google-site-verification=J3Zj-yT-9SEwqhAVRThnUm_mWD2UdF0mchoHtdRYFOA Mother's Day Brunch Recipes | A Vintage Addiction | United States

Mother's Day 

Brunch Recipes

A Note From Terri

I included three similar entrees in this menu, creating a large buffet.

Adjust the number of items and the volume of each to suit your event.

If I were hosting brunch this year there would be 38 guests. 

All hefty eaters, I would at least double everything! 

For my small family at home, "Here's a tomato and cheese ball.  Have a good brunch!"

Caprese Skewers with Balsamic Drizzle

INGREDIENTS

1 cup balsamic vinegar

cherry or grape tomatoes

mini mozzarella cheese balls

        (or larger ball cut into bite-sized pieces)

fresh basil leaves, cut in half if large

salt & pepper

toothpicks

INSTRUCTIONS

Bring balsamic vinegar up to a boil in a saucepan, then lower heat to medium and simmer until it's the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.

Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf (fold in half if large) and a tomato half onto a toothpick.  Repeat with remaining ingredients.

Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.  

Adapted from Iowa Eats Blog

Blueberry-Melon Salad with Thyme Syrup

Serves 8

Make this a day or two ahead

INGREDIENTS

1 c. sugar

1/4 c. water

Peel and juice from 1 lemon

4 large sprigs fresh thyme

3 c. each diced cantaloupe

1 pt. blueberries

Garnish: lemon thyme sprigs

Recipe and Photo from Women's Day

INSTRUCTIONS

Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes.

Remove from heat; let steep 20 minutes.

Discard thyme sprigs and lemon peel.

Cool syrup to room temperature or store in the refrigerator for up to 1 week.

Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss.

poon into dessert bowls or glasses and garnish with thyme sprigs.

Serve with extra thyme syrup, if desired.

Creme Brulee French Toast

Serves 6  (or one teenager)

Prepare the day before 

It is easy to double or triple; just use a larger pan and adjust the baking time.

INGREDIENTS

1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 loaf unsliced french bread, brioche or challah

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Recipe adapted from Epicurious

Photo from Pinterest

INSTRUCTIONS

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.

Pour into a 13- by 9- by 2-inch baking dish.

Cut six 1-inch thick slices from the center portion of bread, reserving ends for another use.

Trim crusts.

Arrange bread slices in one layer in a baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well.

Pour evenly over bread.

Chill bread mixture, covered, at least 8 hours and up to 1 day.

 

One hour before baking, remove the baking dish from the refrigerator. 

Set the pan aside, allow it to achieve room temperature

Preheat oven to 350° F

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French Toast immediately

Ham & Cheese Brunch Bake

Prepare this the day ahead

Serves 10 - 12

INGREDIENTS

10 large eggs

1 1/2 c. milk

2 tsp. Dijon mustard

2 tsp. fresh thyme leaves, plus more

    for garnish

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

4 c. cubed French bread or baguette

1/2 lb. ham, chopped

1 1/2 c. shredded white cheddar

Of the recipes above and the following two, I could not decide which is the best choice of the three 'ham' recipes.  A small gathering needs only one, a larger gathering, two. 

But which to omit?  

Recipe adapted from Delish

Photo from Delish website

INSTRUCTIONS

Preheat oven to 350 degrees.

In a large bowl, whisk together eggs, milk, mustard, thyme, and garlic powder and season generously with salt and pepper.

Butter a large baking dish.

Add bread and top with ham and cheddar. Pour over egg mixture.

Bake until eggs are cooked through and ham is golden, 45 to 55 minutes.

(To make ahead, cover baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)

Garnish with more thyme and serve.

photo from www.kveller.com

Crock-Pot Breakfast Casserole

Serves 8

15 minutes to prepare

6+ hours in the crockpot

Recipe and Photo from Delish

INGREDIENTS

1 lb. bacon

Cooking spray

12 large eggs

1 c. whole milk

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1 1/2 lb. frozen hash browns

1 medium onion, chopped

2 c. shredded cheddar

Freshly chopped chives, for garnish

INSTRUCTIONS

In a large skillet over medium heat, cook bacon until crispy, about 8 minutes.

Drain on a paper towel-lined plate, then chop. 

Grease inside of your slow cooker with cooking spray.

In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper.

In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese.

Repeat layers, then pour over whisked eggs.

Cover and cook on low until eggs are fluffy and set, about 6 hours. 

Garnish with green onions before serving.

Ham & Cheese Pinwheels

INGREDIENTS

1 (8-oz.) tube crescent roll dough

1/2 lb. deli sliced ham

2 tbsp. Dijon mustard

8 oz. sliced Swiss cheese

2 tbsp. butter, melted

1/4 tsp. garlic powder

2 tbsp. chopped parsley

1 tsp. poppy seeds

Recipe from Delish

Photo from Pinterest

Terri's Tip - 

Don't crowd these in the pan or they won't crisp as they should

INSTRUCTIONS

Preheat oven to 350°.

Grease an 8-x-8" baking pan with cooking spray.

On a lightly floured surface, unroll dough and separate the sheet into rectangles.

Pinch the perforations to seal.

pread mustard onto each rectangle.

Top with sliced ham and cheese.

Starting with one short side, roll up each rectangle.

Pinch edges to seal. Cut each roll into 4 slices. Place cut side up in baking pan.

In a small bowl, whisk together melted butter, garlic powder and parsley.

Brush over pinwheels, then sprinkle poppy seeds on top. 

Bake for 12-15 minutes, until the rolls are golden.

Peach Oatmeal Drop Scones

INGREDIENTS

1 large egg

1/2 cup cold buttermilk

2 cups all-purpose flour

1 1/3 cup old-fashioned oats

1/3 cup sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 peach, peeled and diced

10 Tbsp cold unsalted butter, cut into small pieces

INSTRUCTIONS

Preheat the oven to 400° F.

Line a baking sheet with parchment or a silicone mat.

Stir the egg and buttermilk together.

Whisk the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.

Drop in the butter.

Toss to coat the pieces of butter with flour mixture

Cut the butter into the dry ingredients until the mixture is pebbly.

Add in the peach and coat with flour mixture.

Pour the egg and buttermilk mixture over the dry ingredients,

Stir with a fork until the dough comes together.

The dough will be wet and sticky.

Spoon the batter onto the baking sheet to make 12 scones.

Space them about 2 inches apart.

Bake for 20 to 30 minutes or until the tops are golden and slightly firm. Transfer to a cooling rack for 10 minutes before serving.

Recipe Modified from Dorie Greenspan’s Oatmeal Nutmeg Scones

Photo from Pinterest

Mint Tulip Cocktail

INGREDIENTS

2 c. pink cranberry juice

1 3/4 c. citrus vodka

1/2 c. St. Germain liqueur 

1/4 c. fresh lemon juice, plus slices for serving

Fresh mint sprigs, for serving

Makes 4 Cups

INSTRUCTIONS

Combine cranberry juice, vodka, St. Germain, and lemon juice in a pitcher. 

Serve over ice with lemon slices and mint sprigs.

Recipe and Photo from Country Living

Cheesecake-Stuffed Strawberries

Makes 16 - 20 

Takes 15 - 20 minutes

INGREDIENTS

1 (8 ounce) package cream cheese, softened

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 pint fresh strawberries

3 graham crackers, crushed, or as needed

Add all ingredients to list

INSTRUCTIONS

Rinse strawberries

Remove hull

Scoop out about 1/2 tsp inner membrane  (Use huller or 1/8 tsp measuring spoon works well. Use melon ball tool on large berries)

Trim off a small portion of the bottom tip to make a flat surface so the berry will stand upright

Allow berries to air dry inside and out

​Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth

Spoon into a piping bag or a resealable bag

Snip one corner of the bag

Fill the cored strawberries with the cream cheese mixture.

Dip filled side of strawberries in the crushed graham crackers to coat.

Recipe Adapted from All Recipes

Photo from Pinterest

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