Preparing and hosting a Mother's Day brunch is just one of the many special ways we can treat Mom. Not only because she's Mom, but because she deserves it. No sacrifice is too great to honor the woman who has sacrificed so much. So, pull out those special family recipes and put together a smorgasbord that Mom will enjoy. Let her kick up her feet, enjoy some good food - and perhaps a mimosa or two - and some laughs with her loved ones. The time it takes to put it all together will be well worth the smile on Mom's face, and the memories you'll recall for years to come.
Recipe Name: Spring Salad with Strawberry Vinaigrette
Makes: Serves 6
Prep Time: 20 minutes
Cook Time: 0
Total Time: 20 minutes
- 2 tablespoons red wine vinegar
- 1 tablespoon shallot, finely chopped
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- 3 cups strawberries, sliced, divided use
- 3/4 teaspoon kosher salt, divided
- 1/4 cup extra-virgin olive oil
- 5 cups baby spring mix (from 2 [5-oz] pkg)
- 4 oz feta cheese, crumbled
- 1 medium shallot, thinly sliced lengthwise
- 1 cup yellow cherry tomatoes, halved
- 8 bacon slices, cooked and coarsely chopped
- 1/4 cup toasted pecan halves
Place red wine vinegar, finely chopped shallot, honey, Dijon mustard, 1 cup of the strawberries, and 1/4 teaspoon of the kosher salt in the blender. Process until smooth, about 30 seconds. With blender running, gradually drizzle in oil, processing until mixture is smooth and combined, about 30 seconds.
Arrange spring mix on a large platter. Top with feta, sliced shallot, tomatoes, bacon, and remaining 2 cups strawberries, toasted pecans, and 1/2 teaspoon salt. Drizzle vinaigrette over salad and serve immediately.
Recipe Name: Cream Wafers
Makes: Approximately 50 cookies
Prep Time: 2 - 2 1/2 hours
Cook Time: 8 - 9 minutes
Total Time: 2 hours and 40 minutes
- 1 cup butter softened
- 1/2 cup whipping cream
- 2 cups flour
- granulated sugar
- 1/2 cup butter softened
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla
Mix softened butter, cream and flour in a mixer until you have a soft dough. Wrap dough in plastic wrap and chill for a couple of hours to firm up the dough.
Heat oven to 375 degrees.
Roll out 1/3 of dough at a time approximately 1/8 inch thick onto a flour-covered board. Using a 1-inch round cookie cutter, cut into circles.
Carefully transfer rounds to a bowl full of granulated sugar. Turn each round so that each side is coated with sugar. Place rounds on baking sheet and prick each round with a fork about 4 times for steam to release while baking.
Bake for 8 or 9 minutes or just until set but not brown.
Cool and put cookies together with cream filling.
Cream filling: Cream 1/2 cup butter, 1 1/2 cups confectioners' sugar, and vanilla until smooth and creamy. Tint with food color. Add a few drops of water if necessary for proper spreading.
Note: This dough gets very soft quickly with too much handling. You may need to put any leftover dough in the fridge again to firm up before re-rolling.
Recipe Name: Bite-size Frittatas
Makes: About 40 bite-size frittatas
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup milk (whole makes for a fluffier frittata)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 quarter pound thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian, flat-leaf parsley leaves
Heat oven to 375 degrees.
Spray two mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 - 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter and serve immediately.