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6 Mother’s Day Brunch Recipes

Are you doing brunch for Mother’s Day? Mix up a Mimosa, Bloody Mary, or maybe pop the cork on a bottle of bubbly… this brunch is about to get interesting.

If you are cooking at home for the mom in your life (or moms – hey, multi-generational brunch sounds great!), try one of our exclusive recipes. Developed and tested by our expert staff, these recipes include the sweet and the savory, so there’s something for every taste. You could call it the recipe for a memorable Mother’s Day brunch.

1. Dutch Baby Pancake with Candied Bacon

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The Dutch baby is having a moment right now. Part pancake, part custard, part soufflé, and totally delicious, the Dutch baby is simple and fun to make. Which is why it’s the perfect choice for Mother’s Day brunch. Our recipe has candied bacon, because, well … we love bacon. This bacon-rich Dutch baby is what brunch dreams are made of. Best part? It’s ridiculously easy to make and comes together quickly. Mom will be impressed.

2. Foie-ffles: Strawberry Waffles with Seared Foie Gras & Balsamic Syrup

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No brunch recipe roundup would be complete without foie-ffles. Even better than chicken & waffles, our foie gras & waffles recipe combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch.

3. Fig and Prosciutto Tart

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For an elegant brunch you could set out a course of charcuterie and cheese. With no cooking required, it also simplifies matters. But show that you made the extra effort with this recipe.

Our fig and prosciutto tart recipe is as easy to make as it is beautiful and delicious. Salty Jambon de Bayonne (that’s our prosciutto with a French accent) pairs perfectly with creamy mascarpone and sweet figs. If you can’t find fresh figs, replaced them with ripe stone fruits for equally great results. Served at room temperature, this tart is ideal for a brunch gathering.

4. Maple Bacon Doughnuts

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Where there is brunch, there is bacon. We love this doughnut recipe because it brings the sweet and savory together in a decadent and delightful combination. And once again, there is bacon involved. The creamy maple glaze ties it all together nicely. If you have some of that Bourbon barrel aged maple syrup, you could use it here. A happy Mother’s Day will be had by all.

5. Ham, Asparagus, & Wild Mushroom Strata

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This cheesy casserole is part frittata, part savory bread pudding, and totally delicious. It’s also a great way to use leftover ham. We specified boneless ham, but a bone-in ham or even smoked chicken will work just fine. Called “strata” because all the ingredients are layered, this recipe is easy to assemble and bake in the oven, so it’s a good choice for a busy brunch.

6. Crispy Mushroom Triangles

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We are kind of obsessed with these mushroom pockets right now. Flaky phyllo dough wrapped around umami-rich organic mushrooms and herbed crème fraîche makes for a tasty hors d’oeuvre. But what a fun addition to a simple brunch. Scramble eggs or bake a quiche – and pass around a plate of these delectable hand pies. There will be no leftovers.

Did we mention the truffle butter? The dough is brushed with black truffle butter, so these triangles come out of the oven crispy, golden and flecked with black truffles. Perfection.

Cooking with D’Artagnan? We welcome your food photos! Tag @dartagnanfoods on Facebook, Twitter or Instagram and share your food victories.

 

Top 5 Mother’s Day Meals

Are you are staying in for Mother’s Day and cooking a special meal? We think it’s a lovely way to spend time with Mom and the family. The extra effort will certainly be appreciated. And there will be no waiting in line at the brunch place, where everyone and their mother will be…

But what to cook? Her favorites?  Or something new and exciting? Here are a few recipes we like for a Mother’s Day meal.

1. Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauceparmesan-veal-chops-milanese-recipe

Double or triple this veal recipe, depending on how many are coming to dinner.  That’s easy to do, because this simple veal dish comes together quickly. Packed with flavor, and finished with a lovely Parmesan crust, it’s sure to be a hit with the family. Fines herbes and lemon zest keep the creamy pan sauce fresh and light.

2. Dijon and Herb Crusted Rack of Lamb

herb-and-dijon-crusted-lamb-chops-recipeTry this rack of lamb recipe if you love that tasty, crunchy finish on your meat. We think Mom will approve. Pan sear the lamb rack, coat with Dijon mustard and then cover with the mixture of fresh herbs, salty pecorino, and crunchy panko breadcrumbs before roasting. This is a new classic – and easy to make.

3. Berkshire Pork Rib Roastslow-roasted-pork-rack-rib-roast-recipe

Cooking for a crowd on Mother’s Day?  This Berkshire pork rib roast recipe will serve 6- 10 people. Berkshire pork is so flavorful and naturally moist that it needs very little adornment. A simple rub and reverse sear ensure that the heritage breed pork is the star of this special occasion roast.

4. Duck Breasts with Blueberry Caramel

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If Mom likes duck, here’s her new favorite dish. A luxurious caramel sauce made with fresh blueberries turns simple pan-seared duck breasts into an extra-decadent meal. This recipe comes together quickly and is perfect for a special occasion meal.

5. Chinese Style Pork Roast

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This super easy recipe for Asian-style slow cooked pork shoulder yields fork-tender meat and authentic char siu flavor. It serves 6-8 people, and all the effort is done the day before. Plan this out, cook ahead of time, and spend more time with the family on Mother’s Day.

Oh, and don’t skimp on basting; it helps to create a deeply caramelized, sweet crust. Serve as a roast with steamed rice, or as a base for ssäm, steamed buns, ramen, or salads.

Happy Mother’s Day!

Please be sure to share your food photos with us on social media! Tag @dartagnanfoods on Facebook, Twitter or Instagram so we can see what you’re cooking.

 

Enter Our Memorial Day Giveaway!

We know that Memorial Day involves parties around the grill. In the backyard, by the lakeside or where ever you find yourself gathering … there will be food.

And we want you to have the best. So we’re giving away three prize packages valued at $330+ each. Enter the giveaway once for three chances to win! Drawings will be held on May 9, May 16 and May 23. Which gives us plenty of time to ship your prize before the start of grilling season! Good luck!

Entries must be received by 11:59pm EST, May 22, 2016. One entry per email address. No purchase required. We reserve the right to make substitutions if product is not in stock. 

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Prize Assortment Includes:

4 Boneless Beef Ribeye Steaks (16 oz each)

2 Slabs Berkshire Pork Baby Back Ribs (2 lb avg each)

Pasture-Raised Ground Beef (5 lbs)

4 Bone-In Berkshire Pork NY Strip Chops (12 oz each)

1 Game Sausage Sampler (5 packs, 8.5 oz each)

4 Packs Organic Chicken Legs (14 oz avg each)

2 Packs Uncured Duck Hot Dogs (12 oz each)

4 Packs Organic Chicken Wings (1 lb avg each)

Here are a few grilling recipes to inspire … full recipes are linked in the captions. Browse more recipes from our chef friends, cookbook authors, food bloggers and our staff.

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Recipe by Ray Lampe, Coffee-Rubbed Pork Chops

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Recipe by D’Artagnan, Basic Grilled Ribeye Steak

Perfect Mother’s Day Brunch: Waffles … or Foie-ffles

What’s better than chicken & waffles? Foie gras & waffles, bien sûr! Our recipe for foie-ffles (yeah, we made up that word) combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch … let’s say for Mother’s Day.

Don’t be nervous about searing foie gras for this recipe. It’s easy as can be, and takes very little time.

Watch Anito Lo and our own Ariane sear foie gras in this video to see for yourself. If you can sear a steak in a pan, this will be a breeze.

In fact, the strawberry waffles are more complicated than the foie gras in this recipe. But we know you can handle those, too.

Foie-ffles: Strawberry Waffles with Seared Foie Gras & Balsamic Syrup

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Ingredients

FOR THE STRAWBERRY SAUCE

1 pound strawberries, hulled and diced
½ cup sugar
½ teaspoon vanilla
2 teaspoons fresh lemon juice

FOR THE WAFFLES

About 12 ripe strawberries, hulled and diced
2 tablespoons sugar, divided use
1 teaspoon Grand Marnier (optional)
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
3 large eggs
1¼ cups plus 2 tablespoons buttermilk
1 teaspoon vanilla
½ cup unsalted butter (1 stick), melted, plus 4 tablespoons, melted, for the waffle iron

FOR THE FOIE GRAS

8 Individually Quick Frozen Foie Gras Medallions
Fine salt (we like Diamond Crystal Kosher Salt)
Balsamic Syrup

Preparation

  1. Make the strawberry sauce: In a medium saucepan over medium high heat, combine strawberries, ½ cup sugar, ½ teaspoon vanilla, and 2 teaspoons lemon juice. Bring to a boil, stirring constantly. Cook until strawberries are very soft. Carefully add strawberries to a blender and puree until completely smooth. Pour sauce back into the saucepan and bring back up to a boil, cooking for about 3 minutes until sauce starts to thicken. Keep warm.

2. Make the waffles: Set aside 2 nice strawberries for garnish. Dice remaining strawberries and add to a bowl with 1 tablespoon sugar and Grand Marnier, if using. Stir then let strawberries macerate at room temperature for about 20 minutes.

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and remaining tablespoon sugar. In a small bowl, whisk together eggs, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and whisk just until the mixture comes together. Fold in the macerated strawberries and 1 teaspoon of their juice along with the melted butter. Cover and let the batter rest at room temperature for about 30 minutes.

4. Preheat oven to 200 degrees F.

5. Heat waffle iron according to the manufacturer’s directions. Brush with melted butter and ladle batter onto the iron. Close the cover, and cook until crisp. Repeat. Transfer waffles to baking pan fitted with a rack and keep warm in the oven.

6. Prepare the foie gras: Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern. Season with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are dark brown. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.

7. To serve: Pool strawberry sauce in the center of a plate. Place a warm waffle on top, off-center. Top with foie gras slices. Drizzle with balsamic syrup, garnish with half of a reserved strawberry. (To make balsamic “hearts” like we did in the above photo, instead of drizzling, place balsamic syrup in a line of dots inside the perimeter of the strawberry sauce. In a single motion, drag a toothpick through the center of each dot.) Serve.

If you make foie-ffles, please share photos with us on social media! Tag @dartagnanfoods on Facebook, Instagram or Twitter so we can cheer your efforts!

Top 5 Recipes for Baking with Black Truffle Butter

Everyone likes baking with butter, but when you have truffle butter in the fridge, you can take it to a whole new level. Why? Well, truffles are one of the supreme luxuries in nature and the kitchen. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries. D’Artagnan truffle butter captures the essence of the truffle, and makes it an affordable luxury that you can enjoy year-round. Our beautifully-balanced black truffle butter is made with real truffle bits and will change the way you cook…and bake.

Read on for inspiration …  and click the titles to get the recipes.

Black Truffle Parker House Rolls

Soft, squishy, golden yeast rolls are a holiday favorite but when our black truffle butter is baked right into the dough, they’re downright irresistible. But why wait for a holiday to make these tasty rolls? Dinner just got a whole lot more interesting.

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5 Duck Breast Recipes To Try Now

Every recipe has a story and Ariane, the founder of D’Artagnan, is very involved in this one.  Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and the technique caught on. Today it’s quite common to see seared duck breast on a restaurant menu.

If you haven’t tried cooking duck breast at home, we encourage you to do so.  These easy variations on the basic recipe will hopefully inspire your inner chef. Choose the flavors you like and heat up your pan!

1. The Classic: Magret Duck Breast à la D’Artagnan

This simple duck magret recipe should be a part of every home cook’s repertoire. If you can cook a steak in a pan, you can sear a duck breast. We love this simple recipe and the opportunity it affords to get creative with the pan sauce. Master this one, and you can whip up an impressive meal in 30 minutes anytime. Kitchen victories are so sweet, aren’t they?

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Duck Fat 50: Duck Fat Focaccia Bread with Herbs & Sea Salt

Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings.  Duck bacon and onion jam might work nicely. Or try spreading duck rillettes on top for a duck on duck fat sandwich.

This recipe will make one 14 x 11 inch loaf – which we predict won’t be around for long. It’s just that good.

Duck Fat Foccacia Bread

Duck Fat Focaccia Bread

Ingredients

2½ teaspoons active dry yeast
1⅔ cup warm water (about 110 degrees F)
½ cup Duck Fat, melted, divided use
2 cups bread flour
2 cups all-purpose flour, plus more as needed
2 teaspoons coarse salt
2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
1½ teaspoons Maldon salt, or Gros Sel

Preparation

1. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.

2. Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
Generously grease a 14 x 11 inch baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
Preheat oven to 425 degrees F with rack in the center.

3. Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.

Happy Earth Day

On Earth Day, we thank the farmers.

Let us work together to honor and respect the Earth that sustains us all … today and every day.

Earth Day 2016

Porcelet: Young Milk-Fed Pig

Porcelet refers to a young milk-fed pig. Known as cochon de lait in French, this type of suckling pig is a highly-regarded delicacy. Hard to find in the United States, the milk-fed pig known as porcelet is only available from D’Artagnan. Many of our chef clients have offered porcelet on their menus for few years, and now it’s being made available to the home cook at dartagnan.com.

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Porcelet with Cara Cara Orange Mojo, Chef Kyle Beebe, M Restaurant at the Morris Hotel, Philadelphia, PA

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Planning a Pig Roast

For those who like to eat – and to cook – nothing says “serious party” like a suckling pig. Any gathering with a whole pig at the center becomes the day’s event, and will be remembered and talked about fondly.

After all the prep work and the lighting of the coals comes the roasting, with the smell of pork rising up like an offering, and the skin slowing becoming a bronzed and lacquered shell. A small crowd gathered around the fire, anticipating the tasty results. Ample supply of libations. This is a primal ritual that captivates us, across cultures and through the ages.

Once available only to professional chefs, we now offer whole suckling and roasting pigs to the home cook at dartagnan.com. Which means your backyard party just made the not-to-be-missed list.

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