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Ask A Detroit Chef: Brunch Recipes For Mother’s Day

May 7, 2014 8:00 AM

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(credit: chefcari.com)

(credit: chefcari.com)

(credit: chefcari.com)

(credit: chefcari.com)

Looking to whip up something special for Mother’s Day this year? Check out these recipes from top Detroit-area chefs.

Cari Herskovitz 
Chef Cari Kosher Catering
West Bloomfield Township, MI 48332
(248) 770-6521
www.chefcari.com

Chef Cari Herskovitz is the owner and head chef at Chef Cari Kosher Catering, and is a graduate of the Natural Gourmet Institute of Food and Healing (NYC). She started Chef Cari Kosher Catering when she felt the need for a “healthful modern option” for kosher food in Detroit. Her catering company is supervised under the Orthodox rabbis of Detroit. Find her at her website and on Facebook.

Mixed baby kale and roasted beet salad with feta

Ingredients:

  • 4 cups assorted baby kale
  • 2 large or 4 small beets – coated in olive oil, sea salt and pepper and roasted in 375 degree oven for 40 minutes or tender, peeled and sliced thin – or prepared beets
  • 1/4 cup toasted sunflower seeds
  • 1 avocado peeled and sliced thin
  • 1/2 bunch fresh dill chopped
  • 1 cup high quality Sherpa milk feta

Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1/2 tbs mustard powder
  • Salt and pepper
  • Mix all ingredients well with whisk

Directions:

  1. Arrange lettuce on a platter and top with sliced beets, avocado and seeds. Crumble feta over the top and add dill, then drizzle with vinaigrette.
  2. This is such a fresh and colorful salad with a lot of flavor and texture. You can serve it as an entree with salmon or as part of a Mother’s Day brunch.
Savory cheesecake

Crust Ingredients:

  • 3 cups natural potato chips
  • 3 cups buttery crackers of choice
  • 2 tablespoons melted butter
  • 1 tablespoons Italian herbs (dried)

Directions:

  1. Combine chips and crackers in food processor and pulse until bread crumb consistency then add herbs and butter.
  2. Press into the bottom of a 9 inch springform pan or bunt pan. Set spring form pan over foil wrap and fold foil up over seams to cover bottom seams for a water bath. Bunt does not need foil.

Cheesecake Ingredients:

  • 2 8-ounce packages of cream cheese
  • 3 eggs
  • 1/2 cup of sour cream
  • 1/4 cup of milk
  • 1/2 cup of grated Parmesan
  • 1/2 cup grated Romano
  • 1 teaspoon Italian herbs (dried)
  • 1 bunch of scallions finely chopped
  • 1 small red pepper diced
  • Salt and pepper

Directions:

  1. Heat oven to 350 F. Set up a water bath in a roasting pan.
  2. Mix all ingredients except scallions and red peppers in food processor and season with salt and pepper.
  3. Mix in last 2 ingredients and pour into springform or bunt pan.
  4. Set cheesecake in water bath and bake for 55 minutes. If toothpick comes out clean, it’s cooked in the center.
  5. Cool completely and invert on a platter or cake stand.
  6. Enjoy with kale salad.

Related: Ask a Detroit Chef: Best Mother’s Day Brunch Recipes

Strawberry and ricotta stuffed French toast

Ingredients:

  • 1 loaf of square-sliced Challah (egg bread)
  • 1 cup of ricotta mix with 1/2 cup strawberry preserves
  • 3 cups of milk mixed with 4 eggs, 1.5 cups sugar and 1/2 tablespoon of vanilla
  • Canola or coconut oil to coat skillet
  • Fresh berries to garnish

Directions:

  • Spread ricotta filling over 5 slices of bread and top with 5 more slices.
  • Dip each “sandwich” in egg and milk and transfer quickly to medium heated skillet with oil.
  • Cook for 3-4 minutes until golden brown and flip.
  • Continue to cook for 2-3 minutes.
  • Cut in half and arrange on plate with fresh berries.

Related: Best Mother’s Day Gifts In Detroit Metro

Liz Parker is a freelance writer and a University of Michigan graduate with a degree in Creative Writing and Literature. Her work can be found at Examiner.com and yesnofilms.com.

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