Mother's Day Brunch

MOTHER'S DAY BRUNCH

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More Marvelous Martinis

Banana Kiwi Salad

Ingredients

  • 2 tablespoons lime juice 1 tablespoon canola oil 1 tablespoon minced shallot 2 teaspoons rice vinegar 1 teaspoon honey 1/4 teaspoon salt Pinch of cayenne pepper, or to taste 4 kiwis, peeled and diced 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices 1/2 cup diced red bell pepper 2 tablespoons thinly sliced fresh mint 2 tablespoons chopped cashews, toasted (see Tip)
    • Directions
  • Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews. Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

      • Greek Iced Coffee

      Ingredients

    • 2 teaspoons instant coffee 1 to 2 teaspoons sugar 2 ice cubes 1/4 cup cold water 1/3 cup chilled milk
      • Directions
    • Place instant coffee, sugar, ice cubes and water in a jar with a tight-fitting lid; shake vigorously for 30 seconds, or until frothy. Stir in milk.

        • Blueberry Ricotta Pancakes

        Ingredients

      • 1/2 cup whole-wheat pastry flour (see Source) 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 3/4 cup part-skim ricotta cheese 1 large egg 1 large egg white 1/2 cup nonfat buttermilk (see Tip) 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 2 teaspoons canola oil, divided 3/4 cup fresh or frozen (not thawed) blueberries
        • Directions
      • 1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. 2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

          • Jam-Filled Almond Muffins

          Ingredients

        • 1 1/4 cups whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup packed light brown sugar 1 cup buttermilk (see Tip) 1/4 cup orange juice 1/4 cup canola oil 1 teaspoon vanilla extract 1/3 cup blackberry, blueberry, raspberry or cherry jam 1/4 teaspoon almond extract 1/2 cup sliced almonds 1 tablespoon granulated sugar
          • Directions
        • 1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. 2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. 3. Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened. 4. Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar. 5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

            • Mexican Potato Omelete

            Ingredients

          • 2 teaspoons extra-virgin olive oil, divided 1 cup frozen hash-brown potatoes or diced cooked potatoes 1 4 1/2-ounce can chopped mild green chiles 4 large eggs 1/2 teaspoon hot sauce, such as Tabasco 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 1/2 cup grated pepper Jack or Cheddar cheese 1/4 cup chopped scallions 1/4 cup coarsely chopped fresh cilantro or parsley
            • Directions
          • 1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan. 2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture. 3. Set a rack about 4 inches from the heat source; preheat the broiler. 4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

            • Multi-Grain Waffles

            Ingredients

          • 2 cups buttermilk 1/2 cup old-fashioned rolled oats 2/3 cup whole-wheat flour 2/3 cup all-purpose flour 1/4 cup toasted wheat germ or cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/4 cup packed brown sugar 1 tablespoon canola oil 2 teaspoons vanilla extract
            • Directions
          • 1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. 2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. 3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. 4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

            • Poached Eggs

            Ingredients

          • 4 large eggs 1/4 cup distilled white vinegar
            • Directions
          • 1. Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan. 2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. 3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.

            • Roasted Bananas With Chocolate Yogurt Cream

            Ingredients

          • 1 1/2 cups low-fat vanilla yogurt 4 bananas, cut in half crosswise then lengthwise 3 tablespoons dark brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon dark rum or lemon juice 1 tablespoon cold butter, cut into small pieces 1/2 cup whipping cream 2 tablespoons unsweetened cocoa powder 1 tablespoon confectioners' sugar
            • Directions
          • 1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours. 2. About 20 minutes before serving, position rack in top third of oven; preheat to 425°F. Coat a baking sheet with cooking spray. 3. Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes. 4. Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.

            • Roasted Grapes

            Ingredients

          • 1/2 pound grapes, separated into small clusters 3/4 teaspoon extra-virgin olive oil 1/8 teaspoon kosher salt, or to taste Freshly ground pepper to taste 1/4 cup low-fat plain or vanilla yogurt
            • Directions
          • Preheat oven to 450°F. Arrange grape clusters in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast until the skins are slightly crisp but the grapes are still soft and juicy inside, about 15 minutes. Serve warm or at room temperature, with yogurt for dipping.

            • Savory Breakfast Muffins

            Ingredients

          • 2 cups whole-wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 eggs 1 1/3 cups buttermilk 3 tablespoons extra-virgin olive oil 2 tablespoons butter, melted 1 cup thinly sliced scallions (about 1 bunch) 3/4 cup diced Canadian bacon (3 ounces) 1/2 cup grated Cheddar cheese 1/2 cup finely diced red bell pepper
            • Directions
          • 1. Preheat oven to 400° F. Coat 12 muffin cups with cooking spray. 2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl. 3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full). 4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

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            • More Brunch Recipes

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            Surprise mom on her big day with some of our delicious brunch ideas:


            1. Multi-Grain Waffles
            2. Ham Hash with Sweet Potatoes
            3. Veggie Omelet
            4. Banana Bran Muffins
            5. Spinach Quiche
            6. Whole Wheat Pancakes
            7. Wine Recommendations

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