Innisbrook chef shares recipes on "Breakfast in Bed" for special lady on Mother's Day

Innisbrook's Executive Chef Thomas McKinney-Stehr offered tips and recipes on several delights to prepare to pamper your special lady with a "Breakfast in Bed" treat on Mother's Day.

- Eggs Benedict 
- Salmon Bruschetta 
- Pina Colada French Toast 
- Peach Bread Pudding with Vanilla Creme Anglaise 
 

The eats are both sweet and savory options.

For those who prefer to pamper their special lady with Chef Thomas' assistance, the restaurants at Innisbrook Golf and Spa Resort at 36750 U.S Hwy. 19 N. in Palm Harbor will be open to the public for a special Mother's Day Brunch Buffet.

The chef encourages anyone who want to dine at Innisbrook to call and reserve a spot at the restaurant before Sunday, May 13. 

Check out Chef Thomas McKinney-Stehr's recipes:

Eggs Benedict

Ingredients

* 1/4 cup white wine vinegar

* 8 eggs

* Extra-virgin olive oil

* 8 thick slices Canadian bacon

* 4 English muffins, fork split

* Hollandaise Sauce, recipe follows

* 4 cups mesclun mix

* Juice of 1/2 to 1 lemon

* Kosher salt

HOLLANDAISE SAUCE:

* 4 sticks unsalted butter

* 6 tablespoons white wine vinegar

* 1 teaspoon crushed peppercorns

* Ice cubes, as needed

* 6 egg yolks

* 1 lemon, juiced

* Pinch cayenne pepper

* Kosher salt

 

Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.

Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!

Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.

Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.

Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.

Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.

Wine Pairing Suggestion: Prosecco

HOLLANDAISE SAUCE:

In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.

In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.

In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.

Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.

Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.

Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.

Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.

Serve over the poached eggs.

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Salmon Bruschetta

Plate Spec:

4 oz. Salmon Filet, diced

1 Baguette, sliced

6 oz. bruschetta mix (recipe follows)

Basil for garnish

Prepared balsamic reduction for garnish

 

1. Toast baguettes on flat top, set aside.

2. Then sear salmon on flat top, season with salt and pepper.

3. Place cooked salmon on top of baguette and top with bruschetta mix.

4. Toast in the oven for 5 min.

5. Finish with balsamic reduction and fresh basil

 

Bruschetta mix

1 tomato, diced

1 garlic clove, minced

2 oz. red onion, diced

4 oz. roasted red peppers, diced

Salt and pepper to taste

1. Combine all ingredients in mixing bowl.

2. Toss together till combined.

3. Season with salt and pepper.

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PINA COLADA FRENCH TOAST

Plate Spec:

3 pc. Egg dipped Texas toast

1 oz., prepared whipped cream

2 oz. toasted coconut

2 oz. Pineapple coconut sauce (recipe below)

 

1. Toast egg dipped bread on flat top.

2. Cook till golden brown.

3. Cut bread in half and place on plate.

4. Warm 2 oz. of pineapple coconut sauce and pour over top.

5. Garnish with whipped cream.

 

Pineapple coconut sauce ½ lb. butter 1 Pineapple, finely diced 1 cup brown sugar 1 cup shredded coconut 1 quart Pina colada mix.

1. Sauté butter and pineapple till pineapple is softened.

2. Add brown sugar, shredded coconut and Pina colada mix.

3. Cook for 10 min till brown sugar is dissolved. 4. Thicken with slurry.

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Peach Bread Pudding with Vanilla Crème Anglaise

Ingredients:

Bread Pudding Base:

2 peaches peeled and diced.

1 Loaf Stale French Bread, Cut off crust and cut into cubes.

6 eggs beaten1 cup sugar.

1 quart heavy cream.

1 tsp vanilla1 tsp cinnamon¼ tsp nutmeg.

Combine eggs, sugar and heavy cream until well mixed . Stir in Vanilla and spices. Pour over bread andlet soak for 1-2 hours. Stir In peaches.

Pour into prepared pan. Bake at 325 degrees F in a water bath for 35-45 minutes.

Crème Anglaise:

Ingredients:

2 cups heavy cream½ cup sugar.

5 egg yolks1 tsp vanilla.

Bring cream to a boil, dissolve sugar into cream. Temper into egg yolks and cook over double boiler until thick, about 12-15 minutes. Remove from heat, stir in vanilla extract. You can also add bourbon or Rumif desired.

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