Flowers, jewelry, and a spa day are great. But this Mother’s Day, why not pamper mom all day long! Ryan Sneed, executive chef for KC Hopps, showed us some great recipes to cook up for mom morning, noon, and night.
Join Ryan Sneed and his team for a bunch of great Mother’s Day burnches on Sunday, May 12th. KC Hopps will server up special dishes at all four locations of the Blue Moose, and both locations of Barley’s Brewhaus in Overland Park and Shawnee.
Breakfast – Dutch Baby Pancakes
6 tablespoons unsalted butter
4 large eggs
1 cup whole milk
1 cup all-purpose flour
½ cup fresh fruit ( strawberries, raspberries or blackberries)
Powdered sugar for dusting
Preheat the oven to 400oF. Have six 10 ounce ramekins or crocks ready. Divide the butter evenly between the dishes and place in the oven. While the butter is melting, crack the eggs into a blender. Blend on low speed for 1 minute. With the motor still running, gradually pour in the milk, then the flour. Blend until smooth. Carefully remove the dishes from the oven. With a pastry brush, carefully brush the butter over the bottom and up the side of each dish. Carefully pour equal amounts of the batter into each dish. Add the berries, dividing them evenly between the dishes. Bake until puffed and golden brown, about 17-19 minutes. Once removed, serve them hot and dust with powdered sugar if desired.
Dinner – Grilled Orange and Bourbon Salmon
¼ cup Bourbon
¼ cup fresh orange juice
¼ cup low-sodium soy sauce
¼ cup brown sugar, packed
¼ cup chopped green onions
3 Tablespoons chopped fresh chives
2 Tablespoons lemon juice
2 cloves of fresh garlic
4 ( six ounce) salmon filets
Combine all of the ingredients except the salmon in a large, sealable plastic storage bag. Add the salmon and seal the bag, Marinate for at least 2 hours. Grill and enjoy! Serve with flavored couscous or quinoa.
Dessert – Peach Berry Cobbler
2 lbs Frozen peaches
1 lb Frozen raspberries
½ cup granulated sugar
5 cups old fashion oats
2 cups brown sugar
2 cups all-purpose flour
1 lb unsalted butter, cold and cut into ½” cubes
1. Combine the peaches, berries and granulated sugar in a clean stainless steel mixing bowl. Set aside
3. Combine the oats, brown sugar and flour in a separate clean stainless steel mixing bowl. Work the butter in by hand until the topping holds together in small clumps
4. Grease the bottom of a pan and lay the fruit mixture in the pan and pack tightly. It should be about half to three-quarters filled with fruit
5. Sprinkle the topping over the top of the fruit mixture
6. Bake in the oven at 375℉ for approximately 30-40 minutes or until the topping is set and dark brown