Mother’s Day: the day we celebrate the women who brought us into this world by showering them with love, hugs and some thoughtful gifts. We devote an entire day (this year, it’s May 13) to making sure our mothers are taken care of the way they take care of us each and every day of the year.
As such, it would behoove those of us working to put together the best Mother’s Day celebration yet to start planning now and planning well. Of course, no Mother’s Day should start without a solid brunch menu. Luckily, we can help you make sure the ultimate Mother’s Day brunch comes together perfectly.
We have some of the best cocktails, inventive new lunch options and twists on classic breakfast favorites that can help make this Mother’s Day one for the history books.
A boozy beverage
No good brunch can be had without a really good drink in hand. Luckily, world-renowned Italian winery Santa Margherita Wines has suggested the perfect boozy punch for your Mother’s Day brunch. How does a sparkling punch that pairs rosé and limoncello sound? If you prefer something with a little less fruit, Santa Margherita Wines has two other absolutely perfect recommendations: a hibiscus cocktail that sounds so, so lush or for a fancier touch, a St. Germain prosecco cocktail.
We can’t stop thinking about (and salivating over) these strawberry scones, a recipe we perfected back in 2016 but honestly cannot stop thinking about to this day. Look at these scones. You know you want to add them to your brunch menu.
Strawberry scones recipe
- 2-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup quartered strawberries
- 1 cup heavy cream
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, sugar and salt together. Cut butter into small cubes and mix into the flour mixture with your hands. The butter pieces should be about the size of a pea. Gently fold in the strawberries. Pour in the heavy cream and mix until the dough just comes together.
- Flour your counter or a cutting board. Using a rolling pin, press the dough so it’s about 3/4-inch thick. Using the top of a drinking glass, cut the dough into circles. Place the scones on a baking sheet.
- Bake the scones for 15 minutes or until they’re nicely browned on top. Serve warm.
What’s a brunch without a quiche? Our bacon and leek quiche recipe is a guaranteed crowd-pleaser. The best part? You can make this ahead of time and pop it in the oven right before your brunch.
Bacon and leek quiche recipe
- 1 piecrust, store-bought is fine or you can try our recipe
- 1 pound thick-cut or slab bacon, cut into 1/2-inch pieces
- 2 medium leeks, white and light green parts, sliced and rinsed
- 6 eggs
- 3/4 cup whole milk
- 1 cup freshly grated Parmigiano Reggiano
- Preheat the oven to 375 degrees F.
- Roll out the piecrust so that it hangs over the sides of an 8- or 9-inch pie pan. Drape the crust over the pan and gently press it into the pan. Fold and crimp the overhanging crust. Place a piece of parchment paper larger than the pan on top of the crust and fill it with 1 pound of dry beans or pie weights.
- Bake the crust for 15 minutes. Remove the parchment and weights and bake another 5 minutes, until the bottom of the crust is dry and edges are just beginning to turn golden.
- Meanwhile, in a skillet over medium heat, fry the bacon in 2 or 3 single-layer batches. Transfer the bacon to a paper towel-lined plate. Pour out all but enough bacon grease to coat the bottom of the skillet, then add the leeks and cook, stirring occasionally, until they are tender and beginning to brown at the edges. Transfer the leeks to the plate with the bacon.
- In a large bowl, whisk together the eggs and the milk until well mixed. Stir in the bacon, leeks and cheese, and pour the mixture into the pie crust.
- Bake until the filling is golden and no longer jiggles, about 45 minutes. Cool at least 15 minutes before serving.
For the lunch lovers
Brunch isn’t just about the breakfast foods. Lunch deserves time to shine on this special day too. We asked Top Chef star Kevin Gillespie what he’d recommend for a Mother’s Day brunch, and he whipped up this delicious creamy roasted Vidalia onion soup recipe just for us.
Vidalia onion soup recipe
- 2 large Vidalia onions
- 1/4 cup mascarpone cheese
- 1 clove garlic
- 1-1/2 quarts chicken stock
- Juice of 1 lemon
- Chives, thinly sliced (for garnish)
- Freshly cracked black pepper (for garnish)
- Preheat the oven to 400 degrees F.
- Meanwhile, wrap the onions in foil. When the oven is preheated, roast the onions for 1 hour or until they’re very tender. Carefully remove the foil from the onions and squeeze the onion out of its jacket directly into the carafe of a blender.
- Add mascarpone cheese, garlic, salt and stock. Blend on high until it’s very smooth. Adjust the seasoning with lemon juice and additional salt if needed.
- Serve warm with chives and a grind of black pepper.
There are so many things you can do for your Mother’s Day brunch that will make it special. But hopefully we’ve given you enough inspiration and encouragement to kick things up a notch and go all out for your mom on her big day.