Year after year, moms wake up to breakfast in bed on Mother’s Day. If you think mom might be bored with the same old scrambled eggs or oatmeal, try something different with a Mother’s Day brunch. Local chef Christopher Johns shares some of his favorite recipes that are as easy to prepare as they are delicious to eat.
Chris’ Cakes & Confections
Christopher Johns has been a self-employed caterer in the Tampa Bay area for seven years. He specializes in cakes and desserts, but uses all kinds of foods when he caters parties and special events. “I like taking an existing recipe and completely redoing it. I enjoy amaretto sours as a cocktail, so I recreated it as a cheesecake. Same thing with Irish car bombs. They’re pretty delicious as a drink, but redone as a Guinness red velvet with an Irish whiskey ganache filling and Irish cream-cream cheese buttercream, it’s even better.” All of Chris’s recipes feature fresh ingredients and will make for a truly unique brunch experience any mom would be proud of.
Frittata With Prosciutto And Fontina
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 oz. Fontina cheese, grated
- 4 oz. prosciutto ham, diced
- Preheat broiler.
- In large bowl, beat eggs, cream, salt and pepper until blended. Add 4 oz. Fontina cheese and all of prosciutto to egg mixture and mix until blended.
- Over medium-high heat, heat oil and butter until butter is melted in a 10-inch non-stick skillet (handle must be oven-proof).
- Pour egg mixture into skillet and cook until eggs start to set, approximately 3-5 minutes.
- Reduce heat to medium-low and continue cooking until the frittata is almost set, but top is still runny, about 3 minutes. Sprinkle remaining cheese over the top of the frittata.
- Place skillet in pre-heated oven and broil until the top is set and golden brown on top. Watch carefully to ensure top does not burn.
- Remove from oven and let stand 3-5 minutes. Using a rubber spatula, separate frittata from pan and slide onto serving plate. Slice frittata as you would a pie. This can be served warm or at room temperature.
Field Green Salad With Panko-Parmesan Chicken
- 4 chicken breast cutlets
- 1 cup flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil
- 6-8 cups mixed field greens
- 4 oz. goat cheese
- 1 cup dried cranberries
- 1 cup pecan pieces, toasted
- 4 tablespoons champagne vinegar
- 1 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Place 3 dishes with sides on counter (pie plates work well). In first dish, place flour.
- In second dish, beat eggs with Dijon mustard.
- In final dish, mix panko breadcrumbs with grated Parmesan cheese.
- Drizzle olive oil in a large skillet, enough to coat bottom of pan, and heat over medium heat until hot.
- To bread chicken, coat both sides in flour, followed by egg and mustard mixture and finally panko-parmesan crumbs.
- Place chicken in pre-heated pan. Cook until browned, flip and cook the second side until browned and chicken is cooked through, approximately 6 minutes per side. Once done, remove the chicken from the pan and place on a paper towel-lined baking sheet to drain.
- For the vinaigrette, whisk together vinegar, Dijon mustard, honey and salt and pepper.
- Slowly drizzle olive oil into mixture, whisking constantly. Continue whisking until vinaigrette comes together.
- To build the salad, place enough field greens on a large dinner plate for one serving. Over greens, sprinkle 1/4 cup dried cranberries, 1 oz. goat cheese (crumbled) and 1/4 cup toasted pecan pieces.
- Slice the chicken cutlets and place on top of salad. Add vinaigrette to taste.
Amaretto Sour Cheesecake
- 4 (8 oz.) packages cream cheese at room temperature
- 1 1/2 cups white sugar
- 2 tablespoons cornstarch
- 6 eggs at room temperature
- 1 (16 oz.) container sour cream at room temperature
- 1/2 cup melted butter
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon almond extract
- 2 1/2 cups graham crackers, crushed
- 1/2 cup melted butter
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup sliced almonds
- Preheat oven to 350 degrees F. Wrap the outside of a 10-inch springform pan with foil.
- In a large bowl, beat together cream cheese, sugar and cornstarch until smooth.
- Beat in eggs one at a time.
- Beat in sour cream and 1/2 cup melted butter.
- Stir in vanilla, lemon juice and almond extract.
- To make the crust, combine graham cracker crumbs and 1/2 cup melted butter. Blend thoroughly. Place crust mixture in the bottom of the springform pan.
- Pour cheese mixture over crust.
- Place springform pan in a roasting pan and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. At the end of 1 hour, turn off oven and vent door. Allow cheesecake to cool in the oven for one hour.
- After cooling, remove from oven, wrap in plastic and chill in the fridge for at least 8 hours.
- Pour heavy cream in a large mixing bowl. Whip until soft peaks begin to form. Continue to whip and slowly add powdered sugar. Beat on high until stiff peaks form, approximately 8 minutes.
- Place sliced almonds in a dry pan over medium heat. Toast almonds, stirring constantly, until lightly browned and fragrant.
- To assemble, remove cheesecake from refrigerator, unlock springform pan and place cheesecake on serving platter. Spread whipped cream on top of cheesecake and sprinkle toasted almonds over the top. Keep cold until served.
Related: Best Chocolate Cake In Tampa Bay
Amanda Mole has been writing since she was old enough to hold a pencil and cooking since she was tall enough to reach the stove. She believes that food provides more than just vital nutrients: it is an irreplaceable part of countless cultural and social activities. As a Tampa Bay resident for the past 21 years, she is well acquainted with the incredibly diverse range of restaurants, bars, and food festivals that the area has to offer. Her work can be found at Examiner.com.