Making Brunch Recipes For Mother's Day With Harmons
(KUTV) Chef Freyka Nunez Del Prado joins us in the kitchen from Harmons, showing us two different recipes you can make for mother's day brunch,
Croque Monsier or Croque Madame
(*Think savory breakfast sandwich)
1 Loaf Brioche or Challah Bread
8 Slices Ham
8 Oz. Gruyere Cheese, Grated, divided
2 Oz. Emmental Cheese, Grated, divided
1 Oz. Parmesan, Grated
6 Tbsp. Dijon Mustard
2 Cups Whole Milk, Warm
1 Oz. All Purpose Flour
1 Oz. Unsalted Butter (plus butter for frying/toasting)
Spices and Seasoning to Taste - nutmeg, white pepper, salt
Prepare all your ingredients. Slice bread, shred cheeses, ham, and make the bechamel sauce.
To make your White Sauce or Béchamel:
1. Warm up your milk in a small saucepan.
2. In another small saucepan; melt butter and turn off heat. Incorporate the flour and stir to incorporate, and make a roux.
3. Turn the fire back on, and cook the roux for about 1 to 2 minutes, until it takes a blonde color. Turn off.
4. Little by little add the milk to the roux and whisk at the same time.
5. When all the milk had been incorporated, turn the heat back on, and stir continuously until ready. The sauce should be slightly thickened. Incorporate all seasoning to taste.
6. When Ready add all parmesan and about 1 oz. from the combined cheeses.
To prepare the sandwich:
1. Toast 2 slices of bread; flip them, and spread with the Dijon mustard. Sprinkle the cheese on both sides and allow to melt.
2. In the same skillet, warm up the ham. When warm, fold if necessary, and place over the melted cheese.
3. Close the sandwich, remove from skillet. Repeat and prepare all the sandwiches.
4. Place the sandwich back on the skillet, ladle with the bechamel sauce. Sprinkle some extra cheese on top.
5. Take skillet to the broiler, until the cheese is melted, and the sandwich takes on a golden color.
6. If the skillet is small, alternately, place sandwiches on a sheet pan to do them all at once.
7. Serve warm. Optional sides: Orange slices, grapes, simple side salad.