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Making Mom & Dad’s Morning

Mother’s and Father’s Day are traditionally the days of the year most celebrated with breakfast in bed. Kids love being able to give back by making something special - and even a regular weekend morning is worth celebrating.

If you’re planning a more elaborate menu, choose a main, like eggs, pancakes, waffles or a brunchy casserole, then fill in the gaps with bacon and sausage, muffins, scones, roasted or grilled veggies, fruit salad and other sides, and put on a pot of coffee or tea. If you’re feeding a crowd and making all that food seems too daunting, assign yourself one dish, and ask others to bring the rest. (Potlucks are back in fashion, and everyone wants to chip in anyway.)

To fancy up the breakfast table (or tray), small jars and even juice glasses with a single or small bouquet of flowers scattered among the dishes is more inexpensive and easier to see over than a large bouquet. Dig out old family photos to set out in frames, or make copies to clip onto bowls, glasses, mirrors and lampshades throughout the house. The food can also multitask as décor: bowls of fresh berries, pistachios or brightly-colored M&Ms look great even as they’re being nibbled.

Here’s a recipe for basic scones that call for heavy cream, but no butter - they’re easy for kids to mix, pat, cut and bake to serve warm to mom or dad in bed or to bring to the breakfast table. Kids can get creative with any number of ingredients: grated orange or lemon zest, herbs and cheese, dried fruit, fresh or frozen
berries and/or chocolate chunks - but scones are just as delicious plain too, with butter and jam.

Classic Cream Scones

  • 1 ½ cups all-purpose flour

  • 1 to 2 Tbsp. sugar

  • 1 ½ tsp. baking powder

  • ¼ tsp. salt

  • 1 cup heavy (whipping) cream

  • Extra cream or milk, for brushing (optional)

  • Coarse sugar, for sprinkling (optional)

Preheat the oven to 400˚F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream (and any additions you like) and stir just until the dough comes together.

On a lightly-floured surface, knead the dough a few times, and then pat out about an inch thick. Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim.

Transfer onto a parchment-lined baking sheet. If you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes, or until golden.

Makes about 8 scones.

Break out the bubbles!

It’s easy to elevate a simple brunch to a spectacular event with bubbly drinks. Pick up some tall champagne flutes, or use tumblers, and swap ginger ale or sparkling water for the kids.

Mimosa: Pour equal parts champagne or other sparkling wine with one part orange (try blood orange, if you can find it) or pink grapefruit juice.

Raspberry Float: Put a small scoop of raspberry (or mango) sorbet into the bottom of the glass. Gently pour Prosecco or other sparkling wine overtop.

Bubbly Bellini: Puree 2 cups frozen peach slices with ½ cup peach schnapps and ¼ cup sugar in a blender or food processor until smooth. Fill glasses halfway with slushy peach mixture and top with Prosecco or other sparkling wine.

Julie is a food editor, a best-selling cookbook author, food writer, cooking instructor, and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio. For more information, visit dinnerwithjulie.com. And be sure to check out her and Elizabeth Chorney-Booth’s website, rollingspoon.com, or on Twitter, @RollingSpoon, exploring their mutual love of music and food. 

Calgary’s Child Magazine © 2017 Calgary’s Child