We’ve officially celebrated our mothers for 110 years now—the modern holiday was first celebrated in 1908, when Anna Jarvis held a memorial for her mother at Saint Andrew’s Methodist Church in Grafton, West Virginia. Her campaign to make Mother’s Day a recognized holiday began in 1905, the year her mother, Ann Reeves Jarvis, died. Anna wanted to honor her by setting aside a day to honor all mothers because she believed a mother is “the person who has done more for you than anyone in the world.”
By 1911, every state in the country observed the holiday. In 1914, Woodrow Wilson signed a proclamation designating Mother’s Day, held on the second Sunday in May, as a national holiday to honor mothers.
While purchasing a card and some pretty flowers is a nice gesture to let Mom know how much you appreciate her, perhaps you should try a different approach this year. Many of New Bern’s restaurants will be packed on Sunday. Why not treat Mom to a meal prepared by her family! It’s sure to make her feel appreciated and loved on her special day.
And there’s no better way to show her how much you care than taking the time to not only cook, but to set a table that’ll make her say “Wow!” Small Batch Graphics + Goods has an amazing selection of plates, glasses, linens, and more to make your table one to remember.
Below, we’ve compiled a brunch menu we think your Mom will love.
Mother’s Day Brunch
A great brunch is made even better with yummy cocktails. We’re pretty sure you can’t serve brunch in the South without also serving mimosas. Here are two recipes we love…and the best part? Both drinks can be converted into “mocktails” for the kids by substituting the champagne for club soda or ginger ale!
Sparkling Raspberry Lemon Mimosas
Recipe courtesy of Aberdeen’s Kitchen.
What you’ll need:
4 oz. of your favorite chilled champagne (or sparkling wine)
2 oz. raspberry lemonade (strain pulp if desired)
Fresh raspberries, sprinkled with white granulated sugar
Instructions:
Pour 2 ounces of champagne into a champagne flute (about 2/3 of the way up). Fill the remainder of the flute with approximately 1 ounce of raspberry lemonade. Top with fresh sugared raspberries and enjoy!
Pear Mimosas
Recipe courtesy of Delish.
What you’ll need:
3/4 cup pear nectar
1 bottle of your favorite champagne
Pear slices, for garnish
Instructions:
In champagne flutes, add pear nectar and top off with champagne. Garnish with pear slices.
Mom will be happy to see some green on the table! This salad’s warm vinaigrette melts the goat cheese—creating a magical creamy dressing, according to Southern Living.
Arugula with Warm Bacon Vinaigrette
What you’ll need:
4 bacon slices
1 shallot, minced
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon cracked black pepper
1 (5 oz.) package arugula or mixed greens
⅓ cup crumbled goat cheese
Instructions:
Cook bacon in a 10-inch non-stick 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.
Transfer shallot and drippings to a small bowl. Whisk in oil and next three ingredients. Toss arugula with vinaigrette on a platter. Top with goat cheese and bacon.
We definitely agree with Southern Living when they say, “a frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation.” This one looks and sounds delicious!
Spring Vegetable Frittata
What you’ll need:
4 oz. fresh asparagus
½ (8 oz.) package cremini mushrooms, sliced
½ small yellow onion, sliced
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt, divided
½ teaspoon cracked black pepper, divided
2 tablespoons butter
8 large eggs
2 oz. crumbled feta cheese
Instructions:
Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.
Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch non-stick, oven-proof 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.
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.
Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.
Strawberry season has arrived in Eastern North Carolina! Monique of Divas Can Cook, says it’s time to take advantage of all those fresh, beautiful berries to create a dessert as sweet as Mom.
Fresh Strawberry Cobbler
What you’ll need:
3 cups fresh strawberries, diced
½ cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
½ teaspoon vanilla extract
1 stick butter, melted
Instructions:
Preheat oven to 375°. Grease a 9-inch casserole dish.
In a medium bowl, add strawberries and ¾ cup sugar. Stir to coat strawberries in sugar and set aside.
In a large bowl whisk together flour, baking powder, salt, and sugar. Next, add in milk, vanilla extract, and melted butter. Stir until combined. (A few lumps are okay.)
Pour batter evenly into dish and then spoon strawberries evenly on top of batter. Do not stir.
Bake for 35 to 40 minutes or until golden. Serve warm or cold. (Or, go crazy, and serve with a scoop of vanilla ice cream!)
To all the Moms out there: We hope your Mother’s Day is as special as you are.
(Sources: Southern Living; Country Living; Divas Can Cook; Delish; Aberdeen’s Kitchen; Morris House Hotel; and Wikipedia.)