Surprise Mom With A Special Mother's Day Brunch This Sunday
CABOT, Vt., May 9, 2013 /PRNewswire/ -- This Sunday – Mother's Day – we celebrate moms across America. What better way to say, "I love you" than with a yummy homemade brunch? You can skip the restaurant crowds and treat Mom to a day she won't forget. Cabot Creamery Cooperative, widely known as the makers of the "World's Best Cheddar," have the perfect holiday brunch ideas.
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It's easy to make Mother's Day fun and relaxing for the family. "Mother's Day is Mom's day to relax, and to enjoy the company of her family," says Candace Karu, Cabot's Lifestyle Commentator, Favorite Foodie, and mother of two. "What mom wouldn't love to be pampered with a meal prepared by her favorite people? Spending Sunday at home, enjoying a brunch and family time is a gift that she will always treasure."
Whether you're a master chef or a kitchen beginner, Cabot's Mother's Day Brunch recipes (full recipes below) have you covered. The recipes are simple to prepare, and feature Cabot's high quality ingredients, including Lowfat Vanilla Bean Greek-Style Yogurt and Sharp Light Cheddar.
"The recipes are great because they can be tailored to taste and kitchen comfort level," says Candace. "While we believe the recipes will be a smash hit just the way they are, there are a few shortcuts that will help you simplify and speed up preparation."
For instance, if you aren't feeling up to making your own crust for the Whole Grain Quiche, you can substitute a premade frozen crust. You can use your favorite store bought syrup for the Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup if you don't want to make your own, and you can customize the Tropical Paradise Smoothie with your choice of fruit.
"What's really important this Mother's Day is making Mom feel special," says Candace. "While that may take a little more effort than making a reservation, remember, Mom's worth it. And she might even help you do the dishes. Kidding, of course."
For even more Cabot recipes, visit: http://www.cabotcheese.coop/recipes
Whole Grain Quiche
Makes 8 servings
Ingredients:
Crust:
1 cup uncooked amaranth, rinsed
1/2 cup uncooked bulgur wheat
2 tablespoons Cabot Salted Butter, cut into pieces
1/2 teaspoon salt
2 tablespoons reduced fat (2%) milk
Filling:
1 tablespoon olive oil
3/4 cup asparagus sliced on diagonal into small pieces
1/2 cup chopped mushrooms
1/2 cup chopped fresh tomatoes
2 tablespoons minced fresh chives
3 large eggs
1/2 cup reduced fat (2%) milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon grated nutmeg (optional)
6 ounces Cabot Sharp Light Cheddar or Sharp Extra Light Cheddar, grated (about 1 1/2 cups)
Directions:
To make crust:
1. In small saucepan, bring 1 cup water to simmer; add amaranth, cover pan and cook for 12 to 15 minutes or until water is completely absorbed.
2. In another small saucepan, combine bulgur with 1 cup water; bring to simmer, cover pan and cook for 10 to 12 minutes or until water is absorbed.
3. Combine amaranth and bulgur in bowl; add butter and salt, stirring until butter is melted and blended. Let stand until cool enough to handle, then mix in milk.
4. Preheat oven to 425ºF.
5. Press about two-thirds of mixture over bottom and up sides of ungreased 9-inch pie plate or quiche dish. (Reserve remainder for breakfast porridge the next day, to serve topped with chopped fruit and nuts and a drizzle of maple syrup or honey.)
6. Bake crust for 18 to 20 minutes or until golden.
To make filling and finish quiche:
7. Reduce oven temperature to 400ºF.
8. Heat olive oil in skillet over medium heat; add asparagus and mushrooms and cook, stirring, until lightly browned, about 5 minutes. Remove from heat and stir in tomatoes and chives.
9. In medium bowl, whisk eggs until frothy; add milk, salt, pepper and nutmeg, if using, whisking to combine.
10. Sprinkle half of cheese in crust. Top with vegetables. Pour egg mixture on top, then sprinkle with remaining cheese.
11. Bake for 35 to 45 minutes or until custard is set and cheese is golden. Let stand for about 10 minutes before serving.
Recipe courtesy of Caroline, Sweet Foodie.
Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup
Makes about 12 pancakes for 6 servings
Ingredients:
Syrup:
1 1/2 cups pure Vermont maple syrup
6 ounces fresh raspberries (about 1 1/2 cups)
Pancakes:
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Cabot 2% Vanilla Bean Greek-Style Yogurt
2/3 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1 (3.5-ounce) bar Divine 70% Dark Chocolate, coarsely chopped
About 2 tablespoons Cabot Salted Butter or Cabot Unsalted Butter, divided
Directions:
To make syrup:
1. In medium saucepan over medium heat, gently stir syrup and raspberries until both are warmed through and berries just begin to release their color; remove from heat, cover and set aside.
To make pancakes:
1. Begin preheating large skillet over medium-low heat.
2. In medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In small bowl, whisk together yogurt, milk and eggs; stir into dry ingredients just until combined. Stir in chocolate.
4. Add about 1 tablespoon butter to skillet; when melted, add 1/4 cup batter for each pancake, spreading slightly.
5. Cook slowly until some of bubbles that form on surface remain open, about 4 minutes. Flip and cook until golden on second side and cooked through to center, about 2 minutes longer. Wipe skillet clean and make additional pancakes with remaining batter.
6. Serve topped with warm raspberry maple syrup.
Tropical Paradise Smoothie
Makes 2 (1 1/2-cup) servings
Ingredients:
1 1/4 cups apricot nectar or orange juice
1 cup Cabot 2% Vanilla Bean Greek-Style Yogurt
2 cups frozen mango chunks (about 9 ounces)
Directions:
1. In blender, combine juice, yogurt and mango; puree on high speed for about 45 seconds or until completely smooth. Serve immediately.
Recipe courtesy of Katie Webster.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of "The World's Best Cheddar," Cabot is owned by the 1200 dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative, with farms located throughout New England and upstate New York. For more information on Cabot, visit: http://www.cabotcheese.coop
Cabot Creamery Cooperative is the world's first cheese maker and dairy cooperative to achieve B Corporation Certification, a validation of its attention to environmental and social impacts on stakeholders
Contact: Bob Schiers
(888) 214.9444 or [email protected]
SOURCE Cabot Creamery Cooperative
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