The Best Mother’s Day Brunch Recipes

1. Cut eggs in half, lengthwise. Carefully remove the yolks to a bowl and mash with fork.
2. Stir in mayo, vinegar, salt and pepper.
3. Using a piping bag, or spoon, fill the whites with egg yolk mixture. Sprinkle with smoked paprika and garnish with parsley, if desired.

Quiche:

1.       Preheat oven to 350°F (175°C).

2.       In a medium bowl whisk together milk, eggs, Dijon mustard, and salt and pepper.

3.       To the pie crust, layer in asparagus, salmon, Swiss cheese, dill, and capers. Pour the egg mixture over ingredients in crust. Bake for 35-40 minutes or until the middle is set. Remove from oven, allow to cool slightly, and sprinkle with chopped chives and micro-greens, if using.

Cheddar Quiche Pastry:

1.       Sift flour and salt into a large bowl. Add grated butter and cheese. Mix using a fork until butter and cheese is evenly distributed. Sprinkle in water 1 tbsp at a time until dough starts to come together. Dough will be ragged and will hold together when pressed. Turn dough out onto a floured surface and knead 2-3 times. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

2.       Spray a 9-inch pie pan with non-stick spray. Line pie plate with dough, trim off excess or crimp edges for a more decorative look. Line pastry with foil and fill it with pie weighs or dried beans. Blind bake crust for 15 minutes or until golden brown. Remove from oven. Carefully remove the weights and foil and allow to cool 5-10 minutes before using in quiche recipe above.

1. In a medium bowl, using an electric mix beat all filling ingredients until smooth. Set aside.
2. In a large bowl whisk together milk, eggs, cinnamon, and nutmeg just until combined. Prepare a 9×13 baking dish by spraying with non-stick cooking spray. Dip slices of bread in egg mixture and place in bottom of baking dish ensuring all lay flat. Pour cream cheese filling over layer; spread evenly using a spatula. Sprinkle ½ cup of each raspberries, strawberries and blueberries over filling. Dip remaining bread in egg mixture and place over cream cheese and fruit filling. Sprinkle remaining berries over top. Pour any remaining egg mixture evenly over bake. Cover dish with foil and place in refrigerator for 1 hour, or up to 12 hours.
3. Preheat oven to 350°F (175°C).
4. In a medium bowl, combine all streusel ingredients with a fork until evenly distributed and crumbly. Sprinkle streusel evenly over top of French toast. Bake, uncovered, for 45-50 minutes or until streusel topping is browned and crisp, and bread is baked through. Remove from oven and allow to cool 5 minutes before serving.
5. Serve with a dollop of fresh whipped cream or maple syrup.

1. Add gin, raspberry syrup, lemon juice, and vermouth to a shaker with ice. Shake for 15 seconds; strain out into glass.
2. Add egg white to shaker and strained cocktail, dry shake vigorously for 15 seconds. Pour into two chilled glass and garnish with raspberries and lemon.
3. To Make Raspberry Syrup: Add 2 cups fresh raspberries and 1 cup granulated sugar into medium saucepan and muddle together. Add ½ cup of water and bring mixture to a simmer. Stirring occasional, reduce on low for 20 minutes. Stir in 1 tbsp vodka. Using a fine-mesh sieve strain into container and refrigerate for up to one month.

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 round 9-inch metal cake pans; set aside.
3. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a medium bowl, using an electric hand mixer, beat together brown sugar, eggs and oil until smooth. Using a rubber spatula fold in flour mixture, about ½ a cup at a time, until incorporated. Fold in carrots, mixing just until combined. Divide among prepared cake pans, smoothing out the top.
5. Bake for 40 minutes or until cake has risen and is firm, about 40 minutes. Toothpick inserted into centre should come out clean. Let cool in pan on rack before inverting to remove. Once cake is completely cooled and ready to assemble, prepare the icing.
6. In a medium bowl, using an electric hand mixer, beat cream cheese and butter on medium speed until smooth. Beat in icing sugar, 1/4 cup at a time, until light and fluffy.
7. Place one cake layer on a large plate or cake stand. Using an offset spatula, spread 1/2 of the icing into cake, keeping just to the top. Place second cake layer on top and gently press down until cream cheese icing starts to come out the sides. Add remaining icing to the top of the cake, spread evenly. Using offset spatula firmly scrape excess frosting away while smoothing it out at the same time. Sides of cake should appear just barely frosted.