Mother's Day makes me think of two things - planting a garden and preparing a breakfast tray of goodies for mom to dine on. To start the day with an extra special mother's day meal bring the McEvoy Ranch gardens to your table by incorporating our estate produced preserves.
What would it taste like to take a fork and combine a sliver of french toast, lemon bar crumbs, and a square of cheese danish? See what the mother with a sweet tooth thinks of French Toast stuffed with Organic Meyer Lemon Marmaladeand Creme Fraiche.
Or, for the mother who sticks to savory flavors, try smearing some of that Creme Fraiche and Organic Meyer Lemon Marmaladeon a farm egg and beet green breakfast sandwhich. Accompany both with some Apple & Lavender Iced Tea made with our Apple & Lavender Jelly.
And if you have the type of mom who wouldn't appreciate enjoying this breakfast in bed (crumbs on the sheets!?! coffee before brushing my hair!?!), clear away any piles on the kitchen table, put out some fresh flowers, and voila! a mother's day treat she is sure to love.
French Toast with Meyer Lemon Marmalade & Creme Fraiche
Combine 1 part egg to 2 parts milk (a great French Toast primer here). Add salt and any other optional spices and extracts (vanilla, cinnamon, etc.). Cut slices of a quality white bread. Make a creme fraiche and Meyer Lemon Marmaladesandwhich with the slices of bread (substitute with goat cheese or cream cheese if needed). Dip the sandwhich into the egg and milk mixture. Heat 1 tablespoon butter in a skillet. Once butter is hot, put in egg soaked sandwhich. Cook for about 3 minutes. Add another tablespoon of butter to the skillet. Flip the sandwhich. Cook until both sides are golden brown. Garnish the plate with some fresh berries and a dab of creme fraiche for wow factor.
To make a syrup. Cut strawberries into small chunks. Combine 1 part stawberries to 2 parts Meyer Lemon Marmaladein a heavy bottomed pot. Heat on medium heat, stirring as needed until strawberries are soft. For harder/drier berries, cover pot for part of cook time.
Egg Sandwhich with Beet Greens, Meyer Lemon Marmalade, & Creme Fraiche
Seperate beet greens from their stalk (if you can't find these greens sold in bunches, buy beets that still have their greens attached) and cut into bite sized peices. Sautee with olive oil until just wilted. Toast slices of quality white bread. Smear bread with creme fraiche (substitute goat cheese or cream cheese if needed) and Meyer Lemon Marmalade. Top with sauteed beet greens and egg cooked any style. Garnish the plate with a green salad for an extra touch.
Apple & Lavender Iced Tea
Brew a strong cup of your favorite breakfast blend tea (we like Assam Breakfast Blend). Stir in 1 - 2 tablespoons Apple & Lavender Jellyper cup of tea so that you can taste it through the flavor of the tea. Fill a glass or pitcher with ice. Pour in tea and add more ice cubes as necessary. After the tea is already cooled, add some floral ice cubes for added beauty.
Floral ice cubes
Put edible flowerssuch as pansies, calendula, bachelor's buttons, etc. in an ice cube tray. Fill with water and freeze. For larger flowers like calendula and bachelor's button you may want to use just the petals.