Mother's Day Brunch Menu
Nothing says "I love you" quite like a delicious homecooked meal. Fortunately for you, our passion for beautifully functional does not stop at home goods! We like livable luxury across the board, so we have compiled our favorite special brunch recipes that are simple, but will still make Mom feel celebrated!
Up your mimosa game and instead serve peach bellinis! But, be careful- these are dangerous! If you prefer something less strong, don’t add the vodka.
- 3 cups frozen peaches
- 1 cup mango nectar
- 1 bottle prosecco
- 3 shots of vodka, or to taste
Blend the frozen peaches and mango nectar together until smooth. Then pour in a pitcher with the prosecco and vodka. Add a few frozen raspberries as a garnish, and voila!
Sparkling Orange Juice
For those who prefer a lighter drink, we are addicted to orange juice and sparkling water. Just pour the following into a pitcher.
- 2.5 cups sparkling water
- 1.5 cup light or no pulp orange juice (We love a good pulpy OJ, especially fresh, but for this drink, we recommend a light or no pulp option.)
It is easy to break the bank buying out the produce section, so we like to keep it simple with berries and sumo oranges. If you don’t know what sumo oranges are, your life is about to change. They are the size of a regular orange, but they taste like a mandarin. So, so good!
There are a few ways to make a popover, but our favorite is Half Baked Harvest’s salted rosemary popovers with honey butter. Yum! A tip from our baking experience, we normally ignore the eggs "at room temperature" when cooking (shh...), but for this recipe it matters if you really want the popovers to "pop"! Forgot to take the eggs out earlier? No worries! Submerge the eggs in warm water for 5 minutes.
- 3 tbsp plus 6 tsp butter
- 3 fresh rosemary sprigs
- 1 1/2 cups whole milk, room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 6 tbsp butter, room temperature
- 3 tbsp honey
- 1 tbsp flaky sea salt
Heat 2 tablespoons butter and the rosemary sprigs in a small skillet over medium heat. Cook the butter until it begins to brown and the rosemary is crisp, about 3-4 minutes. Remove the rosemary from the skillet, chop after the fried rosemary has cooled.
Place popover pan (or muffin pan) in oven while preheating the oven to 450°. Be sure there is about a foot above the pan in the oven. Remember these pastries rise.
In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, 1-2 tablespoons chopped rosemary, the flour, salt, and pepper, whisk together.
Remove the popover pan from the oven and add 1 teaspoon of butter to each cup of the pan. Careful, it's hot! Give the butter a swirl to coat the cups. Fill each cup about 3/4 of the way full. Place in the oven and bake for 20 minutes. Lower the oven temperature to 350° and bake another 15-20 minutes, until puffed, golden and crisp. In our experience, it can be less than 15 minutes, so keep an eye on them around 10 minutes!
Meanwhile, make the honey butter by combining 6 tablespoons of butter at room temperature and the honey. Mix 1 tablespoon of the chopped rosemary with the flaky sea salt.
Serve the warm popovers immediately, with honey butter and a sprinkle of rosemary and salt. You'll feel fancy just eating these!
Beef Tenderloin (serves 4)
We came up with this recipe while trying to follow another, much more difficult recipe. We decided to let the meat shine and simplify the recipe. This is a more expensive cut of meat, but we have it paired with the scrambled eggs (see below), so portions are much smaller with this meal. You can comfortably do 1 ½ lbs. for four people. We love to add a little hollandaise or chutney on the side.
- 1.5 lbs beef tenderloin, trimmed and tied (ask the butcher to do this to save yourself time and effort)
- 1-2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
Preheat oven to 425 degrees.
Heat a tablespoon of olive oil on a medium skillet over medium heat. Once the pan is hot, brown the tenderloin on all sides (about 2-3 minute on each side).
Place the tenderloin on a baking sheet. We like to line the baking sheet with aluminum foil to make cleanup easier. Brush a tablespoon of olive oil all over the tenderloin. Then distribute the salt, pepper, garlic, and rosemary evenly.
Cook for 18-25 minutes, depending on how you like your tenderloin cooked; i.e. rare, medium, well done. Once meat is done, let it rest for 10 minutes before serving. Garnish with some extra rosemary as a finishing touch.
TLC Scrambled Eggs
The key to these eggs is to whisk slowly the whole time they are cooking, hence the name, TLC Scrabbled Eggs. It seems laborious, but it makes for an amazing result!
- 10 eggs
- 1/2 cup heavy whipping cream
- 3/4 cup shredded mild cheddar cheese
- 1 tsp salt and 1/2 tsp ground pepper
Add the eggs, heavy whipping cream, shredded mild cheddar cheese, salt, and pepper in a medium bowl and whisk together until combined really well!
Pour on a preheated skillet, cooking at medium, low heat. Stir with a silicone (prevents scratching the pan) whisk the entire time the eggs are cooking until desired texture (runny or dry) is achieved.
If you are the kind of person who needs to end on a sweet note, give yourself a break from cooking and buy a yummy sorbet. We love ending with sorbet because it is both refreshing and light. After such a substantial meal, this will be a welcomed “digestif”. We love Talenti sorbet, and recommend the strawberry hibiscus or the alphonso mango sorbetto.
There you have it. The easiest, indulgent, foolproof Mother's Day Brunch! We hope you enjoy this menu and would love for you to post pics and tag us (@bowandsprig) so we can see your creations! Happy Mother's Day to all of the mamas out there! This has been a heck of a year, and you deserve your best Mother's Day yet!