3 Easy Mother’s Day Brunch Ideas

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3 Easy Mother’s Day Brunch Ideas

Posted: 01 May 2011 03:14 AM PDT

Entry #511, May 1, 2011

A week from today it will be Mother’s Day! Have you decided what to give? One of the nicest and most appreciated gifts, is a gift of yourself. Offering to do chores for mom, and even pampering her can go along way. Today I’ve found some recipes from Southern Living, Mother’s Day Brunch Ideas to get you inspired, and to make Mom feel special!

Mother’s Day Brunch can be as formal or casual as you think you’re Mom will enjoy. If you’d like to get Mom in on the planning, ask her which of these favorite treats she’d love to have in advance. If you have a large family, each child can pick a dish to bring and you can turn it into a Mother’s Day Brunch potluck!

Frutini

mothers day_fruitini-l

A Mother's Day Fruitini is perfect to start the meal with!

Ingredients

  • 1 banana, peeled and sliced (about 1/2 cup)
  • 1/2 cantaloupe, cut into 1/2-inch cubes (about 3 cups)
  • 1/2 pound grapes, halved (about 1 cup)
  • 2 kiwifruit, peeled and sliced
  • 1 navel orange, peeled and sectioned
  • 10 strawberries, sliced
  • 1/4 cup powdered sugar, divided
  • 1/3 cup fresh lemon juice, divided (about 2 lemons)

Preparation

  • Toss together first 6 ingredients, 2 tablespoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.
  • Pour remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.
  • Fill glasses with fruit mixture.

Strawberry Shortcake

mothers day_ classic-shortcake-l

What Mom doesn't love Classic Strawberry Shortcake?

Ingredients

  • 2 (16-oz.) containers fresh strawberries, quartered
  • 3/4 cup sugar, divided
  • 1/4 teaspoon almond extract (optional)
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup cold butter, cut up
  • 2 large eggs, lightly beaten
  • 1 (8-oz.) container sour cream
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Preparation

  • 1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
  • 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
  • 3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
  • 4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
  • 5. Bake at 450° for 12 to 15 minutes or until golden.
  • 6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
  • Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Southwest Breakfast Strata

Mothers Day strata

Southwestern Strata can round out the perfect brunch

Ingredients

  • 1 pound mild ground pork sausage
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 (10-ounce) cans diced tomatoes and green chiles
  • 8 (10-inch) flour tortillas, torn into bite-size pieces
  • 3 cups (12 ounces) shredded colby-Jack cheese blend
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  • Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.
  • Add chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes.
  • Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.
  • Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.
  • Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly

For more Mother’s Day ideas on Stagetecture, click here.

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