-A A +A

A recipe for the perfect Mother's Day

By Shari Van Fleet

Van Fleet, of Haddonfield, is a culinary arts student at Rowan College at Burlington County’s Culinary Arts Center in Mount Holly. rcbc.edu/culinary

 

It’s 6:30 in the morning and I am not asleep. Instead, I am lying in bed listening to my 2 ½-year-old singing Disney movie songs. This is how I wake up most mornings.

My routine stays static throughout the week. Wake up, get my daughter ready for school, out the door, work, dinner and bed.

But, there is one day out of the year that is all for me! I get breakfast in bed, get my nails done, go out for a nice dinner, and spend time with my daughter and husband. One of my favorite days of the year, Mother’s Day.

That Mother’s Day scenario is still just a fantasy. In reality, I still wake up to my daughter singing, but I do not get breakfast in bed. My baby is still a baby and my husband; well I wouldn’t say eggs were his specialty, or that he even had a specialty, besides being especially good at staying out of the kitchen.

I will make my family breakfast and look forward to enjoying it together.

On the menu, is a buttermilk biscuit filled with crispy pancetta, brie cheese and a homemade fig jam. Isn’t your mouth watering? I may add a poached egg if I’m feeling adventurous.

In order to make the biscuit, I need to use something called the ‘Pastry Method’ of mixing. This method is used for not only biscuits, but also to make pies. It’s fairly simple, with only four steps. Sift your dry ingredients, cut in your fat with the dry, add your liquid until combined, and knead. Biscuits are my go- to breakfast item because they are very inexpensive and quick to make, and always a crowd pleaser.

Next is the pancetta. Pancetta is the Italian version of bacon. You can either fry it, or bake it off in the oven until crispy. I chose brie cheese because of its creamy consistency, which would complement the buttery biscuit and pair well with the salty pancetta. The fig jam just adds the right sweetness to the dish, but also has the ability to cut through the fat. The egg is completely optional, but add it for protein or just pure indulgence. Poach, fry, scramble; it will be delicious no matter how you do it!

So this year, after I cook everyone breakfast, I look forward to spending time with my family. For me, it’s a day to forget about the daily grind, and just sit back and relax with loved ones. Life goes so fast, and sometimes you forget to just appreciate everything that you have. That’s what I am doing this year. And, that is my same wish for you. Spend time with your family, and enjoy each other’s company.

Happy Mother’s Day to all the hard-working ladies out there, it’s our day to shine (even if we do have to make our own breakfast)!

Serves: 4

Buttermilk Biscuits

2 Cups of All Purpose Flour
½ tsp Baking Soda
1 ½ tsp Baking Powder
1 tsp Salt
8 T Ice cold Butter
¾ Cup of Buttermilk

  1. Sift dry ingredients together. Add butter, and cut into the dry. Should look like a sand-like consistency when combined thoroughly.
  2. Add buttermilk and combine just until dough forms.
  3. Flour your surface, and press dough out until it is approximately ½ inch thick.
  4. Use a round cutter, forming a biscuit shape. Freeze dough for 20 min. Put parchment paper on a baking sheet, with biscuits all touching, bake at 475 degrees for about 15-20 minutes.

Pancetta

1/2 pound Pancetta
Cooking Spray

  1. Bake in the oven at 375 degrees for 10-12 minutes with baking sheet heavily greased.

Fig Jam

½ Cup Sugar
½ Cup Water
12 Dried Black Mission Figs
3 T Apple Juice
½ Cup Toasted Hazelnuts
8 oz Brie Cheese

  1. Combine first four ingredients in a pot on the stove top over medium heat until it comes to a simmer. Mix until the sugar is dissolved.
  2. Allow mixture to cool for approximately 10 minutes.
  3. Process mixture in a food processor.
  4. Add Toasted Hazelnuts.

Assembly

  1. Spread fig jam on both sides of the biscuit.
  2. Take a slice of brie and place it on the bottom half of the biscuit.
  3. If using egg, place egg on top of cheese.
  4. Top with crisp pancetta.

This article also appeared in the Courier-Post on Wednesday, May 3, 2017. 

Pictured: RCBC culinary student Shari Van Fleet and her daughter Ella prepare a Mother's Day breakfast sandwhich in the college's Culinary Arts Center in Mount Holly.