Mother’s Day Breakfast Brunch

Recipes in this PostMother's Day 2013

Well, the good folks at Ascencia have asked me to make Mother’s Day breakfast – for 40. Of those 40, there are several mothers, and I’m going to make this breakfast special for them. Of course, I have to have the breakfast ready at 6:00am, and that is going to be eye-opening, to say the least.

Update – Thanks to my friend, Shem of Kobelin by Shem for taking great photos of the food. She even made me look good!

The Potato Bake is a take off on a wonderful potato recipe my good friend Helen Reeves Pearson used to make. It’s a classic, and I changed it a little and it’s wonderful.

I made the fruit salad a while ago for a breakfast for a good friend of mine. I have a lovely Trifle bowl that I served the salad in – this time, I’m going to have to do with a well used semi-clear plastic bowl. Oh well, it’s what’s inside that will be good.


I love to read, so I bought a Nook Tablet from Barnes and Noble, installed Overdrive so I could get books from the library, and got A Question of Death: An Illustrated Phryne Fisher Anthology. In it I found a recipe for Prohibition Punch, and it sounded great, so I’m going to serve that. Since it’s for Mothers’ Day, and a lot of mothers like Mimosas, I thought a Virgin Mimosa would be good, too.

It’s going to be a really good Mother’s Day!

Recipe: Heavenly Ham HashHeavenly Ham Hash

Ingredients

  • 1 large bag frozen southern hashed potatoes
  • 1 can potato soup
  • 1 cup ham, chopped
  • 1 onion, chopped
  • 2 cups sour cream
  • 1 1/2 cups cheddar cheese, grated
  • 1/2 cup butter, melted
  • corn flakes

Instructions

  1. Preheat the oven to 350.
  2. Let the potatoes completely thaw, and then put them on some paper towel to remove the moisture.
  3. Put the potatoes in a casserole pan. Add the ham and chopped onion.
  4. Mix the sour cream, cheese and soup together in a large bowl.
  5. Put the mixture on top of the potato mixture, and with your hands, mix the whole thing up. Flatten it without crushing.
  6. Put a layer of corn flakes on.
  7. Pour the melted butter on the corn flakes.
  8. Heat in the oven until bubbling, about 40 minutes.

Quick notes

This is excellent at the Holidays to accompany a turkey.

Variations

If you want to have this vegetarian, just don’t add the ham.

Preparation time: 1 hour(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Since there are some vegetarians at Ascencia, I didn’t want to leave them high and dry, so here’s veggie version of the hash.

Recipe: Veggie Potato Bakemom2013_veggieplate

Ingredients

  • 1 large bag frozen southern hashed potatoes
  • 1 can celery soup
  • 1 bunch asparagus tips
  • 1 bunch broccoli florets, steamed til just done
  • 1 cup mushrooms
  • 1 onion, chopped
  • 2 cups sour cream
  • 1 1/2 cups jack or swiss cheese, grated
  • 1/2 cup butter, melted
  • 1 cup bread crumbs
  • 1 cup Parmesan cheese, grated

Instructions

  1. Preheat the oven to 350.
  2. Let the potatoes completely thaw, and then put them on some paper towel to remove the moisture.
  3. Put the potatoes in a casserole pan. Add the chopped onion.
  4. Mix the sour cream, cheese and soup together in a large bowl.
  5. Put the mixture on top of the potato mixture, and with your hands, mix the whole thing up. Flatten it without crushing.
  6. Put the asparagus and broccoli florets on top of that mixture, nicely.
  7. Mix the bread crumbs and Parmesan together, then carefully spread them on the casserole.
  8. Pour the melted butter on the bread crumb mixture.
  9. Heat in the oven until bubbling, about 40 minutes.

Variations

You could add whatever veggies you have lying around in your refrigerator, but they should be slightly cooked beforehand.

Preparation time: 1 hour(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This salad looks very nice in a clear bowl. Put the fruit on the outside, nicely layered, and the yogurt on the inside. If you cannot find Mueslix, use Granola instead.

Recipe: Yogurt Fruit Triflemom2013_fruit1

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 box strawberries, sliced
  • 1 box blueberries
  • 1 cantaloupe, seeded and cubed
  • 2 bananas, sliced
  • 2 tablespoons Lingonberry preserves
  • seeds of one pomegranate
  • 1/2 cup sugar
  • 2 cups plain yogurt (Mountain High recommended)
  • Mueslix cereal

Instructions

  1. Macerate the strawberries in the balsamic vinegar mixed with 1 teaspoon of sugar.
  2. Get a nice trifle bowl, or a large glass bowl.
  3. Put the fruit on the outside of the bowl, in nice layers, all except the pomegranate seeds.
  4. Mix the yogurt and the lingonberry preserve (save one teaspoon to put on top) together, being careful not to mix it so much that it thins.
  5. Pour the yogurt into the fruit.
  6. Top with the Mueslix, and then put the pomegranate seeds on top. Put a dollop of lingonberry preserve in the middle. Serve chilled!

Quick notes

This is a very healthy breakfast food.

Variations

Use whatever good fruit you have.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Prohibition Punchmom2013_punch4

Summary: This is also called Nursery Fizz. It’s important that the parts are equal so be sure to note how many ounces each is.

Ingredients

  • 1 bottle sparkling white grape juice
  • 1 bottle ginger ale
  • 1 box fresh raspberries

Instructions

  1. Put a raspberry in the bottom of each glass. Fill the glass half full with grape, then top with the ginger ale, being careful not to spill.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

In keeping with the alcohol free fare, Virgin Mimosas made by substituting lemon-lime soda for champagne, will remind you of Orange Julius and make great drinks for the kids.

Recipe: Virgin Mimosas

Ingredients

  • 1 can frozen orange juice
  • 1 liter lemon lime soda (7-up recommended)
  • lemon slices for garnish

Instructions

  1. Mix the orange juice with the soda, three cans just as you would use water. Pour into glasses and garnish with sliced lemon on the rim of the glass.

Variations

Of course, you could add any kind of liquor you want, but then the kids can’t have it!

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.


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4 Responses to Mother’s Day Breakfast Brunch

  1. Denyse Brittingham says:

    This is Denyse Brittingham and I just discovered your blog with all these useful posts. Have a nice day!

  2. مترجم روسی says:

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  3. Leiwand says:

    You are just too great! I can not wait for more recipes.

  4. Gregory Despain says:

    Just wanted to say Happy Mother’s Day.