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Mother’s Day Brunch Menu and Tips

Mother’s Day is one of the few days of the year when mom shouldn’t have to cook or clean!  Going out for mothers day brunch is nice, but if you’re scrambling for last minute ideas, staying in and cooking her bunch is a great way to spend time without spending too much money.

I’m cooking brunch for my family of 5 on mother’s day and here’s the menu:

Mother’s Day Brunch
Dedicated to and in celebration of (your mom)
May 8th, 2011

APPETIZER
Warm Popovers with Spiced Plum Compote
Whole Wheat Raisin Carrot Muffins

ENTREE
Herbed Goat Cheese Egg Baskets
Gently scrambled eggs seasoned with delicate goat cheese and fresh herbs in a light pastry basket.

Grilled Vegetable Salad
Balsamic marinated and grilled vegetables chopped with spicy arugula and toasted walnuts with lemon-parsley dressing.

TAB Napoleon
Vine ripened Tomatoes, sliced Avocado, and thick cut Bacon Napoleon sprinkled with grey sea salt, fresh thyme, and coarsely ground black pepper.

Roasted Nicoise Salmon
Baked salmon served with crispy purple potatoes, roasted green beans, sliced egg, and marinated olives served with a creamy dill dipping sauce.

DESSERT
Fresh Fruit with Ginger Whipped Cream
Bite Size Dark Chocolate Meringues
Coffee, Herbal Teas

Take the time to print your menu and make it look good!  Personalize it for your mom.

Here’s my strategy for the food:  The compote, phyllo baskets, muffins, meringues, hard boiled eggs, dill sauce and grilled vegetables can be made the day before.  On the day of, I’ll need to chop fruits and vegetables, bake salmon, roast potatoes and green beans, and cook the eggs and bacon.  But the rest is simply assembly, for which I can employ my brothers and father.

Ok, I’ll admit – this sounds like a lot of work.  But it’s all about planning and timing to make it easy.  Besides, isn’t mom worth it?!  For the popover recipe, go here: http://kategardnernutrition.com/index.php/archive/recipe-classic-popover/).  Here are the basics for the other recipes:

Plum Compote: Combine 6 plums (pitted and diced), 3 tablespoons maple syrup, ½ teaspoon cinnamon and ½ teaspoon allspice, and ¼ teaspoon ground cloves in a medium saucepan.  Bring to a boil, then reduce heat and cover.  Cook 10 minutes, stirring occasionally.  Remove cover and cook 5 more minutes or until compote thickens (it’ll thicken more when it cools off).

Whole Wheat Carrot Raisin Muffins: I like this recipe, feel free to add ½ cup or raisins (my own carrot spice muffin recipe will be coming soon): http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html

Herbed Goat Cheese Egg Baskets: Preheat oven to 325°F and lightly grease a muffin tin.  Using thawed phyllo dough and melted butter, take 1 sheet of phyllo, brush it lightly with butter and cut it into 6 squares.  Place 3 squares in a muffin tin, and gently mold the squares to the tin, creating little baskets in each with the corners.  Bake about 7-10 minutes or until golden.  Scramble eggs and place in basket.  Top with a dollop of goat cheese mixed with freshly chopped rosemary and thyme.

Chopped Grilled Vegetable Salad:  Cut 2 of each: peppers (choose red, orange, or yellow), sweet onion, asparagus, and summer squash.  Lightly brush with oil, salt, and pepper.  Grill over medium heat for about 10 minutes.  Meanwhile, toast walnuts in a dry pan over medium heat, shaking the pan every couple minutes until you can smell the nuts.  For the dressing, whisk ¼ olive oil, ¼ cup of lemon juice, 3 tablespoons of chopped parsley, salt and pepper.  Chop vegetables and place over a bed of arugula, top with walnuts and dressing.

 

Don't have time? Forget the rounds, instead of layering rounds, use bacon strips creatively.

TAB Napoleon:

 

 

Super easy, just make it look good by stacking ingredients when you assemble it!  Try to use the diameter of the tomatoes as a guide for the size of the avocado slices and bacon rounds.  Use thick cut, slab bacon and cut using a round cookie cutter.  Sauté bacon in a pan, thinly slice the avocado and tomato.  Stack the tomato, bacon and avocado rounds ontop of each other, sprinkle with fresh thyme and serve.

Roasted Nicoise Salad:  Bake salmon (skin side down) with lemon and a little parsley in a 400°F oven for about 15 minutes.  Cut potatoes into chunks and wash and trim green beans.  Lightly coat with olive oil and roast in 2 different pans – the green beans will be quick but the potatoes will take about 20-25 minutes.  For the dressing: combine 1 cup 2% greek yogurt with ¼ cup chopped dill, ¼ cup lemon juice, salt and pepper; whisk until combined.

Meringues: Preheat oven to 350°F and line 2 cookie sheets with parchment paper.  Melt 3 oz of bittersweet chocolate in microwave for 1-2 minutes (stopping to check it and stir) also chop another 3 oz in small chunks.  Beat 3 large egg whites and ½ tsp cream of tartar in a clean mixing bowl until the egg whites start to retain their size, slowly begin to add ½ cup of sugar (1 tsp at a time) and ½ tsp. vanilla extract.  After 3-4 minutes, when the egg whites are thick and glossy, beat on high for another 30 seconds.  Fold in melted chocolate and cocoa chunks.  Drop 1 tsp of batter on cookie sheets about 1 inch apart; bake for 10-12 minutes, let the meringues cool on wire racks.

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3 Comments to "Mother’s Day Brunch Menu and Tips"

  1. jessica j says:

    Whoa. that looks amazing. how did find the time to make all of this by yourself!!

    • Kate Gardner says:

      Thanks Jessica! To be honest, I ended up modifying the menu and cutting out the desserts (my mom wanted something else). It really comes down to organization and planning!

  2. Jen says:

    That does look amazing!!! I told all my girlfriends about your menu and recommended they do the same. You always have such great recipes. Keep it up!

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