Curtis Stone Has the Most Perfect Recipe for Mother’s Day

This Mother’s Day show your appreciation for mom and mom figures by putting these three little words into action: Breakfast in Bed, says celebrity chef Curtis Stone.

Australian-born, Stone is an award winning chef and is chef/owner of Maude in Beverly Hills, Gwen Butcher Shop & Restaurant–and English-style butcher shop eatery, and Georgie by Curtis Stone in Dallas.

Unsure what to whip up?  Not too worry. Stone’s got you covered with his ALL-NEW breakfast in bed recipe (approved by his wife Lindsay and kids), that blends savory and sweet in a “sparkling” delicious way using Waterloo Orange Vanilla Sparkling Water.

“My cooking philosophy is to keep it simple and cook with naturally produced ingredients just as Mother Nature intended,” says Stone who is an Iron Chef and is one The Iron Chefs from the new Netflix show (left to right): Marcus Samuelsson, Dominique Crenn, Curtis Stone, Gabriela Camara and Ming Tsai.

iron chef netflix reboot

Stone has also appeared on Food Network‘s Iron Chef America in the episode “Battle Skipjack Tuna,” where he lost to Iron Chef Bobby Flay and was a judge on the first season of Crime Scene Kitchen, and was also the red team’s chef’s table guest diner during the second dinner service in Hell’s Kitchentwentieth season.

He is the author of six cookbooks including Good Food, Good Life, What’s for Dinner?: Delicious Recipes for a Busy Life: A Cookbook, and Relaxed Cooking with Curtis Stone.

Orange Vanilla Crepes with Whipped Mascarpone and Caramel Sauce

  • 1 cup all-purpose flour
  • 1 cup Waterloo Orange Vanilla Sparkling Water
  • 1/2 cup heavy cream
  • 2 large eggs
  • 4 tsp sugar
  • Pinch of salt
  • 2 tbs unsalted butter
  • Whipped Mascarpone:
  • 8 oz mascarpone cheese, chilled
  • 1 cup heavy cream, chilled
  • Caramel Sauce:
  • 1 1/3 cups granulated sugar
  • 3/4 cup heavy cream
  • Pinch of salt

To make crepes:

1. In blender, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.

2. Heat medium (10-inch) frypan over medium-low heat. Melt 1 tsp butter in pan.

3. Pour about 1/4 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crepe are light brown.

4. Loosen edges gently with thin spatula and carefully turn crepe over. Continue cooking 1 minute, or until bottom begins to brown in spots.

5. Transfer crepe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming about 10 crepes in total.

Meanwhile, to make whipped mascarpone and caramel sauce:

6. In medium bowl, using whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.

7. In medium saucepan over low heat, stir sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring for about 8 minutes, brushing down sides of pan with wet pastry brush to dissolve any crystals, until caramel is golden brown. Remove pan from heat and slowly whisk in cream and pinch of salt; caramel will bubble vigorously.

To assemble and serve crepes:

8. Lay one crepe flat on work surface and spread some whipped mascarpone over crepe in thin layer. Repeat to assemble remaining crepes. Divide crepes among plates. Spoon caramel over crepes and serve.

Prep Notes:

Serves: 4 (makes about 10 crepes)

Prep Time: 35 minutes; Cook Time: 25 minutes

Make-Ahead: Crepe batter can be made up to 1 day ahead, covered and refrigerated.

About Waterloo Sparkling Water

Waterloo, founded in 2017, is committed to creating better-tasting, better-for-you sparkling waters that support a healthy, active lifestyle. With a focus on sustainability, the water used in Waterloo is filtered and manufactured in zero waste plants, packaged in recyclable aluminum cans from 70% recycled material, and actively managed to reduce miles in transit – on average just one day from plant to retailer shelf.

Flavor Artistry

Their flavor recipes are custom-created by in-house flavor artists and include such flavors as Blackberry Lemonade, Lemon-Lime, Cherry Limeade, Peach, Grape and two new flavors Ginger Citrus and Orange Twist.

Three Ways to Celebrate Dry January and National Cheese Day

Skip the Cabernet and grab something a little bubblier this month – a variety of full-flavored sparkling waters. In keeping with Dry January and National Cheese Lovers Day approaching this January 20th, check out Waterloo Sparkling Water delicious pairings.

Waterloo Grape Sparkling Water

Pairs with: Blue Cheese and Spiced Pecans

Tasting Notes:

Waterloo’s juicy and full-bodied Grape flavor pairs perfectly with the rich and bold flavor of Blue cheese. Couple with spiced pecans for a nutty and buttery finish.

Waterloo Black Cherry Sparkling Water

Pairs with: Sharp Cheddar and Caramelized Onions

Why?

Waterloo Black Cherry is crisp and refreshing, with notes of muddled fruit. Pair with sharp cheddar and caramelized onion for a sweet counterpart to the strong and savory cheddar flavor.

Waterloo Peach Sparkling Water

Pairs with: Goat Cheese and Thyme Infused Honey

Why?

Waterloo’s Peach sparkling water is ripe and boasting with true-to-fruit flavor. Pair with a young, soft goat cheese and thyme infused honey for a savory and sweet combination.


Six Great Cocktails for Fall

Celebrate Halloween and beyond with   Q MixersWaterloo Sparkling Water and Dos Equis. For those looking for creative and fun cocktails, they have you covered with seasonal cocktails you and your guests will die for 😉! Grab your candy corn, tune into Hocus Pocus and get your cocktail shaker out!

Q Mixers is sharing (3) must-try libations perfect for party batches that instantly takes your Halloween bash from boring to boo-licious. 

Waterloo Sparkling Water has (2) ALL-NEW cocktail recipes featuring their limited time only flavor, Cranberry. Perfect for a fall night by the fire.

Dos Equis has a recipe that brings a spicy twist to the classic fall apple cider.

Jekyll & Hydeball

Ingredients:

  • 1 1/2 oz Tequila
  • 1 oz Pineapple Juice
  • 1 small dash Tabasco
  • 5 oz Q Sparkling Grapefruit

Method:

Build in highball glass filled with ice and top with Q Sparkling Grapefruit. Garnish with the tops of two chili peppers to create devil horns.

Frankenlime Collins

Ingredients:

  • 1 oz Gin
  • 0.25 oz Midori
  • 0.5 oz Lime Juice
  • 5 oz Q Spectacular Tonic
  • 1 Lime Peel

Method:

Shake all ingredients except the Q Spectacular Tonic and strain into a large glass mug. Top with chilled Q Spectacular Tonic Water and garnish with a lime peel.

Eyeball Highball

Ingredients:

  • 1 ½ oz Bourbon
  • ½ oz Lychee Juice
  • 4 oz Q Ginger Ale
  • 1 Lychee Eyeball

Method:

Build drink in highball glass and garnish with lychee eyeball. To make the lychee eyeball garnish, drain a can of lychees (reserve lychee juice for the recipe) and insert a blueberry into the hollowed out lychee.

Loo-ner Eclipse

Ingredients:

Method:

In a mixing tin, add apple cider, lemon juice, and cinnamon syrup. Then add ice and shake well. Strain over fresh ice and top with Waterloo Cranberry. Garnish with fresh cranberries, grated cinnamon, and cinnamon stick.

Chai By Night

Ingredients:

Method:

In a mixing tin add chai tea and almond milk. Add ice and give it a quick shake to produce a light foam. Strain over fresh ice and top with Waterloo Cranberry. Garnish with shaved milk chocolate.

Apple Cider Habanero

Ingredients:

  • 6 oz. Dos Equis® Ambar
  • 3 oz. apple cider (habanero infused)
  • ½ oz. lime juice
  • 1 oz. tequila reposado (100% agave)
  • 3 large ice cubes
  • Apple slice

Method:

Make habanero infused apple cider by soaking 100g of habanero peppers in 1 gallon of apple cider for two hours room temperature (or longer to taste). Pour cider, lime juice and tequila over ice and stir. Top with Dos Equis® Ambar. Garnish with apple slices.