Make your Mom breakfast in bed or invite her over for a special brunch! The below recipes outline a full brunch menu. You can start out with either a Bellini or Bloody Mary. Then move on to a healthy yogurt parfait before having Ham, Leek and Gruyere muffin egg cups and Creamy Hashbrown potatoes. This brunch is sure to make your Mothers Day memorable!
Mothers Day Cocktails!
Does your Mom like sweet or salty drinks? Below will meet both cravings…
Bellini
•4 tablespoons white peach puree
•1 bottle Prosecco or Champagne, chilled (use sparkling juice or seltzer for a non-alcoholic cocktail)
Place 1 tablespoon white peach puree into the bottom of a Champagne flute. Fill the glass with Prosecco or Champagne.
Serve in these classic champagne flutes by Riedel:
http://www.zappos.com/product/7522133/color/303
**How to sugar frost glass - Cocktail Making Tip of the Day:
Wet the rim of glass with slice of lemon, orange or whatever juicy fruit you have available
Famous Bloody Mary
Serves 1
2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Peppers
1 pinch Celery Salt
Add several ice cubes to a highball glass, grind some pepper on top and add some celery salt to make seasoned ice cubes. Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in the highball glass. Squeeze a lime slice over the drink and drop it in the glass.
Serve in these classic cooler glasses:
http://www.zappos.com/product/7551061/color/303
Fruit & Yogurt Parfait
This parfait looks like a fancy dessert, but is actually a very healthy way to start off your meal and day. You can really dress up this course by serving it in fun, decorative glasses.
Try these:
http://www.zappos.com/product/7551073/color/303
Ingredients
1 cup low-fat or nonfat plain or vanilla yogurt
1 cup granola
1 cup sliced fresh fruit (bananas, kiwis, peaches, apples, pears, strawberries, blueberries, raspberries or mango)
2 sprigs of mint (optional)
Preparation
Use a short decorative glass or a wine glass. Place 1/3 of the granola on the bottom of the glass. Layer with 1/3 of the yogurt and then top it with 1/3 of the fruit. Repeat this layering twice. Garnish with mint. Serves 2.
This next recipe is so fantastic and filling. All the flavors marinate together in the muffin cups…so good! Make sure you save enough room for these!
Ham, Leek & Gruyere Baked Egg Cups
Serves 4-6
•2 tablespoons butter
•2 leeks, green and white parts cleaned and thinly sliced
•2 cloves garlic, finely chopped or grated
•2 sprigs thyme, leaves removed
•2 tablespoons flour
•1 1/2 cups chicken stock
•Salt and freshly ground black pepper
•Nonstick cooking spray
•6 thin slices deli ham or prosciutto
•1 cup Gruyere cheese, shredded
•6 eggs
•Preheat oven to 375ºF.
•In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft.
•Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve.
•While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half.
•Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup).
•Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set.
•Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.
This non-stick J.A. Henckels pan will help keep the leaks, garlic and thyme from sticking to the bottom:
http://www.zappos.com/product/7526570/color/92375
Careful! These potatoes are so addicting! You’ll never make the traditional skillet hashbrowns again! Enjoy! …Even better, enjoy the leftovers!
Creamy Hashbrown Potatoes
Serves 6-8
2 lbs Hash Brown frozen potatoes
1 cup cheddar cheese, shredded
½ cup diced onion
1 can cream chicken soup
2 cups sour cream
½ tspn salt
¼ cup melted butter
Preheat oven to 400 degrees. Combine cheese, onion, soup, sour cream and salt in a mixing bowl. Mix hash browns in with mixture. Pour into 13x9 baking dish. Bake at 400 degrees for 15 minutes. Turn down to 375 degrees for 30 minutes.
This Emile Henry baking dish is perfect for these potatoes:
http://www.zappos.com/product/7467383/color/14552