Sweet or savory brunch dishes to make for mom on Mother’s Day

(WKOW) — Mother’s Day is about two weeks away.  A great way to show mom that you care is by cooking something for her.  

Chef Joe Heppe from I.D. Restaurant in Delafield shared the following two recipes with us.  You can follow the directions below, or watch the attached video clip to try it yourself.  

Savory Recipe: Shakskuka


Yellow Onion 1 ea
Roasted Garlic 3 ea
Saffron 1 pinch
Red Pepper Flakes 1 pinch
White Wine ¼ cup
Canned Piquillo Peppers 10 ea
Roma Tomatoes 5 ea
Chicken Stock 1 cup
Olive Oil ¼ cup
Toppings: Feta, garbanzo beans, crostini


In a medium sauce pot sweat onions, add roasted garlic and piquillo peppers in olive oil and cook over medium heat. Add saffron and red pepper flakes. Cook for 5 minutes. Add tomatoes, white wine bring to a simmer, reduce liquid by half, and add chicken stock, simmer for 10 minutes. Remove from heat and blend in a food blender till smooth.

To Assemble:

Using a small crock, add sauce room temp to crock, crack raw egg in sauce, bake at 400 degrees for 7 min or until desired doneness in egg is achieved. Top with garbanzo beans, and crumbled feta, and serve with crostini.

Sweet Recipe: Maple Bourbon Bacon Sticky Buns

Serves 6


Water 40 grams
Whole milk 40 grams
All Purpose Flour 10grams
High Gluten Flour 10grams

All Purpose Flour 185grams
High Gluten Flour 185grams
Milk Powder 15grams
Sugar 56grams
Salt 7grams
Yeast 11grams
Whole Milk 111grams
Eggs 1ea
Melted Butter 56grams

Bacon Spice Mix:
Brown Sugar 1 cup
Cinnamon 1.0 tsp
Toasted Pecan Pieces 3 cups
Cooked Chopped Bacon 1 cup

Maple Bourbon Topping:
Bacon Spice Mix ½ of total recipe above
Unsalted Butter 2oz
Bourbon 2oz
Brown Sugar 1 T

For Buns:

For the starter, combine all ingredients in a small sauce pan and cook till thick and pasty.

Place starter in a medium sized mixing bowl and add all of the dough ingredients. Mix with dough hook on medium speed until dough starts to feel smooth and elastic, and pulls away cleanly from side of bowl. Place dough in a greased bowl, cover and proof in a warm place till doubled in size, about 1 hour.

Punch dough down, and divide into 4 ½ oz segments.

Cut each piece into fourths and roll into flat rectangles. Sprinkle half of you bacon and spice mix on the insides, reserving other half for topping. Roll the rectangles up and place 4 cylinders into greased cast iron soufflé pots or large muffin tins.

Proof until balls have doubled in size, about 1 hour.

Egg wash tops and bake at 350 degrees, low fan for 6 minutes, rotate and bake for 6 more minutes.

For Toppings:

Warm butter, add brown sugar, cook on low till sugar is dissolved. Pull off heat and carefully add bourbon. Return to heat and slowly simmer careful to avoid flame up. Add remaining spice mix and mix.

To finish:

Spoon topping mixture on the top of the baked sticky buns and hold in a warm oven till ready to serve.



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