Ask A Minnesota Chef: Best Mother's Day Brunch Recipes

Mother's Day is a proud tradition that shows mom you care. For those of us who are responsible for organizing and orchestrating a delicious Mother's Day brunch, we must bring a Minnesota chef to the table. With these uniquely prepared recipes below, you will show her your appreciation and make a bold statement on her special day.

Chef Brian Rubenzer
Lettuce Cater
604 40th Ave. N.E.
Columbia Heights, MN 55421
(763) 781-0702
www.lettucecater.com

Chef Brian Rubenzer has an undeniable footprint in the Twin Cities. The executive chef and owner of Lettuce Cater, along with his wife Mollie, make up one of the hallmark catering services for the Minneapolis-St. Paul area. His previous experience included working in award-winning restaurants such as Lake Elmo Inn and Marleys Grille in Hilton Head Island, SC. In addition, during his rise to success, he was mentored by Danish master chef Kaj Sorensen. The last eight years with Lettuce Cater has won him multiple awards for outstanding catering service.

Caramel Rolls with Butterscotch Pudding

Ingredients:

• 1 bag frozen rolls
• 1 package non-instant butterscotch pudding
• 2 tbsp cinnamon
• 1/2 cup brown sugar
• 1/2 to 1 cup chopped pecans

Directions:

1. Spray bunt pan with non-stick spray and put the frozen rolls in the pan.
2. Sprinkle small amounts of pudding, cinnamon, brown sugar and nuts.
3. Use melted butter to pour over the rolls. Allow the ingredients to settle overnight.
4. Bake at 350 degrees F for about 20 minutes in the morning. Let it cool down for approximately 5 to 10 minutes. (Don't let cool too much. It will stick.)
5. Flip and serve it.

Overnight Egg Casserole

Ingredients:

• 6 eggs
• 2 cups of milk
• 1 tsp salt
• 1 tsp dry mustard
• 1 lb breakfast sausage
• 1 cup grated cheese
• 2 slices bread, cubed

Directions:

1. Cook sausage.
2. Beat first 4 ingredients together.
3. Grease a 9x13-inch pan.
4. Layer cubes, sliced sausage and cheese.
5. Pour egg mixture all over the top and refrigerate overnight.
6. Bake at 350 degrees F for 45 minutes.

Related: Best Brunches For Families In The Twin Cities

Chef Instructor Seth Bixby Daugherty 
The Art Institutes International Minnesota
15 S. 9th St.
Minneapolis, MN 55402
(612) 332-3361
www.artinstitutes.edu

Chef Seth Bixby is a craftsman for the culinary arts, an expert recipe chef and a prodigy of the food industry. He pursued a culinary education at the Culinary Institute of America (CIA) while landing an internship at the Four Seasons Hotel in Washington D.C., and worked as chef of D'Amico Cucina for three years in Minneapolis. He was featured as best new chef in 2005 by the Food and Wine Magazine. In 2010, he along with 16 other chefs from across the nation worked in conjunction with First Lady Michelle Obama on her "Lets Move" Initiative campaign. He is currently the chef instructor at the Art Institutes International Minnesota.

Orange Ricotta Waffles, Soft Scrambled Eggs and Orange Marmalade

Ingredients for waffles:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 cup ricotta cheese
• Zest of 1 orange
• 1/2 cup orange juice
• 1 cup milk
• 1 stick melted butter
• 3 eggs

Directions:

1. Mix dry ingredients together in a bowl. Set aside.
2. Mix well the ricotta cheese, zest of orange, orange juice, milk and eggs. Add to dry ingredients.
3. Add melted butter.
4. Set aside until ready to make waffles.

Ingredients for soft scrambled eggs:

• 6 eggs
• 3 oz butter
• 3 oz heavy cream
• Salt and pepper

Directions:

1. Beat all ingredients together.
2. Cook over medium heat, mixing the eggs with a spatula.
3. Take off of the heat after the eggs are cooked but still soft.

Ingredients for orange marmalade:

• Orange marmalade
• 1 cup heated orange marmalade (consumer choice)
• 1/4 cup orange juice
• 1/2 fresh vanilla bean

Directions:

1. Slowly warm the marmalade until it thickens.
2. Cook waffles.
3. Place eggs on top of waffles.
4. Add a dollop of marmalade mixture.

Wisconsin-Aged Cheddar, Smoked Ham and Chive Waffles

Ingredients:

• 1 cup diced Sargento Wisconsin extra sharp cheddar
• 1 cup diced smoke ham
• 1 1/2 tbsp baking powder
• 3 large eggs
• 1 cup Sargento Ricotta Cheese
• 1 cup milk or 1/2 and 1/2
• 8 tbsp melted butter
• Zest of 1 orange

Directions:

1. Mix all wet ingredients together well and then add to the dry ingredients.
2. Mix thoroughly.
3. Fold in the Sargento aged cheddar, ham and the chives.
4. Bake in a non-stick waffle iron for desired golden brown color.
5. Serve with orange marmalade that you have warmed up or the classic maple syrup.

Banana Omelette Brulee 

Ingredients for brulee:

• 8 bananas, sliced
• 1/4 cup brown sugar
• 1 stick butter
• Juice of 1/2 of a lemon
• 1 fresh vanilla bean

Directions:

1. Melt butter with brown sugar and vanilla bean.
2. Cook for about 2 minutes on medium heat.
3. Add sliced bananas and then the lemon juice.
4. Set aside.

Ingredients for 1 omelette:

• 2 eggs
• 1/2 oz butter
• 1 oz heavy cream
• Salt and pepper
• 1/4 cup powdered sugar

Directions:

1. Mix eggs and cream.
2. Melt butter in a non-stick pan.
3. Pour egg mixture in the pan.
4. Cook on medium heat.
5. Add banana filling.
6. Fold omelette.
7. Arbitrarily sprinkle powdered sugar on top.
8. Place under broiler for about 2 to 3 minutes until broiled.
9. Serve.

Related: Best Champagne Drinks From A Minnesota Mixologist

Anthony Carranza is a freelance writer covering all things Minnesota related to tech, social media, news, and local happenings around the Twin Cities. His work can be found at Examiner.com.