Lee’s Insights

One of the fun parts of my Gluten Free lifestyle has been creating great holiday menus - I usually find recipes from other GF sites or just convert the ones I find on traditional recipe sites like Epicurious.com and then mix and match with my old faithfuls.  My Mother is coming over for Sunday brunch so it will be my Mom, my husband, Scott , my 15 year old son, Brian, and me - small group.  I want to do something a little festive because it’s Mother’s Day, but also don’t want to be slaving away all morning because, well, it’s Mother’s Day.   Here’s what I came up with - I think a happy medium:

• Scrambled Eggs with Smoked Salmon & Lemon Cream
• Choice of Blueberry or Banana Pancakes w/ Assorted Syrups and Preserves
• Nitrite and Nitrate-Free Applewood Smoked Bacon from Wegman’s
• Lee’s Ambrosia Salad
• Assortment of GF & Non GF Toast and Muffins
• Mimosas & Coffee

Scrambled Eggs with Smoked Salmon & Lemon Cream (Epicurious, Bon Appetit 2/2009)

Ingredients:  This recipe serves 2, I will double it.

• 2 tablespoons sour cream
• 3/4 teaspoon fresh lemon juice
• 1/4 teaspoon (packed) finely grated lemon peel
• 1/4 teaspoon chopped fresh thyme
• 4 large eggs
• 1 tablespoon butter (I’ll substitute Virgin Coconut Oil)
• 1 large green onion, thinly sliced
• 2 ounces thinly sliced smoked salmon -preferably Alaskan salmon

Preparation

Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.

Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter (coconut oil) in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

Choice of  Blueberry or Banana Pancakes

I use Pamela’s GF Baking & Pancake mix - as far as I’m concerned it’s the best GF Pancake mix on the market.  I will make 2 separate batches according to the instructions on the back of the package (each batch makes approximately 6 medium sized pancakes) - to one batch, I’ll add chopped banana and to the other I’ll add 1 pint of fresh organic blueberries - note when the blueberry pancakes are cooking the berries will burst which makes for an ultra delicious but also a bit of a soggier pancake, so I usually add a little less water to the blueberry batch.   I’ll serve with a variety of syrups, preserves and confectioners sugar - I love finding neat organic home made syrups and preserves at local health food stores or outdoor farmer’s markets.

Lee’s Ambrosia Salad

Ingredients

• 1 c. Fresh organic pineapple, drained & cut into chunks
• 1 c. Fresh organic Red Delicious (or any other firm, sweet apple) cut into chunks - I leave the skin on for better health
• 1 can mandarin orange segments, drained- reserve a few tablespoons of the juice
• 2 bananas cut into 1/2 inch slices
• 1/2 c. walnuts, chopped and toasted
• Shredded organic coconut (no sugar added is best, but either will work)
• 1/2 c. sour cream
• small marshmallows (optional)

Preparation

In a nice serving bowl, toss gently to combine  the fruit, nuts and shredded coconut.   In a separate bowl, add the sour cream and reserved mandarin orange juice, whisk to combine well.  This should be a little thick.  Gently fold the sour cream mixture into the fruit - the sauce will thin when the salad sits.  I like less sauce on my salad - if you like more, just add more sour cream. Add marshmallow, if you like them - we don’t.

I think this will make for a yummy and fun morning - the plan is to stay in our jammies, eat and then curl up on the couch and floor and watch movies until it’s time for me to go to yogar at 4:00!  Perfect Mother’s Day, if you ask me! 

Share This

Trackback URI | Comments RSS