Chef Bill Crow
1465 Larimer St.
Denver, CO 80202
In addition to the regular dinner menu served all day on Mother’s Day, Ocean Prime will offer a special Mother’s Day brunch menu featuring short rib hash, blueberry French toast, king crab benedict, blackened salmon salad, blood orange mimosas and spinach, swiss, provolone and parmesan quiche.
Ocean Prime Blueberry French Toast
Recipe adapted from original, the restaurant serves caramelized bacon as a garnish.
- 8 brioche bread slices, 1/2-inch thick
- 2 cups blueberries, washed, divided
- 1 cup water
- 8 ounces cream cheese, softened
- 4 tablespoons honey
- 1/2 cup sugar, divided
- 12 eggs
- 4 oz. half and half
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 ounces butter
- 6 ounces maple syrup
- 1 tablespoon powdered sugar
- Combine 1/2 cup blueberries with 1/4 cup sugar and water. Bring to a boil and crush berries with a fork. Reduce heat to medium-low and cook until reduced to a thick syrup.
- Using a rubber spatula or spoon, combine 1 cup blueberries, cream cheese, honey and blueberry sauce in a mixing bowl, set aside.
- Combine eggs, half and half, cinnamon and nutmeg in a large bowl.
- Preheat non-stick griddle or large pan to medium heat. Melt butter on surface to coat. Preheat oven to 350 degrees F.
- Spread brioche slices with blueberry cream cheese filling. Top with another slice.
- Dip in egg mixture.
- Place on hot buttered griddle and cook on both sides until browned.
- Place on a baking sheet and repeat with remaining slices. Bake in oven for 10-12 minutes until cooked through.
Ocean Prime Truffled Deviled Eggs
- 1 recipe deviled egg mix (see below)
- 16 egg white halves
- 1 tablespoon American sturgeon caviar
- 1/2 ounce black truffle slices (optional)
- 1 tablespoon chives, minced
Deviled egg mix:
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 gallon water
- 8 whole eggs
- 1/3 cup mayonnaise
- 1 lemon, juice only
- 1 teaspoon white truffle oil
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- Pepper to taste
- Put vinegar, 2 tablespoons of salt and water into a medium saucepan.
- Add eggs and bring to a boil.
- As soon as it boils, turn off the heat and cover saucepan with a lid. Allow to sit undisturbed for 13-15 minutes.
- After the time has elapsed, pull out one egg, and check for doneness. If done, rinse under cool water, tap eggs on edge of sink to crack slightly, then plunge into ice water to aid in peeling.
- Split eggs in half length-wise and separate whites and yolks.
- Rinse egg whites to remove any remaining shells.
- Push yolks through a small strainer, and combine with remaining ingredients.
- To plate eggs, pat whites dry and place cup side up on desired platter.
- Put egg mix into a piping bag, or into a sandwich baggie, and cut off one of the corners.
- Pipe egg mix into each shell, with mix extending up about 1 inch.
- Garnish each egg with a small piece of truffle slice, about 8-10 caviar eggs, and sprinkle all with minced chives.
Chef Elana Amsterdam
Author of “Gluten-Free Almond Flour Cookbook,” “Gluten-Free Cupcakes” and “Paleo Cooking from Elana’s Pantry”
Chef Amsterdam’s cooking is clean, fresh and inviting. Any mom on Mother’s Day would love a brunch made from any of her recipes. All are gluten-free and are good for you and everyone you love. Add eggs and a good cup of coffee and it’s breakfast or brunch.
Carrot Banana Muffins (gluten-free)
- 2 cups blanched almond flour
- 2 teaspoons baking soda
- 1 teaspoon Celtic sea salt
- 1 tablespoon cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut oil, melted
- 1 1/2 cups carrots, shredded
- 3/4 cup walnuts, finely chopped
- Combine almond flour, baking soda, salt and cinnamon in a small bowl.
- In a food processor, add dates, bananas, eggs, vinegar and oil and blend until well mixed.
- Transfer the date and banana mixture to a large bowl.
- Blend the dry flour mixture into wet ingredients. Stir until thoroughly combined, but don’t over mix.
- Fold in carrots and walnuts until evenly distributed.
- Spoon the batter into paper-lined 24-cup mini muffin pan.
- Bake at 350 degrees F for 25 minutes.
Arugula Raspberry Salad
- 3-4 cups arugula
- 1 pint raspberries
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 2 tablespoons raspberry jam
- Place arugula green and fresh raspberries in a large bowl.
- To make the dressing, place vinegar in a vitamix or blender.
- Turn the machine to medium speed and slowly drizzle in olive oil.
- Add in raspberry fruit spread and mix until the dressing is emulsified.
- Drizzle the salad with a desired amount of dressing. Refrigerate extra dressing in a lidded jar.
Related: Top Cherry Dishes in the Denver Area
Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.