By Barbara Beltrami
Take it from me, a longtime mom — of all the Mother’s Day celebrations and gifts I’ve received over the years, breakfast in bed was the best. While fancy restaurant brunches were a treat, they were prepared by a stranger. But the ones cooked at home by the people I love were endearingly special.
Awakened by the clatter of dishes, pots and pans and quarreling voices, I would lie in bed obsessing over what kind of a mess I’d find in the kitchen. Then, when I heard the tentative knock and loud whispers outside my door, I feigned sleep, then a yawny surprise as the miniature chefs ever so carefully placed a tray on my lap. I had raised them right. Alongside pancakes, muffins or waffles there was always a flower in a bud vase, a pretty cloth napkin and a garnish on each plate.
Here are three recipes that range from super easy for little hands to a bit more complicated with help from bigger hands for a Mother’s Day breakfast in bed. Whether you use them all or just one or two, if you don’t forget to add a steaming mug of her favorite coffee or tea, I can guarantee you Mom will be delighted. And … be sure to clean up afterward!
Frittata with Goat Cheese, Tomato and Chives
For little hands to prepare and big hands to cook
YIELD: Makes one serving
2 tablespoons butter
2 large eggs
One tablespoon cream or milk
2 ounces goat cheese, diced
3 to 4 cherry tomatoes, washed and sliced thin
¼ cup chopped fresh chives
Salt and pepper, to taste
3 whole chives, washed and trimmed
1 cherry tomato, washed and sliced in half
DIRECTIONS: Adjust oven racks so that top rack is about one-third of way down the oven. Preheat oven to broil. In a small ovenproof skillet, melt the butter, tilting the pan until bottom and sides are well coated. Beat the eggs with the cream until they start to look foamy with bubbles around the outside. Stir in goat cheese, tomato slices, chives, salt and pepper.
Pour mixture into hot skillet and cook over medium heat; with metal or wooden spatula lift the cooked edges and let the liquid mixture flow down and around. When almost completely cooked except for a wobbly liquid center, place skillet on top rack of oven. Leave oven door slightly ajar and broil until top is light golden and center springs back when pressed. Slide frittata onto a plate and garnish with whole chives and halved cherry tomato. Serve with popovers, buttered toast or toasted English muffin.
Berry and Yogurt Parfait
For little hands
YIELD: Makes 1 serving
1/3 cup fresh blackberries
1/3 cup fresh raspberries
1/3 cup fresh blueberries
8 ounces vanilla yogurt
1 sprig mint for garnish
DIRECTIONS: Rinse berries in cold water and drain thoroughly. In a small bowl, gently mix them together. In a tall glass or wine glass, place two tablespoons of yogurt, then top with two tablespoons berries. Repeat until all the berries and yogurt have been used. Top with a sprig of mint. Refrigerate until ready to serve. Serve with a popover, a frittata or a granola bar.
For little hands with help from bigger hands (especially when using the oven)
YIELD: Makes 5 to 10 popovers (depending on size of muffin cups)
1 cup flour
½ teaspoon salt
1 cup milk
2 large eggs
DIRECTIONS: Preheat oven to 425 F. Generously grease muffin tin that has large cups. In medium bowl beat all ingredients together just until smooth. Do not overbeat. Fill muffin cups two-thirds full. Bake 30 to 45 minutes, until deep golden on outside. Serve immediately with jam, butter or honey.