With Mother’s Day upon us, what better way to celebrate moms, grandmothers, godmothers and the amazing women in your life than by hosting a carefree brunch? This menu is packed with flavor but relatively easy to assemble, enough so that the kids can even help with preparations.
Purchase pre-diced and prepared produce, and bake the Lemon Blueberry Buttermilk Cake the night before. This cake is a delicious and fresh alternative to pancakes – add a dab of lemon curd and a dollop of whipped cream or a drizzle of maple syrup.
If you want to take this menu to the next level, definitely add a beef tenderloin or spiral ham. Better yet, serve mom breakfast in bed – add a bud vase and some flowers to a plated tray to show some extra love on this special day. Either way, she will relish this celebration!
Mother’s Day Brunch Menu
Rosé Spritzer Cocktail
Strawberry Lemonade Mocktail
Broiled Grapefruit with Strawberries
Arugula Shallot and Fontina Frittata Cups
Breakfast Sausage & Peppered Turkey Bacon
Morning Potatoes with Brussels Sprouts and Pancetta
Lemon Blueberry Buttermilk Cake
Assorted Pastries and Muffins
Strawberry Meringue Fool
Set the Scene
Peacock blues, citrusy greens and vibrant yellows make this table pop with color. Add impact and height with clusters of candlesticks and little pots of flowers in a crisp white. Use cake pedestals, serving bowls and table runners in coordinating colors to finish the table.
Accent Plates & Mugs: Lenox Floral Fusion by Stephanie Ryan | Table Linens & Decor: Home Goods
Lemon Blueberry Buttermilk Cake
Makes 10-12 servings
½ cup butter – room temperature
1 cup sugar
2 Tbs lemon juice
1 Tbs lemon zest – minced
1 1/3 cup cake flour
1 ½ tsp baking powder
½ tsp salt
½ cup buttermilk
1 cup blueberries
Instructions: Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray. In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest. Add the eggs one at a time, and combine well. Add the milk, and mix until combined. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter. Gently fold in the fresh blueberries. Pour the batter in the prepared cake pan and bake the cake for 35 minutes at 350 degrees, or until just done. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature. Recipe from HeatherChristo.com
What we love: this is a great alternative to pancakes. You can prepare this easy recipe the night before and the bright flavors make it a classic.
Another tip: Don’t have buttermilk? No worries, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir and let sit for 10 minutes.
Rosé Spritzer Cocktails
Makes 1 serving
4 dashes Peychaud’s bitters
½ ounce St-Germain (elderflower liqueur)
4 ounces sparkling rosé – chilled
Instructions: Place strawberries, bitters, and St-Germain in a flute glass, top off with rosé. Adapted from BonAppetit.com and recipe by Alison Roman.
What we love: This is a different spin on the traditional sparkling brunch cocktail and the St. Germain adds a sweet elegance to the drink.
Strawberry Meringue Fool
Makes 6-8 servings
2 cups strawberries – trimmed & sliced
2 tsp sugar
2 cups heavy cream
2 cups small meringue cookies – roughly crushed
Instructions: Combine the strawberries and sugar in a small bowl. Let stand for 10 minutes. Meanwhile, whip the cream in a large bowl until stiff peaks form. Fold two-thirds of the crushed meringues and half of the strawberries into the cream. Spoon the mixture into four cups. Top each cup with the remaining strawberries and meringues and serve immediately. Recipe from RealSimple.com
What we love: A simple, fresh and elegant dessert. Little helpers will have a blast crushing store-bought meringues and assembling the finished product in fun, decorative glassware.
Arugula, Shallot and Fontina Frittata Cups
Makes 10-12 individual cups
2 cups chopped arugula
2 shallots – thinly sliced
12 large eggs
1/4 tsp salt
Dash ground black pepper
¾ cup Fontina cheese – shredded
Instructions: Preheat the oven to 350°F. Remove the arugula leaves from stems. Wash and dry the leaves and tear them into smaller strips. In a medium bowl, beat the eggs with the salt and pepper. Liberally spray a 12-cup muffin tin with cooking spray. Fill muffin cup ¾ full with egg mixture, add a few slices of shallot then press 2-3 tablespoons of arugula into each tin. Sprinkle the tops with 2-3 tablespoons of shredded Fontina cheese. Bake until they are set in the center, about 25 to 30 minutes. Adapted from TheKitchn.com
What we love: Who wouldn’t swoon over an individual frittata? The fontina cheese adds smoothness to the tangy arugula and little hands can definitely help prepare this dish.
Get the Kids Involved
The kids will definitely want to participate in the preparations, especially if it requires crushing meringues, cracking eggs or sprinkling cheese. However, little ones will also enjoy making some special decor for the table and the more bling-y, the better.
Custom Napkin Rings
Supplies: Coordinating Chenille Stems (Pipe Cleaners) and Assorted Beads
Instructions: Thread beads onto chenille stems then wrap around cloth napkin. For flower design, add beads to chenille stem then twist into a figure eight. Wrap two figure eights together with a third chenille stem for a flower.
Hope you enjoy these fun ideas!