From breakfast to dinner and a decadent dessert, Mom will feel the love with this day of culinary indulgence.
FRENCH TOAST
2 cups milk
3 eggs
1/4 cup sugar
1 tbsp vanilla extract
pinch of salt
1/2 stick butter, unsalted
1 tsp cinnamon
pinch of ground lavender
6-8 slices of thick cut bread (brioche, french or challah bread)
Combine and which ingredients to form a custard-like batter. Dredge bread in batter and add to a griddle or a non-stick skillet. Cook on medium heat for 1-2 minutes, on each side until golden brown.
Top with a fresh berry compote or maple syrup and enjoy!
BANANAS FOSTER
4 bananas, sliced
1 stick of butter
1/2 cup brown sugar
2 oz Captain Morgan
1 tsp cinnamon
Vanilla Bean Ice Cream
In a large skillet, medium heat, melt butter and brown sugar together. Add bananas and cook for 1 minute. Add Captain Morgan and cinnamon, stir and remove from heat.
Serve over vanilla bean ice cream.
SEARED SCALLOPS
8-10 cleaned and dry scallops
1 tbsp high temp oil
salt & pepper
In a large skillet, heat oil to medium heat. Place dry seasoned scallops in a pan and sear 1-2 minutes and each side. Careful not to overcook.
Remove and enjoy!
MUSTARD CREAM REDUCTION for SCALLOPS (optional)
1 cup heavy cream
1 oz whole grain mustard
Combine in a medium size pan on low heat. Reduce 5 minutes or until thick sauce forms, and remove from heat.
CREAMY RISOTTO
3 cups water
2 cups chicken stock
1 cup Arborio rice
1 cup heavy cream
1 6-oz Boursin cheese
3 oz parmesan
salt & pepper
white wine
Over medium heat, toast rice slightly. Deglaze with white wine and stir constantly. Add chicken stock and reduce. Add water until the risotto is plump. Then add heavy cream, cheeses and seasonings. Remove from heat.
