Nashville gentleman and cookbook author Matt Moore celebrates Mother’s Day with an easy-does-it menu that is sure to show mom just how much you care.
See More: Mother’s Day Brunch Menu
Fizzy Berry Pick-Me-Up
"Mother’s Day is all about a celebration, so I like to start things out with a festive cocktail to keep Mama feeling relaxed and light on her feet," says Matt.
1/3 cup fresh blueberries
12 fresh strawberries, halved
4 large fresh basil leaves
4 teaspoons sugar
1 750-milliliter bottle sparkling wine, such as Prosecco, chlled
Garnishes: lemon slices, strawberries
See more: Perfect Pie Crust
Stir together blueberries, halved strawberries*, basil leaves, and sugar in a medium bowl; crush berries and leaves with a wooden spoon. Chill 30 minutes (to release juice from berries). Stir 1 cup chilled sparkling wine into fruit mixture, and pour through a fine wire-mesh strainer into a pitcher, discarding solids. Add remaining wine to pitcher. Garnish, if desired. Serve immediately, or chill up to 24 hours.
*Frozen, thawed strawberries and frozen blueberries may be substituted.
Arugula with Warm Bacon Vinaigrette
Mama always said, “Eat your greens,” so start brunch off with a simple salad. The warm vinaigrette melts the goat cheese, creating a magical creamy dressing.
4 bacon slices
1 shallot, minced
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 (5-oz.) package arugula or mixed greens
1/3 cup crumbled goat cheese
1. Cook bacon in a 10-inch nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon. Sauté shallot in drippings 2 minutes or just until tender.
2. Transfer shallot and drippings to a small bowl. Whisk in oil and next 3 ingredients. Toss arugula with vinaigrette on a platter. Top with goat cheese and bacon.
Cheese Grits and Roasted Tomatoes
Make a double batch of the versatile Roasted Tomatoes, and pair the juicy gems with a cheese tray, salad, or grilled meat.
1/2 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons kosher salt
1 cup uncooked stone-ground yellow grits
2 ounces cream cheese
1/4 cup finely grated extra-sharp Cheddar cheese
Garnish: fresh chives
1. Bring first 3 ingredients and 3 cups water to a boil in a medium saucepan over medium-high heat. Stir in grits, and reduce heat to medium-low. Cover and simmer, stirring occasionally, 15 to 20 minutes or until tender.
2. Fold in both cheeses, stirring until melted; remove from heat. Cover and let stand 5 minutes. Transfer to a serving platter. Top with Roasted Tomatoes.
Note: Add up to 1/4 cup water after cooking grits, if desired, for a thinner consistency.
See More: Make-Ahead Brunch Recipes
Spring Vegetable Frittata
A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation.
4 ounces fresh asparagus
1/2 (8-oz.) package cremini mushrooms, sliced
1/2 small yellow onion, sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon cracked black pepper, divided
2 tablespoons butter
8 large eggs
2 ounces crumbled feta cheese
1. Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.
2. Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.
3. Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.
4. Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.
Cinnamon-Sugar Doughnut Bites
"Wash these warm, sugary doughnut bites down with a shooter of ice-cold chocolate milk. I like to stick the milk in the freezer about 10 minutes before serving," says Matt.
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg, beaten
1/2 cup milk
3 tablespoons unsalted butter, melted
Garnish: Powdered sugar
1. Pour oil to depth of 1 1/2 inches into a 12-inch cast-iron skillet; heat to 350°.
2. Whisk together flour and next 4 ingredients in a large bowl. Make a well in center of mixture; stir in egg and next 2 ingredients until well blended. (Batter will be dry.)
3. Drop batter by level tablespoonfuls, 6 to 8 at a time, into hot oil; fry, in batches, turning occasionally, 2 minutes on each side or until browned. Drain on a paper towel-lined plate. Serve warm.