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In the Kitchen: Create the perfect Mother’s Day brunch
brunch

Mother’s Day is Sunday. Instead of fighting the crowds at a busy restaurant, why not cook mom brunch at home? 

I have an awesome menu for you and an easy game plan. The two main dishes on the menu, one sweet, one savory, are assembled the night before and refrigerated. The sausage and egg cups can be made that day, or even the day before and just heated up in the microwave or the oven. The sangria can be assembled that morning or even the night before. Set out a bowl of various cut up fresh fruit, and your brunch is complete. 

Happy Mother’s Day!

 

Menu:

• Blueberry French toast

• Egg, cheese and sausage cups

• Artichoke and goat cheese bake

• Breakfast potatoes

• Maple glazed bacon

• Raspberry and mango sangria

 

Blueberry French toast

1 loaf French bread, cut into bite sized cubes

8 ounces cream cheese

1/2 cup powdered sugar

2 teaspoon lemon zest, divided

2 tablespoons lemon juice, divided

1 ½ cups fresh blueberries

8 eggs

1 cup milk

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1 teaspoon salt

 

Butter a 9- by 13-inch baking dish. Arrange half of the bread cubes in the baking dish. In a bowl, beat together cream cheese, powdered sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice. 

Spoon this mixture over the bread cubes. Top with the blueberries. Add the remaining bread cubes. In a bowl, whisk together eggs, milk, syrup, salt, vanilla, and remaining lemon zest and lemon juice. 

Pour egg mixture over all, pushing down gently on the mixture to make sure all the bread is covered. Cover tightly and refrigerate overnight. When ready to bake, bring to room temperature for 20 to 30 minutes. Bake uncovered in preheated 350-degree oven for 45 minutes.

 •    •    •

Egg, cheese and sausage cups

6 eggs

2 cups milk

2 cups seasoned stuffing mix

1 cup cheddar cheese, grated

8 ounces cooked sausage, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons parsley, minced

 

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. In a bowl, whisk together eggs and milk. Add stuffing, cooked sausage, half of the cheese and the parsley. Pour into 12 muffin cups. Top with remaining grated cheese. Bake 25 minutes.

 •    •    •

Artichoke, goat cheese bake

2 cups milk

1/4 cup olive oil

8 cups French bread cubes

1 ½ cups half and half

5 eggs

1/2 teaspoon nutmeg

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh thyme leaves

1 ½ teaspoons herbs de Provence

12 ounces cooked turkey sausage, chopped

12 ounces goat cheese, crumbled

2 (12 ounces) jars marinated artichoke hearts, drained and coarsely chopped

1 cup Fontina cheese, grated

1 cup Parmesan cheese, grated

 

Spray a 9- by 13-inch baking dish with non-stick cooking spray. In a large bowl, whisk together milk and olive oil. Add bread cubes and stir. Allow to sit about 10 minutes. In another bowl, whisk half and half, eggs, garlic, salt, pepper and nutmeg. Add goat cheese, thyme and herbs de Provence. 

Place half of the soaked bread cubes in the prepared dish. Top with half each of the sausage, the artichokes, herbs, cheeses and half and half. Repeat the layer. Cover tightly and refrigerate overnight. When ready to bake, let sit at room temperature for 20 to 30 minutes. Bake uncovered, in preheated 350-degree oven for 55-60 minutes. Serve hot or at room temperature.

 •    •    •

Breakfast potatoes

2 pounds Russet potatoes, peeled and cut into small cubes

3 tablespoons olive oil

1 teaspoon each, salt and pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/3 cup Italian parsley, finely minced

 

Preheat oven to 400 degrees. In a large bowl, toss the cubed potatoes with the olive oil, salt, pepper, garlic powder, onion powder and paprika. Spread out in one layer on rimmed baking sheet. Bake in oven for 30 minutes, shaking pan a few times. Broil for five minutes until golden brown. Sprinkle with parsley.

 •     •     •

Maple glazed bacon

1 pound thick cut bacon slices

1/4 cup pure maple syrup

 

Place a rack on a rimmed baking sheet that is lined with aluminum foil. Place bacon on rack and bake in a preheated 375-degree oven for 25-30 minutes, until bacon is getting crispy. If your bacon is super thick, it might take longer. Remove from oven, brush liberally with maple syrup, and then bake another five to 10 minutes until syrup begins to caramelize.

 •    •    •

Raspberry mango sangria

Simple syrup:

1/2 cup water

1/2 cup sugar

 

Sangria:

12 ounces fresh (or frozen) raspberries

1/3 cup fresh mint

1 fresh (or frozen) mango, cut into cubes

1/4 cup fresh lime juice

1 lime, thinly sliced

750 ml white wine, preferably Sauvignon blanc

 

Make simple syrup by boiling water and sugar until sugar has dissolved. Cool. In a glass, muddle together half of the raspberries with the mint. Set aside. In a pitcher, combine cooled simple syrup, muddled raspberries with mint, mango, remaining raspberries and lime juice. Add wine and lime slices. Cover and refrigerate overnight or at least for a few hours. Stir before serving.