Laura Keogh brings culinary magic to the table with three mouth watering dishes perfect for spoiling Mom this Mother’s Day. From a decadent mascarpone berry tart to a heartfelt blueberry ricotta pancake recipe inspired by her own mom, Laura’s creations are sure to delight the whole family.
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[Music] if you want to treat your mom to a special meal on her big day well Laura Kio is here and she has got you covered Laura’s here to show us three Mother’s Day dishes that can feed the whole family with ease and Laura I’ve told my family because I’m serving brunch for my mom and grandmother this weekend and I told the kids I go Laura’s in house I’m going to see if I like it and I might be serving that up let’s just take this home for you there you go there you go all right this is it for Cather little preview happy Mother’s Day okay so what’s the first thing we’re serving up first thing we’re going to serve up is this very easy what I handed you and it’s a marscapone Berry tart and what I love about this is it leans on ease and Pantry Staples so all you’re going to do is get a frozen puff pastry from the freezer section of your grocery store you’re going to roll it out flat and then before you bake it you’re going to do something called docking and that just releases the steam and that’s going to help it from puffing up too much because what we want is to create a little bed that this marscapone filling can sit in and this is just a lovely mix of and I’m I’m going to spread it right on so I’ve baked this and then I get a golden brown and then I just make a mix this is marscapone cheese it’s got some milk it’s got some powdered sugar and it’s got orange juice and zest and it’s a beautiful little like bed for all your fresh berries to lay on so I’m just going to cover the top of my puff pastry what I love about this dish is it’s super easy and it can happen in advance like you can bake this the day before mix this a bit day before and then just before everyone arrives you just do this you just get your berries right on top not a ton of ingredients here right but won’t you want to bake it fresh the day off won’t it taste that much better that day sure you can you I mean it’s easy enough that you could and then look I’m just sprinkling my berries on top you’re going to put some powdered sugar as well on top that’s going to help release like some of the juices for the berries so you can put some powdered sugar I’ve got some fresh mint that I just throw on top and then you guys have your little lovely and look how pretty that is it’s a lovely little Center pce almost fresh it’s got a nice brightness to it yeah it’s great and how I mean could you just eat this out of the bowl it’s so good though though probably probably okay we’ll lead out of the bowl and we’ll go on to the next one okay up next you’ve got a blueberry ricotta pancake recipe that was actually inspired by your mom it was inspired by my mom there’s three things my mother loves blueberries cheese and lemon anything lemon she’s a beautiful fan of there’s my mommy look at her with her umbrella and glass of wine that’s my mother always prepared anyway so she loves those three flavors so and pancakes are something she always made me on a Saturday morning so this is a hybrid of like a nostalgic memory for me and her favorite things and this is easy because you’re not at the stove flipping pancakes so I’ve got a little video for you all you’re going to do is get get your dry ingredients so I mean you can use a box mix but I I just use flour baking powder baking soda and then I do the the wet ingredients and that’s buttermilk milk things like milk two eggs and then I get rot cheese as well as lemon juice and lemon zest I give that a mix and then I fold in my blueberries and then once I have my blueberries in I just pour it into my paired baking pan and there’s some Forks right there and you get this lovely little little pan of Pancakes and honestly who said pancakes have to be round like these guys are square and they’re delicious I’m like and the cheese makes them really moist and creamy and then you’ve got the baked blueberries in there uhhuh and they’re just and then the brightness of the lemon it’s really lovely and it’s easy and like I said it’s a tiny bit more work than this guy but it you can do it in advance MH very nice mhm very nice where are we at so far um are like are you making any yeah I am okay I am I might do both I’m I’m very impressed right now we’re at the eating at all not of the making eating at all now we’re going to move over to Savory yes so this is estada and Estrada really is just a fancy name for a savory bread and egg casserole and this guy has leaks spinach and goat cheese in it and you would make this the day before this is a perfect make a head dish because all you’re going to do is layer all of your ingredients so you’re going to cut up a loaf of bread into chunks like you see here you layer that in your baking dish you cook off some leaks and some garlic you layer that in you lay your fresh vinag in Grier go cheese you make an egg custard some eggs and milk you pour that over top and you do it the night before pop it in the refrigerator so the next morning you can wake up with the good sense in your heart that something’s already done and you pop it in the oven and you bake it off and it’s just puffy and Brilliant and lovely looking and it’s a tiny bit more work than this but like I said we’ve got easy easyish [Laughter] level of difficulty it’s a level of difficulty and they’re all easy oh that is good yeah I mean it’s Laden with cheese right how can you go wrong how can you go wrong I got to go back in all right one thing we can say they’re all delicious and Mom will love anyone if not all of these come Sunday for Mother’s Day brunch Laura thank you so much and happy Mother’s Day to you you so much and happy Mother’s Day my friend