I hope you all had a nice Mother’s Day (or Sunday, if that’s what you chose to celebrate)! Brandon and I went over to my sister and brother-in-law’s house for a homemade brunch with my Mom and Dad and my brother-in-law’s Mom and soon-to-be Step Dad. The food was delicious and the company was great.
With eight people in attendance, some with gluten and lactose intolerances, my sister and I got creative with the menu and really leaned on the flavors of the new spring fruits and veggies for our Mother’s Day Brunch Feast:
- Broccoli quiche with ham
- Crustless spinach quiche with ham, mushrooms and goat cheese gouda
- Butter croissants (from Trader Joe’s freezer section – have you tried these? They taste amazing, are easy to make and are perfect for brunch! However, the ones we made for Sunday may have been in the freezer too long. They didn’t proof right but they tasted ok. We bought some other croissants to supplement them.)
- Chicken and pork breakfast sausages (I normally get the Jennie O turkey breakfast sausages, but these were ‘healthier’ [less bad] for you. They were really good!)
- Fruit salad with raspberries, strawberries, blueberries and pineapple with a pinch of mango sugar
And a MIMOSA BAR!
Here are a few photos and recipes that helped make our Mother’s Day celebrations shine…
- (2) Gigantic bottles of Cook’s Champagne (there are eight people, after all)
- (1) bottle of Trader Joe’s Tangerine Juice (like orange juice, but BETTER!)
- (1) box of Trader Joe’s Tropical Fruit Juice Box
- (1) handful of the following: fresh blueberries, raspberries and strawberry slices
Follow these steps for a mimosa bar of your own:
- Cut and/or wash the berries. We did this the night before.
- Chill the Champagne/Prosecco in advance of the event. We put ours in the fridge the night before. I have heard that you shouldn’t chill wines or champagne for more than four hours, but this stuff is pretty medium quality and we’re adding juice, so it’s better that it be cold than super flavorful.
- Create an amazing display! We got a ton of serving dishes and trays when we got married a couple of years ago and I love getting them out. This was one of those occasions. We also rimmed the champagne glasses with some mango sugar. It was a wonderful touch.