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Brunch or lunch? Mother's Day recipes with Basil Hayden's and Cruzan cocktails

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To celebrate Mother's Day you don’t necessarily have to spend a ton of money. Sometimes a celebratory brunch in bed or a special lunch with the family and a few close friends can mean more than the most expensive gift. For some easy brunch and lunch ideas and recipes here are a few menu ideas.

  • Mother's Day Menu #1 (Brunch or Lunch):
  • Spinach, Ham and Potato Frittata
  • Sliced Tomatoes and Bacon Balsamic Vinaigrette
  • Olive Oil Bread
  • Cranberry Scones
  • Mother's Day Menu #2 (Lunch):
  • Avocado Salad
  • Tomato Bruschetta
  • Shrimp and Steak Kabobs
  • Apricot and Raspberry Trifle
  • Mother's Day Menu #3 (Brunch, preferably in bed!):
  • French Toast Casserole with Caramelized Pears and Brie
  • Apple and Lavender Muffins
  • Strawberry Coffeecake
  • Summer Fresh Fruit Salad with Mint Dressing

These recipes are so good you'll become your mother's favorite child in an instant! Well maybe not but they will bring a smile to your mother's face and a joy to her heart that an ordinary gift just can't do. For recipes for the Basil Hayden's and Cruzan cocktails as well as the food recipes just click through the list. Go ahead and leave a comment below and tell me how you're planning on celebrating Mother's Day this year!

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. Please be aware that I suffer from Lupus Nephritis and can not always respond immediately. Lupus is a very unpredictable and debilitating disease that often times leaves me incapacitated and unable to respond immediately.

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Spinach, Ham and Potato Frittata
Spinach, Ham and Potato Frittata Jonny Gant/http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-frittata-00100000074101/index.html

Spinach, Ham and Potato Frittata

Spinach, Ham and Potato Frittata

Ingredients:

3 tablespoons olive oil
2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup)
4 ounces thinly sliced deli ham, cut into 2-inch pieces
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions:

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

Sliced Tomatoes with Bacon Balsamic Viniaigrette
Sliced Tomatoes with Bacon Balsamic Viniaigrette WiseMan42/Wikimedia Commons

Sliced Tomatoes with Bacon Balsamic Viniaigrette

Bacon Balsamic Vinaigrette

Ingredients:

5 thick bacon slices, cut crosswise into 1/2-inch pieces
5 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon brown sugar

Preparation:

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

Recipe from Epicurious

 

Olive Oil Bread
Olive Oil Bread footballgrl16/http://allrecipes.com/Recipe/Olive-Oil-Bread

Olive Oil Bread

Olive Oil Bread

Ingredients:

1/2 cup warm water (110 degrees F/45
degrees C)
2 1/4 teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 1/2 cups all-purpose flour

Directions:
1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
2. Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
3. Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Recipe from allrecipes.com

Cranberry Scones
Cranberry Scones http://www.marthastewart.com/338474/cranberry-scones

Cranberry Scones

Cranberry Scones

2 cups all-purpose flour, plus more for work surface

5 tablespoons sugar, plus 1 tablespoon for topping

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into small pieces

2/3 cup (plus 1 tablespoon) half-and-half

1/2 cup halved cranberries, drained on paper towels
Directions:

Step 1:
Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

Step 2:
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Basil Hayden's Peach Cobbler
Basil Hayden's Peach Cobbler http://www.basilhaydens.com

Basil Hayden's Peach Cobbler

Basil Hayden's Peach Cobbler

Recipe by LA Mixologist, Joel Black of Black LAB Ventures

11⁄2 parts Basil Hayden’s® Bourbon
4 Fresh Peach Slices
2 dashes Peach Bitters
3⁄4 parts Lemon Juice
1 pinch Ground Cinnamon
3⁄4 parts Honey Syrup (see recipe below)
***
Honey Syrup
1. Combine 3 parts honey with 1 part hot water.
2. Stir until completely combined.
***
1. Muddle peach slices, peach bitters, lemon juice, ground cinnamon and honey syrup in a mixing tin.
2. Add Basil Hayden’s® Bourbon and shake vigorously for 7 seconds.
3. Strain into a martini glass and garnish with a peach sprinkled with cinnamon.

Avocado Salad
Avocado Salad Rolando Bello/http://www.epicurious.com/recipes/food/views/Avocado-Salad-239998

Avocado Salad

Avocado Salad

Ingredients

1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-oounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces
3 medium radishes, thinly sliced

Preparation:

Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.

Apricot and Raspberry Trifle
Apricot and Raspberry Trifle http://www.kraftrecipes.com/recipes/apricot-raspberry-trifle-75326.aspx

Apricot and Raspberry Trifle

Apricot and Raspberry Trifle

Ingredients:

1/4 cups  cold milk
1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp.   grated lemon zest
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg.  (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1-1/4 lb.  apricots, peeled, sliced (about 4 cups)
2 cups   fresh raspberries
1/4 cup  PLANTERS Slivered Almonds, toasted

Directions:

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.

Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Tomato Bruschetta
Tomato Bruschetta http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/classic-tomato-bruschetta

Tomato Bruschetta

Tomato Bruschetta

Ingredients

2 pounds tomatoes--cored, seeded and coarsely chopped
Salt and pepper
6 slices (3/4-inch-thick) crusty italian bread
3 cloves garlic, peeled and halved crosswise
6 tablespoons EVOO (Extra Virgin Olive Oil), plus more for drizzling
1/4 cup torn basil leaves (loosely packed)

Directions
1. In a medium bowl, combine the tomatoes with 1/2 tsp. each salt and pepper.
2. Preheat a grill or grill pan to medium-high. Add the bread and grill, turning, until golden and charred in spots, about 5 minutes. Rub one side of each hot bread slice with the cut side of a garlic clove, using half a clove for each slice.
3. Drizzle 1 tbsp. EVOO evenly over the garlicky side of each bread slice and spoon the tomatoes on top. Sprinkle with the basil and drizzle with a few more drops of EVOO.

Steak and Shrimp Kabobs
Steak and Shrimp Kabobs http://featuredish.com/grilled-steak-shrimp-kabobs/

Steak and Shrimp Kabobs

Steak and Shrimp Kabobs

Ingredients

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1 cup packed brown sugar
4 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound raw large shrimp, peeled and deveined
1 pound whole fresh mushrooms
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 large yellow pepper, cut into 1-inch pieces
2 medium onions, cut into quarters
1 pint cherry tomatoes

Instructions

1. In a large bowl, combine and mix together the teriyaki sauce, pineapple juice, brown sugar, minced garlic, Worcestershire sauce, and black pepper. Pour equal halves of the marinade into two separate large resealable plastic bags. Then add beef and shrimp into one bag, and add vegetables into the other. Seal bag and turn to coat. Refrigerate for up to 4-6 hours, or overnight, turning occasionally.
2. When ready to start cooking, drain and discard marinade. Preheat grill to medium high heat.
3. Meanwhile, on metal or soaked wooden skewers, alternately thread beef, shrimp, peppers, onions, tomatoes, and mushrooms.
4. When ready to grill, place the skewers across the grill grates. Turn each of the skewers every 3-4 minutes, allowing each side to brown evenly. You want a good amount of brown or char on the vegetables, while the meat should come out to a medium browning.
5. Then serve!

Basil Hayden's Bourbon Bloody Mary
Basil Hayden's Bourbon Bloody Mary http://www.basilhaydens.com

Basil Hayden's Bourbon Bloody Mary

Basil Hayden's Bourbon Bloody Mary

Ingredients:

• 1 ½ parts Basil Hayden's® Bourbon
• 2 dashes Celery Salt
• 2 dashes Hot Sauce
• 2 dashes Worcestershire
• 1 tsp Wasabi
• Tomato Juice
• Lime Juice
• Garnish: Celery, Lime Wedge & Blue Cheese Olives

Preparation:
1. Rim a pint glass with lime juice and celery salt.
2. Fill with ice to the top.
3. Add bourbon, celery salt, hot sauce, Worcestershire sauce and wasabi.
4. Fill remainder of the glass with tomato juice, stir well.
5. Garnish with celery, lime and blue cheese olives.

French Toast Casserole with Caramelized Pears and Brie
French Toast Casserole with Caramelized Pears and Brie http://www.bhg.com/recipe/eggs-cheese/french-toast-with-pears/

French Toast Casserole with Caramelized Pears and Brie

French Toast Casserole with Caramelized Pears and Brie

Ingredients:

3 medium pears, peeled, cored, and thinly sliced
2 tablespoons packed brown sugar
1/2 teaspoon snipped fresh rosemary
2 tablespoons butter
14 half-inch slices French bread (about 1 loaf)
8 ounces Brie cheese, rind removed and cheese thinly sliced
2 tablespoons butter, melted
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 1/2 cups milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt
  Warm maple syrup, fresh berries, and honey, or purchased cranberry conserve

Directions

1. Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 tablespoons butter over medium heat for 4 to 5 minutes or until pears are just tender. Arrange 7 or 8 bread slices in a single layer in prepared baking dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1 to 24 hours.

2. Preheat oven to 375 degrees F. Bake, uncovered, for 40 to 45 minutes or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve. Makes 8 servings.

Strawberry Coffee Cake
Strawberry Coffee Cake http://www.cookingclassy.com/2012/07/strawberry-coffee-cake/

Strawberry Coffee Cake

Strawberry Coffee Cake

Strawberry Filling

8 oz. fresh strawberries, diced (about 1 1/3 cups)
1/4 cup granulated sugar
2 Tbsp cornstarch
1 Tbsp cold water
1 tsp lemon juice

Crumb topping
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp butter, chilled and diced into cubes
1 1/2 Tbsp Raw Turbinado Sugar

Cake
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 Tbsp butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/3 cup sour cream
1/3 cup buttermilk
Directions
Preheat oven to 350 degrees.
To prepare strawberry filling
In a medium saucepan whisk together 1/4 cup granulated sugar and cornstarch. Stir in cold water and lemon juice. Add in strawberries. Bring mixture just to a boil over medium heat, stirring constantly. Once mixture reaches a boil, reduce heat to low and simmer about 1 minute, stirring constantly, until thickened. Remove from heat and set aside to cool.
To prepare crumb topping
Add 1/3 cup all-purpose flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter to a small food processor. Pulse mixture just a few seconds until combine (it should still be fluffy, if you pulse to long it will become too dense). Pour crumb mixture into a small bowl and whisk in Turbinado Sugar, set aside.
To prepare cake
In a mixing bowl: whisk together 1 3/4 cup flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together 7 Tbsp softened butter and 1 cup granulated sugar until pale and fluffy, about 4 minutes. Stir in egg and vanilla. Mix in sour cream. Add dry ingredients alternating with buttermilk in two separate batches and mix just until combine.
To assemble cake
Pour and evenly spread 1/2 of the cake batter into a greased 8x8 baking dish. Spread strawberry mixture evenly over batter layer. Dollop remaining batter by the spoonfuls over strawberry mixture and gently spread batter into an even layer. Sprinkle top evenly with crumb topping. Bake in preheated oven 50-55 minutes until golden and toothpick inserted into center comes out clean. Allow to cool slightly before cutting.

Apple Lavender Muffins
Apple Lavender Muffins http://www.mercurynews.com/food/ci_9474403

Apple Lavender Muffins

Apple Lavender Muffins

Serves 12

Ingredients:

1 1/2   cups all-purpose flour  
1/2   cup sugar  
2   teaspoons baking powder  
1/2   teaspoon salt  
1/2   cup milk  
1   tablespoon lavender flowers  
1/2   cup butter, melted and cooled  
1   large egg, beaten  
1   cup peeled and diced apple, divided use  

Directions:

Preheat oven to 375 degrees.
Coat 12 muffin tins with cooking spray or line with muffin cups.
In large bowl, sift together flour, sugar, baking powder and salt. Make a well in center.
In separate bowl, whisk together milk, lavender, butter and egg. Add milk mixture to flour mixture and stir by hand just until batter is evenly moistened. Fold in 1/2 cup of the apples.
Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles.
Sprinkle remaining diced apple over muffins. Bake until skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan about 10 minutes, then transfer to cooling rack.

Summer Fruit Salad with Mint Dressing
Summer Fruit Salad with Mint Dressing http://www.orlandosentinel.com/entertainment/blogs/the-dish/os-divas-of-dish-summer-fruit-salad-mothers-day,0,844872.post

Summer Fruit Salad with Mint Dressing

Summer Fruit Salad with Mint Dressing

Serves 4

Ingredients:

1/4 to 1/2 cup fresh mint leaves, stems removed, minced

1/2 teaspoon lime zest

1/4 cup fresh lime juice

2 tablespoons sugar

1/2 teaspoon coarse salt

1/4 cup vegetable oil

1 3/4 cups fresh blueberries

1 large Florida peach, pitted and sliced

1/2 large cantaloupe, cut into bite-sized pieces

1 head Bibb lettuce, torn into bite-size pieces, about 3 cups
Directions:

1. Whisk together mint, lime zest, lime juice, sugar and salt in a small bowl. Whisk in oil; set aside.

2. Combine blueberries, peach and cantaloupe in a large bowl; gently toss with dressing. Refrigerate for 30 minutes.

3. To serve, place lettuce in a large bowl, top with marinated fruit and dressing, and gently toss to combine. Serve immediately.

Cruzan Sleep In
Cruzan Sleep In http://www.cruzanrum.com

Cruzan Sleep In

Cruzan Sleep In

Ingredients:

1 part Cruzan® Peach Rum
1⁄2 part fresh orange juice
4 fresh strawberries 
Champagne


Method:
Muddle strawberries in shaker. Add Cruzan® Peach Rum and orange juice. Shake lightly, double strain into a chilled flute. Top with champagne.

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