This Mother’s Day give mom the day off by preparing a sweet and simple brunch that will let her know just how much she means to you and your family!

How does Frittata Bouchons, Apple and Sausage Scones and French Toast Souffle sound?  You’re probably thinking the menu is way to ambitious for dad and the kids, right?  Wrong!

We’ve created three simple, easy-to-follow recipes that will allow dad and the kids to have fun while treating mom to scrumptious culinary creations this Mother’s Day!

Entertain Deliciously!

Frittata Bouchons (Makes 2 dozen)

8 eggs
1 qt heavy cream
2 tsp oregano
2 tsp basil
1 tsp each salt and pepper
2 tsp sun-dried tomatoes Diced
1/2 cup chopped spinach
1/2 cup shredded mozzarella

Preheat oven to 300 degrees. Grease mini muffin pan. In a medium size bowl, whisk together eggs, cream, oregano, basil, salt and pepper until frothy. Blend in remaining ingredients. Fill muffin cups to the top and carefully place in preheated oven. Bake at 300 degrees for 25 minutes until set and golden. Remove from oven and allow to cool for 5 minutes. Run a butter knife around each Bouchon to loosen from pan. Pop out Bouchons and serve.

Apple and Sausage Scones
2 cups flour
3 tbsp sugar
1 1/2 cup heavy cream
1 tbsp salt
1 tbsp pepper
1/4 cup cooked crumbled sausage
1/4 cup shredded cheddar
1/4 cup diced apples

Preheat oven to 400 degrees. In medium size mixing bowl combine flour, sugar baking powder, salt, pepper, sausage and cheese. Blend gently and create a well in the center of the bowl. Add heavy cream and diced apples. Gently mix all ingredients. DO NOT OVER MIX. The dough should still look a little “unmixed” when ingredients are incorporated. Next using a small ice cream scoop, scoop out dough onto cookie sheet. Bake at 400 degrees approximately 12-15 minutes until golden. Serve immediately.

French Toast Souffle Mix (Serves Eight)

8 eggs
3 1/4 cups heavy cream
2 teaspoons cinnamon
1 teaspoons nutmeg
3/4 cup sugar
1 teaspoon salt
1 loaf challah diced

Preheat oven to 300 degrees. Whisk first 6 ingredients together until frothy. Add diced challah,and pour into a medium sized casserole dish. Place in oven and bake at 300 for 30minutes until golden.

Spanish Paella

• 1/2 cup olive oil
• 8 mild Italian sausages, roughly chopped into 1-inch rounds
• 1 pound chorizo, roughly chopped
• 7 chicken thighs, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
• 20 peeled, large uncooked shrimp seasoned to taste with paprika, salt and pepper
• 2 carrots, finely minced
• 1 onion, finely chopped
• 1 cup Piquante peppers, chopped
• 2 celery stalks, finely minced
• 2 cups canned tomatoes, crushed
• 10 cloves garlic, minced
• 6 cups Arborio rice/risotto
• 3 cups white wine
• Ham hock flavored broth, recipe follows
• Freshly ground black pepper
• Sea Salt

In a large pot over medium heat, add olive oil and then fresh sausage. Sauté for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pot and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and sauté just until the shrimp begins to turn red and curl, about 2 to 3 minutes. Remove all meats from the pot, using a slotted spoon, and place them on cookie tray to cool.

In the now empty pot, sweat the carrots, onions, and celery for about 15 minutes. Add garlic, piquantes, canned tomatoes, and saute with vegetables for another 2 minutes. Add the risotto rice, stir and sauté until the grains are pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice are tender al dente.

Stir meat and seafood back in before serving.

Ham Hock Flavored Broth:

• 6 ham hocks
• 2 roughly cut onions
• 1 1/2 cups olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly cut
• 1 bulb garlic
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 2(8-ounce) cans tomato puree
• 2(32-once) cartons chicken stock
• 2 bay leaves
• 4 cups water
• 1 pinch saffron

Preheat a large sauce pot over medium-high heat. Add ham stocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions, and celery, stir in thoroughly. slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Makes approximately 2 cups)

Cuisiniers’ Salted Caramel Sauce:

• 2 cups sugar
• 1 1/2 cups heavy whipping cream
• 2 tbsp salted butter
• 1/2 tsp kosher or sea salt

In a large heavy metal pot or Dutch oven spread sugar in bottom of pot.  Place on medium heat and cook without stirring until the sugar around the edges starts to liquify.  Next, using a wooden spoon, gently stir the sugar.  As it begins to look like little pebbles, keep stirring until the amber color turns a deep brown.  Remember to not stop stirring!  Finally, remove the pot from the heat and carefully add in 1/2 of the cream.  Use caution as the sauce will bubble up dramatically.  Add in the remainder of the cream until the sauce is smooth.  Finally, stir in the butter and salt.  Serve warm over apple fritters, bread pudding, your favorite ice cream, a warm chocolate brownie, or a combination of the above!

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(Serves 18 servings)

Cupcakes:

• 1 cup flour
• ¾ cup yellow cornmeal
• ⅔ cup sugar
• 1 ⅔ tsp baking powder
• 1 tsp kosher salt
• 1/8 tsp crushed red pepper
• ½ cup chorizo, finely diced
• 1 tsp jalapeño, finely diced

Preheat oven to 375°.  Lightly mix all of the above ingredients in a mixing bowl.

In a separate bowl, combine the following:

• 1 cup heavy cream
• 3 ½ tbsp vegetable oil
• 2 eggs
• 2 tbsp honey
• ⅔ cup frozen corn kernels, defrosted and strained

Whisk above ingredients until blended.  Create a “well” in the center of the dry ingredients and add liquid ingredients.  Lightly mix and scoop into greased muffin pans.  Place in preheated oven and bake 10-14 minutes until set and golden.  While cupcakes are baking, combine the following ingredients for the “icing.”

Icing:

• 1 cup softened cream cheese
• ¼ cup maple syrup
• 1 tsp jalapeño minced
• 1 tsp kosher salt

Mix with hand held blender until smooth.  Remove cupcakes from pan.  Top with jalapeño maple cream cheese “icing”.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(Serves 4 / 4oz . servings)

Stilton Bread Pudding With Black Pepper Rhubarb Sauce:

• 4 eggs
• ½ cup sugar
• 1 cup heavy whipping cream
• 1 tsp kosher salt
• 2 tsp black pepper
• 4 oz. Stilton cheese, crumbled
• 2 oz. sun-dried cherries
• 12 oz. challah bread, diced into ¼ cubes

Preheat oven to 325°.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese, and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE:

• 1 cup diced rhubarb
• ¼ cup water
• ¼ cup sugar
• 1 tsp black pepper
• 1 tbsp fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low hear until rhubarb is soft (approximately 7-9 minutes).  Remove from heat and add lemon juice.

To Serve:

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(18 Servings)

Lemon, Basil, & Cracked Black Pepper Scones:

• 3 ⅔ cup flour
• ½ cup sugar
• 2 tbsp baking powder
• 1 tsp salt
• ½ cup fresh basil, chopped
• 2 tsp cracked black pepper
• Zest of 2 lemons

Preheat oven to 400°.  Mix lightly above ingredients in a mixing bowl.  Form a well in the center and add in:

• 2 ¼ cup heavy cream

Gently fold all ingredients.  Mixture should not be “smooth” (it should be a little chunky).  Next, drop medium size spoon full’s of dough onto the greased cookie sheets.  Place in preheated oven and bake 8-12 minutes until scones have risen and have hints of a golden color.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(4 Cups)

Persimmon Salsa Verde:

• 1 pound tomatillos
• 1 pound persimmons
• ¼ cup fresh lime juice
• 1 tbsp honey
• 3 tsp. cumin
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 2 tsp. kosher salt
• ½ cup extra virgin olive oil

In a heavy saucepot cover tomatillos and persimmons with cold water.  Simmer until both are softened, approx. 20-25 minutes.  Drain water, cool and peel skins from both the tomatillos and persimmons.  Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil.  Blend until slightly chunky.  Pour into mixing bowl and add salt, parsley and mint.  Adjust salt as needed.  Once completely cooled, store in airtight container up to 4 days.  Enjoy as an accompaniment to lamb, pork, turkey or salmon.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

The two most common types of persimmons available in the United States are the Hachiya and the Fuyu.  Both are indigenous to China and were brought to the U.S. in the mid to late nineteenth century.  Persimmons are most commonly grown in California, the Mediterranean, Brazil, and Chili.  Both varietals are quite high in vitamins A and C and provide good amounts of fiber and potassium.

The following persimmon recipes are simple and delicious, so introduce yourself to persimmons!  Happy Holidays!

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Yields 4 Cups)

Persimmon Currant Jam:

• 1 ½ cups apple cider vinegar
• 1 each red onion, diced and caramelized
• 1 each granny smith apple, peeled, cored, and diced
• 1 cup golden raisins
• 1 cup sugar
• ½ cup fresh lemon juice
• 1 each jalapeno, minced
• 1 tbsp orange peel, minced
• 1 tsp ground coriander
• 3 tbsp currants
• 2 tsp kosher salt
• 2 ½ cups peeled persimmons, chopped

Combine all ingredients except persimmons in large sauce pot over medium heat.  Simmer, stirring occasionally until mixture thickens about 20-25 minutes.  Add persimmons and simmer until the persimmons are tender, 5-7 minutes.  Remove from heat and chill in shallow dish in refrigerator until completely cold.  Store in a favorite jar or container up to 1 week.  Perfect as a side sauce for you Thanksgiving Day turkey!

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(40 Tarts)

Gorgonzola Cocktail Tarts:

• 3 Large Eggs
• 1.5 cups Cottage Cheese
• 1 cup Buttermilk Baking Mix
• 1/4 cup Butter, melted
• 3 tablespoons of Sour Cream
• 1 teaspoon chopped Rosemary
• Pinch of Salt & Pepper
• 1/2 cup packed Gorgonzola Cheese
• 1/4 cup toasted Pinenuts

Preheat oven to 400 degrees

Spray about 40-1.75 inch diameter muffin cups with non-stick spray.  Whisk eggs and next seven ingredients in a large bowl.  Stir in Gorgonzola.  Fill each cup with generous 1 tablespoon of batter.  Top batter with 3-4 pine nuts.  Bake tarts until golden and puffed, about 25 minutes.  Cool in pans for 5 minutes.

Serve warm or at room temperature!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(4 Servings)

Osso Buco of Veal:

• 1/4 cup Flour
• 1 teaspoon Sea Salt
• 1 tablespoon Black Pepper
• 4 Veal Shanks
• 3 tablespoons of Olive Oil
• 3 Garlic Cloves, minced
• 2 Carrots, diced
• 2 Celery Stalks, diced
• 2 tablespoons Fresh Rosemary, chopped
• 2 tablespoons Fresh Thyme, chopped
• 1 cup of Red Wine
• 1 cup of Tomato Concasse
• 4 cups of Beef Broth
• Salt & Pepper to taste

Preheat oven to 375 degrees

Place dutch oven on medium heat on stove.  Season flour with salt and pepper on a flat dish.  Add 3 tablespoons olive oil to dutch oven.  Dust shanks with flour and place in pot to brown; do not turn over until brown, approx. 5 minutes.  When shanks are browned on both sides, remove from pot and place on a plate.  Add 2 tablespoons olive oil to pot and add in the garlic, onion, carrots, and celery.  Saute’ for 5 minute, add rosemary, thyme, wine, tomato and beef broth, simmer for 2 minutes.  Place shanks back into pot, cover tightly, and place in oven for 2 hours.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com