Prep Time: 30 minutes
Cook Time: 20 minutes
Honey is a labor of love made by thousands of bees working in unison to feed the next generation of baby bees. It’s usually made in a surplus to allow a food source into the colder months, to ensure the survival of the hive and keep the baby sisters alive. If this isn’t a great Mother's Day story, I’m not sure what is!
Mother's Day brunch is one of the hardest days of the year for restaurant workers, as there’s always a huge volume of orders and a lot of diva energy in the air. Do yourself, your mother, and the restaurant world a favor, and try making Mother's Day brunch at home this time!
The history of Mother's Day is a tale of love, appreciation, and social advocacy. The modern celebration of Mother's Day can be traced back to early 20th-century America, where it was initially championed by Anna Jarvis, an activist from West Virginia. Anna was deeply inspired by her own mother, Ann Jarvis, who had devoted her life to promoting community health and welfare projects. Following her mother's death in 1905, Anna embarked on a mission to establish a day dedicated to honoring mothers and their selfless contributions to society.
In 1908, Anna Jarvis organized the first official Mother's Day celebration in Grafton, West Virginia, as a memorial service to honor her mother. The event garnered widespread attention and support, leading to calls for a national observance of Mother's Day. Anna tirelessly campaigned for the recognition of Mother's Day as a national holiday, and her efforts bore fruit when President Woodrow Wilson officially declared the second Sunday in May as Mother's Day in 1914.
Her advocacy led to the holiday that we know today, even if Hallmark has taken it and turned it into an economic engine. We need to take the power back and make our own brunch for our moms!
Hot honey is a delectable condiment that combines the sweetness of honey with the heat of chili peppers or chili flakes. To make hot honey, typically, honey is infused with spicy ingredients such as red pepper flakes, chili peppers, or hot sauce, allowing the flavors to meld together over time. The result is a versatile and flavorful topping that adds a unique balance of sweet and spicy notes to a variety of dishes.
Hot honey can be drizzled over foods like pizza, fried chicken, biscuits, or grilled vegetables to add a delightful kick of heat and a touch of sweetness. It can also be used as a glaze for meats like ribs or salmon, providing a caramelized, spicy-sweet crust. Pepperoni pizza and hot honey are a match made in flavor heaven. Additionally, hot honey can be stirred into cocktails or used to sweeten and spice up marinades, dressings, or sauces.
This condiment has gained popularity in recent years, with many artisanal producers offering their versions of hot honey. Its appeal lies in its ability to elevate the flavor profile of dishes with its dynamic combination of heat and sweetness, making it a must-have pantry staple for spice enthusiasts and food lovers alike. Top it up!
Another element of this dish is the halloumi cheese, which is part of a larger family of cheeses that are great for grilling. This is because of its high melting point and low moisture content which allows it to be grilled or fried without losing its shape. It’s salty, crunchy, and a great addition to the other flavors in this dish!
When you stack it all together, you’re left with a spicy, sweet, salty, and delicious brunch. I like to serve it with some fruit and coffee, but use whatever accouterments you like! Cheers.
Halloumi & Hot Honey French Toast
Spice up Mother's Day with some sweet heat! Homemade spiced French toast is topped with vanilla whipped ricotta, crispy griddled halloumi cheese, and drizzled with hot honey for a combination that won’t be forgotten!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
½ cup fresh ricotta cheese
1 tablespoon honey
½ teaspoon vanilla extract
4 large eggs
¼ cup all-purpose flour
⅔ cup milk
¼ cup white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon or pumpkin spice
8 thick slices of bread, like sourdough, Italian, or seeded country loaf
Canola oil, nonstick spray, or butter, as needed for griddle
4 ounces of halloumi cheese, sliced into ~8 planks
4 ounces hot honey, divided
Gochugaru chili flakes, to taste
Freshly cracked black pepper, to taste
Directions:
RICOTTA. In a small bowl, combine ricotta cheese, honey, and vanilla extract. Mix well and set aside.
BATTER. Preheat a large skillet or griddle over medium heat. In a large bowl, whisk together eggs and flour until well combined. Add milk, sugar, salt, and cinnamon, and whisk to combine.
DIP. Using your Forge To Table 10” Serrated Bread Knife, slice 8 thick pieces of toast from a loaf of bread, like sourdough, Italian, or seeded country loaf. Dip slices into the batter, dredging them well on both sides, and place on the hot, greased skillet or griddle.
COOK. Cook until the bottom of the bread gets golden brown, about 2 minutes. Flip and cook on the other side the same. Remove to a serving plate and repeat the process with the remaining bread.
HALLOUMI. On the same skillet, grill the sliced halloumi cheese until browned on both sides, 3-4 minutes total. Set aside.
SERVE. To serve, place one piece of French toast down and top with 2 tablespoons of whipped ricotta. Top with another slice of French toast. Top with a couple of slices of griddled halloumi and top with a generous drizzle of hot honey. Garnish with gochugaru chili flakes and black pepper, to taste. Enjoy while warm!
Chef’s Notes:
The sugar in the batter will caramelize if left to cook too long, so be careful not to use too high heat or leave on the griddle too long.
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