Back to the Kitchen: Recipes for a Mother’s Day Brunch at Home

BY GWEN KENNEALLY

“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.” - Tenneva Jordan

“We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs.”  - Julia Ward Howe, Mother’s Day, 1819

I know that celebrating Mother’s Day is  often a restaurant outing, but as occurs on many holidays, restaurants are often too crowded and overpriced. Personally, I love to be at home with my family on Mother’s Day— especially if someone else is cooking. My amazing mother has five children and eight grandchildren, so a relaxed brunch at home is a welcome gift to all of us.

Following are some delicious and simple brunch recipes that are sure to please most everyone.    Bloody Marys and lemoncello teas are lovely additions to a brunch (see this Friday’s  The Weekend Cocktail column for the recipes), and of course,  orange juice mimosas (3/4 glass champagne to ¼ glass juice) are always popular.  There are also some delicious variations, so switch it up and try substituting pomegranate juice, cranberry juice or blueberry-mango juice.

These recipes are easy because  preparation  can be done ahead of time,  allowing the host and guests to relax and enjoy each other’s company.  Have a lovely Sunday celebrating  incredible mothers and everyone else who is like a mother to you.

Mother’s Day Fruit Salad

2 cups chopped pineapple

2 blood oranges, peeled/diced

2 clementines or mandarins

1 Asian pear, chopped

2 large Fuji apples

Juice and zest of 2 Meyer lemons

1 inch ginger, grated

2 tablespoon agave

2 tablespoons chopped mint

1 star fruit, sliced

Toss all ingredients and chill for at least an hour before serving. Garnish with fresh mint and star fruit slices. Serves 6.

Blueberry and Mango Salad

Juice of 4 limes

Zest of one lime

2 large mangos, peeled and cut into 1-inch pieces

3 cups blueberries

10 mint leaves, sliced

1/4 cup finely chopped crystallized ginger

Gently toss together let stand for an hour or overnight and serve.

Serves 6

Cured Salmon

Get a side of salmon, pack it in chopped dill, wrap it in rock salt, sprinkle a bit of aquavit – just to make it moist – wrap it in plastic or big zip lock – but all the air has to be out – weigh it down with bottles or bricks – 24 hours later (no more or it gets hard) thoroughly wash the salt off – display with skin side at bottom – with your best knife, shave the salmon into paper thin slices and serve with the following dressing.

Whisk together:

1-cup olive oil

1/4-cup honey

¼ cup Dijon mustard

3-tablespoon fresh dill

Serves 10-12

Asparagus and Goat Cheese Frittata

1-pound asparagus

1 dozen eggs

1-cup milk

1/2 cup chopped onion

1 chopped red bell pepper

2 tablespoons butter

1-teaspoon thyme

1-teaspoon salt

1-teaspoon pepper

2 cups goat cheese

Butter a 9-12 inch Pyrex rectangular pan. Set aside. In a large sauté pan, melt butter and sauté asparagus, onion, and bell pepper. Meanwhile, whisk together eggs, milk and seasonings. Add the asparagus mixture and mix well. Crumble and add the goat cheese. Pour into baking dish. Bake, uncovered, in a 350 oven about 35 minutes or until a knife inserted near center comes out clean. Serves 8-10

Spinach and Cheese Frittata

1 package frozen chopped spinach, thawed and thoroughly squeezed

1 large onion, chopped

3 Tablespoons butter

1-teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg

8 cups cubed French bread (about ½ lb)

2 cups grated Gruyere cheese

1-cup Parmesan cheese

2-¾ cup milk

9 large eggs

2 tablespoons Dijon mustard

Sauté onion in butter until soft, 4-5 minutes. Add half of the salt and pepper and nutmeg, cook another minute. Stir in spinach and remove from heat. Spread 1/3 of bread cubes and top with the spinach mixture. Repeat twice. Whisk together eggs, milk and mustard with the rest of the salt and pepper and pour over the top. Refrigerate for 8 hours. When ready to bake let  the strata stand at room temp for at least 30 minutes. Preheat oven to 350 and bake for 45 to 55 minutes, until golden brown and cooked through. Serves 8-10

Chocolate Waffles with Raspberry Sauce

8 ounces unsweetened chocolate, chopped

6 tablespoons butter

1-cup sugar

1 1/2 cup all purpose flour

1 1/2 teaspoons baking powder

1/2-teaspoon baking soda

1/4-teaspoon salt

1 1/2 teaspoons vanilla

3 eggs, separated

1 1/2 cups buttermilk

Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat and whisk in vanilla. Cool to lukewarm. In large bowl whisk together flour, sugar baking powder, baking soda. In a small bowl whisk together egg yolks and buttermilk. Meanwhile in the small bowl of an electric mixer beat egg whites until stiff. Mix the yolks and buttermilk with the flour mixture. Fold in the whites. Spray the waffle iron with bakers joy and place 1/2 cup to 3/4 cup in the center of the iron. Close the lid and cook about 5 minutes until waffle is cooked through and dark golden. Repeat with the remaining batter. Serve at once with powder sugar and raspberry sauce. Serves 6.

Raspberry Sauce

3 cups fresh raspberries

2-tablespoon fresh lemon juice

1-cup sugar

Puree the raspberries and lemon juice in a blender or food processor. Transfer the berry mixture into a medium saucepan over medium heat. Stir in sugar and whisk together until sugar dissolves and mixture thickens. Cover and keep warm until ready to serve.

Creme Brule French Toast

1 stick unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 large baguette

3/4 cup half and half

3/4-cup heavy cream

5 eggs

1-teaspoon vanilla

1/4-teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut one-inch slices of the baguette and arrange baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half-and-half, heavy cream, vanilla, and salt until well combined and pour evenly over bread. Chill bread mixture, covered, over night. Preheat oven to 350 and bring bread to room temperature. Bakes uncovered until puffed and edges are pale golden about 35 minutes. Serves 8-10

Zucchini Nut Bread

1-cup vegetable oil

1-cup brown sugar

3 eggs

1-tablespoon pure vanilla extract

2 cups grated zucchini

3 cups flour

1-teaspoon cinnamon

1teaspoon salt

1-teaspoon baking powder

1/2-teaspoon baking soda

1 cup coarsely chopped walnuts

1-cup raisins

Preheat the oven to 325. Oil 2 5 x 9 loaf pans. In a large bowl, combine the oil and brown sugar. Add the eggs, one at a time, beating after every addition. Stir in the vanilla and zucchini. In a smaller bowl, sift together flour, cinnamon, salt, baking powder and soda. Stir the dry ingredients into the oil and the egg mixture until just moistened. Fold in the raisins and walnuts. Spoon batter into the prepared loaf pans. Bake for about one hour, until a knife in the center comes out clean. Serves 8.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies.  

CLICK HERE to Learn from Gwen through her instructional videos featured on EHow.

Check out her websites www.Backtothekitchen.net and  http://magpieminipie.vpweb.com.  Her Sweet and Savory Cookbook is available through AMAZON .