Easy-Does-It Mother's Day Brunch
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