5 minute read
MOTHERʼS DAY BRUNCH at Home
By Amy Montgomery
It is a blessing to celebrate Mother's Day with your mom or anyone who is that special person in your life. It is a treat to honor those women who care for us and are always there when we need them. Brunch on Mother's Day Sunday or perhaps the Saturday before is a wonderful way to show your love and appreciation.
Just before your guests arrive for brunch, pour the egg mixture over the pie crust filled with cheese and bacon and bake. Top your French bread with the bruschetta spread and parmesan and broil. Stir the 5-cup salad and place in small fruit bowls. Place the lemon loaf on dessert plates and add a dollop of lemon curd. Serve with your favorite tea punch or make an easy mimosa, an inexpensive Prosecco and orange juice make the perfect brunch libation.
I always say, don't sweat the small stuff, but the sweetness is all in the details. Entertaining in your home gives your gift of brunch such a personal touch. Bring out the good china and enjoy your dining room. A few flowers from the grocery will perfectly elevate your table and set the mood.
A little short on time?
We all are! I have put together a menu that is homemade and uncomplicated, ideal to pull together the night before, so you have almost nothing to do the day of. Here's a list of what you can do the day before brunch:
Bake the pie crust as instructed drop in the bacon and cheese, cover, and refrigerate.
Whisk together the egg mixture cover and set in the refrigerator until the morning.
Mix together the 5-cup salad, cover, and place in the refrigerator.
Slice and lightly toast the French bread and seal in baggies once cooled.
Grate the parmesan cheese. To make it even easier purchase already grated, fresh parmesan cheese.
Bake the lemon loaf as directed on the box and slice after it is completely cooled. Cover tightly.
Set that pretty table and include gorgeous flowers. Be sure to add plenty of fresh water to the flowers.
The Menu
Ann's Quiche Lorraine
Five Cup Salad Summer Bruschetta
Glazed Lemon Loaf with Lemon Curd
Tea Punch and/or Mimosas
Ann's Quiche Lorraine
INGREDIENTS
1 prepared pie shell (not deep dish)
1½ cups Swiss cheese, grated
¾ tsp salt
Dash nutmeg
Dash red pepper
INSTRUCTIONS
Dash black pepper
½ - ¾ cup crisp bacon, crumbled
4 eggs, large
1½ cups heavy cream
1. Preheat the oven to 350 degrees. With a knife, make several slices in the bottom of the prepared pie crust bake at 350 degrees for 5 minutes and remove from the oven. Crumble cooked bacon and grated cheese over cooled crust.
2. Combine eggs, heavy cream, salt, nutmeg (I like more than a dash of nutmeg), and peppers. Whisk by hand and pour over bacon and cheese in the pie shell.
3. Bake at 400 degrees for 30-40 minutes. Allow it to cool just a bit before cutting.
Five Cup Salad
INGREDIENTS
1 cup of full-fat sour cream
1 cup mini marshmallows
1 cup shredded coconut
1 cup drained mandarin oranges
1 cup drained pineapple, chunks or crushed
Tip: for some extra color add sliced green grapes and top with a few cherries.
INSTRUCTIONS
1. Mix thoroughly and refrigerate overnight. The marshmallows will begin to break down and meld beautifully with the fruit and sour cream.
2. Stir before serving in small fruit bowls.
Summer Bruschetta
INGREDIENTS
Half a loaf of French bread, sliced
1-2 jars of Stonewall Kitchen Tomato Herb Bruschetta Spread
5-6 oz of freshly grated parmesan cheese
INSTRUCTIONS
Lightly toast the French bread on both sides. Place one or two spoonfuls of the Tomato Herb Bruschetta Spread on toasted slices. Top with parmesan cheese and broil in the oven until the cheese is melted and the tomato spread is bubbly.
Glazed Lemon Loaf with Lemon Curd
This Stonewall Kitchen Lemon Pound Cake is a treat on every occasion. Its zesty lemon flavor is not too tart and not too sweet. Topped with a tangy lemon glaze, it’s the perfect dessert. It’s easy to make with a few items from your pantry butter, eggs, lemon zest, milk, and fresh lemon juice. It takes a few minutes to make and 45-55 minutes to bake. Definitely try it with the Stonewall Kitchen Lemon Curd!
Stop by my shop, Amy Montgomery Home, and explore the pantry filled with ingredients to help you pull together this homemade brunch. The tomato bruschetta spread is a shop favorite and the lemon loaf is a classic. The lemon curd is one of our bestsellers followed by our delicious drink mixers and pepper jellies. We look forward to helping you pull together all those details to make Mother's Day memorable.
Amy Montgomery Home is located at 808 Walker Street in Columbia, Tennessee, and is open Tuesday through Saturday 10 a.m. to 5 p.m. Visit amymontgomeryhome.com for additional information and follow us on social media at @amymontgomeryhome.
AMY MONTGOMERY has over 25 years of design experience and owns Amy Montgomery Home in Columbia, Tennessee. She delights in sharing her personal collection of vintage china and dishes with readers and is a lifestylist focused on home and delights in offering her customers an elevated customer service experience. Visit amymontgomeryhome.com for additional information and follow her on social media at @amymontgomeryhome
