Mother's Day Brunch Recipes
Winemaster's Suggestion: Biltmore Estate® Chateau Reserve Blanc de Blancs. Toast mom this Mother's Day with a special brunch and a celebratory glass of champagne.Grapefruit Compote in Rosemary Syrup
Serves eight to ten
Ingredients: • 1 cup sugar• 1/2 cup water
• 3 tbsp. honey
• 3 sprigs fresh rosemary
• 6 large grapefruit
• 1/2 cup maraschino cherries, with stems
• Garnish: fresh rosemary sprigs
Method: Combine the first 4 ingredients in a saucepan and bring to a boil over medium heat. Boil for 5 minutes. Remove from heat and let cool completely. Remove and discard rosemary.
Peel and section grapefruit over a serving bowl to catch the juice. Add grapefruit to the bowl and pour the rosemary syrup over the fruit sections. Add cherries. Cover and chill until ready to serve. Garnish with rosemary sprigs.
House-Made Granola
Serves eight to ten
Ingredients: • 1/2 lb. All Purpose flour• 1/2 lb. Sunflower seeds
• 2 1/2 oz. Sesame seeds
• 5 oz. Powdered milk
• 5 oz. Nuts, your choice
• 2 lbs. Rolled oats
• 1/4 lb. Brown sugar
• 1 3/4 cups Canola oil
• 1 3/4 cups Honey
• 2 cups Dried fruit, your choice
Method: Preheat oven to 325 degrees Fahrenheit. Mix all dry ingredients together in a mixing bowl. Put honey and oil in a saucepan and bring to a full boil. Pour honey and oil mix over the dry ingredients and mix together until fully incorporated using a wooden spoon or spatula. Spread mixture in thin layers onto sheet pans and bake until golden brown, stirring often to avoid burning. Cool and then add in dried fruit and mix together.
Estate Eggs Benedict with Hollandaise Sauce
Serves four
Sauce ingredients: • 2 Egg Yolks• 1 tsp Lemon juice
• 1/4 pound Butter, clarified
• Salt and pepper to taste
Benedict ingredients: • 4 large Eggs
• 4 slices Canadian bacon
• 2 English Muffins
Method: For the sauce, combine egg yolks and lemon juice in a stainless steel bowl. Whip slightly to combine ingredients. Place bowl over simmering water, to act as a double boiler, and continue to whisk the yolk mixture until it becomes light and frothy. The yolks will increase in volume as they cook. Do not allow to over heat, as this will curdle the eggs. You can remove the bowl from the heat as you are whisking. When the mixture becomes light and frothy, remove the bowl from the heat and slowly whisk in the clarified butter. When all the ingredients are incorporated, season to taste. If the sauce appears to be too thick, you can thin it by adding water 1 tbsp at a time. Set the sauce aside. Do not store the sauce over heat, as this will cause it to breakdown.
Bring a small saucepan of water to a simmer. Reduce the heat slightly so there are no bubbles rising to the surface of the water. Crack the eggs and gently drop them individually into the water. While the eggs are poaching, place the sliced Canadian bacon and split English Muffins on a griddle and brown each side of the meat and bread.
Place the English muffins on a plate open faced and put the Canadian bacon on top.
When the egg whites are completely cooked, remove the eggs from the water with a slotted spoon and drain excess water. Place the eggs on top of the Canadian bacon and top with the Hollandaise Sauce. Serve immediately.