Chef Jen gives 5 recipes to make mom smile this Mother’s Day

eightWest

Instead of eating out for Mother’s Day this year, why not treat Mom to a delicious home-cooked brunch? Chef Jen is here today to show you how to put together a delicious menu for Mom that is simple, colorful and fresh.

Cherry Tomato Gallete

Serves 6

All you need:

Dough

  • 1 1/4 cups all-purpose flour (gluten-free or regular)
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cubed
  • 2 oz. cream cheese, cubed
  • 4 tablespoons ice water

Filling

  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 (5.2 oz.) package shallot and chive herb cheese (like Boursin)
  • 1 beaten egg, for brushing
  • Grated parmesan, for garnish
  • Fresh chopped basil, for garnish

All you do:

1. Preheat oven to 400.

2. Place flour, salt, butter and cream cheese in a food processor and process to combine. Add ice water, 1 tablespoon at a time, until a dough ball forms. Wrap the dough in plastic and place in the fridge for 10 minutes.

3. Meanwhile, combine cherry tomatoes, olive oil, salt and pepper in a mixing bowl.

4. Place a large sheet of parchment paper on the counter and sprinkle with flour. Unwrap the dough and place on top. Roll dough into a large circle. Spread herb cheese onto the middle of the dough and top with tomato mixture. Fold up the sides.

5. Transfer the galette (keep it on the parchment paper) to a large baking sheet. Brush the edges with beaten egg. Bake for 35 minutes, or until golden brown.

6. Once out of the oven, allow the galette to rest for 5 minutes. Sprinkle with parmesan and basil and cut into wedges.

Roasted Asparagus and Goat Cheese Mini Frittatas

Makes 12 frittatas

All you need:

  • 3 baby Yukon gold potatoes, diced
  • 1 red onion, diced
  • 1 pound asparagus, trimmed and diced
  • 2 teaspoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 1/4 bunch flat-leaf parsley, chopped
  • 4 oz. plain goat cheese, crumbled
  • 8 eggs, beaten
  • Cooking spray

All you do:

1. Preheat oven to 425.

2. Place the potato, onion and asparagus on a baking sheet. Drizzle with olive oil, season with onion powder, garlic powder, salt, pepper and crushed red pepper flakes; roast for 20 minutes. Decrease oven temperature to 375.

3. Coat a muffin pan with cooking spray. Fill each tin with the roasted veggies and top with chopped parsley, goat cheese and egg. Bake 20 minutes.

4. Serve frittatas immediately or store in an airtight container in the fridge. To reheat, microwave each frittata in the microwave for 40 seconds.

Ginger Minted Melon

Serves 10

All you need:

  • Juice and zest of 2 limes
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1/2 cup lime flavored sparkling water (such as La Croix)
  • 10 fresh mint leaves, chopped
  • 2 tablespoons sugar
  • 1 seedless watermelon
  • 1 cantaloupe

All you do:

1. Whisk lime juice and zest, ginger, sparkling water, mint and sugar in a bowl. Cover and refrigerate until chilled, about 1 hour.

2. Cut each melon in half, remove and discard any seeds and scoop flesh with a sharp 1-inch melon baller. Place all melon balls in a large bowl, cover and refrigerate for 30 minutes.

3. Pour dressing over the melon balls. Cover and chill for at least 30 minutes before serving.

Lemon Blueberry Olive Oil Cake

Serves 8

All you need:

  • 3 large eggs
  • 1 cup sugar
  • 2 cups all-purpose flour (gluten-free or regular)
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup olive oil
  • Zest and juice of 3 lemons
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • Whipped cream, for garnish

All you do:

1. Preheat oven to 375. Coat a 10-inch cast iron skillet with cooking spray. (You can also use an 8-inch nonstick cake pan as well.)

2. Beat eggs and sugar in a large mixing bowl until well combined.

3. In a separate bowl, combine the flours, baking powder and salt. Add to the egg mixture, along with the olive oil, lemon zest/juice, buttermilk and vanilla. Stir until just combined. Fold in blueberries.

4. Pour batter into the prepared cast iron skillet or cake can. Bake for 25 minutes.

5. Once out of the oven, allow the cake for cool for at least 10 minutes, then cut and top with whipped cream.

Strawberry Basil Spritzer

Serves 8

All you need:

  • 4 cups strawberries, hulled and halved
  • ½ cup fresh basil leaves, chopped
  • ½ cup water
  • ¼ cup honey or agave nectar
  • Juice of 2 lemons
  • Sparkling water
  • Additional basil, for garnish

All you do:

1.  Add the strawberries, basil, water, honey  (or agave) and lemon juice to a saucepan and bring to a boil. Once the mixture starts to boil, reduce heat to a simmer and cook for 15 minutes.

2. Blend the strawberry mixture in a blender or food processor.

3. Add 2-3 tablespoons of the strawberry basil puree to each glass. Top with ice and sparkling water. Garnish with a few fresh basil leaves and enjoy!

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