From Z to A: 5 Recipes for a French-Inspired Mother’s Day Brunch

This Mother’s Day, treat someone special to this amazing French-inspired brunch. I love doing themed menus because it gives some focus to the planning purpose as well as seeming fully thought out to your guests. This menu is not only impressive and fun, but it’s pretty easy to pull off with a little preparation.

Even if you end up not making this for Mother’s Day, it’s a fantastic menu to cook together with friends on a rainy Sunday with jazz playing in the background and plenty of laughs in the foreground.

French Herb Baked Eggs

Ingredients:

  • 1-2 tbsp. minced garlic
  • 2-3 sprigs thyme, destemmed and finely chopped
  • 1 sprig rosemary, destemmed and finely chopped
  • 4 tbsp. grated parmesan
  • 12 eggs
  • 1/2 cup heavy cream
  • 1/2 stick butter
  • salt and pepper to taste

Directions:

  1. Preheat oven to broil.
  2. Add cream and butter into an oven-safe dish. (Note: You may have to do two dishes if one is not large enough for 12 eggs.)
  3. Crack eggs in a separate bowl.
  4. Add chopped herbs, garlic and parmesan into another bowl.
  5. Broil cream mixture in oven for 2-3 minutes until bubbling hot, then remove from oven.
  6. Quickly and carefully add eggs into the dish, being careful not to disturb cream mixture too much.
  7. Top with herb mixture and salt and pepper and broil for another 5 minutes or so.
  8. Serve with toast points.

Bouchée à la Reine

Ingredients:

  • 1 package frozen puff pastry dough
  • 4 tbsp. butter
  • 2 cups fresh mushrooms, chopped
  • 3 sprigs of thyme, destemmed
  • 1 tsp. dried oregano
  • 1- 1 1/2 cups heavy cream
  • 1 box cherry or grape tomatoes, roasted
  • 1/2 cup green onions, chopped
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Roll out pastry and cut into equal parts (usually 9 for smaller portions or 6 for larger portions) and bake until golden brown and puffy.
  3. Add butter to skillet and cook mushrooms until water evaporates, then add green onions, herbs, salt and pepper and continue cooking.
  4. Add cream and cook until thickened.
  5. Spoon onto individual puff pastry pieces and top with roasted tomatoes.

Lemon Raspberry Crepes with Lavender Cream

Lemon Curd

Ingredients:

  • 3 lemons, zested and juiced
  • 1 1/2 cups sugar
  • 1 stick unsalted butter
  • 4 eggs
  • small pinch of salt
  • 1/2 tsp. cornstarch

Directions:

  1. Mix zest and sugar together, then add softened butter and cream together in a stand mixer.
  2. Slowly add in eggs one at a time.
  3. Sprinkle in the cornstarch, salt and lemon juice
  4. Mix until combined, then pour into a sauce pan and cook over low heat until thick and bubbly. Allow to cool. (If mixture thickens up too much, you can thin it out with a bit of milk or water.)

 

Crepes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup water
  • 2 eggs
  • 2 tbsp. sugar
  • 2 tbsp. melted butter

Directions:

  1. Mix all ingredients together, making sure there are no lumps.
  2. Cook on a flat top or a large saute pan.

 

Lavender Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1/4 to 1/2 cup confectioners’ sugar
  • 2 tbsp. sweet lavender (Make sure you get lavender that is suitable for cooking!)
  • 1 tbsp. vanilla extract

Directions:

  1. Steep lavender and vanilla in the heavy cream over night in the fridge, then strain to remove lavender.
  2. Add strained cream and powdered sugar to the bowl of a stand mixer and beat until the mixture is whipped and airy. (Do not over beat or you’ll end up with lavender butter, which is perfectly fine to use on some scones or waffles.)

 

To serve: Spread crepes with lemon curd, add raspberry preserves and fold. Top with lavender cream.

 

From Z to A with Zara Abbasi

Zara Abbasi is the pastry chef and recipe developer behind Zara Made It. Follow her food adventures on Instagram at @zaramadeit and on Tiktok at @happiestfoodonearth.

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