With Mother’s Day right around the corner, why not honor that special woman in your life by treating her to a gourmet brunch? Chef’s Expressions has put together the perfect  brunch menu along with fantastic recipes that are sure to express your love and appreciation!

An Inspired Mother’s Day Brunch

Serrano Ham and Manchego Cheese Roulade - recipe
Steel Cut Oatmeal Squares – recipe
Down Home Cheddar Biscuits - recipe
Miso Bacon – recipe
Buckwheat Crepes with Apple Compote - recipe
Espresso Cardamom Ganache Tartlets with Raspberries – recipe
Blueberry Basil Lemonade - recipe

We hope she enjoys!

Step away from the everyday scrambled egg and indulge yourself in this delightful Roulade. Chef’s Expressions loves to feature these at breakfast and brunch events and always have fun trying out new fillings – explore and enjoy on your own!

Serrano Ham and Manchego Cheese Roulade

Roulade
5 tablespoons unsalted butter
6 tablespoons all-purpose flour, plus more for dusting the pan
1 1/4 cups whole milk, heated
4 large eggs, separated
1/2 teaspoon kosher salt
Freshly ground black pepper

Filling
2 cups coarsely grated Manchego
3 ounces thinly sliced Serrano ham
1 large roasted red bell pepper, seeded, peeled and cut into thin strips, optional
1/4 cup finely chopped fresh parsley leaves

Preheat the oven to 350 degrees F. Line a buttered 15 by 10 (1-inch) jelly roll pan with parchment paper. Butter the paper, dust with flour, and tap out the excess.

Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, for 3 minutes. Increase the heat to high, whisk in the milk, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Transfer to a large bowl and whisk in the egg yolks 1 at a time. Season with the salt and pepper. Beat the egg whites until soft peaks form. Stir 1/3 of the whites into the yolk mixture and fold in the rest. Pour the batter into the bottom of the prepared pan and smooth gently with a metal spatula. Transfer to the oven and cook until golden and firm to the touch, about 15 minutes.

Increase the oven heat to 375 degrees F. Cover the egg sponge with a buttered piece of parchment paper, buttered side down. Cover with a damp kitchen towel and invert onto a work surface. Peel off the paper from the top.

Sprinkle the cheese over the sponge, leaving a 1/2-inch border on all sides. Arrange the ham and pepper strips on top and sprinkle on the parsley. Place a flat baking sheet next to the sponge. Starting with 1 of the longer sides, use the towel to help roll the sponge up jelly roll fashion. Carefully roll onto the baking sheet pan. Return the roulade to the upper third of the oven and bake until the cheese has melted, 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch-thick slices.

Now it’s your turn and after you get this recipe down pact, have fun trying out different fillings. There are so many more tasty combinations. Try out a few and let us know what best suits your taste-buds! 

Chef’s Expressions is known for stirring up some amazing Creative Cocktails. Try this wonderful blend of Lemon, Blueberry and Basil. Our recipe is sure to add a refreshing twist to your warm weather fun!

Blueberry Basil Lemonade

2 tbsp Blueberries
2 tsp Light Brown Sugar
12 Thai Basil or regular Basil Leaves
1 Lemon- medium size
4 ounces cold Water

In 16 ounce glass place blueberries, sugar and basil. Crush with a muddler or the handle of a wooden spoon. Squeeze the lemon and add the juice. Mix to dissolve the sugar. Add the water and ice to top. Place another glass over top and shake till blended or place in blender for a smoothie.

Now what do you do with such an amazing cocktail recipe? I’d say, you use it as an excuse for some summer fun! Make a big batch and invite a few pals over to test out the results and let us know what you think.

Chef’s crisp and creamy home-made Cheddar Biscuits are the perfect addition to any meal!

Down Home Cheddar Biscuits

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1/2 cup grated cheddar cheese
1/4 cup all-purpose flour,
2 tablespoons melted unsalted butter
Preheat the oven to 475 degrees F.

Makes 16 small biscuits

Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to over mix.

Lightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough — a twisting motion will prevent the dough from rising.)

Reform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes. Remove from the oven and serve hot or at room temperature.

These biscuits are sure to be a table-topping favorite! Try this recipe out for yourself and let us know what you think.

Perfect for any occasion, this mouth-watering tartlet recipe is sure to become your new favorite party dessert. We don’t know if they’d replace a cup of espresso, but Chef’s Expressions is a firm believer that it never hurts to indulge…

Espresso Cardamom Ganache Tartlets with Raspberries

CRUST
1/2 cup (1 stick) Unsalted Butter, room temperature
1/4 cup Sugar
1 large Egg
1 1/2 cups All Purpose Flour
1/4 teaspoon Baking Powder
1/8 teaspoon Salt

GANACHE FILLING
1/4 cup Hot Water
1 tablespoon Instant Espresso Powder
3/4 cup Whipping Cream
2 tablespoons Sugar
½ teaspoon Black Cardamom Pods toasted and powdered
10 ounces Bittersweet (not unsweetened) or Semi-Sweet Chocolate, chopped
2 ½ pints raspberries

Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream, cardamom, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. Cover and keep refrigerated. Remove tart pan sides from tartlets. Transfer to plates and serve.
Garnish with fresh raspberries.

Now that my friends, is dessert with a kick! Try this delightful recipe out for yourselves tomorrow morning over a nice cup of Joe and let us know what you think!

Possibly the most tasty Bacon you’ll ever eat – Sweet, Salty, Savory = Delicious! 

Miso Bacon

1 cup shiro (white) miso
1/2 cup maple syrup
2 cups rice wine vinegar
1 1/2 cups mirin
1/2 lb bacon

In saucepot, cook miso, syrup, wine vinegar and mirin together. Whisk together and reduce on low heat until thick and glossy.

Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction. Lay another parchment on top and place smaller sheet pan on top (weigh down with sauté pans). Bake at 375 degrees for about 11 minutes. When bacon is crispy, take out without removing weights.

Remove bacon from pan and lay on new sheet pan with parchment. Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

The classic culinary kick of blending sweet and salty flavors make this Bacon stand out on any breakfast table. Try out this tasty recipe for yourself and let Chef’s Expressions know what you think!

Clients here at Chef’s Expressions love our delicious Oatmeal Squares! It’s perfect to make in a casserole dish and serve to brunch company!

Steel Cut Oatmeal Squares

¾ gallon of Water
¼ gallon of Milk
2 tsp. Salt
1.5 lb Steel Cut Oats
3 Cinnamon Sticks
½ cup Sugar
1 cup Golden Raisins
1 cup dried Cranberries
¾ cup chopped Pecans
In heavy saucepan, stir oats into briskly boiling salted water. Add cinnamon sticks.
Return to a boil then reduce heat. Simmer 3 to 5 minutes, stirring occasionally.
Transfer to mixing bowl, and add milk, sugar, dried fruits, and chopped nuts. Stir until blended. Spread onto lightly greased baking sheet approximately 1 inch in thickness. And place under refrigeration until firm. Cut to size, and enjoy!

Try this delicious recipe out on you friends and family. Let us know what they think! Enjoy.

If your looking for a savory new addition to your breakfast/brunch line-up, Chef’s Expressions invites you to check out our recipe for Buckwheat Crepes with Apple Compote.

Buckwheat Crepes filled with
Roasted Apple Compote

8 Tablespoons Buckwheat Flour
1 Each Egg
1 Each Egg Yolk
2 Tablespoons Unsalted Butter
1/8 Teaspoon Kosher Salt
4 Tablespoons Milk, Plus 3/4 Cup Milk
Soft Butter for Greasing Pan
4 Fuji Apple, cored and diced
2 Tablespoons Unsalted Butter, softened
1/2 Cup Brown Sugar
1/4 Cup Calvados
1/4 Teaspoon Saigon Cinnamon
2 Tablespoons unsalted Butter

Crepes – In a small bowl combine the flour, egg, egg yolk, butter (soften in order to incorporate), salt and four tablespoon of milk. Beat the mixture with a whisk until it becomes very smooth. Stir in remaining milk – the batter should be the consistency of light cream. Cover the bowl with plastic wrap and refrigerate for at least one hour. Heat crepe pan over medium heat. Test pan to make sure it is hot enough by adding a touch of butter – if the butter browns the moment it touches the pan, you are ready to go.

Remove pan from heat and add 1 teaspoon of butter into pan and swirl to cover the pan surface.  Ladle about 4 ounces of batter into pan, swirl and tilt so the batter is a very thin pan, pour off excess batter. When crepe is light brown on one side flip and cook till light brown. Repeat till all the crepe batter is gone. We use wax paper to separate our crepes. Can be made a day in advance.

Apples - Heat oven to 350°, toss apples in brown sugar, cinnamon and soft butter. Roast for fifteen minutes, remove from oven and put into a stainless steel bowl let cool. To assemble; place a dollop of compote into each crepe and roll to form a cigar shape. Heat the remaining butter and calvados, flambé the calvados, add crepes and spoon sauce over the crepes. Served each crepe with sauce. For a non-brunch item – serve with ice cream.

Crepes are a delicious step away from you everyday Pancake. You could even get really creative and experiment with different fruits and flavored Compotes. We hope you enjoy this recipe!