Give Mom what she Deserves!

It’s that time of year where the family gets together to celebrate Mom. Mother’s Day is around the corner and Ed Kellum and Son wants to help you give Mom what she really deserves! We carry all the greatest brands for Mom including the best in home appliances and electronics. Plus, we can deliver and install before Mother’s Day! Nobody understands the importance of family more than Ed Kellum and Son. We’ve been family owned and operated in Texas for over 66 years!

Help make Mom’s job easier this Mother’s day by cooking her something delicious! Join Chef David at Ed Kellum & Son in Uptown on Saturday, May 2nd from 1 to 3 for a free Mother’s Day cooking class!  (Open to all ages). Check out some of Mom’s recipes you can make below:

 

French toast topped with a berry compote and vanilla cream

French Toast

Ingredients

1 lb fresh mixed berry, sliced -about 4 cups (strawberries and raspberries)

1⁄4 cup sugar, plus

3 tablespoons sugar

2 tablespoons water

6 large eggs, beaten

1⁄2 cup heavy cream

1⁄4 teaspoon cinnamon

1⁄4 teaspoon ground ginger

1⁄8 teaspoon ground allspice

unsalted butter, for the griddle

12 slices brioche bread, cut into 3/4 inch slices, from 2 small loaves

creme fraiche, for serving

 

Directions

  1. In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
  2. Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
  3. In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar, cinnamon, ginger and allspice.
  4. Transfer the cream and egg mixture to a 9×13 baking dish.
  5. Heat a large cast-iron griddle over moderate heat and lightly butter it.
  6. Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
  7. Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
  8. Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
  9. Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.

 

Bacon and spinach frittata

Spinach Bacon frittata

Ingredients

8 eggs

½ cup whole milk

½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces

8 slices bacon

½ large onion, peeled and diced

1 cup grated cheddar cheese

Kosher salt

 

Directions

  1. Preheat oven to 450°F.
  2. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it’s cool, roughly chop it into ¼ inch pieces — or just crumble it up.
  3. Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it’s slightly translucent.
  4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
  5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
  6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly.
  7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
  8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge-shaped portions of frittata.

Note: If you don’t have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

 

Fruit filled cupcakes with strawberries and cream

Strawberry cupcake

Ingredients

 

Cupcake ingredients

Boxed white cake mix

3 Large Eggs

1/2 cup melted butter

1 cup of water

 

Strawberry filling ingredients

One jar of high-end strawberry jelly or preserves

2 oz Cream Cheese

1/4 cup powdered sugar

Mix with food processor or mixer until smooth and thoroughly mixed.

 

Cream cheese frosting ingredients

10 Tbsp butter, slightly firm but not cold

10 oz cream cheese, cold

2 1 /2 Tbsp sour cream

1/2 tsp vanilla extract

5 cups powdered sugar

In a large bowl, mix butter and cream cheese together on medium speed. Whip until fluffy, approximately one minute. Mix in sour cream and vanilla extract. Add powdered sugar in slowly and mix until smooth, approximately three minutes.

 

Directions

  1. Preheat over to 350°.  Line muffin or cupcake pan with 24 cupcake liner cups.
  2. In a large bowl, add cake mix, eggs, butter and water. Mix on low for one minute until ingredients are combined and then switch to high for approximately one minute until batter is thick and creamy.
  3. Spoon batter into cupcake liners.
  4. Bake for 20 minutes at 350°.
  5. Once cupcakes have cooled completely, cut a round plug out of each cupcake with a cupcake corer. If you don’t have a cupcake corer, you can use a sharp knife or apple corer, but be sure keep the plug round and evenly cut. Set the plugs aside to use later.
  6. Pipe or spoon strawberry filling into each cupcake center. Leave a little bit of room at the top.
  7. Take the plugs you removed and close each hole. You may want to pull a little piece of cake off the plug to make it fit better.
  8. Frost cupcakes with Cream Cheese Icing.

 

Thermador kitchen

 

Join us for a Mother’s Day cooking class:
Saturday, May 2nd in the Thermador Kitchen
Facebook Mother’s Day Cooking Event

 

 

Ed Kellum & Son
Thermador Kitchen
4415 North Central Expy
Dallas, TX 75205

 

 

After you’ve filled up on some delicious food you can treat mom to the finest appliances & electronics:

  • -   a 50-inch Samsung 1080p LED TV for only $548!
  • -   a 55-inch Sony 4K Ultra HD TV for only $1399!
  • -   10 to 50% off all Sub-Zero and Wolf demo and floor model appliances!
  • -   Sonos Hi-Fi wireless sound system starting at $199!
  • -   a Maytag front load washer or dryer starting at $999 each!
  • -   KitchenAid brand appliances! Receive a prepaid Mastercard of up to $1500 on select purchases.

 

edkellum    THERMADOR  
 

At Ed Kellum & Son, we’re celebrating 66 years of being Texas Owned and Operated. That’s over 6 decades of providing extraordinary service, the finest brands like Sony, Whirlpool, Jenn-Air, Viking, Sub-Zero, Wolf and Thermador, a knowledgeable staff and our famous four hour delivery. That’s why we’re the oldest and most experienced home appliance and electronics store in the Metroplex. That’s right, Ed Kellum and Son has continued to serve generations of Texans since 1948!

 

Don’t forget to get your delivery fast with Ed Kellum’s famous four hour delivery:

We want you to get your purchases fast and enjoy them! That’s why we offer our four hour delivery guarantee on in-stock items. Payments must be paid in full and made in store. See store for full details.
Plus, builder pricing is available!

 

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