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Beretta Kitchen’s Mother’s Day Feast

Nothing says “Mother’s Day” like a towering stack of fluffy buckwheat pancakes, doused in a wild blueberry, spiced orange compote and peameal bacon with a fresh lime mint fruit salad. Treat mom to this simple brunch recipe from The Beretta Kitchen.

Buckwheat Pancakes with Spiced Orange and Wild Blueberry Compote

Yield:

12-18 pancakes

Pancakes

  • 2 cup All Purpose Flour Whole Wheat Flour
  • 1 cups Buckwheat Flour
  • 3 tbsp white sugar
  • 3 tsp baking powder
  • 1 ½ tsp salt
  • 3 cups buttermilk
  • ½ cup milk
  • 3 eggs
  • 1/3 cup butter, (Melted)
  • 1 tbsp vanilla

 

Directions:

  1. Combine together all dry ingredients in a medium sized bowl.
  2. Whisk together all wet ingredients but leaving out butter.
  3. Incorporate wet and dry ingredients together, add melted butter at the end. Mix until everything is just incorporated making sure not to over mix.
  4. Using a heavy griddle or frying pan lightly wipe with a little vegetables oil on a paper towel. Heat Pan on medium heat. When hot pour a small amount of batter about ¼ cup.
  5. When bubbles appear on surface and bottom is golden brown flip over and continue to cook other side for 3-4 minutes.
  6. Top with warm Spiced Orange Wild Blueberry Compote and Enjoy

 

Blueberry Compote

  • 2 cup wild frozen blueberries
  • ½ cup Orange juice
  • 1 tsp Orange zest
  • ¼ tsp Cinnamon
  • ¼ tsp Fresh Ginger
  • 1/8 tsp Cloves
  • 2 tbsp Honey

 

Directions:

  1. Combine all ingredients together in a small sauce pot, bring to a simmer over medium-high and let simmer for 10-15 minutes stirring occasionally. Serve Warm.

 

Beretta Peameal Bacon

Yield: 4-6 Servings

  • 1 package Beretta Peameal Bacon
  • Cracked Black Pepper (optional)
  • 1 tbsp Maple Syrup (optional)

Directions:

  1. On a Preheated grilled or frying pan cook Peameal for 1 minute on each side.
  2. Once all Peameal is cooked put all the bacon back into the hot pan drizzle with maple syrup and a pinch of cracked black pepper.
  3. Allow the maple syrup to caramelize for another minute. Serve Hot and Enjoy

 

Fresh Fruit Salad

Yields 6-8 Servings

Marinate:

  • ¼ cup Lime Juice
  • 2 tbsp honey
  • 1 tbsp finely chopped fresh mint
  • ¼ tsp finely grated ginger

 

Fruit Salad:

  • 1 cup blueberries, washed
  • 1 cup blackberries, washed
  • 1 cup raspberries, washed
  • 1 cup strawberries, washed, stems removed and cup in half
  • 1 mango, peeled and cubed
  • ¼ cantaloupe, peeled, seeds removed and cubed
  • ¼ small watermelon, peeled and cubed
  •  1 cup green grapes, washed

 

Directions:

  1. Whisk all marinate Ingredients together in a small bowl just before adding to fruit.
  2. Mix all fruit together in a large bowl and pour dressing over fruit and mix.
  3. Leave in Fridge for 10-15 minutes to allow marinate, Serve and enjoy