There really isn’t a better weekend to plan a brunch than for Mother’s Day. You definitely don’t want to show up at your mom’s house looking for lunch on that day; she’s been feeding you too many years now and she definitely deserves the day off.
Brunch is big business and there are some that are worth every pretty penny to attend, but heading out to brunch on Mother’s Day is such big business, that restaurants are often overcrowded and servers could be so taxed that you could have a less than enjoyable experience. Plus, who really wants to spend all that money? For a fraction of the cost, you can plan and prepare a delicious and elegant brunch for your mother—and she’ll love it even more because it’s homemade and thoughtful. So, set the table, buy some flowers and get to work; let’s make this Mother’s Day one to remember by serving the perfect brunch.
To start, keep things easy so that you can enjoy the day and your mother. Prepare as much as you can ahead of time. Sliced fresh fruits, bagels, muffins and sweet breads are welcome additions to any brunch. To spread on all those breads—whip up this recipe for vegetable cream cheese and serve it along with smoked salmon and chilled cooked shrimp, both of which are easy to pick up already prepared.
Vegetable Cream Cheese
1 8 ounce package of cream cheese, softened
1/4 cup finely diced peeled and seeded cucumber
2 tablespoons finely minced fresh dill
2 tablespoons finely minced chives
2 tablespoons finely minced basil
4 tablespoons finely minced carrot
2 tablespoons finely minced celery
2 tablespoons finely minced red pepper
2 teaspoons chopped capers
1 teaspoon lemon juice
heavy whipping cream
salt and pepper
Whip softened cream cheese until smooth and airy.
Stir in remaining ingredients, except heavy whipping cream.
Add whipping cream, one tablespoon at a time to achieve desired consistency.
Add salt and pepper to taste.
Chill overnight to blend flavors; allow to come to room temperature before serving.
Pictured: Served spread thickly on European style black bread, topped with chilled shrimp and dill sprigs.