Sunday is Mother’s Day! Time to pick out a card and a big, beautiful bouquet for your favorite mummy. Shopping done, now it’s time to figure out your Mother’s Day menu. Will you be lunching it, brunching it or doing dinner?
Whether you start at 11:00 or 2:00, here is a great Mother’s Day brunch menu to try out on your family and friends:
A festive cocktail is in order! Raspberry Sparkler
1 pound frozen raspberries, thawed
1/2 cup fresh orange juice
2 tablespoons or to taste sugar or honey
Framboise Champagne or Prosecco, chilled
Garnish: frozen raspberries
Makes 2-3 cups Raspberry-Framboise Syrup, enough for 8-12 cocktails
Put the raspberries, orange juice and sugar in a blender or food processor and process until smooth. Strain the juice through a sieve and discard the seeds and pulp. Combine the raspberry-orange juice with the Framboise using a 1 or 2 part juice to 1 part Framboise ratio, cover and store in the refrigerator or freezer until very cold.
To make the Raspberry Sparklers:
Put 3-4 tablespoons of juice mixture and a few frozen raspberries in each champagne flute. Slowly add champagne or Prosecco and serve.
And then on to a festive feast! Real Mom’s Eat Quiche so make this traditional Quiche Lorraine the centerpiece of your Mother’s Day brunch. She’ll be delighted if you add some Cheddar-Sage Biscuits and/or my Rhubarb Muffins. Don’t forget to add some fresh fruit. If you can find some melons, my Mojito Melons are tasty. Otherwise, try my Honeyed Apricots with Creamy Yogurt.
If your sweet tooth is not quite satisfied with the fruit and muffins, finish brunch with a fabulous chocolate treat. Death by Chocolate Cake, Chocolate Mousse or Triple Chocolate Parfait are all great choices!
Have a wonderful time with Mom and bon appétit!
How will you be celebrate Mother’s Day? I’d love to hear from you! Let’s get a conversation going.