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 Mother’s
Day is rapidly approaching. This year give mom a break and
prepare a special brunch in her honor. We understand that
those who may be preparing brunch may not be the usual cooks
so to help out here is a step by step plan to help out with
the preparations:
*Recipe not included — Choose seasonal
fresh fruit. Clean, cut up and serve in a nice serving bowl.
Friday, May 7th
- Print off recipes in menu and prepare
grocery list
- Grocery shop
Saturday, May 8th
- Blanch asparagus for the frittata —
drain, cover & refrigerate (time spent 10 minutes)
(Trim tough ends off the ends of
the asparagus spears. Bring a pan (large enough to accommodate
the asparagus) of salted water to a boil. Add the asparagus
spears and let boil for 2-3 minutes or until just tender
when pierced with a fork. Drain and immediately plunge
the asparagus into a bowl of ice water. Let sit for 2
minutes or until no longer hot. Drain, cover and refrigerate.)
- Make the Bourbon Pecan Butter (time spent
10 minutes)
- Make apple compote for pancakes (time
spent 20 minutes)
 Sunday,
May 9th (assuming brunch will be served at 11am)
- 8am: Make Cinnamon Popovers
- 8:15 am: Clean and cut fruit
- 8:45 am: Make fresh squeezed orange juice
(citrus juicers are readily available and are inexpensive)
- 10:15am: Slice the potatoes & prepare
the frittata
- 10:25am: Warm the apple compote over
low heat
- 10:30am: Make pancake souffles
- 10:55am: Prepare Mimosa’s (optional)
—
(Mimosa’s are nothing more than
orange juice with champagne- mix to taste)
- 11am: Serve Mom the best brunch ever!
- Glutenfreeda
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