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Denise Landis: the cook writes

Mother’s Day Brunch, Easy & Fast

DL

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

Celebrate a person who has been a mentor, who has offered guidance, who has been a source of comfort. It doesn't have to be your mother.

Easy Recipes to Make Ahead

A Mother’s Day brunch is probably the most relaxed meal there is. Brunch combines the best of breakfast and lunch, and if wine or drinks are wanted, they aren’t out of place. My favorite brunch recipes are the ones that can be made or prepped the day before. Just like any party, there should be food and beverages for everyone as soon as they walk through the door. Hot food can be finished in the oven, and a sweet served as a finale.

Make Someone Happy

Mother’s Day is a concept not to be taken too literally. Celebrate a person who has been a mentor, who has offered guidance, who has been a source of comfort. It doesn’t have to be your mother. Here are some of my favorite recipes for a relaxed meal that will let you be a guest at your own party.

Citrus Cured Gravlax with Toasted Fennel Seeds and Citrus Creme Fraiche with Tarragon

I tested this recipe for the New York Times in 2009, where it was adapted by Joan Nathan from Chef Todd Gray at Equinox Restaurant in Washington, DC. While I love traditional gravlax, which requires several days of curing, this unusual citrus-cured gravlax requires only overnight refrigeration. That makes it easy for last-minute planning, and the flavor is excellent, especially accompanied by citrus crème fraîche.

Nut n’ Curry Hummus

I’m of the opinion that any party should have at least one vegetarian option for each course. If if you’re not vegetarian, you never know when there may be an unexpected vegetarian guest. I had this Nut n’ Curry Hummus at a party many years ago, but unfortunately when the recipe was shared with me I neglected to keep the name of the cook. I like this hummus because it is made with canned chickpeas (garbanzos) and has a twist of added almond butter and curry powder. Serve it with raw or blanched vegetables and crackers.

Fruit Salad with Coconut Rum

Since there is rum on this fruit salad, you’ll need an alcohol-free version for kids. But if that’s not a consideration, this fruit salad with coconut rum may be an eye-opener for you. I concocted this simple recipe in an effort to keep berries fresh for longer. You can make it a day ahead of time and it will only get better. I brought some to a friend the other day and she texted me later: The berries were delish! What kind of witches juice did you drown them in??? Now you know the secret.

Bobby Flay’s Caramelized Onion, Spinach and Gruyere Cheese Strata with Sautéed Cherry Tomatoes

If you prep this onion, spinach, and gruyere cheese strata the night before the brunch (toast and cube the bread, caramelize the onions, thaw the spinach) you can throw everything together the next day in minutes.  It makes enough for 8 servings.  Easy, and utterly delicious.

Dorie Greenspan’s Soft and Spicy Fresh Plum Cake

You can bake this soft and spicy fresh plum cake a day ahead of time, but I like it warm from the oven. Slicing the plums and mixing them with sugar the night before you bake the cake will let you put it together in no time, and the golden crust will have a hint of crispness to it. Ice cream or lightly sweetened whipped cream will complement the luscious tartness of the plums. A slotted spoon.

Nut n’ Curry Hummus

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What’s great about this recipe is that is is very very easy and takes only a few minutes to put together. You could get fancy and drain the canned chickpeas then rub them between your hands to remove the skins – that would give you a smoother texture – but I say don’t bother. The addition of almond butter gives a subtle twist to the flavor, and – good news! – many supermarkets sell it in small packets near the peanut butter so you don’t need to buy a whole jar. Serve this with sliced vegetables and crackers. It’s vegan and peanut-free (do check to make sure the almond butter is certified peanut-free) and a great party food.

Ingredients

  • 710 ml (3 cups /2 cans) cooked chickpeas/garbanzo beans, liquid reserved
  • 118 ml (1/2 cup) almond butter
  • 71 ml (1/3 cup) tahini
  • 3 garlic cloves, minced
  • 10 ml (2 teaspoons) curry powder
  • 2.5-5 ml (1/2-1 teaspoon) sea salt, or as needed
  • Paprika and minced fresh parsley, for garnish

Preparation

  1. In a food processor or blender, combine the chickpeas, almond butter, and the garlic. Process to make a coarse paste. Add 60 ml (1/4 cup) of the liquid reserved from the chickpeas, and process again.

2. Add the curry powder and 2.5 ml (1/2 teaspoon) salt. Process until smooth, adjusting the salt and liquid until the mixture is smooth and seasoned to your taste. Transfer to a serving bowl and garnish with paprika and fresh parsley. Cover and refrigerate until needed. Serve with sliced vegetables and crackers for dipping.

Fruit Bowl with Coconut Rum

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This is how I like to put together a fruit bowl that is fresh and flavorful and will last for days. Because it has alcohol, it’s for adults only. But you can make a non-alcoholic version by adding orange juice and shredded coconut instead of rum. Not a fan of rum? This is just as good with St. Germaine, a French liqueur made from elderflowers.

  • Servings 8

Ingredients

  • 473 ml (1 pint) fresh blueberries, rinsed and dried
  • 473 ml (1 pint) fresh blackberries, rinsed and dried
  • 237 ml (1 cup) fresh raspberries, rinsed and dried
  • 2 large oranges, preferably Cara Cara or another juicy variety
  • 1-2 fresh pomegranates
  • 118 ml (1/2 cup) coconut rum or St. Germaine liqueur
  • Whipped cream, for serving (optional)

Preparation

  1. In a large mixing bowl, combine the blueberries, blackberries, and raspberries. Using a sharp knife, remove all the peel and white pith from the oranges, and cut the pulp into bite-sized pieces. Add them to the bowl.

2. Cut the pomegrantes in half. Standing over a bowl (and wear an apron, the red juice will splash!), use a sturdy wooden spoon to whack the back of each half so the seeds rain down into the bowl. Remove any bits of white pith, and add the seeds and juice to the bowl of berries and orange.

3. Add the rum or St. Germaine*, and stir gently so all the fruit is washed with the liquid. Cover and refrigerate until needed. You can offer whipped cream to accompany this, but it is not necessary.

*For a non-alcoholic version, substitute 118 ml (1/2 cup) freshly squeezed orange juice and 1-2 tablespoons shreeded coconut.

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Denise Landis

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

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