When it comes to Mother’s Day, there are two acceptable ways to start her day: greet Mom with breakfast on a tray, or treat her to a lavish brunch. That means getting up early, attempting to dress the kids, piling the family in the car, and then standing in line with the crowds, waiting for a table to open.
If battling the Sunday brunch crowd with Mom in tow sounds less than appealing, here are some tips to help you hone your kitchen and bar skills and prepare a bistro-quality brunch recipe | stuffed french toast at home.
Step 1 – Plan your menu based on a mix of savory and sweet items. Brunch sits right between breakfast and lunch, so pair traditional things like a pecan coffee cake or banana bread with heartier dishes, like quiche recipe or smoked salmon recipe (or lox).
Step 2 – Shop early! Bagels can be bought the day before, and don’t forget the red onions, cream cheese, and capers!
Step 3 – If you’re planning to cook for a crowd, opt for a buffet-style and add a warm frittata or roasted potato recipe, some fresh Vegan Blueberry Donut Muffins, fancy jams, and a fruit salad to your menu.
Step 4 – Squeeze your juices the night before, and set up the coffeemaker on a timer, to turn on when you’re ready to get out of bed.
No matter what you serve, the key to the perfect brunch-and still sleeping in-is to make everything ahead of time. Each of these cocktails can be premade or batched the night before, just leave out the soda until right before serving.
• 4 oz Azzurre Vodka
• 4 oz tomato juice
• 1 tbs fresh lemon juice
• 1 cup fresh tomato, chunks
• 1 tbs Worcestershire sauce
• 3 dashes hot pepper sauce
• 1⁄4 tsp salt
• fresh ground black pepper
• 1 tsp Horseradish (optional)
• Garnishes: pickled green beans, olives, celery, tomatoes
The night before:
In a blender, combine all ingredients except vodka. Pour into an ice tray, freeze.
Take the ice tray out about 10 minutes before serving to allow frozen tomato mixture to thaw slightly. In a rocks glass, add the ice, and top with vodka. Stir 10 times to release juices. Garnish as desired.
In a rocks glass, combine all ingredients, muddle. Top with crushed ice. Garnish with a mint sprig.
Azzurre Cucumber Blossom Punch
• 1.5 oz Azzurre Vodka
• .5 oz Elderflower liqueur
• 2 oz organic cucumber, peeled and sliced
• .5 oz fresh lemon juice
• Dry lemon soda (or seltzer)
• Garnish: Mint, cucumber slices and lemon peel
• Glass: Highball
In a shaker, muddle the cucumber. Add the lemon juice, vodka, liqueur, and fill with ice. Shake, strain into a highball glass filled with ice. Top with lemon soda. Garnish with mint, cucumber slices and lemon peel.
Squeeze lemon into a Collins glass to release juice and oils. Add lavender syrup and Azzurre gin. Stir and fill with ice. Top with club soda and garnish with a lemon wedge and lavender sprig.
Put the berries, lime, and simple syrup into a shaker, muddle. Add the gin and crushed ice. Shake vigorously until combined and chilled, about 30 seconds. Strain into a rocks glass filled with crushed ice. Top with soda, stir. Garnish.