Tell mom you love her “a bunch” by hosting a Mother’s Day brunch. Morning meals are the easiest to organize. Brunch can be as basic as scrambled eggs and toast with fresh berries, or as elaborate as you care to imagine it — poached salmon and caviar toast points. You can serve prepared foods — lox and bagels — or mix and match.
Of course, if you’re a mom who has to do the preparing or if you just want a little pampering on your special day, do what you must and save this special menu for Father’s Day!
1 large egg
1 cup sour cream
¾ cup milk
¼ cup melted butter
1 cup sifted flour
1 scant tsp. salt
1½ Tbsp. sugar
½ tsp. baking soda
Butter for frying
Combine egg, sour cream, milk and butter in a large bowl and beat well with an electric mixer. Add remaining ingredients and beat until just combined. Heat a large nonstick skillet over medium heat. Brush the surface of the skillet with butter and drop quarter-cupsful of batter into the pan. Cook until bubbles appear on the surface of the pancake and the top is almost dry. Flip the pancakes and cook until golden, about 30 seconds more. Serve warm with real maple syrup. Makes 6-8 servings.
ORANGE-WALNUT CREAM CHEESE SPREAD
8 ounces cream cheese, softened
1 Tbsp. grated orange zest or peel
1 Tbsp. orange juice
½ cup chopped walnuts
2 Tbsp. sugar
Combine all ingredients in a small bowl and stir well. May be made up to 2 days ahead. Makes 8 servings.
HONEYED BERRY COMPOTE
Serve this alone, as a fruit dish or as a sauce over pancakes, waffles or blintzes.
¾ cups sugar
¼ cup honey
½ cup water
¼ cup raspberry liqueur, optional
1 Tbsp. finely grated lemon zest peel
3 pounds berries, blackberries,
raspberries, blueberries and strawberries (any combination or one variety), leaves and stems removed, but not cut
Bring sugar, honey, water and liqueur to a boil in a small pan over high heat. Remove from heat and allow to cool. Place berries in a large bowl and pour the cooled sugar mixture over the berries. Use your hands to gently turn the berries in the syrup. Cover with plastic wrap and chill up to a day ahead. Serve the berries with a bit of the sauce spooned over. Makes 8-12 servings.
SALMON WITH ALMONDS AND HONEY-MUSTARD SAUCE
¼ cup honey
¼ grainy Dijon mustard
Juice of 1 lemon
6 salmon fillet portions (about 6 ounces each)
1 cup white wine
1 cup sliced almonds, lightly toasted
Preheat oven to 400ºF. Spray a baking sheet well with nonstick cooking spray. Arrange the salmon fillets on the sheet. Set aside.
Combine honey, mustard and lemon juice in a small bowl and mix well. Spread this mixture over the salmon pieces. Pour the wine around the salmon (not on top) on the baking sheet.
Cook the salmon for 10-12 minutes (do not overcook). Serve the salmon with any remaining pan juices drizzled over the top and sprinkled with the almonds. Makes 6 servings.
KALE AND AVOCADO SALAD
10 cups chopped or baby kale
2 cups diced plum tomatoes
1 cup crumbled Feta cheese
1 cup diced avocado (or more
½ cup chopped dill
1 cup green or red seedless
½ cup extra-virgin olive oil
½ cup red wine vinegar
2 tablespoon chopped fresh chives
1 Tbsp. honey-mustard
1 Tbsp. Worcestershire sauce
Arrange greens on a large platter or divide among 8 dinner-sized plates. Combine salad ingredients in a large bowl and set aside.
Combine dressing ingredients in a small bowl and whisk well to combine. Toss the salad with the dressing and arrange the salad on top of the greens. Makes 8 servings.
BIG BERRY TRIFLE
This is an easy shortcut because it uses angel food cake as the base! Use less ingredients to make a smaller trifle.
3 cups heavy whipping cream
1/3 cup sugar
2 angel food cakes, cut into 1-inch cubes
1 cup apricot jam, melted
2 cups blueberries
3 cups sliced strawberries
3 cups raspberries
2 cup blackberries
2 cups vanilla or lemon pudding, any kind
In a large cold bowl, beat cream until soft peaks form. Slowly add the sugar and beat until stiff. Set aside.
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Arrange one-third of the cake cubes in the bottom of a large trifle bowl or other clear glass vessel (it must be clear for best effect!). Drizzle with half of the melted apricot jam. Top with one-third of the berries; top that with half of the whipped cream. Arrange another third of the cake over the whipped cream and drizzle the remaining melted apricot jam over the cake. Top with another third of the berries. Top with all of the vanilla pudding. Arrange the remaining cake cubes over the pudding and top with remaining whipped cream. Sprinkle berries over the whipped cream, cover and chill until ready to eat. Makes 12-20 servings.
All recipes ©Annabel Cohen 2018