Mother’s Day Springtime Brunch

The last couple years, I’ve found a way to personalize Mother’s Day for my mom. Instead of paying stuffy costs for an okay tasting pre-fixe mother’s day menu, hosting brunch at home is a fun way to spend a relaxing time with family, and is a gift for mom in itself. 

Mother's Day Springtime Brunch 1
The watermelon twist on these mimosas is effortless elegance. Garnish with a small watermelon triangle dipped in sugar.
Mother's Day Springtime Brunch 2
The luxuriousness of the crab cakes in company with the creaminess of the dill-hollandaise sauce elevates this eggs benedict dish to celebratory status.
Mother's Day Springtime Brunch 3
Purple potatoes and diagonally-cut asparagus add a whimsical spin on this springtime, vegetable dish.
Mother's Day Springtime Brunch 4
These sweet rolls are made flaky with puff pasty, their sweet tang from a squeeze of orange and a bit of the zest make it nearly impossible to eat just one.

Mother's Day Springtime Brunch 5

Watermelon Mimosas

1/4 watermelon, roughly chopped
1/4 cup orange juice
1 bottle prosecco

In a blender, blend the watermelon and orange juice. Strain liquid. Combine the strained liquid in a pitcher and add prosecco. Mix and served in chilled champagne glasses. Garnish with a small watermelon triangle dredged in sugar.


Petit Crab Cake Benedict
Serves 6

16 ounces lump crab meat
1/2 orange bell pepper, small dice
2 shallots, minced
2 garlic cloves, minced
1/2 avocado, diced
3 T Fresh Dill
2 T Dijon Mustard
1/4 c Mayonnaise
1 T Cayenne Pepper
Juice of 1 lemon
1/4 cup panko bread crumbs
Salt and Pepper to taste

Mix all ingredients together. With a 1/8 tsp. measuring cup, portion the crab cakes out and form them. Set on a sheet lined with parchment paper. In a large skillet with olive oil, on high heat,  place crab cakes in the pan until they brown. Flip and do the same. Place crab cakes back on baking sheet and pop in a 400 F oven to cook through. Bake for 5-6 minutes. 

Dill-Hollandaise Sauce

4 large egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 cup butter
1/4 cup fresh chopped dill
pinch cayenne pepper
salt & pepper to taste

Melt the butter stovetop, or in a microwave until completely melter. In a blender, combine all ingredients and blend for 5-10 seconds. Slowly stream in the melted butter into the yolk mixture. The sauce should come together. Pour into a bowl and fold in fresh dill. Keep sauce warm by placing the bowl over barely simmering water and cover with plastic wrap.


Poached Eggs
Serves 6

6 eggs
2 teaspoons white vinegar

bring water in a large saucepan to a low simmer, add vinegar. Crack the eggs one by one into a small bowl. Create a whirlpool with a spoon, and slowly pour the egg from the bowl into the water. With a spoon, move the egg-whites close to the yolk. Poach egg for 3-4 minutes, then remove with a slotted spoon and gently place onto a plate lines with kitchen towel.



To Assemble: Place the crab cakes on a serving dish. Top every third crab cake with a poached egg. Drizzle with sauce and garnish with fresh-picked dill.


Purple-Potato & Spring Vegetable Hash

2 1/2 pounds of mixed purple and red potatoes, quartered
1 bunch asparagus, diagonally chopped
1/2 cup corn
1 large onion
1 orange bell pepper
1 sprig rosemary, chopped
few sprigs thyme, picked
olive oil
salt & pepper to taste

Preheat the oven to 400 F.

On a baking sheet lined with parchment paper, toss potatoes, asparagus, rosemary, thyme, olive oil, salt & pepper. Bake for 20 minutes or until potatoes are tender.

Meanwhile in a cast iron skillet on medium-low heat, saute the onions and bell pepper, about 10 minutes. Add the corn, turn heat to low, continue to cook for about 5 minutes.

Once the potatoes and asparagus are tender, add into the cast iron skillet mixture. Serve garnished with fresh-picked thyme.


Orange-Scented Sweet Rolls

1 sheet frozen puff pastry, dethawed in the refrigerator overnight
1/2 cup chopped pecans
1/2 cup brown sugar
sprinkle of cinnamon
8 ounces cream cheese
1/8 cup powdered sugar
zest of one orange
juice of one orange
juice of 1/2 lemon
egg wash

Preheat oven to 400 F.

Roll the puff pastry to about 1/8 of thickness, or enough to fit a cookie sheet. Distribute brown sugar evenly over the pastry sheet. Sprinkle with cinnamon and pecans. With a pastry brush, brush the eggs of the pastry sheet with egg wash.  Start rolling the pastry sheet, starting at one of the longer edges. Roll tightly, and continue to tighten the dough as you roll. Pinch together edges to seal. Cut 1-1 1/2 inch slices. Lie flat onto a parchment lied baking sheet and bake for 20 minutes at 400 F, or until the pastry is flaky.

For the orange-scented frosting, combine softened cream cheese and the rest if the ingredients in a large bowl. Mix with an electric mixer or hand mixer until the lumps from the powdered sugar are gone.

Apply the frosting onto the pastry rolls, fresh out of the oven. Garnish with orange zest.




Bon Appetit!

Xo, d.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comments

  1. That veggie hash looks amazing! I can't wait to try it!

    Posted 6.4.12 Reply
%d bloggers like this: