Mother’s Day Brunch

It’s the time of the year to celebrate Mom, and restaurants around the city are filling up with reservations for brunch. This year, think about throwing Mom the perfect brunch yourself, with these easy recipes – one quick trip to your neighborhood Homeland, and you’ll have everything you need.

While you’re there, make sure you stop by the floral department for some fresh flowers that are sure to delight.

Orange Blossom Hibiscus Iced Tea

2 Orange Blossom Hibiscus tea bags

1 container of Simply Lemonade

Fresh lemon slices

Fresh orange slices

Brew tea according to the directions on the package. Let the tea cool. Add 3 parts tea and 1 part lemonade into a pitcher. Pour over ice and garnish with fresh lemon and orange slices.

Smoked Salmon Crostini

For the spread

1 (8 ounce) package of cream cheese, softened

6 ounces of smoked salmon, roughly chopped

1 heaping tablespoon of fresh dill, plus some for garnish

2 tablespoons of finely minced red onion

1/2 tablespoon fresh lemon juice

Using a fork, gently combine everything until light and fluffy.


For the crostini

1 white baguette

2 tablespoons olive oil

Preheat the oven to 350 degrees F. Slice the baguette into thin slices and spread them on a baking sheet. Lightly drizzle with olive oil and add a pinch of black pepper. Bake for 2-3 minutes on each side, until golden brown and crispy.

Spread the cream cheese filling over the bread and garnish with a dash of fresh dill.

Blueberry Muffin Cake

2 cups less 1 tablespoon of all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup granulated sugar

2 tablespoons butter, softened

1 egg, room temperature

1 cup sour cream

1 pint of fresh blueberries

1 teaspoon of lemon zest

Sparkling sugar

Preheat the oven to 350 degrees F. Combine the all-purpose flour, the baking soda and the baking powder in a mixing bowl.

In a standing mixer, gently combine the sugar and butter. Add the egg and beat on medium speed until the mixture is light in color and fluffy.

On low speed, gently combine the flour and sour cream to the mixture in 3 parts – starting and ending with the flour – until fully incorporated.

Fold the blueberries and lemon zest very lightly into the batter and place it into a greased 9-inch spring form pan.

Sprinkle with sparkling sugar.

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Caprese Florentine Quiche

1 refrigerated pie crust

2 ounces of diced pancetta

4 eggs, room temperature

1 cup whole milk

2 ounces mozzarella

2 ounces of fontina cheese

2 tsp salt

1 tsp black pepper

1 pint cherry tomatoes, halved

1/2 cup fresh spinach leaves

1/3 cup of fresh basil

Preheat oven to 350 degrees F.  Pre-bake the pie crust for 8 minutes.

While the pie crust is cooking, place the diced pancetta in a skillet and cook on medium-high until lightly browned. Set pancetta aside.

Whisk the eggs and milk together until the mixture is light and really well combined. Combine the cheese, salt, and pepper.

Layer the tomatoes, spinach, and basil leaves on the bottom of the pie crust.

Pour the egg mixture evenly over the fillings in the pie crust.

Bake for 30 – 40 minutes or until the quiche is golden brown on top & the egg mixture is set. Allow it to cool 5 minutes before serving.

Breakfast Potatoes

1 clove of garlic, minced

1 red bell pepper, chopped

1 orange bell pepper, chopped

1/2 onion, chopped

2 pounds red potatoes, quartered

1 teaspoon fresh rosemary, finely chopped

2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter, softened

Preheat oven to 425 degrees F. In a large mixing bowl, toss together the garlic, peppers, onion, potatoes, rosemary, salt, pepper, olive oil, and butter.

Spread evenly onto a baking sheet. Bake for 20-30 minutes (toss after 10 minutes).

Increase the oven temperature to 500 degrees and bake for another 10 minutes until the potatoes are really crisp and golden brown.

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