FoodieCookin’ for Mom with Chef Matt

May 8, 2020by milkmoney0

This virtual Mother’s day event is a cooking class for you and the kids. It will be hosted via IGTV Friday May 8th and broadcast to our social media channels for you to rock her world! Below are the food and beverage recipe cards needed..

   

Baked Egg Strata

  • 5 whole eggs beaten
  • 1 quart whole milk
  • 2c shredded cheese of choice (cheddar, pepperjack, goat cheese, chihuahua)
  • ½ loaf of crusty bread cut into 1” cubes (sourdough, french bread)
  • 1/2lb Bacon chopped
  • 1/2lb sausage crumbled

Cut or tear half a loaf of bread into about 1” cubes let sit out to dry day before Whisk together 5 eggs and 1 quart of whole milk Cook bacon strips in non stick pan until crispy remove from heat and crumble In same non stick pan over medium heat add crumbled sausage cook until no longer pink Set aside bacon and sausage to drain on paper towel Grease 9x13pan with 1 tablespoon butter Combine milk egg mixture with bread sausage, bacon cheese, toss to combine add to greased pan chill overnight. Bake 350 for 30 min covered remove foil bake an additional 15 minute until a cake tester or skewer comes out clean. Serve as is or top with arugula dressed with olive oil

Pancakes

  • 2c all purpose Flour
  • 2Tbls Sugar
  • 4 teaspoon baking powder
  • 2 teaspoon Baking soda
  • 2 eggs lightly beaten
  • 2c buttermilk
  • 1 teaspoon lemon juice
  • 2 teaspoon vanilla
  • 3c buttermilk

Weigh and mix dry ingredients, Beat eggs add buttermilk, lemon juice and vanilla. Add dry ingredients to wet and mix until combined. Heat non stick skillet or cast iron pan over medium heat

Blueberry Jam

  • 8c blueberries fresh or frozen
  • 6c sugar
  • 3 Tablespoon lemon juice
  • 2 teaspoon cinnamon
  • 2 teaspoon lemon peel
  • ½ teaspoon nutmeg

In a large pot add in all ingredients Bring to a boil stirring often reduce heat to medium low skim white impurities discarding as necessary. Cook until jam sets about 1 hour. Test by placing a plat in the freezer and smearing a spoon of jam across if jam doesn’t come back to center remove and let cool

Raspberry Lemon Cordial

  • 2 Cups fresh Raspberries
  • 2 Whole Lemons(Peeled)
  • ½ Cup of granulated sugar
  • ½ Cup Honey
  • ½ Cup of Water

Equipment:

Medium mixing bowl
1 Cup measuring cup
½ Cup measuring cup
Peeler
Whisky
Strainer
Spatula
Small sauce pan

Directions:

1. Peel lemons being careful not to get any pith. Place peeled lemons in mixing bowl.
2. Measure out ½ Cup of granulated sugar. Dust lemons lightly with sugar and toss. Repeat this step until lemons are completely coated in sugar(roughly 1/8 Cup of sugar). Set aside remaining sugar as it will be used in the next step.
3. Add 2 cups of raspberries to the mixing bowl with the lemons.
4. Sprinkle remaining sugar over the raspberries. Then gently mash the raspberries with the whisky. Let sit at room temp for 5 minutes.
5. Measure ½ Cup of honey and pour into small saucepan over low/medium heat for 5 minutes stirring occasionally. The honey should turn slightly darker and give off a nutty aroma.
6. Add raspberry mixture and ½ cup of water into saucepan with the honey. Cook on low/medium heat for 10 minutes stirring occasionally. After 10 minutes let the mixture rest for 5 minutes.
7. Pour mixture through strainer, use rubber spatula to wipe underside of strainer into bowl.(Remaining raspberry pulp with lemon peels can be spread over parchment paper, covered and placed in freezer overnight to make a cool treat)
8. Let raspberry lemon cordial cool and then serve in your favorite beverage

Non-Alcoholic Uses

Morning Sparkler
– Orange juice
– ½ oz of raspberry lemon cordial
– Top with sparkling water

Sparkling Raspberry Lemonade
– 1.5 oz of lemon juice(Can adjust up or down ½ oz depending on if you prefer sweeter or tarter lemonade)
– 2 oz of Raspberry lemon cordial
– Shake
– Top with Sparking water(Can substitute still water if you prefer)

Alcoholic Uses

Morning Sparkler
– Orange Juice
– ½ oz of raspberry lemon cordial
– Dry Sparkling Rose
– Serve in Champagne flute

Sangria
– 2 Cups diced assorted fruit(Apples, Pears, Lemons, limes, Oranges and Berries)
– 1 bottle of wine(Preferrably white or rose, sparkling works great as well)
– 4 oz raspberry lemon cordial
– Mix all ingredients in a pitcher let rest for 1 hour in fridge
– Serve over ice

Summer of 75
– 1 oz of gin
– ½ oz of raspberry lemon cordial
– ¼ oz of lemon juice
– Shake, Strain into champagne flute
– Top with sparkling wine(Again I love a dry sparkling rose here)

Dorm Daze
– 1 oz vodka
– 1 oz raspberry lemon cordial
– ½ oz lemon juice
– Shake, strain over fresh ice in a Collins glass(any tall glass will do)
– Top with favorite IPA(West Coast Styles work particularly well)

   

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