I remember Mother’s Day 1979 very well. I woke up early, snuck $5 out of my mother’s purse and tip-toed out the backdoor to the small bakery on Main Street. I picked out eight of the most beautiful, sugary freshly made donuts and headed home, smiling widely with my accomplishment, most likely with a handmade bouquet from some neighbor’s meticulously-groomed flower bed. It was going to be a great Mother’s Day.
That’s before I found out my mom was in a panic, crying and calling the police, wondering where on Sam’s Hill I was at 7 a.m. on a Sunday morning. Apparently 6-year-olds shouldn’t be walking to town alone to buy donuts for Mother’s Day.
So, I’ve learned that making brunch at home is your best bet, even as a grown-up.
Even though breakfast-in-bed may be a quintessential Mother’s Day theme, it’s much more appealing to have a well-set table, filled with fresh flowers and fruit and scrumptious breakfast dishes. Don’t forget the Mimosas!
Please, take it from a mom.
I wholly admit that I turn a critical eye on Mother’s Day brunch menus when we’ve gone out. So I believe preparing the same at home should be no less impressive.
Things to remember:
Create a fresh, festive table with real (cloth) napkins, fresh flowers and a fun table cloth.
Don’t overdo it. Don’t make every dish you can think of. Even though it may seem extravagant, stick to the basics – fruit, main course, drinks. If you aren’t an experienced cook, then trying to make Vanilla and Lavender Crème Brûlée French Toast Strudel could be your downfall. Keep it simple.
Do go overboard on style, manners and graces. Treat your mom like she is the best ever. Don’t let her get up from the table to do anything, even if she says, “Oh it’s fine, I don’t mind.” Show her you know how to set a table. And then, keep doing this kind of stuff all the time.
In all honesty, it is the quality time you spend with her that really counts. And if you set the table correctly, the idea that you listened (at least ) once, will make her smile proudly.
My idea of brunch for Mother’s Day has three core elements – fruit and cheese, unique, yet simple main course and Mimosas.
I’ve shared photos and recipes as a guideline for an exquisite, delicious meal that can be for any eater – vegetarian, gluten-free or otherwise.
Fresh Fruit & Cheese Board
- Assortment of cheeses – chevre, fresh mozzarella, Smoked Gouda, etc.
- Fresh Fruit – raspberries, strawberries, blueberries, etc.
- Jam or jelly
- Fresh herbs for garnishes
- Slice and cut up cheese and place on a tray.
- Add fruit or put fruit in bowl.
- Garnish with fresh herbs.
Toasted Baguette with Olive Oil
- 2-3 small loaves of baguette
- ¼ cup of olive oil
- Slice baguettes in halves.
- Brush generously with olive oil and toast in the oven for 20 minutes at 375 F.
- Slice halves into 2-inch wide strips.
Roasted Asparagus & Tomatoes with Fried Eggs (and Bacon)
- 4-5 strips of bacon
- 1 lb. fresh asparagus
- 2 cups cherry tomatoes, halved
- 3-4 eggs
- Salt & pepper to taste
- 3 tbs. olive oil
- Preheat oven to 400 F.
- If you are adding bacon, fry bacon in a large cat iron skillet until just about done. Remove from pan and set aside. If you are NOT adding bacon, skip to step 2 and substitute olive oil.
- Add asparagus and tomatoes and swish around in the bacon grease a bit. Place in your heated oven and let roast for about 30 minutes.
- Remove from heat and crack eggs over the asparagus and tomatoes. Place bacon around eggs and gently season with salt and pepper.
- Bake for about 5-10 minutes until eggs are where you like them – Sunny Side up or fully-cooked.
- Serve immediately before eggs get cold.
Mother’s Day Mimosas
- 4 cups freshly squeezed orange juice
- 1 cup pineapple juice
- 2 tbs. grenadine
- 1 bottle prosecco, chilled
- Combine first three ingredients and chill for about 2 hours.
- Pour equal parts juice mixture and prosecco into champagne flutes or cocktail glasses.
Twinkle VanWinkle has more than 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.