Mother’s Day is wonderfully celebrated; time spent with loved ones and perhaps presents, food and drinks. Cooking is a great way to celebrate mom. After all the cooking and baking she does, it’s nice to return the favor. Shower her with love in the form of cookies and muffins or, if she prefers, brunch or dinner. If you’re looking for cooking guidance on Mother’s Day take notes from a local Cleveland chef Scott Totten.
Chef Scott Totten
Great Scott’s Bakery and Deli
2216 Wooster Road
Rocky River, Ohio 44116
Totten from Great Scott’s Bakery and Deli is a busy man. He’s accomplished the task of making delicious food look easy and taste amazing. A baker, caterer and entrepreneur, Totten has one of the most successful businesses in Rocky River. The variety of ingredients and flavors in the bakery (Cassata Cupcakes anyone?) plus the deli section (Thumann deli meats only, thank you!) and a full-time catering business (weddings, birthdays) leaves little time for anything but thoughts of food. Luckily, he’s shared some recipes for this important holiday. His ideas for Mother’s Day are guaranteed to wow the crowd and amaze every mother under the sun. Go ahead and take the credit too! Scott’s happy to share and already at his drawing board- the kitchen, so feel free to stop in and try what’s new at Great Scott’s.
Mexican Hot Chocolate Truffles
8 oz of good quality chocolate, chopped
8 oz of heavy cream
1 Tbsp of vanilla
1 tsp of cinnamon
1/2 tsp of cayenne pepper
1/2 cup of cocoa mix
2 Tbsp of powdered sugar
- Place chopped chocolate in a bowl. In a sauce pan bring heavy cream, vanilla, cinnamon and cayenne pepper to a boil than pour over chocolate. Let stand for five minutes.
- Stir to smooth out any lumps and combine all ingredients.
- Cool in fridge for one hour than scoop out with melon baller for uniformed truffles.
- In a small bowl whisk the cocoa powder and powdered sugar together and roll each truffle in the mix. Plate together or store separately in mini-cupcake tins.
6 cups cream
2 cups whole milk
1lb of cooked sausage
1/2 lb cooked bacon
3 cups greyuer cheese, grated
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cayenne pepper
12 slices of bread
- Pre-heat the oven to 350 F. You’ll need a casserole dish (9in x 13in) that is at least four inches deep.
- In a large bowl whisk together eggs, cream, milk, salt, nutmeg and cayenne pepper. Spray the casserole dish with non-stick spray then layer with 4-5 slices of bread, 1/2 the sausage, 1/2 the bacon and 1/2 the cheese. Repeat with four to five slices of bread, remaining sausage, bacon and cheese. Top with remaining bread. Whisk eggs one last time (to get all spices off the bottom of the bowl) and carefully pour over the bread, meat and cheese.
- Cover with plastic wrap and carefully press down to get all air bubbles out.
- Strata can be refrigerated for one day at this point or baked in oven.
- Bake un-covered for one hour. If the strata starts to brown too quickly cover loosely with foil. Strata is cooked completely when pressed in the middle, it springs back, like a cake.
Marissa Burke is a happily adventurous wife, mother and runner. Living in Lakewood, Ohio she searches neighboring communities for exciting food and drinks that are good and good for you in the Cleveland area. Her work can be found at Examiner.com.