Mother’s Day is one of the best opportunities to show your mom how much you appreciate everything she has done for you. While taking her out to brunch is always fun, you could also surprise her with a decadent breakfast at home. Here are two great recipes from Chef Ed Hardy from Quench that are sure to impress your mom. Serve them to her with flowers and mimosas.
Chef Ed Hardy
9712 Traville Gateway Drive
Rockville, MD 20850
Chef Ed has worked at a series of upscale restaurants since graduating from culinary school, including The Red Rooster and The Gramercy Tavern in NYC, and Bistro Vivant here in DC. Most recently, he has joined the staff at acclaimed restaurant Quench, which won favorite new restaurant in 2012-2013 by the Restaurant Association of Maryland. Chef Ed has provided two great, healthy brunch recipes for you to make for your mom. Be sure to head to Quench sometime soon to sample more of Chef Ed’s great food.
Grilled Strawberry & Arugula Salad with Ricotta Custard
Ingredients for the salad:
- 10 strawberries, rinsed and halved
- 6 oz. baby arugula
- 1 oz. lemon juice
- 1 oz. grainy mustard
- neutral oil
Brush the cut sides of the strawberries with a little oil and then place them on a hot and clean grill for about 1 minute. Make a quick dressing by whisking together the lemon juice, mustard, oil, salt and pepper to taste. Toss the arugula and strawberries in the dressing.
Ingredients for the custard:
- 6 oz. cream cream cheese, softened
- 1/2 cup fresh ricotta cheese
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 vanilla bean pod
Directions for the custard:
Preheat oven to 250° F. In a heavy-duty mixing bowl, beat cream cheese until smooth and fluffy. Beat in ricotta. Gradually beat in eggs until smooth. Add sugar, heavy cream and vanilla seeds from the pod; beat until well blended.
Pour mixture into about eight ramekin or custard cups. Place ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 30 to 35 minutes or until set. Transfer ramekins to wire rack to cool. Cover and refrigerate until cold, at least 3 hours, or overnight.
To serve, place salad on top of custards and serve with some crusty bread or bagel.
- One grapefruit
- One tablespoon sugar in the raw
Cut a very cold and ripe grapefruit in half and section in the traditional fashion. Sprinkle sugar on top to cover the face of the grapefruit. Brûlée with a blowtorch until it reaches a beautiful caramel color. This is perfect as a dessert, starter or side dish along with French toast or crepes.