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Mother’s Day is always a great celebration for me. Its a time for me to celebrate the woman who gave birth to me, took care of me when I was sick, and the woman who would flip the house upside down looking for my Mickey Mouse stuffed animal because I said I couldn’t go to bed otherwise. My mom was also the best lunch maker.  I was the girl who everyone envied their lunch starting from grade 1 all the way to high school. Yes, for 12 years, my mom woke up every morning and made me the best lunch a mother could make. She wasn’t the type to put notes in my lunch, but everything was made with a lot of TLC (tender loving care). A lot of my cooking inspirations are from my mom.

I decided that Mother’s Day was a day for my mom to relax. I treated my mom, my aunts and the rest of my family to brunch. I wanted a menu that incorporated traditional brunch items, but wasn’t something that was too heavy. I also wanted to create a balanced, (semi-)healthy meal. The star of the show was Eggs in a Tomato Basket. I love it because it incorporates everything in a traditional egg dish without being so heavy.  Its also very versatile and can be modified to suit the tastes of you and your guests. I’m also a big fan of small individual-sized things that pack a lot of flavor.

Here is the Menu that I served:
-Homemade Lavish Bread Chips with red pepper hummus (store bought)
-Fruit Parfaits in Greek God’s Honey Yougart
Egg in a Tomato Basket
Japanese cucumber salad
-Breakfast potatoes baked with herbs and spices
-French toast (using a no knead, no yeast beer bread ) topped with fried strawberry and banana honey reduction
Cranberry cornmeal biscuits
-Bruchetta with grilled peppers
-Carrot and raisin salad
-Honey baked ham (store bought)
-Mimosas
And here are some pictures!

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Eggs in a Tomato Basket

Japanese cucumber salad

Japanese Cucumber Salad

fruit parfit

Fruit Parfit

carrot salad

Carrot Salad

carnberry cornmeal bisucuits

Cranberry Cornmeal Biscuits

Tasting/cooking notes:

-I did a test run for the biscuits, and determined that while they were good and moist, the original recipe had too much butter. I cut the butter in half and also used a mixture of half white and half wheat flour. They turned out more like scones.They were actually a huge hit with my family, since they aren’t into very buttery things.

-I overstuffed the tomatoes and had a hard time getting the egg to fit. My suggestion is to use small or regular eggs, or only stuff the tomatoes about 25% full. In order to prevent the yolk from drying out you need egg white. I had a suggestion to use quail eggs next time.

-For the cucumber salad, I didn’t core the seeds out. Make sure to eat this within a day otherwise it will spoil.

What is your mother’s day tradition? I’d like to hear it!

See Also: Pushing my culinary skills- formal dinner

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