Mother's Day Brunch

Check out our YouTube video feed for inspiration for your own Mother's Day brunch.

Mother's Day Brunch

Our suggested menu for Mother's Day is easy to make and most of it can be prepared ahead so everyone can have a relaxing morning with Mom. We have included the recipe for the eggs and simple syrup in the post below. The Turkey Breakfast Patties were from a previous Feeding Freenzy post and can be mixed and shaped the night before, finishing in a fry pan while the eggs bake. Instead of champagne try one of the following delicious, yet economical alternatives: Spanish Cava, Italian Prosecco or sparkling hard cider.

Baked Eggs with Gruyere and Chives
Turkey Breakfast Patties
Fruit Salad with Simple Syrup infused with Cinnamon
Prosecco, Italian sparkling wine or Hard sparkling cider.
Store purchased croissants

Baked Eggs with Gruyere and Chives (Gourment, December 2008)

2 cups coarsely grated Gruyere (6 oz)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 oz. cream cheese, softened
1/4 tsp. nutmeg

1. Preheat the over to 350 degrees with rack in the middle. Butter a 2 quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyere and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. Pour egg mixture over Gruyere and chives in dish and bake unitl puffed, set and golden, 35 to 45 minutes. Serrve warm or at room temperature.

Simple Cinnamon Syrup for Fruit Salad

1/2 cup sugar
1/3 cup water
2 cinnamon sticks

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add cinnamon sticks and simmer for 5 minutes. Let stand off heat for at least 30 minutes. When cool toss with 5-6 cups of cut up fruit of your choice. Can also be made the night before and refrigerated.

Mother's Day Brunch

Inspiration in difficult times

Stories captivate our attention and inspire us. Feeding Fre(e)nzy is interested in how the economic downturn has changed your eating habits. Are you eating more meals at home? Cooking more from scratch? Looking for creative ways to save money at the grocery store? Eating more SPAM? What have been the positive and negative impacts?

Inspire the Feeding Fre(e)nzy community! We'll award the most inspiring story with a $40 VISA gift card--to be spent at the grocery store or anywhere you want! Entries must be received by May 8, 2009.

We'll also enter anyone who becomes a Feeding Fre(e)nzy Facebook friend (by May 8) into a $20 gift card drawing.

Contest guidelines:
Post a comment on this blog
Become a Feeding Fre(e)nzy Facebook friend
Send an e-mail to feedingfreenzy@gmail.com

Winners will be selected by random integer.

Broccoli Soup with Bacon Sprinkles

Getting kids to eat more vegetables is always a challenge no matter what age they are! This pureed broccoli soup from Fine Cooking Magazine (3/09)is a great way to sneak in those healthy green vegetables. The recipe is also economical--or do you say recession chic--since it uses both the stems and the broccoli florets.

Pureed Broccoli Soup

1. Cook chopped diced onions (3/4 cup), leeks (1/2 cup) and 2 tsp. garlic in a 4-5 quart Dutch oven in 2 tablespoons of butter or olive oil for 8 to 10 minutes over medium low heat. Stir in 1 teaspoon of kosher salt.

2. Add 1 1/2 lbs of coarsely chopped broccoli (stems and florets) to onions and leeks. Add 2 1/2 cups of lower-salt chicken broth, 2 1/2 cups of water and 3 tablespoons of dry white wine to vegetables. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 15-20 minutes.

3. Take the pan off the heat and let the soup cool for 15 minutes. Working in batches puree the soup in a blender. (Open the blender lid slightly to allow steam to escape when blending hot liquids.) Wipe the pan clean and put the soup back in the pan.

4. Season the soup to taste with salt and pepper and add 1/4 cup cream and 1/2 teaspoon lemon juice. Sprinkle with crisp bacon bits for a garnish.

Green Groceries

With the celebration of Earth Day and the beginning of spring, Feeding Fre(e)nzy is interested in what you are doing to give back to Mother Earth?

Spring Greens

Spring is a time to get a jump start on healthy eating with fresh green vegetables that are in season. This frittata recipe is courtesy of
Fitness Magazine:




Shopping List:
Fresh
parmesan cheese, leeks, asparagus, baby spinach

Staples
eggs, salt, pepper, olive oil, butter

Recipe: (Serves 4)
6 eggs (at room temperature)
salt and pepper (to taste)
2 tbs grated parmesan cheese (save extra for garnish)
1 tbs olive oil
1 tbs butter
1 large leek (washed and thinly sliced)
2 bunches asparagus (chopped)
2 cups baby spinach

Preheat broiler and set rack 6" from flame
Crack eggs into bowl and add salt, pepper, and grated parmesan
Lightly scramble on stove top and set aside
In large oven safe pan, heat oil and butter over medium-high heat
Add leek, saute for 1 min stirring ocasionally
Add asparagus and saute for 3 min
Add spinach and season with salt and pepper
Spread mixture across the bottom of oven safe pan and pour egg mixture over top (evenly distribute)
When edges of eggs start to separate, remove from heat
Place pan under broiler for 5 min
Turn on top plate and slice
(Garnish with extra parmesan if desired)

Check back this week for additional "green" recipes.