Best Brunch for Mother’s Day

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Pull out all the stops for your special lady with a fantastic brunch. Chef Adrian Day-Murchison of Le Cordon Bleu College of Culinary Arts shows how to make Orange-Cranberry Cream and Brunch Tart with Leeks, Olives and Chorizo.

Mother`s Day Brunch with Chef Adrian Day Murchison of Le Cordon Bleu in Sacramento

Orange-Cranberry Cream Scones

Makes 8 scones


· 1/4 cup dried cranberries

· 2 teaspoons freshly squeezed orange juice

· 3/4 cup whole wheat flour

· 1 1/4 cups all-purpose flour, plus additional for dusting

· 1/4 cup sugar

· 2 1/2 teaspoons baking powder

· 1/2 teaspoon Kosher salt

· Zest of 2 oranges

· 5 tablespoons unsalted butter, cut into small pieces, chilled

· 1 cup heavy cream, plus additional for finishing

· 1 teaspoon vanilla extract

· 3 tablespoons coarse sugar
Method of Preparation:

1. Preheat an oven to 400°F. Line a baking sheet with parchment paper.

2. Combine cranberries and orange juice in a small bowl and microwave for 45 seconds to soften. Set aside.

3. In a mixing bowl whisk together the flours, sugar, baking powder, salt and orange zest. Add the butter and rub it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles a coarse meal.

4. Add the reserved cranberries and juice, heavy cream and vanilla. Mix with a fork or wooden spoon until just combined.

5. Lightly dust a work surface with flour. Turn the dough out of the bowl and knead a few times to form a soft dough. Shape the dough into a disc about 7-inches across. Cut the dough into 8 wedges.

6. Arrange the wedges on the baking sheet. Brush the top of each with cream and sprinkle with coarse sugar.

7. Bake until golden brown and risen, about 15 minutes. Cool completely before serving warm or at room temperature.
Brunch Tart with Leeks, Olives and Chorizo

Makes 8 servings

For the tart:

· 2 tablespoons olive oil

· 1/2 pound cured chorizo, casing removed, thinly sliced

· 2 large leeks, chopped and washed

· 2 cloves garlic, finely chopped chopped

· Kosher salt and ground black pepper, to taste

· 1 (15-ounce) container ricotta or farmer`s cheese

· 1/2 cup grated Parmigiano-Reggiano cheese

· 3 large eggs, divided

· 6 sprigs fresh thyme, leaves removed and chopped

· 1/2 cup pitted green or oil-cured olives, halved

· All-purpose flour, as needed for rolling

· 1 sheet frozen puff pastry, thawed
For the topping:

· 1/2 pint cherry tomatoes, halved

· 3 tablespoons chopped fresh basil

· 1 tablespoon chopped fresh flat-leaf parsley

· 3 tablespoons extra-virgin olive oil
Method of Preparation:

1. Preheat an oven to 375°F. Line a baking sheet with parchment paper.

2. Place a large sauté pan over medium heat with the olive oil. Add the chorizo and cook until golden brown for 4 to 5 minutes.

3. Remove the chorizo with a slotted spoon and reserve. Return the pan to medium heat and add the leeks. Cook until softened, about 5 minutes.

4. Add the garlic and cook for 1 minute. Season with salt and pepper. Let cool.

5. In a mixing bowl, whisk together the cheeses, two eggs, thyme leaves and some salt and pepper. Stir the cooled vegetables, olives and chorizo into the cheese mixture. Reserve.

6. Lightly dust a work surface with flour. Roll the puff pastry out as needed to about 12-inches across. Cut the dough into a circle. Transfer to the prepared baking sheet.

7. Spread the cheese mixture in the center of the dough, leaving a 2-inch border around the edge. Fold the edge of the dough up over the filling, creasing it as needed to keep it in place.

8. Beat the remaining egg with a splash of water and brush the edge of the tart with the egg wash. Bake the tart until the cheese mixture is set and dough is deep golden brown, about 45 minutes.

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