Mother’s Day brunch menu

Mother’s day is still over month away, but it is never too early to plan a sumptuous Sunday brunch to pamper and feed your mom or grandmom.

Mother’s Day Brunch Menu

Classic Mimosa
Eggs Benedict
Strawberry Butter
Almond Fruit Salad

Classic Mimosa

Makes 4 servingsIngredients:
2 tablespoons Grand Marnier or orange-flavored liqueur
2 tablespoons granulated sugar
1 cup orange juice
1 bottle chilled Champagne, Asti, or Prosecco
4 orange slicesDirections:
Pour liqueur into a small bowl. Pour sugar onto a small saucer. Dip the rims of 4 champagne glasses into the liqueur and then into the sugar. Pour the orange juice into champagne flutes, filling about halfway. Top glasses off with champagne and garnish with orange slices.

Almond Fruit Salad

Makes 4 servingsIngredients:
1 cup part-skim ricotta cheese
4 teaspoons sugar
1/2 teaspoon almond extract
2 tablespoons milk
4 cups watermelon balls
4 cups blueberries, rinsed, drained
4 cups fresh peaches, cubed
4 cups fresh strawberries, hulled and sliced
1 cup sliced toasted almondsDirections:
In a medium-sized bowl, beat together the cheese, sugar and almond extract. Beat in the milk until smooth. In a large bowl, mix the fruit together. Spoon the fruit evenly on to four serving plates. Top with cheese mixture, then sprinkle with almonds.

Eggs Benedict

Makes 4 servingsIngredients:
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1/4 teaspoon salt, to taste
1 cup melted butter
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split, lightly toasted
2 tablespoons softened butter for English muffins
Chives or parsley, chopped for garnishDirections:
To make hollandaise sauce, combine egg yolks, lemon juice, pepper, Worcestershire sauce, and salt in a blender and blend at high speed for 3 or 4 seconds. Remove the center portion of the blender lid and drizzle in the melted butter while the blender running and continue blending for about 30 seconds or just until mixture becomes a thick sauce. Pour sauce into a small saucepan and keep warm over low heat.To poach eggs, fill a large saucepan or high-sided skillet with 3 inches of water. Let water gently simmer over high heat, then pour in the vinegar. Break eggs, one at a time in a small bowl or ramekin. Gently add the eggs, one at a time, into the simmering water, being sure not to break the yolks or overcrowd the pan. Let the eggs cook for 2 1/2 to 3 minutes.

Remove eggs with a slotted spoon, draining thoroughly, and transfer to a warm plate. While eggs are poaching, brown bacon in a skillet and set on one side of each English muffin. Place poached eggs on top of bacon and drizzle with warm Hollandaise. Garnish with chives or parsley. Serve immediately.

Strawberry Butter

Delicious spread on toast, bagels or muffins.Ingredients:
1 stick butter, softened
1 teaspoon lemon juice
1 teaspoon sugar
3 to 4 fresh strawberries, hulled, finely dicedDirections:
Flatten the stick of softened butter on a cutting board with the palm of your hand. Using a knife, mix the remaining ingredients with the butter until combined. Transfer the flavored butter onto a sheet of waxed paper. Fold one edge of the waxed paper over the butter and shape into a log. When the butter is smooth and rolled into a log, wrap it fully in the wax paper and tie the ends.

Store the butter in the freezer for at least one hour before using. If saving for later, wrap the butter in aluminum foil before freezing. When ready to use, slice the log into thin disks. Log can be stored for up to one year in freezer.