If it’s too late to get reservations for Mother’s Day brunch, try an alternative plan, which to this mom is better than the original.
Hide the alarm clock, draw the drapes tightly and hang the “Do not disturb” sign on her door. Let Mom sleep until the seductive aroma of freshly brewed coffee stirs her awake. Begin with a pretty tray set with her favorite linens and china, a springtime bouquet and of course a delectable, mouthwatering brunch.
Here’s a menu that’s sure to please sophisticated palates, yet can be executed by kitchen novices. Organize everything the night before and be ready to go the next morning. Don’t forget to include her favorite section of the Sunday paper on the breakfast tray. She’ll be so pleased, she just might invite you to join her.
Sunday Strawberry Sundae
Serves 4
2 cups vanilla or banana yogurt
2 cups sliced strawberries
brown sugar to taste
1⁄2 cup granola
4 mint leaves
In 4 attractive wineglasses or champagne flutes, layer yogurt, strawberries and brown sugar. Sprinkle with granola and top each with a fresh mint leaf.
Overnight Jelly French Toast
Serves 4
6 eggs
11⁄2 cups milk
1⁄2 tsp. salt
1⁄4 tsp. ground cinnamon
1 Tbs. sugar
8 thick slices white bread
Mom’s favorite jelly or jam
1 Tbs. soft butter
Break eggs into a large mixing bowl. Add the milk, salt, cinnamon and sugar. With a large fork or wire whisk, beat everything together until it is smooth. Set aside for a little while. Cut the crusts from the bread. Make four jelly sandwiches from the eight slices of bread. Grease an 8-inch-square baking pan with the soft butter by spreading it all over the pan with your fingers. Put the sandwiches in the pan, side by side. Pour the egg and milk mixture over the sandwiches. Cover the pan with plastic wrap and put in the refrigerator overnight.
The next morning, take the French toast out of the refrigerator about 1 hour before you will bake it. Fifteen minutes before baking, turn the oven to 375 degrees. Take off the plastic wrap and put the pan in the oven. Bake the French toast about 30 minutes or until it gets brown and puffy. Let it cool about 10 minutes, and then take out the French toast with a spatula and put it on a pretty plate. Sprinkle with powdered sugar and serve to Mom with a smile and a kiss.
Spring Salad of Asparagus and Peas
Serves 4
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1⁄2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1⁄2 cup frozen green peas, thawed
1⁄4 lb. smoked salmon, cut into 1-inch chunks
1⁄4 cup olive oil
2 Tbs. lemon juice
1 tsp. Dijon mustard
1⁄2 tsp. salt
1⁄4 tsp. pepper
Bring a pot of water to a boil. Place asparagus in the pot and cook 5 minutes, just until tender. Drain and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt and pepper. Toss with the salad or serve on the side.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].