On the second Sunday in May, families gather to honor the beloved mothers in their lives. Of course, these celebrations typically include sharing a meal, perhaps featuring a special family recipe. For chefs at local eateries, it can be a very busy day, as many people like to get Mom out of the kitchen. So, what dishes do chefs prepare on Mother’s Day? Let’s find Out …
Pecan Praline French Toast
Chef Joe Doll
Brick Street of Grand Blanc
Ingredients
- 2 thick slices Brioche Bread
- 2 Tbsp Butter
- 2 Tbsp Candied Pecans
- ½ cup Whipped Topping
- 3 Tbsp Maple Syrup
Custard
- 2 cups Milk
- ½ cup Sugar
- 1 Tbsp Cinnamon
- 1 Tbsp Pure Vanilla
- 1 Tbsp Maple Syrup
To Make
In a shallow bowl, combine all custard ingredients and mix well. Soak bread slices in custard for 15 minutes. Heat butter in sauté pan over medium heat until bubbling, add bread to pan and brown on both sides. Transfer to plate, top with whipped topping, candied pecans and maple syrup.
Lamb Shanks with Gremolata
Chef Marge Murphy
Cork on Saginaw
Ingredients
- 4 lamb shanks
- Olive oil
- 1/2 cup Carrots, diced
- 1/2 cup Onions, diced
- 1/3 cup Garlic Cloves
- 2 cups White Wine
- 1 cup Red Wine
- 2 cups Chicken Stock
- 1 cup Tomato Sauce
- 1 cup (approx) Artichoke Hearts
- 1/2 cup good imported
- Italian Olives (variety)
- 3 sprigs fresh Rosemary
- Salt and freshly ground Pepper
Gremolata
Mix equal parts freshly grated lemon peel, chopped parsley and pine nuts. Add minced garlic, salt and pepper to taste
To Make
Season lamb shanks well on both sides with sea salt and fresh ground pepper. Add olive oil to skillet; sear shanks on medium high heat until browned on all sides. Remove meat from skillet, add carrots and onions, sauté until softened.
Arrange lamb in a deep baking dish, add the carrots, onions and all other ingredients. Cover tightly and bake at 350° until meat is tender and almost falling off the bone, about 3 ½ to 4 hours.
Remove shanks from dish and strain the solids from the liquid. Spoon ½ cup of liquid onto plate, place shank over risotto or starch of choice, sprinkle with gremolata, garnish with olives and artichokes.
Makes 4 servings.
Sour Apple Crisp
Chef John Vanner
Signature Chop House
Ingredients
Filling
- 8-10 Granny Smith Apples, skinned, cored & sliced
Crumble
- 4 tsp Ground Cinnamon
- 2 ½ cups All Purpose Flour
- 1 ½ cups Brown Sugar
- ½ lb. Soft Butter
Syrup
- 1 cup Brown Sugar
- ½ cup Water
- 1/8 cup Rice Wine Vinegar
To Make
In a medium bowl, combine crumble ingredients with a fork until mixture is slightly lumpy. In a saucepan, combine brown sugar, water and rice wine vinegar; boil for 3 minutes and remove from heat.
Layer the apple slices around the bottom of a 9-inch pie pan. Pour half of the syrup over the apples. You may add a layer of chopped pecans or any nut here, if desired. Spread the crumble mixture over the apples to cover the entire top. Use all of the crumble – don’t be shy. Pour the rest of the syrup over the crumble.
Bake at 350° for 25 minutes or until the topping starts to brown. Let rest for at least one hour before serving. Enjoy!
