CHICOPEE, Mass. (Mass Appeal ) – What Mom doesn’t love to lay in bed while someone else cooks her breakfast? Alex Washut, Co-Owner and Chef of Jake’s Restaurant in Northampton, showed us how to make the perfect Mother’s Day brunch.
French Toast Batter
1/4 cup heavy whipping cream
1/8 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 thick slices good quality bead
Whip all of the ingredients together in a medium shallow bowl until fully incorporated
Heat a griddle pan over medium-low heat.
Dip a slice of bread in the batter and let it soak for up to a minute or just a few seconds. Fry on the griddle until brown and cooked through, turning once. Repeat with remaining bread and batter.
Once the bread is grilled spread the Nutella cream cheese amongst the slices and stack on top of each other. Slice diagonally.
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Nutella Cream Cheese
4 ounces cream cheese, cut into 4 cubes and softened
4 to 6 tablespoons Nutella
Place Nutella and cream cheese in food processor and blend together, occasionally scraping the bowl, until fully incorporated.
4 eggs whipped
1oz Monterey Jack cheese
2 oz roasted chopped potato
1 oz small diced jalapeno cornbread
2 oz roasted pulled chicken
1 tsp Cajun seasoning
1 oz baby spinach
½ oz shaved shallots
1 fl oz clarified butter
In a 8 inch non stick pan place on medium heat. Sautee the potatoes, chicken, spinach, Cajun seasoning, and shallots in the clarified butter until golden brown. Add the whipped eggs and begin to fold them in from the outside into the center. Once the eggs have nearly set sprinkle the cheese and cornbread on top and place in a 350 degree oven for 5-8 minutes, or until the egg has completely set.
Red Pepper Coulis
1 fl oz olive oil
1 small minced shallot
2 large red peppers, seeded, deribbed and rough chopped
salt, as needed
ground black pepper, as needed
pinch of cayenne
1 dash of Tabasco
4 fl oz white wine
6 fl oz vegetable stock
Heat the oil over medium heat in a small sauce pot and sweat the shallots until tender. Add the peppers and continue to sweat until very tender. Season with salt, pepper, Tabasco and cayenne.
Deglaze the pan with the white wine and reduce until nearly evaporated. Add the stock and simmer until mixture has reduced to half.
Puree the sauce in a blender and pass through a fine mesh strainer. Readjust with salt and pepper if necessary.