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Home Cooking 44

Mother's Day Brunch for 11 - everything make-ahead

LaureltQ | Apr 22, 201409:48 AM

Help me! I started inviting parents and siblings etc for mother's day brunch, and eventually, my attendees list came up to 11. It's not THAT many people, but every time I entertain, I find myself making things at the last minute, making a mess of the kitchen, and overall hating myself instead of just enjoying having company. I have gotten better at weighting my dishes on the make-ahead or simply baked side, but I feel like brunch is something that will easily put you into the short-order cook category pretty quickly. As such, I am trying to make it so everything that we eat is either made ahead of time and great at room temp, can be baked and then sit at room temp, or be time/temp dependent, as this crowd is not skilled at getting places anything other than very early or very late. Please take a look at my menu and let me know if you think I should add/subtract anything. We will have 2 vegetarians there, one who avoids cow milk, but isn't actually allergic to it.

Iced Coffee
Minty Iced Green Tea w/ lime
Blood Mary Stuff
Orange Juice

Lox Flatbread (
Spinach, Mushroom, & Chevre Quiche
Quiche Lorraine
Chive & Sharp Cheddar Biscuits - OR - Chive & Medium Cheddar Raised Waffles (do these need to be served warm?)
Baked bacon or sausage
Fruit Salad w/ a mint simple syrup
Strawberry Rhubarb Pie
Key Lime Pie bars

I figure with this setup, I can bake off my pie, bars, and crusts for the quiches and flatbread the day before, prep everything up for the fruit salad and quiches, then the morning of, assemble and bake quiches and then toss the bacon in the oven.

I'm not really sure on this. I'm also thinking an asparagus and creme fraiche tart might be really pretty, I have one of those rectangular tart pans that doesn't get enough use. Too many baked goods/carbs? Making a primarily vegetarian brunch feels a little forced to me, but if I do it right, I'm sure nobody will be missing all that much meat.

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