Mother’s Day Brunch Recipes

Celebrate Mom with a delicious & doable homemade brunch menu the whole gang will gobble up.

Croissant Pudding with Fresh Herbs and Aged Cheddar

Need an excuse to use up random fresh herbs? This is the recipe for you and your gang! Sunday brunch or a weeknight supper at its best. Seriously, so darn good!

Ingredients

• 10 eggs
• 1 1/2 cups (375 mL) 35% whipping cream
• 1 tbsp (15 mL) Dijon mustard
• ½ tsp (2 mL) each of salt, fresh ground pepper, and ground nutmeg
• 8 cups (2 L) cubed day-old croissants (about 6 croissants)
• 2 cups (500 mL) chopped mixed fresh herbs (such as mint, basil, parsley, dill, and rosemary), divided
• 2 cups (500 mL) grated aged cheddar cheese, divided
• ½ cup (125 mL) roughly chopped green onions
• ½ cup (125 mL) finely chopped sundried tomatoes packed in oil and patted dry

Directions

1. Preheat the oven to 350°F (180°C).
2. Whisk together eggs, cream, Dijon, and spices until well combined. (I like to use my food processor.)
3. Place cubed croissants, 1 cup (250 mL) mixed herbs, 1½ cups (375 mL) cheese, onions, and sundried tomatoes in a large bowl, and toss with egg mixture.
4. Place mixture in a well-greased 9 x 13-inch casserole dish (may look a bit sparse but will souffle up once baked). Sprinkle remaining cheese evenly on top.
5. Bake in the centre of the oven for about 30 minutes or until golden and eggs have set. Remove from the oven and cool slightly.
6. Garnish evenly with remaining chopped mixed herbs.
7. Makes 8 servings.

Delicious & Doable Tips

• Use cubed day-old sourdough or whole grain bread in place of croissants.
• Add 1 cup (250 mL) chopped cooked bacon to mixture before baking.

Fennel, Apple and Orange Slaw

I love the fresh, simple flavours of this slaw.

Ingredients

• 1 large fennel bulb, fronds removed, cored, and very thinly sliced
• 2 oranges, peeled and sliced
• 1 Granny Smith Apple, cored and sliced (leave skin on)
• ½ small red onion, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) cider vinegar
• 1 tsp (5 mL) maple syrup
• ¼ tsp (1 mL) each of salt and pepper
• ¼ cup (60 mL) each of chopped fresh dill and chopped fresh mint

Directions

1. Toss together all ingredients except for fresh herbs. Cover and refrigerate for at least one hour (or up to 2 days).
2. When ready to serve, toss well and add fresh herbs.
3. Makes 4 cups (1 L).

Delicious & Doable Tips:

• Use one large grapefruit instead of oranges
• For a pop of colour garnish salad with seeds of one pomegranate

Strawberry Ginger Refrigerator Cake

Simple and ridiculously delicious!! A perfect make-ahead ‘no-cook’ warm weather dessert.

Ingredients

• 3 cups (750 mL) finely chopped fresh Strawberries
• Finely grated zest and juice of one lemon
• 2 1/4 cups (560 mL) 35% whipping cream
• Seeds of ½ vanilla bean (or 2 tsp (10 mL)) vanilla extract
• 2 tsp (10 mL) coconut extract *optional
• ½ cup (125 mL) icing sugar
• 1/4 tsp (1 mL) salt
• 3 cups (750 mL) roughly crushed gingersnap cookies (ideally the thin cookies)
• ½ cup (125 mL) toasted coconut flakes

Directions

1. Line the bottom of a 9-inch round springform pan with parchment paper.
2. Stir together strawberries and lemon zest and juice.
3. In a large mixing bowl whip together cream, extracts, icing sugar and salt until stiff peaks form. Gently fold in strawberry mixture.
4. Using the back of a spoon spread about one third of the cream/strawberry mixture evenly on the bottom of the pan. Scatter approx 1 cup (250 mL) of crushed gingersnap cookies over cream mixture.
5. Repeat layers two more times finishing with crushed gingersnap cookies on top.
6. Sprinkle evenly with toasted coconut. Using your hand, lightly press cookie crumbs/coconut flakes down. Cover and place in the refrigerator for at least 6 hours (ideally overnight), or up to two days. Makes 10 servings.

Delicious & Doable Tips

• Come summer months, take advantage of fruits that are in season; chopped peaches, raspberries, blueberries and/or blackberries
• Not a fan of ginger? No problem!! Use roughly crushed vanilla or chocolate wafers, or crushed biscotti instead.