This article was last updated on April 16, 2022
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In our opinion, the only line worth waiting in is a line to brunch, and on any given weekend morn’, you’re bound to find at least a couple of us R29ers loitering around Five Leaves in Brooklyn. With insanely tasty recipes that don’t skimp on the good stuff (spices, fats, and lots of fresh fruits and vegetables), Five Leaves has hosted some of our favorite weekend meals, which is why we asked the restaurant’s chefs to help us out with a pretty important event coming up — Mother’s Day brunch.
Five Leaves’ culinary experts shared three recipes for a complete, delicious, boozy brunch that you and your mom are going to really love. Got dietary restrictions and need a sub-in ingredient? Leave your comment below, and we’ll do our best to help. Happy brunching!
This is what you’re going to make, you guys? Drooling yet?
Meet head chef Julie Farias, who’ll teach you how to concoct Mama’s Bread Pudding.
Mama’s Bread Pudding — serves four
Syrup:
1 cup gula jawa (Indonesian brown sugar)
1 cup water
1/2 tsp cinnamon (mexican canela is the best)
1/4 tsp ground clove
1/4 cup orange peel
3 cups toasted one inch cubed challah bread
1/2 cup melted butter
2 eggs
1/2 cup heavy cream
1 cup grated aged gouda (beemster)
1/2 cup toasted chopped marcona almonds
1/2 cup dried currants
For syrup:
Boil gula jawa, water, cinnamon, clove, and orange peel together for 10 minutes until thick.
Set aside.
Pour melted butter over the cubed bread and mix with eggs, cream, and syrup.
Mix thoroughly with cheese, almonds, and currants.
Place in a buttered lined bread loaf pan and press firmly into pan.
Cover with foil and place in a preheated 350 degree oven for 20 minutes. Remove foil and bake uncovered for 15 minutes.
When cooled slightly, slice bread pudding and toast. Serve with guava butter.
Guava butter:
1 cup salted butter
1/4 cup guava paste
Blend butter and guava together in a mixer till fluffy, soft, and pink. Serve at room temperature over bread pudding.
Executive chef Ken Addington presents the main dish, a doozy of a meal involving seafood, lots of cream, and fresh asparagus.
Crab and Potato Rose with Asparagus, Lemon Verbana Cream, and Smoky Roe — serves four
Peekytoe crab filling:
Meat from 2 Peekytoe crabmeat
1/2 cup small diced celery root
1/2 cup small diced celery hearts
2 tbsps chopped yellow celery leaves
1 tbsp chopped chervil
1 tbsp chopped tarragon
1 tbsp chopped chive
1 tbsp chopped parsley
Salt
Cracked black pepper
Lightly fold all ingredients together and keep in fridge until ready to assemble.
2 bunches green asparagus (approx. 5 stalks per person)
Olive oil
Lemon halves
Salt
Cracked black pepper
For the asparagus, blanch in salted boiling water ’til the color changes to a brilliant green and is tender yet still crispy.
Toss in olive oil and season with salt, fresh cracked black pepper, and lemon juice to taste.
Potato Rosettes:
2 yukon gold potatoes peeled and sliced into 1/8 inch rounds
2 tbsps thyme
Salt
Pepper
1cup melted butter
Rinse the sliced potato till the water runs clear. Pat dry and toss in melted butter, thyme, salt, and pepper.
On a lined buttered sheet pan, arrange potato slices into eight overlapping individual circles. Brush with additional melted butter. Bake in a preheated 350 degree oven for 25 minutes or until edges are golden and crispy.
Lemon Verbena Cream
1 cup heavy cream
1/3 cup fresh lemon verbena leaves, roughly torn
Salt
Place leaves in a bowl and pour cream over. Stir, cover, and let sit in fridge overnight.
Strain, whip to firm peak and season with salt.
Garnish:
Seasoned trout roe
1 oz smoked trout roe
2 tbsps mustard oil
1/4 tsp smoked paprika
Mix all ingredients together just before serving. Keep chilled.
Mache lettuce
To assemble:
Place a dollop of the Lemon Verbena Cream directly onto the middle of the plate. Set the asparagus on top of the cream. Place one Potato Rose slightly offset on top of the asparagus. Top with one quarter of the crab mixture and place second Potato Rose directly on top of crab mixture. Garnish plate with leaves of mache lettuce and dot the plate with the Trout Roe mixture.
Get Mom drunk! Barkeep Matthew McCormack will show you how to create the gin-based “Mother’s Little Helper.”
“Mother’s Little Helper” — makes one drink
1 oz gin
1 oz rhubarb liqueur
.75 oz POM juice
.25 lemon
3 dashes rhubarb bitters
Stir or shake ingredients together. Served up and topped with sparkling wine.
Garnish with a slice of poached rhubarb or a pretty petal/bud
Photographed by Alice Gao
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