Mother's Day Brunch
For Mother’s Day, I was delighted to host Nathan’s family, and wonderful mother, for brunch. Since I wanted to do it all myself in order to make it truly luxurious for the mother who is always serving others, I relied on making dishes that could all be made in advance. I also decided on a menu that was a little more feminine than the usual family gathering fare, complete with lavender roses, pink linens and pink grapefruit mimosas!
I set my table with a bright pink silk runner, round rattan placemats, plain white dishes and etched glassware. The centerpiece is a simple row of lavender roses in short, clear glasses (which once held candles) and lots of votives. Not pictured is a Bloody Mary bar set up on our bar cart.
Mother’s Day Brunch Menu
Balled Cantelope, sprinkled with lime juice and Tajin — Assembled just before the party
Grandma’s Breakfast Casserole (recipe coming soon!) — Assemble the night before and bake in the morning
Asparagus, Leek and Gruyère Quiche — Assembled and baked the night before, warmed in the oven in the morning
White Mini Cupcakes with Buttercream — Duncan Hines box cake mix with homemade buttercream, made the night before
Lime Curd and Strawberry Tart — Made the night before, strawberries added just before the party
Bloody Mary Bar — Tito’s vodka, Mr. & Mrs. T’s Original Bloody Mary Mix, spicy cocktail skewers of onion, pickles and peppers, celery, lemon wedges, celery salt, Tabasco, horseradish, olives and cubes of colby jack cheese
Grapefruit Mimosas — Brut sparkling wine and a splash of fresh ruby red grapefruit juice
French Press Coffee