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THE PERFECT HOMEMADE MOTHER'S DAY BRUNCH

Typically on Mother’s Day restaurants are overcrowded and service is not great, so why not treat your wife and/or mom to a delicious brunch cooked by you:-)?

This special menu is easy and fresh and it will definitely be a hit! SODelicious and SOPerfect for the mommies in your life:-)!

SODelicious PINK MIMOSA

INGREDIENTS

  • 1/2 cup pink sanding sugar (you can find it on amazon at this link)

  • 1 (750-ml) bottle brut Champagne

  • 4 tablespoons pineapple juice

  • 4 tablespoons blood orange juice

  • 2 tablespoons orange liqueur (recommended: Grand Marnier)

DIRECTION

Dip the rims of the champagne flutes in water and then dip them again in the sanding sugar.

Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

CRAB EGGS BENEDICT

INGREDIENTS

FOR THE HOLLANDAISE:

  • 2 egg yolks

  • 2 tsp. lemon juice

  • ¼ tsp. salt

  • ½ cup unsalted butter TO ASSEMBLE:

  • 2 English muffins

  • 4 crab cakes

  • 4 eggs

  • Salt and pepper to taste

  • ⅔ cup fresh arugula, for garnish

INSTRUCTIONS FOR THE HOLLANDAISE:

  1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender.

  2. Melt butter in a saucepan (or in the microwave!)

  3. Blend the egg mixture with the immersion blender (or a regular blender) until egg yolks have lightened in color. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

TO ASSEMBLE:

  1. Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through. Set crab aside.

  2. Poach each egg in hot water for about 4 minutes.

  3. While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and top each half with a crabcake (or lump crab mix). When eggs are done, gently place one egg on top of each muffin/crabcake stack and season eggs with a bit of salt and pepper.

  4. Pour hollandaise over the English muffin stacks. Top with a pinch of fresh ground black pepper and a few fresh arugula leaves and serve immediately.

MEDITERRANEAN MINI FRITTATAS

INGREDIENTS (SERVES: MAKES 24-30 MINI FRITATTAS)

  • 6 large eggs

  • ¼ cup milk

  • Kosher salt and freshly ground black pepper

  • ¼ cup artichokes in oil, drained and thinly sliced

  • ⅓ cup pitted kalamata olives, drained and quartered

  • ¼ cup bottled sweet red peppers, drained and chopped

  • ½ cup sun-dried tomatoes in oil, drained and chopped

  • ¼ asiago cheese, shredded

  • ¼ feta cheese, crumbled

  • ¼ cup Italian flat leaf parsley, chopped

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.

  2. Spray 2 mini muffin tins (with 12 cups each) with cooking spray.

  3. Put eggs and milk in a blender and mix for 1-2 minutes.

  4. Fill each muffin tin ¾ full with the egg mixture.

  5. Evenly distribute the artichoke slices, Kalamata olives, red peppers, sun dried tomatoes and Asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.

  6. Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.

  7. Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.

RASPBERRIES TIRAMISU' BITES

INGREDIENTS

  • 3 tablespoons seedless raspberry preserves

  • 1 tablespoon orange liqueur

  • 1 (3-oz.) package cream cheese, softened

  • 1/4 cup sugar

  • 1/2 cup heavy cream

  • 8 ladyfingers, halved crosswise

  • 8 fresh raspberries

  • Garnish: fresh mint leaves

PREPARATION

  1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.

  2. Beat cream cheese and sugar at medium speed with an electric blender until creamy.

  3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-lock plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).

  4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with the other glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.

VERY BERRY FRUIT SALAD

  • 1 pound strawberries, hulled and quartered

  • 1 pint blueberries

  • 1 pint blackberries

  • 1 pint raspberries

  1. Juice of 3 oranges

  2. Juice of 1 lemon

  3. 2 tablespoons sugar, optional

Small handful fresh mint, leaves picked and chopped

DIRECTIONS

Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries. Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours.

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