Posts by Shayna Glick at Slashfood

Mother's Day brunch menu ideas

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Black table with mod table setting, yellow flowers, and artichokes on the plates.

Mother's Day is this Sunday, and if this is news to you then you have some work cut out for you. It's almost too late to order something, unless you want to pay exorbitant shipping fees. You may still be able to order flowers, but how many years in a row have you done that? Either way, I've been told that mom's really prefer something more personal, something that her kids have actually made. You know what would fit that bill exactly? How about a nice homemade brunch?

I know that there are tons of Mother's Day dining out options, any of which would be a very nice way of showing mom you care. However, I know my mom would be over the moon if I were able to make a nice brunch for her and the family. If you are so inclined, maybe the following pages will be a big help in providing ideas and some recipe options. Even if you know there's no way on this earth that you'll be in the kitchen this weekend, take a look. You never know how something might inspire you.

Mother's Day brunch menu ideas: Sweet potato pancakes

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Sweet potato pancakes with a side of bacon.

Have you ever had this sweet twist on the classic pancake? It's pretty new to me, but so utterly worth the discovery. I bet mom would absolutely love this if it were on the menu. Sweet potato pancakes would be a nice comforting favorite all dressed up for the occasion.

Mother's Day brunch menu ideas: Gingerbread waffles

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Gingerbread waffles with ice cream and apple compote.

Here's another traditional breakfast item you can dress up for Mother's Day. I personally have never met anyone who didn't like waffles. Even if mom prefers the classic to this gingerbread variety, waffles are a great addition to any brunch menu. Try this recipe for gingerbread waffles.

Even thought the apple compote in the picture is totally a serving suggestion, it would make a heavenly topping for this tasty menu item. Here's a recipe for apple compote, or you could "semi-homemade-it" by warming up a can of apple pie filling and using that as the compote. As long as you use a product that you already think is delicious, the secret is all yours.

Mother's Day brunch menu ideas: Turnovers

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Turnovers are such a popular breakfast pastry, it's hard to imagine breakfast without them. Always a crowd pleaser, you can do this in a wide variety of flavors: just pick the one your mom likes the best. For this, unless you're really a glutton for punishment, I wouldn't even bother with making puff pastry from scratch. Especially when when there are quality puff pastry sheets in your supermarket freezer. Not to mention high quality pie fillings that make perfect turnover fillings.

To make the turnovers, follow the preparation instructions on the package. Cut the dough into squares (four inches is a good size) and brush two of the edges (that come together to form a corner) with a little egg wash. Place a spoonful of whatever filling you want into the center (a little goes a long way), fold the dough over and seal the edges. Bake according to the puff pastry package directions. If you want, sprinkle the top of the turnover with sugar before baking or dust them with powdered sugar when they're cooled down after baking.

Mother's Day brunch menu ideas: Quiche

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Close up view of a quiche with ham and onion.

It's almost a given that you need an egg dish for brunch, but you don't need to limit yourself to scrambled eggs or an omelet. Nothing wrong with either choice, of course, but there are other options. Why not try a quiche? All you need is a pie crust, a good quiche base recipe, and whatever fillings you want to throw in there.

You can get great pie shells in your supermarket freezer. Just bake the pie shell about half to three quarters of the way, put in your chosen fillings, and pour the quiche liquid over the top. Then bake that at 325F for about half an hour or til it's done. You can find lots of quiche ideas here, as well as a recipe for the actual quiche liquid.

Mother's Day brunch menu ideas: Green bean and cherry tomato salad

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Vegetables, On the Blogs, Mother's Day

A salad made from green beans and cherry tomatos.

They say that the greatest form of flattery is imitation, but what do you call an outright swipe? I guess that would be stealing. I have to admit right off the bat that I swiped this right off of Smitten Kitchen. I came across it one day, and it was so beautiful that I knew I had to include it on this menu idea list. Instructions are on the blog.

Wouldn't mom absolutely love this salad? It would be a colorful, flavorful, and seasonal addition to any brunch menu. I generally think of brunch as more breakfast-y, but (a) lot of people include lunch or dinner items in brunch and (b) who wouldn't want something as beautiful as this salad at breakfast? Anyway, it's just a suggestion, but one I know I wouldn't want to pass up!

Mother's Day brunch menu ideas: Strawberry tart

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

Does this strawberry tart look amazing or what? Mom would flip if you presented this beauty on Mother's Day. They're really easy to make, from scratch or "semi-homemade".

From scratch, line a tart shell with pate sucre and bake it completely. Put a little strawberry jam on the bottom of the baked tart. Fill that with pastry cream and top with sliced strawberries. The ground pistachios are a suggestion, but sliced almonds are also very nice, or just let the strawberries shine. You can do individual tarts or one large one.

For the semi homemade crowd, get a frozen pie shell and bake that completely. It's the same deal with the jam, then fill it with a high quality vanilla pudding, and top with sliced strawberries. The pudding won't be exactly the same as the pastry cream, but it'll still taste good. You're mom will forget all about what a trouble maker you were when she sees this beauty on the table.

Mother's Day brunch menu ideas: Lemon napolean

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

I know this sounds difficult, but a lemon napolean really would be a simple and elegant dessert to make for mom this weekend. All you need is store bought puff pastry sheets. I'd cut the sheets into whatever size you want while the dough is raw. You should use three layers of puff pastry for each napolean. Bake the puff pastry according to the package instructions. Once the puff pastry is cooled down, spread each of the first two layers with lemon curd and stack the three layers together, with the plain one on top. You can spread vanilla icing on top and use chocolate frosting or chocolate sauce to create the design or just sprinkle them with chocolate jimmies. Here's a recipe for lemon curd, or a high quality store bought curd would be great.

Mom will think you spent all day in the kitchen making these beautiful things, and she'll think you're the best (which you are).

Mother's Day brunch menu ideas: Strawberry mint salad

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

I like to make up salads. It's one of things I happen to be good at, especially fruit salads. One that I haven't gotten around to trying yet is the strawberry mint salad that's been bouncing around my head lately. But my slowness is your gain. This would be a great fruit dish to serve with all of the egg and bread and breakfast meat options that are sure to be on the table.

Simply cut the stems off the strawberries and cut them in half or quarters, after washing them thoroughly of course. Chop up a bunch of fresh mint leaves and toss together with the strawberries. Drizzle the mixture with some balsamic vinegar, and voila. Quantities are hard to say. I'd do a tablespoon or so of chopped mint per pint of berries. Balsamic vinegar is completely to taste.

Mother's Day brunch menu ideas: Corned beef hash

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

I know, I know, this a classic brunch item, nothing too creative there. But it's sooo good, it's worth a second look. There are lots of things you can do to jazz it up, too. For instance, use blue potatoes or even use sweet potatoes. Either would be a great choice. Also, try this recipe from Food Network. It looks like it'll turn out nicely, with some great flavors. Play around with fresh herbs, as they are great for adding color and big new flavors.

I know there are eggs in the picture, but you should regard those as optional, especially if you're going to have quiche!

I love Hell's Kitchen

Posted May 8th 2008 9:00AM by Shayna Glick
Filed under: Television/Film, Celebrities

I read a good number of food blogs. Not all of them, of course, as that would make it impossible to do anything else, but most of the important ones. In all of my reading, a lot of people talk about Top chef, but I never really got into it. No, my heart belongs in Hell's Kitchen.

I have only come across one post on Hell's Kitchen this season, and I really don't understand. In my humble opinion, there is simply nothing to dislike. Where else are you going to get this mix of tension, ego, and profanity? Is Top Chef like this and I've missed it? I don't know. All I know is that there is very little else I find quite as entertaining on television.

I know several people who absolutely hate Gordon Ramsay. I like to think I see through his mean exterior to the cuddly teddy bear underneath (I have met a few European chefs just like that). His outbursts of exasperation are priceless. I mean, who has not wanted to bang their head on the counter at a co worker's incompetence? Yes, I know that his management style wouldn't go over very well in the US, but it makes great TV.

If you're a fan of Hell's Kitchen, let me know what you think. If you're not a fan, let me have it. Can anyone convince me that Top Chef is better? I don't think so, but you can try.

Twenty years without food and still alive

Posted May 7th 2008 12:01PM by Shayna Glick
Filed under: On the Blogs

Two huge plates of food and cups of coffee.

Can you imaging living on tea alone for over twenty years? That's what life is like for a Vietnamese man, Phan Tuan Loc. At first he couldn't eat meat anymore, and then he stopped eating food entirely about twenty years ago. Now he lives on three cups of tea with sugar per day.

His family tried to keep this a secret and he tried to stop going to social events, but eventually people noticed that Phan Tuan Loc just didn't eat, and it freaked them out (I know I would be). Even stints at hospitals couldn't figure things out. Now Mr Loc just drinks his tea and gets a protein solution transmission from a health station when he feels really weak.

I love to eat. It's one of my favorite things to do, and I certainly can not see myself living without food, especially for twenty years. Apparently there are other cases like this (at least according to the article), and I just feel sorry for them. I don't even want to think of such a possibility. I'm sure there are worse fates, but this one is still right up there.

Engobi snacks for your caffeine fix

Posted May 6th 2008 11:01AM by Shayna Glick
Filed under: On the Blogs

All I can say is, "wow". I came across these Engobi snacks on Cakehead, and I couldn't get over it. I mean, caffeinated snack chips? It doesn't sound very good to me, and Cakehead didn't give the snacks a great review. Surely you can't be so hard up for a caffeine fix that you can't grab a cup of coffee, or even bring some chocolate covered beans with you.

One commenter in Cakehead mentioned some caffeinated Japanese candies. What do you think? Is this a good product? What are some of your favorite caffeine products?

MimicCreme offers vegetarian replacement for cream

Posted May 6th 2008 10:00AM by Shayna Glick
Filed under: Recipes, New Products

Are you vegetarian and looking for a good substitute for cream? Or maybe you're looking for a lighter alternative to dairy cream. MimicCreme is here for you.

I came across this new product on InventorSpot and was immediately intrigued. I personally am not in need of it, but I know lots of people who would be interested. You can use MimicCreme in any recipe that calls for dairy cream, except for whipping. I couldn't find any information on using this product for whipping, so I'm guessing that's a no go. However, apparently MimicCreme makes a great ice cream base.

If you're interested, you can order it from the website, which also has a selection of recipes that look really interesting. I have no idea it it's in stores, but I haven't seen it. If you've used it, how do you like it?

Tip of the Day: A few fun ice cube ideas

Posted May 6th 2008 6:00AM by Shayna Glick
Filed under: Tip of the Day

Whether it's for iced coffee or a party, here are some fun things you can do with ice cubes.

Continue reading Tip of the Day: A few fun ice cube ideas

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Mother's Day brunch menu ideas

Mother's Day brunch menu ideas: Sweet potato pancakes

Mother's Day brunch menu ideas: Gingerbread waffles

Mother's Day brunch menu ideas: Turnovers

Mother's Day brunch menu ideas: Quiche

Mother's Day brunch menu ideas: Green bean and cherry tomato salad

Mother's Day brunch menu ideas: Strawberry tart

Mother's Day brunch menu ideas: Lemon napolean

Mother's Day brunch menu ideas: Strawberry mint salad

Mother's Day brunch menu ideas: Corned beef hash

I love Hell's Kitchen

Twenty years without food and still alive

Engobi snacks for your caffeine fix

MimicCreme offers vegetarian replacement for cream

Tip of the Day: A few fun ice cube ideas

Tip of the Day

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