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Good eats for momma

Gotta have the fresh flowers
Gotta have the fresh flowers
Missy A Kitchell

Did you know the original Momma’s day was conceived in 1908 by a lady named Anna Jarvis? She had watched her mother’s endeavors with women and wanted to pay homage to her. A few years later, Mother’s Day became an official holiday marked by pristine white carnations, family time and the art of writing letters of appreciation. Fast forward one hundred years, the celebration is marked by the contemporary version: families applauding mom with brunch, a colorful bouquet, cards and more phone conversations than any other day.

Tenneva Jordan said, “A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. “ Secretly, she wanted to devour every last crumb and lick the plate. But, being full of virtue, she kept her tongue. It just seems right to play to her longings, at least once a year, with an extraordinary brunch.

Greet her with freshly brewed coffee, herbal tea or the most chocolate infused cocoa. Continue the lavish treatment with one or more of the following recipes, making sure to fill in the blanks with fresh berries and melon, warm muffins, shortbread cookies, micro-green salad and perhaps a bubbly toast.

Dutch Apple and Bacon Pancake
(Serves 2 to 4)

You will need:

  • 4 tablespoons unsalted butter
  • 1 medium apple, cored and cut into thin slices
  • ½ teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 eggs, at room temp
  • ½ cup milk
  • ½ cup flour
  • ½ teaspoon salt
  • 6 strips bacon cut into 1” pieces, fried crispy
  • Confectioners’ sugar for dusting

What you do:

  • Preheat an oven to 400 degrees. Butter a 10” ovenproof fry pan.
  • Heat another pan over medium heat to melt 2 tablespoons of butter. Add the apple, cinnamon and granulated sugar. Sauté, until the apple begins to soften and brown, about 5 to 6 minutes. Add cooked bacon and set aside.
  • Whisk the eggs in a bowl, adding the milk and mix until blended. Sift the flour and salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat, melt the remaining butter, adding it to the egg mixture; whisk until smooth.
  • Pour the batter into the prepared pan and arrange the apple slices and bacon chunks evenly on top. Bake until the pancake is browned and puffy, 25 to 30 minutes. Dust with confectioners' sugar and serve immediately.

Potato Frittata with Peppers and Herbs
(Serves 4)

You will need:

  • Olive oil
  • 1 large clove garlic, crushed
  • 1 pound baby Yukon-gold potatoes, in ½” dice
  • 1 small onion, finely diced
  • 1 cup chopped bell pepper (red, yellow or green)
  • 3 to 4 sprigs fresh rosemary, finely chopped
  • ½ cup chopped parsley
  • ½ cup chopped chives
  • One dozen eggs, beaten
  • 1/2 cup milk
  • 1/2 cup cheese (gruyere, parmesan, cheddar)
  • Salt and pepper

What you do:

  • Preheat oven to 450 degrees.
  • Heat olive oil in an oven-proof skillet over medium heat. Add the potatoes, onions and peppers to the skillet; cook 6 to 7 minutes. Stir the mixture, add the garlic and rosemary; cook for 5 minutes, or until potatoes are soft. In a large bowl, whisk the eggs and milk together, stir in parsley, chives, cheese, salt and pepper. Add the egg mixture to the skillet moving them around the potatoes. Place skillet in the oven and bake until golden brown, about 10 minutes. Allow the frittata to set for a few minutes before serving.
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