Mother's Day Brunch

Ah, Mother’s Day again. How did such a lovely idea turn into such a hassle for the very people it was supposed to honor? I’m a bit hesitant to admit it but, although loving to be the mother of four, I am not very fond of Mother’s Day. Don’t get me wrong, my children have dutifully remembered me (albeit, some better than others) over the years, but usually it has been stressful for everyone concerned. Here’s why: When they were small, with the help (?) of Dad, they brought me breakfast in bed. You know the drill: Lots of scuffling over who’s doing what and who’s licking the spoons, etc. and a final result of less-than-wonderful food over which you are duty-bound to exclaim, “Why this is wonderful, Darlings, thank you so much.” And the mess? Dad is too worn out from getting up at dawn and supervising the squabbling to really want to do it, and it’s so much easier for you… So next year we’ll all go out with Grandma and Aunt Chris and families. Good luck getting reservations; most places don’t let you make them, so you stand in line with hundreds of other families. After a crowded, noisy brunch you go wearily home wishing you’d just stayed there. There’s just so much expectation that it’s hard for everyone to live up to it.

What, you say, has all this to do with food? Quite a few years ago, I gave up the expectations and figured out what I really like to do. After all, I’m the Mom, right? And my plan included all the other moms in our family, too. I love to cook, so I went ahead and planned and gave a Mother’s Day Brunch. Other members of the family who don’t like to cook got a break and weren’t expected to reciprocate. If it’s an off-year and I don’t want to put on an elaborate spread, I do a quickie from-the-deli-type brunch that everyone can enjoy. It really is the easiest meal to entertain. If you’re into fussing, this is a purely feminine holiday, so you can go all out with the candied violets and spring basket centerpieces. If you’re not, that’s okay—get the kids to make decorations for the table and they’ll feel like they did their part for Mom.

Now that you’re convinced, what do you serve? Here’s the easy brunch, with a couple of fussy twists to make it special. Give it a try—and Happy Mother’s Day!

Mother’s Day Brunch

A grand array of breads from Braschler’s or your favorite bakery-- include at least two Old World or dark, seedy breads and a wonderful baguette. Sweet cream butter, cut into squares with a crinkle-cut knife. Press a tiny edible flower into the corner of each one and serve them on a bed of crushed ice.

A selection of delicious cheeses—four or five kinds. Include Gorgonzola, a caraway Havarti and a baby Swiss along with good, sharp cheddar.

Deli sliced meats—Pepper roasted beef, honey glazed ham, some very thinly sliced Genoa salami and perhaps a Liver sausage like Braunsweiger. Mayo and mustard are nice.

A medley of pickles and olives, artichoke hearts and dilled green beans, cherry tomatoes and pickled peppers.


A bowl of fruit--buy the largest package of mixed frozen fruit you can find. If you feel like it, cut up a few fresh fruits to add, but it isn’t really necessary. I just cut the peach slices in half. Open a can of frozen lemonade and pour the concentrate over the fruit, thaw thoroughly and garnish with mint leaves. Put out some pretty glass bowls.

A tray of pastries from the bakery-- include muffins, croissants, and some quick breads or slices of sour cream coffee cake. If you want to fuss, add cupcakes decorated with candied violets

Start with a really simple Mimosa, trimmed with a strawberry. Orange juice with tonic water for the kids.

There you have it—nothing to it—everyone has a great time. Dad won’t be too tired to round up the men and clean up. (Well, okay, that’s a bit of a stretch).


Candied Violets

Pick the violets that are growing wildly everywhere early in the morning and wash them well. Lay on paper towels to dry thoroughly. Put them on a cooling rack under which you have waxed paper. Mix one egg white with a teaspoon of water in a custard cup. With a paint brush, brush each violet with the egg-white mixture, and then sprinkle with superfine sugar to coat. Let dry for 12 hours. When they are completely dry, they may be stored in an air-tight container for one week.