There’s no better way to celebrate mom than with a delicious homemade brunch made with love. This Mother’s Day, skip the crowded restaurants and surprise her with a spread of sweet and savory delights. These carefully curated recipes will help you create a meal that is as special as she is. Grab your apron and let’s get cooking!
White Sangria
Makes Eight Cups
Ingredients
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 cup fresh orange juice
1 cup seltzer or club soda
1 1/2 cups ginger ale
1 bottle of dry white wine, chilled
1/2 cup Pimms Cup Liquer
1 navel orange, cut into wedges
1 lemon, cut into wedges
6 strawberries to garnish, and more if desired
Directions
In a large pitcher, stir together the citrus juices, seltzer or club soda, ginger ale, wine, Pimm’s, and half of your orange and lemon wedges. Add ice cubes and serve your sangria with the remaining orange and lemon wedges and strawberries.
Onion and Bell Pepper Strata with Fresh Tomato Salsa
Makes Six Servings
Ingredients
1 medium onion, thinly sliced
1 1/2 tablespoons garlic
1 1/2 teaspoons extra-virgin olive oil, and more as needed
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
12 slices of firm white sandwich bread, thinly sliced, cut into 3/4-inch squares
1/2 cup freshly grated Parmesan cheese
4 large whole eggs
4 large egg whites
2 1/2 cups skim milk
1/2 cup packed fresh parsley leaves, finely chopped
salt, to taste
pepper, to taste
Directions
In a large, non-stick skillet, cook the onion and 1 tablespoon of garlic in oil over moderate heat, stirring, until the onion is a pale golden color. Stir in bell peppers, salt, and black pepper to taste. Cover and cook over moderately low heat for five minutes, or until the peppers are just tender. Remove the lid and stir, continuing to cook the vegetables until any excess liquid is evaporated.
Lightly spray a 9x13 baking dish with cooking spray. Spread half of the bread squares evenly in a baking dish and top with half of the vegetables. Sprinkle 1/4 cup Parmesan evenly over the vegetables and top with the remaining bread and vegetables.
In a bowl, mix the whole eggs, egg whites, milk, parsley, remaining garlic, salt, and pepper. Pour the mixture evenly over the bread and vegetables. Chill your strata, covered, for at least three hours and upwards of 12 hours.
Preheat your oven to 375F and let the strata stand at room temperature for 20 minutes. Sprinkle the remaining 1/4 cup Parmesan over the strata and bake in the middle of the oven for 45 to 55 minutes or until puffed and golden brown around the edges. Serve strata topped with fresh tomato salsa.
Fresh Tomato Salsa
Makes Three Cups
Ingredients
5 vine-ripened tomatoes, seeded and coarsely chopped
2 scallions, finely chopped
1/2 cup onion, finely chopped
1/2 cup cilantro sprigs, finely chopped
1 tablespoon lime juice
Tabasco sauce, to taste
Directions
Combine all ingredients in a bowl and stir. Serve at room temperature or chilled.
Cumin Black Beans with Mint
Makes Six Servings
Ingredients
1 onion, finely chopped
1 1/2 tablespoons minced garlic
1 1/4 teaspoons cumin seeds
1 tablespoon extra-virgin olive oil
2 14–16 ounce cans of black beans, rinsed and drained
1/4 cup fresh orange juice
1 cup fresh mint leaves, chopped
salt, to taste
pepper, to taste
Directions
In a small saucepan, cook the onion, garlic, and cumin seeds in oil over moderate heat. Add salt and pepper to taste and stir until the onion is a pale golden color, about five minutes. Remove the pan from the heat and allow the onion to cool completely. In a bowl, toss the onions with the beans and orange juice, adding salt and pepper to taste. Add in the mint, toss gently, and serve.
Maple Mustard-Glazed Bacon
Makes Six Servings
Ingredients
1 1/2 tablespoons Dijon mustard
2 teaspoons pure maple syrup
18 slices bacon
cayenne pepper, to taste
Directions
Preheat broiler. In a small bowl, stir together mustard, syrup, and cayenne. Arrange bacon slices in one layer on the rack of a broiler pan and brush one side of each bacon slice generously with glaze. Broil bacon for approximately three minutes. Turn the bacon and broil until golden around the edges, between three and four minutes.
Honeydew in Cardamom Lime Syrup with Vanilla Cream
Makes Six Servings
Ingredients
For syrup:
2/3 cup sugar
1/3 cup fresh lime juice
1/3 cup water
zest of 2 limes, removed in strips with vegetable peeler
1/2 teaspoon ground cardamom
For Cream:
2/3 cup cottage cheese
3 tablespoons sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
2 teaspoons fresh lime juice
2 honeydew melons
pinch of salt
freshly grated lime zest to garnish
Directions
For syrup:
In a small saucepan, simmer your syrup ingredients. Stir until the sugar dissolves, about one minute. Remove your pan from the heat and allow the syrup to cool completely. Discard the lime zest.
For Cream:
In a small food processor, blend your ingredients for one minute.
To serve:
Use a scoop to create your melon balls. In a medium bowl, combine your melon balls with the syrup, then divide the mixture among six bowls. Top each with a generous dollop of cream and garnish with the freshly grated lime zest.