pan.
Remove from the heat. Scatter the garlic, thyme, tomatoes, cheese, and bacon over the frittata. Sprinkle with black pepper and grated cheese. Gently slide the frittata from the skillet onto a plate, and serve.
Click Here to find out how you can get the full Frittata with Bacon, Tomatoes, and Garlic Confit recipe by Nancy Silverton Here.
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