Mother’s Day puts a lot of pressure on kids of all ages. So here’s a little secret to help ease some of the worry: Your mom will like it if you create a brunch at home. It doesn’t have to be fancy; just make it with love.
It’s probably not too late to get a restaurant reservation for Mother’s Day brunch. But your mom might have just as much fun eating a meal at home, made with love, by you.
Karen Smith, a mom and grandmother who makes her living cooking for other people, says she’s thrilled when her family makes a meal for her.
“I love it. Cooking can be fun and loving, and is a way to bring family closer together with a sense of pride that you did this, with love in your heart for your family,” says Smith, whose personal-chef business, Bella Gourmet, is based in Aurora.
Getting started
A brunch doesn’t have to be complicated. You’ll need a main dish – it could be something as simple as scrambled eggs or French toast – and a side dish, like sliced fruit. You should have something to drink, like orange juice or sparkling cider, or, if there are other adults in the house to help, a mimosa, which is a mixture of champagne and orange juice.
Once you figure out what to serve, think about how to time making each part of the meal. Cold things, like juice and fruit, can be prepared first and put into the refrigerator until it’s time to serve. Some hot foods, like waffles and French toast, can be kept warming in the oven until you’re ready to eat.
A pretty table
Making the dining table beautiful is a nice thing to do for mom, and one of the easiest ways is with flowers.
David Lang, who owns More Flowers in Denver’s Highland neighborhood, says nice bunches of inexpensive flowers can be bought at the grocery store. “Pick something simple, like iris or daffodils that you can just plop right into a vase.”
If your mom has flowers in the garden that are OK to cut (ask first!) Lang says those will make a nice bouquet too. Store-bought flowers can be mixed in with blooms from the garden, but don’t waste your money on filler, like baby’s breath. “You don’t need all that stuff. Pick some lilacs and put them in with a bunch of iris or something from the garden, and no one will notice it is missing.”
Most important, don’t worry if your flowers or your meal aren’t perfect. Because they were made by you, your mom will enjoy them. Take it from someone who knows, like chef Smith: “No matter what you do, in my opinion, family comes first,” she says. “And food is definitely love.”
Ham & Egg Scramble
Personal chef Karen Smith says this recipe is so simple that her 11-year-old granddaughter can pull it off on her own. Although these directions suggest making most of the recipe in the microwave, Smith says it tastes better when the eggs are made on the stovetop and the puff pastries are warmed in the oven. If the mornay sauce seems too difficult, you can just garnish your eggs with shredded cheese instead.
Ingredients
Mornay sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup shredded Swiss cheese (Gruyere is a good choice. It is a little more expensive than regular Swiss, but it melts well and has a richer taste.)
Scramble
- 8 eggs
- 3/4 pound diced ham
- 1 tomato, diced
- 2 tablespoons diced onion (optional)
- 6 pre-baked puff pastry shells (or, if you’re able to use the oven, unbaked, pre-made puff pastry shells.)
- Fresh herbs, chopped (optional)
Directions
First make the mornay sauce by melting the butter in a heavy sauce pan over medium-low heat. Stir in the flour, and keep stirring until the two ingredients form a paste. Stir in the milk a little at the time until the mixture is smooth. Keep stirring until the mixture is just a little thinner than gravy. Add the shredded cheese a little at a time and mix until it melts, until all the cheese has been added. Remove the sauce from the stove and cover with a lid.
Now make the eggs. In large microwave-safe bowl, scramble eggs until smooth. Add the ham, tomato, and onion. Place in microwave at 50 percent power for 1 minute. Stir and repeat for 1 minute each time at 100 percent power until eggs are cooked to your liking.
Warm the pre-baked pastry shells in the microwave for about 45 seconds.
To assemble the dish, place a spoonful of the mornay sauce on the plate. Place one pastry shell in the pool of sauce. Scoop some of the ham and eggs into the shell and drizzle with a little more sauce. If you have some fresh herbs, sprinkle them over the eggs. Repeat the process until you have enough plates for everyone in your family. Garnish the plates with a couple of slices of cantaloupe and some strawberries. Makes 6 servings.
Lemon Poppy Seed Waffles with Raspberry Sauce
This yummy recipe comes from the Junior League of Denver’s “Colorado Colore” cookbook. If you don’t have poppy seeds, you can leave them out. If the raspberry sauce seems too complicated, top the waffles with raspberry jam thinned with a little orange juice instead.
Ingredients
Raspberry sauce
- 1 pound fresh or drained, thawed frozen raspberries
- 1/2 cup orange juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
Waffles
- 1 1/2 cups flour
- 6 tablespoons sugar
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1 1/4 cups buttermilk
- 1/4 cup butter (1/2 stick) melted
- 3 eggs
- 1 tablespoon grated lemon zest
Directions
For the sauce, combine the raspberries, 1/2 cup orange juice and sugar in a medium saucepan. Bring to a gentle boil, stirring occasionally; reduce the heat. Simmer over medium-low heat for 15 minutes, or until the mixture is reduced to 2 cups, stirring occasionally. Dissolve the cornstarch in 2 tablespoons orange juice in a small bowl and mix well. Stir the cornstarch mixture into the raspberry mixture. Add the lemon juice and mix well. Bring to a boil, stirring constantly; reduce the heat. Simmer for 1 to 2 minutes, or until thickened, stirring frequently. Cool slightly before serving. The sauce may be prepared up to two days in advance and stored, covered, in the refrigerator. Reheat before serving.
For the waffles, mix the flour, sugar, poppy seeds and baking powder in a bowl. Whisk the buttermilk, butter, eggs and lemon zest in another bowl until well-combined. Add the buttermilk mixture to the flour mixture and stir just until moistened. Let stand for 15 to 20 minutes. Pour half the batter onto a hot waffle iron. Bake for 5 to 7 minutes, until golden brown on both sides. Repeat with the remaining batter. Serve immediately with the warm sauce. Serves 4.
Sweet Fruit Scones
This scone recipe from the Junior League of Denver’s “Colorado Colore” cookbook is a great idea if you want to take your mom for a picnic breakfast. Wrap them up in foil and bring along some butter, some quartered oranges and a bottle of orange juice for a perfect morning snack.
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, miniature chocolate chips or raisins
- 2 teaspoons grated orange zest
- 3/4 to 1 1/4 cups half and half
- 1/4 cup half and half
- Cinnamon sugar, to taste
Directions
Combine the flour, sugar, baking powder and salt in a large bowl and mix well. Stir in the cranberries and orange zest. Add 3/4 to 1 1/4 cups half and half gradually, mixing constantly until the dough is moistened and forms a ball. Knead gently if necessary. Place the dough on a lightly floured surface. Pat gently into a 1-inch thick circle. Place the dough on a greased baking sheet. Brush the top with 1/4 cup half and half and sprinkle with cinnamon sugar. Before placing the dough into the oven, use a knife to score the circle into eight equal wedges. Bake at 425 degrees for 12 to 15 minutes, or until light brown. Cut into wedges and serve warm. Makes 8 scones.
