Here's a Mother's Day brunch menu idea that young kids and teens can help prepare. Omelet With Fresh Herbs, mixed green salad with vinaigrette, sliced French bread with sweet butter, Easy Jam Tart, coffee and fresh juice. Any time young people are in the kitchen there should be some adult supervision for safety's sake.
Omelet With Fresh Herbs
Yield: 1 serving
2 large farm-fresh eggs
1 to 2 tablespoons whipping cream or half-and-half
1/8 teaspoon coarse salt
Fresh ground pepper to taste
1 to 2 teaspoons olive oil or butter
2 to 3 tablespoons filling such as wilted spinach, cooked vegetables or shredded cheese
2 teaspoons chopped fresh herbs (such as parsley, chives, oregano or tarragon)
1. Vigorously mix eggs, cream, salt and pepper to taste in a small bowl with a fork. Heat a 7-inch nonstick skillet over medium heat. Add oil. Swirl to coat pan; add eggs. Gently lift the cooked eggs with a fork, allowing uncooked to run underneath. Cook without moving until bottom is set, about 30 seconds. If using a filling, add now down the center.
2. Tip the pan; use a spatula to gently roll about a third of the omelet over the filling. Keep rolling the egg with the spatula, out of the skillet onto a heated plate. Sprinkle with herbs.
Recipe note: Makes as many as you need to feed the family. Remember that the omelet must be able to move freely in the pan. If it sticks, you'll just end up with scrambled eggs, so be sure to lubricate the pan with sufficient oil or butter -- but not so much as to create a greasy omelet. Always season the eggs -- simple salt and fresh pepper work fine. Add a splash of cream or half-and-half to keep things creamy.
Easy Jam Tart
Yield: 8 servings
1 1/2 cups flour
3/4 teaspoon baking powder
Pinch coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg yolk
1 1/2 teaspoons pure vanilla extract
10-ounce jar jam, pure fruit spread or preserves (not jelly)
1. Mix flour, baking powder and salt in a bowl. Put butter and sugar into food processor; process until light and fluffy. (Alternatively, beat with a hand mixer.) Add egg yolk and vanilla; mix well. Add flour mixture; process just long enough to make a rough dough.
2. Press about two-thirds of the dough evenly over bottom and up sides of a 9-inch tart pan with removable bottom. Shape remaining dough into a log; wrap in wax paper or plastic wrap. Put tart pan and extra dough into freezer until firm, about 15 minutes, or refrigerate 30 minutes.
3. Heat oven to 375F. Spread jam evenly over the bottom of the tart. Shred frozen extra dough onto a plate; sprinkle evenly over the top of the tart. Bake until crust is golden, about 30 minutes. Cool on wire rack. Serve warm sprinkled with confectioners' sugar.
Recipe tips: The only trick to this dessert is finding the right size tart pan; substitute a 9-inch square baking pan if necessary. A four-sided grater works beautifully to shred a portion of the dough to create a streusel-like top.Copyright © 2014, The Baltimore Sun