She taught you to tie your shoes and match your clothes. She combed your hair, packed your lunch, and did your laundry—even after you moved out. It’s been great, but Mama’s worn out. On Mother’s Day, let Mama put her feet up while you prepare her a delicious brunch she’ll never forget. And while we all know it won’t make up for everything she’s done for you, it sure is a tasty way to say “thank-you, Mama.”
Lemon Pound Cake
¾ cup butter
1½ cup sugar
¼ teaspoon baking soda
¼ teaspoon salt
2¼ cup flour, sifted
¾ cup buttermilk
rind of three lemons grated
Lemon Glaze (see below)
1 .Preheat oven to 350°.
2. Cream the butter and sugar. Beat in the eggs.
3. Sift dry ingredients together and add to the batter alternating with the buttermilk. Stir in the rind.
4. Pour into a greased loaf pan and bake 1 hour and 15 minutes. Prepare the glaze while loaf is baking.
5. Turn out onto rack and cool completely. Pierce the cake in several places with a fork. When bread is cooled, spoon glaze over top.
Juice of 2 lemons
3/4 cup powdered sugar
1. In a small bowl, blend ingredients until powdered sugar is dissolved.
Roasted Asparagus with Goat Cheese and Bacon
6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3½- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
½ teaspoon dried basil
1. Cook bacon in skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
2. Preheat oven to 500°.
3. In a mixing bowl, combine two tablespoons olive oil, 1 teaspoon lemon juice, 2 teaspoons red wine vinegar and ½ teaspoon dried basil.
4. Arrange asparagus on large rimmed baking sheet. Drizzle with the olive oil mixture and coat asparagus well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese and bacon. Drizzle with remaining lemon juice and 2 teaspoons olive oil. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
Peachy Keen Mimosa
¾ cup champagne chilled
¼ cup white peach juice chilled
1. Mix three parts champagne to one part white peach juice.
2. Garnish with an Alabama strawberry.
Strawberry Pecan Parfait
1½ pounds strawberries
2 cups coarsely chopped pecans
4 cups vanilla Greek yogurt
honey (We like Jimmy Carmack’s Pure Alabama Honey which you can find at Whole Foods)
1. Thoroughly rinse strawberries and cut off stems.
2. Slice strawberries to a ¼-inch thickness
3. Layer yogurt, strawberries, and pecans.
4. Drizzle honey over dish, garnish with mint spring and serve.
Broiled Portobello Topped with Creamy Scrambled Eggs
6 4-5-inch-diameter portobello
2 garlic cloves, minced
12 large eggs
2 red bell peppers
½ purple onion
4 tablespoons grated Parmesan cheese
1½ teaspoons chopped fresh rosemary
¾ teaspoon salt
½ teaspoon ground black pepper
7 1/2 tablespoons butter
1. Preheat broiler.
2. Line large baking sheet with foil.
3. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached.
4. In a bowl combine minced olive oil, minced garlic, salt and pepper. Brush both sides of mushrooms generously with olive oil mixture.
5. Place mushrooms, dark gill side up, on prepared baking sheet. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350° oven until heated through, about 10 minutes.)
6. In a heavy skillet, melt 1½ tablespoons of butter and saute´ red bell pepper and purple onion until onions are soft, but not caramelized. Set aside.
7. Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, bell pepper, onion, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.
8. Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.
Text by Cassandra Ramos Lenard, Styling by Cathy Still McGowin