Mother’s Day Brunch

Styled by Erica Eason Hall
Photography by Will Jacks
Menu by Cindy Coopwood and Cordelia Capps

Celebrate Mom with a brunch that’s pretty in pink and unapologetically feminine. The menu is colorful and fresh, calling on spring’s showstoppers including fresh berries, tomatoes and asparagus. The tablescape designed by Erica Eason Hall is set with vintage mixed with modern gold touches to keep it interesting and up-to-date. But first, mimosas. A beautiful mimosa bar is a must for greeting brunch guests and will set a fun tone for the occasion.

We wanted to celebrate this special day with an over-the-top pink theme. For the centerpiece we used a porcelain soup tureen as our container and filled it with cubes of soaked oasis. Then for a lush, overflowing look we began adding flowers, packing it with hot pink Tanoshi roses, pink Boronia Heather, and miniature Pittosporum. For another floral touch, we set out vintage porcelain placecard holders. 

PLACE SETTINGS: Keeping the pink theme, we had fun adding dashes of gold, mining old and new pieces. We began with modern gold waxed lucite chargers. Next we added a pink floral pattern china—family heirloom Limoges china with delicate pink flowers and touches of gold along the rim, then a gold rimmed salad plate. Heirloom silver and vintage pink linen napkins tied simply with darker rose-colored ribbon were placed at each setting. For glassware, one old, one new–vintage pink cut glass water goblets mixed with modern gilded honeycomb wine glasses.

: To create a Mimosa bar fit for a queen, begin with the basics of bubbly spirits and orange juice. Champagne or Prosecco will always work but sparkling rose’ is a fun alternative. Other delicious add-ins include Ruby Red grapefruit juice, pomegranate juice or peach or pear nectar. Add garnishes of fresh fruit such as sliced strawberries, raspberries, blueberries or pears. Sprigs of herbs such as rosemary, lavender or thyme add both visual and aromatic delight. We used cut glass juice pitchers and brushed gold champagne glasses.

CHAMPAGNE PUNCH: Make a large batch champagne punch. No punch bowl? No problem! Just pour into glass pitchers and garnish with fruit to dress it up! We love Bucky’s Champagne punch from the iconic Grand Hotel in Point Clear, Alabama. 

Bucky’s Grand Hotel Brunch Punch
This recipe from the iconic Grand Hotel in Point Clear, Alabama is the perfect recipe to serve if you prefer to make a large batch instead of setting up a mimosa bar.
16 ounces orange juice
16 ounces pineapple juice
16 ounces apple juice
8 ounces Grenadine, or more for color
Champagne to desired amount (up to 2 bottles)
24 ounces ginger ale
Mix and chill all juices until ready to serve. Pour chilled juices, Champagne and ginger ale into a punch bowl. Serve with ice if desired. DO AHEAD: Blend and chill juices for the punch the day before.

Strawberry Goat Cheese Bruschetta
Have a bite of something light for your guests to enjoy before sitting.
1/2 pint strawberries, sliced
2 tablespoons balsamic vinegar
2 tablespoons honey
12 slices baguette, 1/2 inch thick
olive oil for drizzling
1-4 ounce log goat cheese softened
24 leaves of arugula two per slice
freshly ground pepper
Preheat oven on broil setting. While oven preheats, stir together the balsamic vinegar and honey in a medium bowl. Add sliced strawberries into the mixture and allow to rest for about 10 minutes. Place baguette slices on a baking sheet and drizzle with olive oil. Broil on high for about 60 seconds, until the pieces are lightly browned. Let cool slightly before spreading each piece with goat cheese, then top each baguette with 2 leaves of arugula. Spoon the strawberries over the arugula and sprinkle with pepper.

Spinach and Ham Frittata
Lighter than a quiche and equally versatile, experiment with different cheeses or substitute asparagus for the spinach.
6 eggs, well beaten
2 ounces Parmesan cheese, grated
1/2 teaspoon black pepper
1/4 teaspoon salt, or to taste
1 tablespoon butter
1/2 cup fresh baby spinach leaves
1/2 cup chopped country ham
1 tablespoon fresh parsley leaves, chopped
Heat the broiler to high. Set a rack in the upper third of the oven. Put the eggs, cheese, pepper and salt in a medium mixing bowl and stir them together using a fork. Heat a 10-inch nonstick, oven-safe saute pan over medium-high heat for 2 to 3 minutes. When the pan is hot, add the butter spreading it around to cover the surface of the pan. Add the spinach and ham to the pan and saute for 2 to 3 minutes, until spinach wilts and ham is heated through. Pour the egg mixture into the pan stirring carefully. Cook for 4 to 5 minutes, until the egg mixture has set on the bottom and begins to set on top. Sprinkle with the parsley and then place the pan under the broiler for 3 to 4 minutes, until lightly browned and puffy. Remove the frittata from the pan and cut into wedges. Serve immediately.

Marinated Cherry Tomatoes and Asparagus
A simple tangy vinaigrette is the perfect complement to this colorful mix.
2 pints of multi colored cherry tomatoes, halved
2 bunches fresh asparagus, tough stems removed
1 teaspoon salt
Fill a medium skillet with water seasoned with salt. Bring water to a rolling boil and add asparagus. Cook 3 to 4 minutes until crisp tender and remove from water. Spread on a plate or towel to cool. When cool, cut asparagus into approximately 2 inch pieces. In a large salad bowl stir together tomatoes and asparagus. Drizzle with dressing, toss well and serve.
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 black pepper
Whisk all ingredients together blending well. Cover and chill until ready to use. May be made 2-3 days ahead.

Biscuit Bar
Raid your community farmer’s market for fresh berries and scratchmade jams and jellies made from local produce.
Fresh Baked Biscuits
Sweetened whipped cream {can be made up to 2 days ahead}
Fresh berries
Assorted jams and preserves
KEEP IT SIMPLE: Purchase a quality frozen biscuit, such as Mary B’s instead of baking them from scratch.



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