Food & Drink

Ask The Chefs: Breakfast Recipes For Mother’s Day

May 7, 2014 8:00 AM

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Breakfast in Bed with mom
Usually, it’s mothers who are in the kitchen serving up breakfast on a daily basis. It’s no surprise then that on Mother’s Day, moms are treated to a special breakfast. It’s one of the busiest days for chefs because families like to have mom step out of the kitchen on that day. The venues listed below have chefs who always do something delightful for breakfast, but on Mother’s Day, they do something extra special. Here are some of their very special breakfast treats.

Hedy Watrous 
The Whistle Stop Café
108 Main St.
Deep River, CT 06417
(860) 526-4122
www.facebook.com/Whistle-Stop-Cafe

Hedy Watrous is the chef at The Whistle Stop Café in Deep River. She likes to come up with special recipes all of the time. However, on Mother’s Day, she goes all out. Last year she whipped up such a great recipe that moms can’t wait to see what she has in store this year. Knowing that people eat with their eyes as well as their mouths, her recipes look as delicious as they taste. She shares her special Mother’s Day recipe with you – stuffed French toast with rose petals and whipped cream for two.

Stuffed French Toast with Rose Petals and Whipped Cream for Two

French toast mix ingredients:

  • 2 large eggs 
  • 1 tablespoon cinnamon 
  • 1/2 tablespoon nutmeg 
  • 1 tablespoon cream 
  • 1/2 tablespoon sugar 

Directions:

Whisk these ingredients together and dip good quality sourdough bread on both sides – 4 pieces total.

Stuffing ingredients:

  • 2 tablespoons cream cheese 
  • rose flower essence (available at any Indian food market) 

Directions:

Cook the dipped bread in butter until golden. Stuff with cream cheese mixture. Top with either raspberries or strawberries, whipped cream and rose petals. Serve immediately and remember to enjoy!

Brian and Lisa Stockbridge
Stockbridge’s
509 Howe Ave.
Shelton, CT 06484
(203) 924-7853
www.sbcheesecakes.com

With a subtitle that reads “Gourmet Cheesecakes & Café,” this charming café features incredibly light scones, fabulous omelets and breakfasts that are delicious. Stockbridge’s has learned the secret to light and fluffy. During afternoons, it hosts English-style tea with dainty little sandwiches including cucumber and butter, chicken salad and black forest ham, as well as melt-in-your mouth desserts. For Mother’s Day, Stockbridge’s unforgettable breakfast treat is a fabulous omelet and variation of French toast. Brian and Lisa Stockbridge both work the kitchen with Brian serving up the cooking and Lisa in charge of desserts, frostings and cake decorations.

Mother’s Day Crab Asparagus Omelet and French Toast

Omelet Ingredients:

  • 3 eggs 
  • Lump crab 
  • Fresh asparagus 
  • Local goat cheese 
  • Hollandaise sauce 

Directions:

Mix together the eggs, crab and asparagus. On the inside of the omelet, insert goat cheese and when omelet is golden and fluffy, top with a Hollandaise sauce.

French Toast:

For the French toast, the Stockbridges whip up a special sweet cream between two slices of French toast and serve it with fresh strawberries and with a vanilla sauce on top.

Elaine and Leo Klevens
Riverwind Inn Bed and Breakfast
209 Main St.
Deep River, CT 06417
(860) 526-2014
www.riverwindinn.com

Elaine and Leo Klevens welcome guests to their bed and breakfast and are especially busy from April through to the New Year. It’s always Mother’s Day on any Sunday here because Elaine creates her unforgettable apple baked French toast.

Apple Baked French Toast

Ingredients:

  • Eggs 
  • Cream 
  • Sugar 
  • French bread 
  • Sliced apples 
  • Cinnamon 
  • Nutmeg 

Directions:

Measurements depend on how many you are planning on serving. This chef eyeballs it. Mix together eggs, cream and sugar. Then, layer slices of French bread in a baking dish. Top with sliced apples. Pour liquid over bread and apples and then sprinkle with cinnamon and nutmeg. Let soak overnight and then bake for one hour.

Jim and Marcie Townsend
Stonecroft Inn
515 Pumpkin Hill Road
Ledyard, CT 06339
(860) 572-0771
www.stonecroft.com

Jim and Marcie Townsend are host and hostess at the Stonecroft Inn, which is an elegant inn originally established by a sea captain in 1807. There are two distinct styles to this charming inn, but one thing is for sure – Jim and Marcie like to cater to their guests. For Mother’s Day or any Sunday, the Townsends will serve a guest favorite – eggs benedict. “We prepare it traditionally, but also use many different variations to satisfy our vegan guests, or those who don’t like bacon,” said Jim.

Eggs Benedict

Ingredients:

  • 2 English muffins 
  • Butter or margarine
  • 4 eggs
  • Bacon

Directions:

Preheat boiler for 10 minutes. With a fork, prick each muffin. Spread each muffin with butter. Broil until muffins are toasted. Next, fill a buttered skillet with about one inch of water and bring to a boil. Turn off heat. Slip eggs into the water one at a time and cover until whites are solid – about three minutes. Then with a slotted spoon under each egg, slip them out of the pan, draining any water. Place on a muffin and add bacon if desired, Hollandaise sauce and enjoy.

Erika Hall
Abbey’s Lantern Hill Inn
780 Lantern Hill Road
Ledyard, CT 06339
(860) 572-0483
www.abbeyslanternhill.com

Erika Hall and Thomas Nicholas are the two gracious hosts who welcome guests to their beautiful inn. Only minutes away from Mystic and the Mohegan Sun Casino, this inn features beautiful spacious rooms with a view of Lantern Hill. Some rooms feature a jacuzzi, others a whirlpool bath and fireplace. No matter what room you choose, breakfast will be deliciously prepared by Erika. Here’s a chef who believes in the freshest ingredients.

Erika’s French Toast

Ingredients:

  • 1 French baguette 
  • 2 eggs 
  • 1 cup of milk 
  • 1 tablespoon homemade vanilla 
  • Raw sugar 
  • Butter 
  • Cinnamon 
  • Powdered sugar 
  • Thick slices of organic/nitrate-free bacon 

Directions:

Slice bread on the diagonal for long slices. Dip bread in egg, milk and cinnamon mixture. Fry in butter. Dust with powdered sugar. Serve with bacon.

Joanne Greco Rochman is the arts editor of The Fairfield County Review, a columnist, critic, feature story writer and English professor. Her work has appeared in The New York Times, The Republican-American and Hersam-Acorn Publications. Her work can be found at Examiner.com.

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