Making a Mother's Day Brunch
Moms spend so much of their time taking care of others. So Mothers Day is the perfect excuse to pamper her for a change. I've certainly treasured them!
Brunch is a terrific meal to celebrate the day with. Going out is an option, but hosting it at home makes the moment more personal. Last year my family brewed and baked creations just for me, and that made me feel really special and important.
Having a theme is a fun way to plan the meal, and I've come up with ideas reminiscent of an English Tea. It's not quite as formal as the real thing, but the recipes incorporate some familiar flavors from Britain.
You can buy the elements and just do the assembling on the day. But if you feel ambitious, try these recipes. They're easy to follow, and will fill your home with the warmth of an English kitchen!
First, a thought about decorations. To create a casually elegant atmosphere, find a tablecloth and napkins with a hint of lace or linen, in an off white color if possible.
Use reminders of children in the decor - art projects like framed paintings or small sculptures they've done, or pictures of them spread around the table and room. Flowers, even just a few of her favorite, will delight her as well.
Traditionally, an English Breakfast or Earl Grey blend could be served. But if your mother doesn't like those flavors, find one she does. To be "English" brew it with very hot water. If Mom wants milk or sugar, add the milk into the cup before the tea and the sugar afterward.
The Brunch Menu
Adding sausage, potatoes, cheddar and onions is a nod to pub food like bangers & mash.
2 cups whole wheat flour
2 tbsp butter or margarine, melted
2 tbsp canola oil
1/4 cup onion, diced
1 patty sweet/mild sausage
1 white potato, washed and cut into thin slices
1 cup milk
1/2 tsp salt (optional)
1/2 tsp black pepper
1/2 cup grated cheddar cheese
Preheat the oven to 350 degrees F.
For the crust: Combine the flour and butter in a bowl and gently stir together until a dough is formed. Transfer onto a cutting board or other smooth surface. Roll out the dough by hand or with a rolling pin until it is thin. Cover the bottom of a 9-inch pie pan with the dough. Place a piece of wax paper on top and pour in enough rice or beans to cover the bottom. Bake for 8-10 minutes, until the crust is set.
Heat the canola oil in a pan. Cook the onion until it is translucent and tender, about 2 minutes. Then, add in the sausage, breaking it into small pieces as it cooks. When it is browned, remove the sausage and onions to a plate or bowl with a slotted spoon. Let it cool.
Whisk together the eggs, milk, salt and pepper.
To assemble: Take the wax paper with rice/beans out of the pan. Cover the bottom with the potato slices, not overlapping them. Layer the sausage and onions on top, then pour in the egg mixture. Lastly, sprinkle in the grated cheese.
Put it in the oven to cook for 50 minutes - look for the top and crust to be slightly brown. Serve warm.
A Tea-time favorite is given a sweetening up for brunch time.
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- 2 cups white and whole wheat flour, mixed
- 4 tbsp butter or margaine, cold
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 ripe banana
- 1/2 cup milk
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Preheat the oven to 400 degrees F. Put the flour, baking powder and salt into a bowl. Cut in the butter with two knives or a pastry cutter until the butter is the size of small peas. Add in the milk, banana, sugar and cinnamon and mix until everything is incorporated.
- On a smooth surface, pat the dough until it forms a circle of about 8 inches. Then cut the dough into six larger or eight smaller wedges with a sharp knife. Put the wedges onto a cookie sheet lined with parchment paper and bake for out 20 minutes.
Strawberry is always delicious, or you can try my easy recipe for mixed berry blend.
Variations on the method of making this range from minutes to hours to make. Try an easy Devonshire clotted cream recipe first before diving into more involved kinds.