While this year’s Mother’s Day make look different from that of years’ past, we hope that you are still able to safely celebrate all of the wonderful mothers in your life. If your mother is a resident at one of our communities, we encourage you to schedule a FaceTime or Skype session for a virtual visit. You may also hold signs outside of her window – whatever you can to make her feel special and loved!
Additionally, never underestimate the comfort of a good meal. See below for a Mother’s Day brunch menu and recipes from our Director of Quality Assurance, John Tolbert.
9 large eggs, room temperature
1 cup all-purpose flour
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 2% milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners’ sugar
Pureed raspberries or strawberries
Whipped cream, optional
Fresh raspberries or strawberries, optional
In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
For filling, in a small bowl, beat cream cheese and confectioner’s’ sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.
1 loaf (1 pound) herb or cheese bakery bread, cubed
1-pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1 teaspoon ground mustard
2 cups 2% milk
Place bread cubes in a greased 13×9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese.
In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Pina Colada Fruit Salad
1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
Thinly sliced fresh mint, optional
For dressing, mix first five ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing.
Refrigerate, covered, until serving. If desired, top with mint.