The ritual of breakfast in bed on Mother's Day is a classic one. In the Norman Rockwell version, Dad and the kids bring in a tray with a couple of pancakes, maybe some sausage, fresh fruit and what looks like a quart jug of mimosas, which Mom will need later when she sees the wreck they've left in the kitchen.
So, our first lesson this Mother's Day will be: Clean up after yourself! Whatever you make for Mom, be sure she doesn't have to clean up after your noble efforts. Nothing makes a meal taste better than knowing you won't have to lift a hand to clean up afterward. Being able to tuck into a tasty meal secure in the knowledge that when your plate reaches the kitchen it will rest upon a clean counter makes pancakes fluffier, bacon crisper and fruit sweeter.
To help you out with your Mother's Day plans, try these recipes:
Open-faced breakfast sandwich:
2 whole-grain English muffins, split horizontally
2 tablespoons butter, at room temperature
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons sliced almonds
Preheat the broiler. Place the English muffins on a baking sheet. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until they are lightly toasted. Or toast in a toaster.
Combine the butter, brown sugar, and cinnamon in a small bowl. Spread half of the butter mixture on the cut side of each of 2 English muffin halves; sprinkle each with half of the almonds.
Broil for about 2 minutes, or until the spread is bubbly and the almonds are lightly browned. Serve hot.
Makes 4 servings
This is a satisfying summer cooler and an ideal use for fruit on the verge of overripening, or you can use packaged frozen mixed fruit from the supermarket. Make this for a spur-of-the-moment dessert, snack -- or even breakfast -- that will please both kids and adults alike.
3 cups frozen mixed chopped fruit (cantaloupe, bananas, strawberries, peaches, or others of your choice); do not thaw
1 cup apple juice or orange juice
Kiwi slices, whole strawberries, or raspberries for garnish
Blend the fruit and juice in a food processor or blender until smooth, occasionally pushing down fruit chunks for uniform consistency. Serve immediately; the mixture melts quickly!
Scrambled eggs and beef burrito:
Makes 4 servings
This meaty burrito steps up to the plate for your family or guests as a one-dish meal for breakfast, lunch, or brunch. The orange-cilantro sauce offers a citrusy flavor dimension to complement the burritos spicy filling.
For the meat
16 ounces extra-lean ground beef
1 red bell pepper, finely chopped
½ cup finely chopped onion
2 teaspoons chipotle chili powder or ancho chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin