Take a load off, mom, we got this: Sit back, relax, surrender the kitchen and let us give you an extra hand on your special day. Would it make you feel better to know we’ve called on expert chef and Target partner Ana Quincoces for Mother’s Day brunch ideas that are ¿muy delicioso?
Indeed, let’s use her recipes to get everyone in the family pitching in to celebrate you. Take a look for yourself, and let us know if we’re approved to take over the kitchen on Sunday…we promise you won’t be disappointed!
Cinammon Sugar Dusted Doughnuts [with Three Dipping Sauces + Serves Four]
1 can 10-ct. biscuits (not flaky layers variety)
1 cup granulated sugar
1 tbsp. ground cinnamon
Peanut or canola oil for frying
1/2 cup guava marmalade
1/2 cup chocolate syrup
1/2 cup condensed milk
Place about 1 inch of oil in a large skillet and heat over medium to medium high heat for about five minutes. In a bowl combine cinnamon and sugar.
Using a plastic bottle cap, cut the center out of each biscuit. Place each doughnut carefully into the hot oil watching closely and turning when lightly golden. Once the doughnuts are golden on both sides, transfer to a paper towel lined platter. Repeat until all the doughnuts are fried, including doughnut holes.
Divide cinnamon sugar evenly among 4 waxed lunch bags. Place 2 to 3 warm donuts and holes in each bag and fold over to close.
In 3 small bowls place 1/2 cup each of guava marmalade, chocolate syrup, and condensed milk.
Shake the bag before serving alongside the dipping sauces.
“Mother’s Day is the perfect time to get kids involved in cooking. There’s no better recipe to start with than these decadent Cinnamon Sugar Dusted Doughnuts. Kids love cutting out the doughnut holes from the raw dough and then shaking the bag of fried doughnuts to coat them with the cinnamon sugar,” says Quincoces with a smile.
Huevos a la Malaguena [Serves Four]Ingredients:
12 small sized shrimp (peeled and de-veined)
3 tbsp. olive oil
2 garlic cloves, minced
1/2 cup green bell pepper, chopped
1/2 cup chopped sweet yellow onion
1 1/2 cup tomato sauce
1 bay leaf
1 tsp. of salt plus more as needed
1/2 tsp. of black pepper, freshly ground
1/2 tsp. paprika
1/4 cup dry white cooking wine
8 large eggs
4 tbsp. butter, melted
1/2 freshly grated Parmesan cheese
1/3 pound Serrano ham, cut into thin strips
1 cup canned asparagus tips
1/2 cup canned baby peas
2 tbsp. chopped fresh parsley
Heat the oven to 350 degrees. Bring 3 cups of salted water to a boil in a large pan. Add the shrimp and boil for 2 to 3 minutes until opaque. Drain the shrimp and set them aside to cool.
Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes. Add the tomato sauce, bay leaf, salt, pepper, paprika, and wine. Reduce heat to low, cover and allow to simmer for 10 to 15 minutes until the sauce thickens slightly. Discard the bay leaf and place 1/4 cup of the mixture into four 6-oz. ramekins. Layer each dish evenly with ham, shrimp, asparagus, and peas. Then divide the remaining tomato mixture evenly among the ramekins. Carefully break two eggs in each ramekin, and drizzle each with 1 tbsp. melted butter, and top each with a quarter of the Parmesan cheese.
Place the ramekins on a baking sheet and bake for 10 to 12 minutes or until the egg whites are set. Sprinkle with parsley and salt and pepper to taste.
“This menu is inspired by a trip to Spain I went on several years ago. The egg dish is savory, delicious and surprisingly easy to make. It stays warm for a long time, so it gives the rest of the family time to set everything up and still serve a hot breakfast. Perfect for a Mother’s Day ¡apapacho!” says Quincoces.
Divide pineapple juice among 4 old fashioned glasses filled halfway with ice, top with chilled Prosecco and garnish with lavender sprigs. As for the mimosas, almost any juice or fruit puree tastes great paired with bubbly. Guava and passion fruit mimosas are a favorite of mine. I also love adding mint, rosemary, or other fresh herbs for a nice, aromatic twist on the classic. ¡Buen provecho!
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