I have dug through the depths of my recipe collection and combined 5 amazing Spring inspired recipes that together make up a Mother’s Day Bruch to remember.
Mother’s Day is just that… a day to celebrate your mother and let her know just how much you love her. People celebrate this in different ways. In our house it'[s always been celebrated with a great meal. This year I wanted to take it to the next level with a never before combined menu that is fun, full of flavor and anything but boring. These recipes are going to quickly become staples in your summer food rotation and once you make them, you’ll know why.
Here we have classic dished that have a new and exciting twist to them, and I’ll guarantee they’re twists you don’t see coming but you’ll surely be glad they’re here.
This is the most refreshing menu I have created in a while. All in attendance raved about how unique and delicious it was. Happy Mother’s Day!
Watermelon Fruit Salad with a Lime/Mint Dressing
This is a delicious and refreshing fruit salad. The unexpected lime/mint dressing takes this to the next level.
- 4 Cups Watermelon, Cubed into 1" pieces.
- 1 1/2 Cups Strawberries, Sliced
- 1 1/2 Cups Raspberries
- 1 1/2 Cups Cherries, Pitted and halved.
Lime/Mint Dressing
- 2 Tbsp. Fresh lime juice
- 1 1/2 Tbsp. Lime Zest
- 2 Tbsp. Agave syrup (You can use honey to substitute. )
- 1 Tbsp. Fresh Chopped Mint
Combine all the fruit in a large bowl.
Whisk the dressing ingredients together and pour over the salad.
Toss to combine and chill for at least an hour.
Garnish with fresh mint and serve.
Berry Pesto Pasta Salad
A refreshing twist on a pasta salad, the basil pesto with the fruit and the peppery arugula is a delightful and unexpected flavor profile.
For the Salad
- 12 Ounces Cooked Elbow Pasta, Drained and cooled.
- 3 Cups Baby Arugula
- 1 Cup Strawberries, diced.
- 1 Cup Blackberries
- 1/2 Cup Mini Mozzarella Balls
- 1 Tbsp. Fresh Chopped Basil
Pesto Dressing
- 3 Tbsp. Basil Pesto
- 2 Tbsp. Champagne Vinegar
- 1 Tbsp. Honey
To Assemble the Salad
Add the cooked pasta, the diced strawberries, the blackberries, the mozzarella balls and the chopped basil to a large bowl.
To Make the Pesto Dressing
Whisk together the pesto, the champagne vinegar and the honey in a small bowl.
Pour over fruit salad and toss to incorporate.
Refrigerate for at least 1 hour.
Add the arugula before serving to avoid it wilting.
Drizzle balsamic glaze over the salad to serve.
Prosciutto and Cantaloupe Skewers
This refreshing and delightful appetizer is a fun play on the traditional fruit skewer. The sweet cantaloupe combined with the salty prosciutto is a delight. Drizzle with a balsamic glaze right before serving to elevate the flavor profile even further.
- Wooden Skewers
- Cubed Cantaloupe (1" Pieces)
- Sliced Prosciutto (Each slice quartered. )
- Balsamic Glaze for serving.
- Chopped Basil for garnish.
Alternate the melon and the folded prosciutto pieces onto skewers.
Garnish with chopped basil.
Serve with a balsamic drizzle
Lavender Lemonade
A delicious twist on a summer classic, the lavender infused simple syrup elevates a classic to the next level. This will soon be your new go-to summer drink. This drink is also delicious with some vodka for those who'd like to kick it up further.
Lavender Infused Simple Syrup
- 1 1/4 Cup Sugar
- 1 Cup Water
- 1 1/2 tsp. Dried Lavender
Lemonade Base
- 1 Batch Lavender Infused Simple Syrup, chilled.
- 6 Cups Water
- 1 1/4 Cup Lemon Juice (Fresh is best but of you don't have fresh available make sure you use a good quality lemon juice. )
- 1-2 Drops Purple Food Coloring (Optional)
- Fresh Lemon Slices for Garnish
- Dried Lavender Stalks for Garnish
Lavender Infused Simple Syrup
Combine the sugar, water and dried lavender in a saucepan and bring to a simmer.
Turn down heat and simmer for 5 minutes.
Remove from heat and carefully pour through a fine mesh sieve to remove the lavender pieces.
Chill in the refrigerator for at least 30 minutes.
Lemonade Base
Add water, lemon juice and simple syrup to a pitcher. Stir to combine.
You can add some purple food coloring to elevate the drink to the shade of lavender.
Garnish with a fresh lemon slice and a stalk of dried lavender.
This drink can also be served with alcohol such as vodka added to the mixture or to the individual glass.
Raspberry Lemonade Cupcakes
This delicately sweet cupcake is an unexpected delight. The light hints of lavender and the fresh raspberries made for an amazing combination.
For the Lemon Cupcakes
- 3/4 Cup All Purpose Flour (I use King Arthur flour.)
- 3/4 Cup Cake Flour (i use King Arthur flour.)
- 1 tsp. Baking Powder
- 1/8 tsp. Baking Soda
- 1/4 tsp. Salt
- 3/4 Cup Sugar
- 1 Tbsp. Lemon Zest
- 1/2 Cup Unsalted Butter
- 1 Large Egg
- 2 Large Egg Whites, Separated.
- 1/2 tsp. Pure Vanilla Extract
- 1/2 tsp. Pure Lemon Extract
- 1/4 Cup + 3 Tbsp. Buttermilk
- 1/2 Tbsp. Fresh Lemon Juice
Lemon Wash Simple Syrup
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Sugar
Raspberry Buttercream Frosting
- 1 Cup Raspberries (I used a heaping cup measure. )
- 1/2 Cup Unsalted Butter, Room Temperature
- 1/4 Cup Salted Butter, Room Temperature
- 2 3/4 – 3 Cups Confectioners Sugar
- 1/2 Tbsp. Pure Vanilla Extract
- 12 Fresh Raspberries
- Mint for Garnish.
Preheat the oven to 350 degrees.
Sift the flours, baking powder, baking soda, and salt into a bowl.
Pulse the sugar and the lemon zest in a food processor until they are combined and a fine consistency.
In a mixer whip the butter with the lemon sugar until pale and fluffy.
Next mix in the whole egg, then 1 egg white. Mix the vanilla and the lemon extracts into the last egg white and add to the mixture.
In a bowl whisk together the buttermilk and the lemon juice.
Add then dry and the wet ingredients to the mixer starting with the flour mixture and ending with the flour mixture. (Example: Flour, buttermilk, flour)
Do this in three batches.
Spray a muffin pan with cooking spray or use cupcake liners.
Add then batter evenly throughout the cupcake pan. The batter will be thick and much like the consistency of cornbread batter.
Bake for 18-20 minutes.
While the cupcakes are baking mix together the lemon wash simple syrup and set aside.
When the cupcakes are done remove them to a cooling rack and brush them with the lemon wash simple syrup.
Let them cool completely.
Next make the buttercream frosting by placing the raspberries in a food processor and pureeing them. Once pureed force the mixture through a fine mesh sieve to remove the seeds. Then place the puree in a saucepan and over medium low heat reduce the puree to half. You should have about 3-4 Tbsp.
Once reduced place in the fridge and let it chill completely for at least 30 minutes. You can speed up this step by placing the mixture in the freezer if you want.
Once the mixture has cooled completely, add the butters to your mixer and whip until pale and fluffy.
Add 1 cup of the confectioners' sugar, the cooled puree and the vanilla extract. Mix well.
Add the remaining confectioners' sugar a little at a time until the frosting is light and fluffy. if you find the frosting to be too stiff, simply add a little milk. If it's too loose, add a bit more sugar.
Place a fresh raspberry in the center of the top of each cupcake and cover with the raspberry buttercream frosting.
Garnish with fresh mint.
Leave a Reply