Hit the Mother Lode
It’s May and along with the beginning of Spring and the sprouting of flowers, we’re celebrating the most special women in our lives—moms. Whether you’re doting on the mother of your children or your own mom, Mother’s Day is a special time to celebrate all that our moms do for us.
However, celebrating the moms in our lives doesn’t have to be an expensive affair to show that you care. All it takes is a little elbow grease, and you can create an extravagant brunch in the cozy privacy of your own home. Ditch the crowded restaurants and show the moms you know a true labor of love.
Here are some of my favorite recipes to show these important women that you care.
Sunday Morning Lemon Poppy Seed Pancakes
- 3/4 cup milk
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 egg
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- 1 teaspoon lemon zest
- cooking spray
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
- Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
- 2 pints whole fresh strawberries
- 1 cup roasted peanuts, finely chopped or graham cracker crumbs
- 1 (16 ounce) container cream cheese frosting
- Wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact.
- Line a baking sheet with parchment or waxed paper, and set aside. Place the finely chopped peanuts in a bowl, and set aside.
- Heat the frosting in the microwave until warm and melted, 20 to 40 seconds. Hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry.
- Gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. Serve as soon as they have set.
HAPPY MOTHER’S DAY!