For The Love Of Food Culinary School
9631 Liberty Road, Suite J
Randallstown, Md. 21133
Chef Diane is a committed and friendly instructor at For The Love Of Food, teaching both adult and children’s courses in both professional and recreational cooking. For The Love Of Food offers a wide variety of courses including team building instruction, adult culinary courses and children’s cooking classes, and is highly praised for its friendly and entertaining approach to culinary instruction. Here is a recipe, or really three, that all go together to make a wonderful Mother’s Day breakfast that any mother would revel in partaking. It places the fruits of the spring front and center and brightens everything up with an unusual, but delightful honeyed mint crème frâiche.
Honey Cornmeal Crêpes
- 3/4 cup all-purpose flour
- 5 tablespoons yellow cornmeal
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups milk
- 2 tablespoons honey
- pinch ground nutmeg
- 2 tablespoons melted butter
- Combine all of the ingredients for the crêpes in a blender and blend until smooth, about 30 seconds.
- Cover and refrigerate about 30 minutes before cooking the crêpes.
- Heat a 7-inch-diameter nonstick skillet or crêpe pan on medium heat until a drop of water sizzles. Spray with vegetable oil spray or lightly grease with melted butter.
- Pour 2 tablespoons of batter into the pan and swirl to coat the bottom.
- Cook the crêpe until the top starts to dull and the edges begin to brown, about 15-20 seconds.
- Flip the crêpe and cook the second side for about 10 seconds.
- Transfer it to a plate. Cover with a paper towel.
- Repeat with remaining batter, spraying pan with oil spray as needed and covering each crêpe with paper towel. (Can be made 1 day ahead. Cover and chill.)
- pineapple, peeled, cored and sliced
- bananas, cut lengthwise
- peaches, cut in half and pitted
- plums, cut in half and pitted
- 1 cup orange juice
- 1/2 cup brown sugar
- 2 tablespoons lime juice
- pinch of salt
- Combine orange juice and brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning.
- Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
- Lightly brush mixture on peaches and plums covering all surfaces. Grill 3 to 4 minutes per side.
- Stir lime juice with a pinch of salt into orange juice/brown sugar mixture and brush on bananas covering fruit; grill gently about 2 minutes per side.
- When is fruit is done grilling, slice it into 1” wide slices and set aside.
Minted Honey Crème Frâiche
- 1 container of crème frâiche
- 2 tablespoons sour cream
- 1/4 cup fresh mint leaves, slivered
- 2 tablespoons mild honey (clover, wildflower or orange blossom)
- Combine all ingredients and refrigerate.
- To fill the crêpes, place about a tablespoon or two of honeyed minted crème frâiche in the center of each crêpe.
- Top with assorted grilled fruit.
- Fold the crêpe over and sprinkle with confectioner’s sugar, if desired.
- Decorate the plate with a squiggle of the crème frâiche and a few fresh mint leaves.
Sparrows Point Country Club
919 Wise Ave.
Baltimore, Md. 21222
Chef Paul Glomp has made his rounds as the Head Chef at a number of upscale venues before scoring his current position at the Sparrows Point Country Club, where he personally ensures that the refined tastes of the patrons are exceeded by the quality of the meals he supplies. Here is his perfect recipe for dads and children to make together. It is easy and fancy at the same time, not to mention very inexpensive to produce. Mom will love having a restaurant-style dish next to her flowers, cards and presents for breakfast in bed. The dish is delicate poached eggs set atop wilted spinach and shaved smoked salmon on a toasted English muffin with a lemon hollandaise sauce.
Smoked Salmon Florentine Benedict
- fresh baby spinach
- English muffin
- smoked salmon
- 1 egg
- white vinegar
- Wilt some fresh baby spinach in a sauté pan with a little bit of water and salt.
- Place over a toasted English muffin topped with two pieces of smoked salmon.
- Poach an egg in simmering water with white vinegar (2 parts water, 1 part vinegar). Poach for approximately 5 minutes until whites are solid.
- Set egg on top of spinach, and spoon over Hollandaise sauce.
- 3 egg yolks
- 1/2 teaspoon salt
- dash of cayenne pepper
- 1 tablespoon cream
- 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
- 1 tablespoon lemon juice or white wine vinegar
- Place egg yolks, salt, pepper and cream in blender.
- Blend for a few seconds at high speed until you have a smooth frothy mixture.
- Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken.
- When half of the butter has been added, add lemon juice or vinegar.
- Continue blending until all butter is used.
Joel Furches is a freelance writer and researcher for The Examiner and Logos Software, and also manages his own catalog of writing on Hub Pages. Joel is on the board of directors for Ratio Christi. He has a bachelors in Psychology and a Masters in Education.