Breakfast in bed is such a staple on Mother’s Day, but this year, take the moms in your life to the Ranch House for an extensive brunch menu.
Sunday, May 12, the Ranch House will be filled with the smells of sweet breakfast pastries, southwestern eggs benedict, tilapia newburg, roasted pork loin and more. There will also be an omelet station, crepe station and carving station featuring baron of beef and honey and whole grain mustard glazed ham.
And a brunch wouldn’t be complete without one of Chef Richard’s elegant dessert displays. You will also get to see the chef in action as he will be preparing more dessert at the bananas foster station. It will be the perfect sweet ending to Mother’s Day brunch!
Available for $39 for adults and $1 per year for children 12 and under (i.e. $12 for 12 year-olds, $2 for two year olds), the Ranch House will offer Mother’s Day brunch seatings at both 11 a.m. and 1 p.m. Reservations are required and can by email or by calling 928-493-2615.
For those who would rather attempt to conquer the kitchen and make brunch themselves, Chef Richard has let us into his recipe book and shared the ingredients and preparation for making the cured salmon.
1 (3- to 4-pound) salmon, weighed after cleaning and beheading, skin on
3 tablespoons salt
2 tablespoons sugar
1 pinch red pepper flakes
1 teaspoon freshly ground black pepper
1 good-size bunch dill, roughly chopped, stems and all
1 tablespoon spirits (Sambuca works well)
Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar, and pepper and spread the dill over them, and splash on the spirits. Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap. Cover the sandwich with another plate and something that weighs about a pound — an unopened can of coffee or beans, for example. Refrigerate.
Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon — on the bias and without the skin — and serve with rye bread or pumpernickel, or bagels and lemon wedges.