Making plans for Mother’s Day brunch? Look no further than LouVino in Fishers. Chef Tavis Rockwell and Chef Elliot Checinski share a few sample dishes that promise to elevate classic brunch dishes. Rest assured, Mom will adore these this Mother’s Day!
Mother’s Day Brunch May 13 and May 14
- Reservations can be made online for Mother’s Day brunch on Saturday, May 13 or Sunday, May 14 from 10 a.m. to 2 p.m.
- A build-your-own mimosa bar will be available where you can customize your own bubbles with choice of champagne, herbs, spices, fruit, purees and juices.
- LouVino opened in Fishers in The Switch development in Dec. 2016.
- The menu features reinvented Southern-inspired small plates and more than 70 wines by the glass, including wine flights.
- LouVino is open Tuesday through Friday for lunch and dinner; Saturday for brunch and dinner; and Sunday brunch.
- LouVino also has two locations in Louisville, Ky.
¼ cup heavy cream
1 cup mascarpone
2 tablespoons powdered sugar
2 teaspoons vanilla
1 large baguette
¼ cup milk
½ teaspoon ground cinnamon
1 tablespoon butter
4 ounces bourbon
3 ounces honey
2 cups pure maple syrup
In a bowl, whip cream and mascarpone together, then add the powdered sugar and 1 teaspoon of vanilla until soft peaks form. Cut the baguette on the bias every 2.5 inches into approximately eight slices. Make a slit on one side in the center of each slice and spoon in 2 tablespoons of the cream for each. In a separate bowl, whisk together the milk, egg, 1 teaspoon of vanilla and cinnamon. Place stuffed baguette slices in a shallow dish and soak this mixture for at least 10 minutes.
Heat butter in a nonstick pan over medium-low heat. Cook baguette slices on each side until golden brown.
While baguette slices are browning, heat a sauce pan over medium and add the bourbon. Let it cook down for one minute, then stir in the honey and maple syrup. Serve warm atop stuffed French toast.
1 ½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
3 ½ teaspoons baking powder
1 ¼ cups whole milk
3 tablespoons butter, melted
1 pound sausage, cooked thoroughly
1 pound bacon, cooked to preferred doneness and chopped into half-inch pieces
¼ cup water
1 tablespoon butter
1 cup white cheddar cheese, grated
1 cup maple syrup
¼ teaspoon ground coriander
In a medium bowl, mix together flour, sugar, salt, and baking powder. In a separate bowl, stir milk and one egg together. Create a well in the center of the flour mixture and pour the melted butter and milk mixture into the well. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle to medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook each side for 3 to 6 minutes, until lightly golden brown.
Meanwhile, prepare your filling. In a bowl, vigorously mix the 10 eggs with a ¼ cup of water. Heat a tablespoon of butter in a nonstick pan, and cook eggs to desired doneness. In a separate bowl, stir together the maple syrup, coriander and season with five shakes (or your desired amount) of Tabasco, set aside.
To serve, top each pancake with crumbled sausage, chopped bacon and eggs. Add shredded cheese and serve alongside the maple dipping sauce. Eat with a fork or as a taco.
(Recipe courtesy chef Tavis Rockwell, LouVino)
8626 E 116th St. in Fishers
For menus and other information, visit www.louvino.com.