Wednesday, May 11, 2011

Mother's Day Brunch Extraordinaire

Happy Belated Mother's Day to all you Moms out there. Here's what we did to honor my mom this year. 

Bookmark this page because you are going to want to make this brunch for your next special occasion. It was phenomenal. Good job to my husband for creating these masterpieces! I can only take the table setting credit. And the bacon, which I made in the oven. Oh, and I made the fruit salad too—which I should get some credit for, there was a mango in there! If there is a secret to slicing a mango, I have not yet learned it.

Mother's Day Brunch Menu
Jordan Pond Popovers with Strawberry Jam and Organic Butter
Baked Eggs with Tomatoes Herbs and Cream
Apple Smoked Bacon
Mixed Green Salad with Herb Goat Cheese and a Lemon-Olive Oil-Shallot Vinaigrette
Fruit Salad
Orange Peach Mango Juice

Baked Eggs with Tomatoes, Herbs, and Cream
(adapted from the Williams-Sonoma Essentials of Breakfast & Brunch)

These are amazing. They taste rich and classy and much more complicated than they really are.

2 teaspoons of butter
2 or 3 tomatoes
1/2 cup chopped fresh basil
1/4 cup shopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
8 large eggs
4 teaspoons of heavy cream
4 teaspoons freshly grated Parmesan (if desired)

Preheat oven to 350 degrees.
Prepare four one-cup ramekins by greasing them with butter or spraying them with non-stick cooking spray.
Place the ramekins on a small rimmed baking sheet.

Slice four quarter-inch thick rounds of tomato and place in the bottom of each ramekin.
Then dice up the remaining tomato and combine in a small bowl with the basil, parsley, salt and pepper. 
Divide the mixture evenly among the ramekins. 
Cut up the butter into small cubes and dot evenly around each ramekin.

Break two eggs into each ramekin.
Drizzle each ramekin with about 1 teaspoon of cream.
Top with a little more salt and freshly ground pepper.

Bake for 15-22 minutes until the yolks are firm on the edges but still soft in the center.

Garnish with a little sprinkle of freshly grated Parmesan, if desired, and a little extra of the chopped herbs.

Bon Appetit!

We were also fortunate to have these amazing Jordan Pond Popovers as a starter. My Mom bought this mix for us on our vacation to Maine last summer and I've been waiting for the perfect opportunity to share them with everyone. Topped with imported french strawberry jam and organic butter. Yummy!

After Brunch we took Mom and Dad on a walk around the neighborhood (to Kerry Park, where else?). And then had a nostalgic walk around the Locks, reminiscing about all the times we took the boat through the locks for the first two years my parents had the boat and had it moored in the lake, just inside the locks.

Finally, we topped of the day with Menchie's Fro-Y. Look at these works of art! The fun thing about self-server fro-yo? Each cup is a masterpiece of self expression.
Can you guess whose flavor is whose?