Mother will love you for creating a special brunch in her honor

Strawberry Basil Crostini (Serves 4)

Consider celebrating Mother’s Day at home this year. Your mother would be so happy to know that you took the time to create a special Mother’s Day brunch in her honor. The recipes are simple and present well at the table. So, take a look at the ingredients, plan a trip to the grocery store and invite your Mother to a brunch she will remember forever.

 

Here is a winning menu for a Mother’s Day brunch at home.

Ingredients

8 slices of brioche bread

1 cup goat cheese, room temperature

1 ½ cups sliced strawberries, ripe

¼ cup balsamic syrup

¼ cup fresh basil, cut julienne

2 tablespoons sliced toasted almonds

 

Directions 

  1. Using a cookie cutter to create a heart shape bread
  2. Slightly toast the bread
  3. Spread with a thin layer of goat cheese
  4. Drizzle with balsamic syrup, top with julienne basil and toasted almonds

Potato Latke with Smoked Salmon, Capers, Scallions and Heirloom Tomatoes (Serves 4)

Ingredients

1 ½ pounds peeled, grated Russet potatoes (about 31/2 cups)

1 large grated onion

3 tablespoons all-purpose flour

½ teaspoon kosher salt

¼ teaspoon black pepper

1 large egg, slightly beaten

¼ cup grape seed oil

½ cup sour cream, room temperature

12 slices of smoked salmon

2 tablespoons capers

¼ cup chopped scallions

1 cup small heirloom tomatoes

1 teaspoon white balsamic vinegar

4 quail eggs

 

Directions

  1. Combine shredded potatoes and grated onions in a cheesecloth and wring, extracting as much moisture as possible
  2. In a medium bowl combine the potato-onion mixture with the flour, salt, pepper and eggs
  3. Heat a large skillet over medium heat, add the grape seed oil, swirl to coat
  4. Spoon 1/2 cup each potato mixture into pan and flatten slightly, repeat about 3 times
  5. Sauté 3 minutes on each side or until golden brown and let drain on paper towel
  6. Place each warm potato latke on plate, and, using a spoon, drizzle the sour cream on top
  7. Top with smoked salmon, capers and scallions
  8. In a non-stick pan cook the Quail eggs for about two minutes, add to plate
  9. Toss the tomatoes with vinegar and place around the plate

Chef Lageder Cooking Tips and Tricks

• Instead of cheesecloth, use a colander to drain and press the moisture out of the potatoes and onions

• Mixing the shredded potatoes with grated onions will slow down the potatoes from turning grey

• The potato mix should be used immediately

• During Passover, can substitute matzo flour for all-purpose flour

• Add sour cream in a squeeze bottle for easy handling

• Preheat the plates to keep the latke hot while eating

Classic Mimosas (Make 8 glasses)

Ingredients

3 cups orange juice

1 bottle dry sparkling wine or dry champagne

1 orange peeled and cut into wedges

 

 Directions

  1. Fill Champagne flutes ½ full with orange juice. Top with chilled dry sparkling wine or dry champagne
  2. Garnish with orange wedges

  

Chef Lageder’s cooking Tips and Tricks

• For an extra nice touch, top Mimosas with a little splash of Grand Marnier or Chambord

• Peel oranges, than cut into segments, making a nice edible garnish

• As another edible garnish, cook julienne-cut orange peel in simple syrup for about 30 minutes and use it as a garnish

Sidebar

In 1868, Anna Jarvis created a committee to establish a “Mother’s Friendship Day,” the purpose of which was “to reunite families that had been divided during the Civil War.”

Jarvis then campaigned to establish Mother’s Day first as a U.S. national holiday and then later as an international holiday. On May 8, 1914, the U.S. Congress passed a law designating the second Sunday in May as Mother’s Day and requesting a proclamation. The next day, President Woodrow Wilson issued a proclamation declaring the first national Mother’s Day. Many countries around the world than followed with this American tradition.