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Build a tradition on Mother’s Day

Mon., April 26, 2010

Jeff Haddorff prepares Mother’s Day brunch with sons Eli, 11, and Jonah, 7.King Features (King Features)
Jeff Haddorff prepares Mother’s Day brunch with sons Eli, 11, and Jonah, 7.King Features (King Features)

When it’s Mother’s Day, it’s all about tradition in the Paymar/Haddorff household. Now in its 20th year, moms, grandmothers, aunts, cousins and close friends gather in their home around a fabulous Sunday brunch.

“It started rather small with our parents, grandparents and siblings long before our sons were born,” said Kara, corporate marketing consultant and mom of 11-year-old Eli and 7-year-old Jonah. “It feels like we’ve been doing it forever. ”

And they have every detail down pat. “The plan never changes, and our guests know the beat intuitively,” said stay-at-home dad Jeff. “ If you are tempted to start a new Mother’s Day tradition, here’s their family recipe to get you inspired.

Croissant French Toast

1 stick of butter (1/4 pound)

1/4 cup raw sugar

4 apples peeled, cored and cut into eighths

1/3 cup pure maple syrup

2 cups milk

3 eggs

1/4 teaspoon cinnamon

4 croissants, halved lengthwise

Confectioners’ sugar

Fresh mint leaves for garnish

Melt half the butter in a large skillet over medium-low heat. Add raw sugar and cook 1-2 minutes, until the sugar has caramelized. Add the apples and maple syrup. Cook over medium heat 20-25 minutes, until apples are tender.

Keep warm until ready to serve.

Whisk the milk, eggs and cinnamon together in a shallow dish. Dip croissant halves into the mix one or two at a time.

Melt some of the remaining butter on a griddle. Cook soaked croissant halves over medium heat until they are golden brown on each side. Repeat with remaining butter and croissant halves.

Spoon warm maple-apple mixture on bottom half of a croissant. Cover with the top and dust with confectioners’ sugar.

Garnish with mint and serve.

See more ideas at www.donnasday.com


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