MILWAUKEE -- Mother's Day is right around the corner -- and what better way to show mom she's loved than by making her something. Especially if it's edible. Chef Joe Heppe with I.D. Restaurant in Delafield joins Real Milwaukee with a couple of brunch recipes mom will love.
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.
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.
MAPLE BOURBON STICKY BUNS
Bacon Spice Mix:
Maple Bourbon Topping:
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.
Spoon topping mixture on the top of the baked sticky buns and hold in a warm oven till ready to serve.