© Whim and Fancy Photography (flowers courtesy of my Grandma's garden!)
What better way to celebrate your Mother than to cook her a deliciously-mouthwatering brunch? Well, here is an inspiration menu for you!
- Try a make your own omelet bar! Buy bell peppers, an onion, goat cheese or other specialty cheese, spinach, tomatoes, and bacon or sausage. Or try your own favorite mix of veggies. Pre-cook and chop everything beforehand for easy assembly!
- Fresh seasonal fruit salad. Apricots, cherries, oranges, grapefruits and strawberries are all in season right now!
Bananas Foster French Toast
Serves 2-3 Recipe by Tessa of Handle the Heat via Handle The Heat French Toast:
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- pinch salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 6 thick slices bread
- butter for frying
Bananas Foster Topping:
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 2 bananas, sliced
- pinch cinnamon
Preheat oven to 400 degrees F.
In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak bread slices in egg mixture, allowing to absorb as much liquid as possible.
While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown the bread slices, working in batches if necessary. Brown for about 3 minutes per side, or until lightly golden. Place slices on a baking sheet and finish cooking in preheated oven for 12-15 minutes, or until slices have a desired brown color.
While the french toast is in the oven, prepare the bananas foster topping. In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.
photo found here //
I prefer my tried and true recipe for herbed potatoes. They come out slightly crunchy on the outside and juicy on the inside every time!
- 1 5lb bag of red potatoes
- 1/4c-1/2c olive oil or grapeseed oil
- Various seasonings (my favorites: rosemary, basil, garlic powder, fresh ground peppercorns, thyme, ground cayenne pepper)
- 1 gallon Ziploc bag
- 2 9x13 dishes
Preheat oven to 425°. Wash potatoes and dry. With skins on, cut potatoes into quarters and then into quarters again. See above photo for size reference. Place a quarter of the potatoes into the Ziploc bag and pour about a 1/4c of the oil over. The add seasonings to your liking. Zip the bag and toss it around until all potatoes are coated. If you need more oil or seasonings, feel free to add. There really is no wrong way to mess this up! After completing all potatoes, spread in one layer over each 9x13 dish. Roast for about 30 min and check tenderness. Roast for another 10min if they are a little hard to the bite. Enjoy!
Unique Mimosa Bar
photo found here //
For a quick and delicious brunch cocktail, grab a couple bottles of chilled champagne and some flavored Italian sodas. World Market carries delicious flavors like Blood Orange and Pomegranate that will be sure to give your mimosa a unique, special taste!