Mother’s Day Brunch
Skip the stress of fighting for a table at an overcrowded bistro on Sunday May 13th, and show a Mom in your life how much you care with a homemade Mother’s Day Brunch.
Here’s the perfect menu for her special day. Start out with some Mimosas (equal parts orange juice and chilled champagne- and don’t forget to break out the fancy glasses!) For the meal, here are two easy-to-prepare recipes. These classic cream scones can be made ahead of time and served with jam and clotted cream or butter. The frittata cooks fast and is cut into pie slices and served warm or at room temperature. Add some freshly brewed coffee and seasonal berries and you’ve got a scrumptious brunch that will make Mom proud!
CREAM SCONES WITH CURRANTS
SERVINGS: 8 SCONES
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into cubes
1/4 cup sugar
the zest of half a lemon
1/4 cup currants
1 cup heavy cream, plus a little for brushing
sugar to sprinkle on top
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt.
Add cold butter cubes to flour mixture and pinch cubes into the flour with your fingers until you have a crumbly mixture.
In a small bowl, combine sugar, lemon zest and currants. Toss sugar to coat zest and currants and then add to the flour mixture and mix well.
Make a well in the middle of the bowl (make a hole in the center of dry ingredients.) Slowly add the cream, tossing the flour with a fork to combine until moistened. Knead dough a few times just to bring the dough completely together. Dough will be sticky. Pat into a round disk about 1 1/2 thick. Don’t work the dough too much.
Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.
Brush top of scones with cream and sprinkle a pinch of sugar on top.
Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.
Serve warm with clotted cream and your favorite flavor of fruit jam.
A frittata can be made with just about any ingredients you have on hand and a few eggs. For this recipe, I chose some veggies and pesto sauce but feel free to get creative.
1 Tablespoon olive oil or olive oil spray
1/4 cup chopped onions
1/2 of a yellow squash cut into thin round slices
1 cup spinach
1 heaping Tablespoon of Pesto sauce
3 eggs, whisked together
salt and pepper to taste
2 tablespoons shredded cheddar cheese
Preheat oven to 350 degrees.
In small, oven-safe, nonstick omelet pan (7-8 inches in diameter) over medium flame, heat up olive oil.
Add onions and sauté for about 2 minutes.
Add yellow squash and sauté just until onions and squash have a little browning to them.
Add spinach and cook until leaves have wilted but are still bright green.
Spread vegetables out evenly in the pan. If needed, add a bit more olive oil to the pan.
Remove pan from heat and immediately drop a dollop of pesto sauce in the center of the vegetables.
Pour whisked eggs over the vegetables and with a spoon, gently spread the pesto sauce around creating a swirl around the eggs. Make sure the vegetables are evenly distributed throughout the frittata.
Place in oven and bake for 5-10 minutes, just until set.
Remove from oven and flip frittata over onto a plate and sprinkle shredded cheese on top.
Cut into pie slices.
(Note: I always throw a small kitchen towel or an oven mitt over the handle once the pan is out of the oven to remind me not to grab it. It will stay very hot for some time so be careful.)
Serve warm or at room temperature.
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