Mother’s Day Treats | SummitDaily.com
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Mother’s Day Treats

CHEF MICK ROSACCI
Special to the Daily/Chef Mick Rosacci Hawaiian Toast: croissant French Toast with coconut, bananas, macadamias, and homemade coconut syrup - an amazing Mothers Day treat.
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Whether you are celebrating with your mom, a mother in law, a step mom, or just helping the kids; make Mom feel extra special with a hand made dish on her special day. Do it with taste – there is sure to be something she craves in this week’s recipes of Mother Day Treats below. – Buon Appetito Salùte! Chef Michaelangelo (mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony Rosacci’s Fine Catering, and Tony’s Wines. For more recipes, visit http://www.TonysMarket.com or http://www.summitdaily.com/food.Coco-Bana-Mac Croissant Hawaiian Toast1 can coconut milkSugar3-4 Croissants3 eggs1/3 cup milkpinch salt3/4 cup (or so) shredded coconutbutter2 bananas, sliced

3/4 cup macadamias, chopped– Pour coconut milk into a stainless skillet; sweeten with 1 tablespoon sugar and simmer, reducing to a syrup. Stir regularly, adjusting sugar to taste.– Preheat a large, heavy skillet.– Beat eggs with milk and salt then stir in coconut. Slice croissants in half or thirds and dip into eggs, allowing them to soak for a couple of minutes.– Melt butter in skillet and add croissants. Cook over medium heat to brown and cook through.– Plate toast, topping decoratively with bananas and sprinkling with toasted macadamia nuts. Serve with hot coconut syrup. – Chef Mick Rosacci, Tony’s Meats & Specialty FoodsCrab Stuffed Avocados1 tablespoon butter1 tablespoon flour1/2 cup milksea salt and white pepper1/2 teaspoon White Worcestershire8 ounces fresh crabmeat

2 tablespoons minced red bell pepper4-6 avocado halvessharp cheddar cheese, gratedblack olives.– Melt butter, add flour and milk, whisking over low heat until thickened. Season to taste with approx. 1/2 teaspoon Worcestershire, 1/4 teaspoon salt, and 1/4 teaspoon white pepper. Remove from heat and stir in crab and minced red bell pepper.– Place pitted avocado halves on a baking pan lined with parchment paper. Spoon crab mixture into avocados and place in 350 degree oven. After 10 minutes, top with grated sharp cheddar and return to oven for 10-15 minutes longer, until heated through and starting to brown. Serve garnished with black olives. – Chef Mick Rosacci, Tony’s Meats & Specialty FoodsQuick Steak Dianne2 bacon wrapped fillet mignonssea salt & pepperflour2 shallots, minced4 ounces mushrooms, sliced2 tablespoons parsleypinch mixed herbs

1/4-cup cognac1/4 cup red wine1 cup demi-glace1 tsp Dijon mustardheavy cream to taste– Remove bacon from fillets and mince. Cut fillets into 1/2-inch medallions, season lightly with salt and pepper and dredge in flour. Render bacon in a heavy skillet until lightly browned. Add fillets to hot pan and brown quickly – do not cook fully! Remove and reserve.– Add shallots, mushroom, 1 tablespoon parsley and herbs and cook until soft. Add cognac and stand back! Add wine, demi glace and Dijon. Reduce to thicken, about 5 minutes. Stir in cream, taste and adjust – when sauce tastes ready, and add back steak, simmering for just a couple of minutes. Serve over potatoes, rice or egg noodles sprinkled with remaining parsley. – Chef Mick Rosacci, Tony’s Meats & Specialty FoodsSimple Soft-Shell Crabs 8 soft shell crabs, cleaned1 egg, beaten1 cup MilkTony Chachere’s Creole Seasoning (or your favorite)flour

Vegetable oilParsley, and lemon garnish– Have your butcher clean live crabs. When ready to cook, rinse and dry well.– Beat egg well and blend with milk, add crabs and soak for a few minutes. Remove and season to taste with seasoning salt, then sprinkle with flour. Repeat if desired, or roll in a second coating of bread or cracker crumbs.– Pan or deep fat fry just until done (deep fat is best and the quickest). Drain on paper towels; garnish with lemon slices and sprinkle with minced parsley. Serve alone or as a sandwich in a toasted bun with your favorite sauce. – 4 servings – Chef Mick Rosacci, Tony’s Meats & Specialty FoodsChocolate Mousse & Berry Cups1 quart heavy or whipping cream 14 ounces bittersweet chocolate, meltedfresh berries4 ounces white chocolate — Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you over mix. — Place the mousse in a large pastry bag and pipe into wine glasses or decorative serving cups. Just before serving, top with berries and drizzle with melted white chocolate. Makes 6-8 servings.


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