Plan an Unforgettable Mother’s Day Menu: Recipes, Ideas, and a Cocktail
What better way to honor and celebrate the mother’s in our lives than by cooking for them? Or, if you have little ones at home who want to cook for you, these easy ideas are a simple and tasty place to find inspiration for the perfect Mother’s Day menu.
Brunch is a popular Mother’s Day meal theme because it allows us to have a more flexible menu style with a range of offerings from traditional breakfast foods to lunch or dinner entrees, and of course, dessert. No one is stopping you from serving pancakes for dinner or pasta dishes at 11 a.m. so choose what works best for you and your family while keeping the guest of honor, Mom, the main focus.
Classic Pancakes get Glam
Create a basic pancake with the batter recipe below with optional add-ins. Cook mini-pancakes using only 1 – 2 tablespoons of batter per cake. Style the complete pancake buffet in the same manner as a charcuterie board by arranging cooked pancakes among a beautiful selection of fresh fruits, cooked breakfast meats like bacon, sausage, or sliced ham, a small bowl of whipped cream, and a pitcher of maple syrup. A beautiful dish on its own or as part of a brunch buffet, classic pancakes can be a beautiful and delicious option for an unforgettable Mother’s Day.
Basic pancake batter (or use your favorite prepared brand)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
- 1 large egg
- Additional vegetable oil as needed, for cooking
- Combine milk, butter, and an egg in a medium-sized bowl.
- Whisk dry ingredients together in a separate bowl before adding to wet ingredients.
- Heat skillet over medium heat, add 1 – 2 tablespoons of batter for each pancake.
- Allow the pancake to cook on one side until bubbles can be seen and the edges of the pancake are crispy.
- Flip and cook an additional 2 – 3 minutes.
Add any one of the following to the batter or serve with pancakes:
- Banana – sliced
- Chocolate chips
- Chopped nuts
- Sliced strawberries
Peanut butter, hazelnut spread, and honey can also be great pancake toppings.
Pasta Perfection – Broken Lasagna Noodle Primavera
What is more fun than the ribbon, curlicue, edges of lasagna noodles when it comes to pasta shapes? Tired of making a full pan of the traditional baked dish or looking for a bright, springtime primavera twist? Looking for a recipe that allows a lot of flexibility for swap outs and customizing to your family’s tastes? Need a gluten-free, dairy-free item on the menu? Broken lasagna noodle primavera is the answer!
- 1-pound of lasagna noodles (regular or gluten-free) broken to create about five pieces per noodle
- 1-pound asparagus, trimmed
- 1 cup peas or ½ pound of sugar snap peas
- 1 small head of broccoli or broccolini
- 1 small zucchini halved and chopped into half-moons
- 1 bunch of chopped green onion or one small, thinly sliced shallot
- 1 – 2 tablespoons olive oil
- ½ cup of olive oil
- 1 – 2 cloves of finely minced garlic
- ½ cup chopped parsley
- 1 cup reserved pasta water
- Juice from one fresh lemon
- Salt and pepper to taste
- Preheat oven to 425 °.
- Boil salted water in a large pot and cook broken lasagna noodles according to package directions.
- Reserve one cup of the pasta cooking water before draining the noodles and set aside.
- Combine asparagus, broccoli or broccolini, zucchini, onion, or shallot, with olive oil, then arrange in a single layer on a baking sheet and sprinkle with salt and pepper.
- Roast the vegetables in the oven until they are tender (about 15 minutes).
- In a saucepan, combine olive oil and garlic and simmer over medium heat until fragrant. Add ½ cup of pasta water, lemon juice, salt, and pepper. Let simmer for 1 – 2 minutes.
- Combine and toss broken lasagna noodles, roasted vegetables, and sauce in a large bowl. If more sauce is needed, add the remaining reserved pasta water.
- Top with parsley and serve.
Chocolate Covered Fruit Sundae Bar
Looking for a dessert that has the touch of homemade, can please a crowd, but does not involve baking or twenty-five steps? Make the chocolate-covered fruit the night before and be ready to wow everyone with an updated classic treat.
Chocolate Dipped Fruit Ingredients
- 1 banana sliced in half for every 2 people
- 1-pint strawberries
- 1 small can pineapple chunks, drained
- 1- 12 ounce bag of semi-sweet chocolate chips
- 1 – 2 teaspoons vegetable oil
Sundae Bar Ingredients
- 1 – half-gallon of Neapolitan or your favorite flavor of ice cream
- Chocolate syrup
- Caramel sauce
- Whipped Cream
- Chopped walnuts
- Maraschino cherries
- Mix chocolate chips and vegetable oil in a large microwave-proof bowl.
- Heat for 30 seconds, check, and stir until fully melted.
- Dip fruit in chocolate then place it on a parchment paper-lined tray or platter.
- Cover and refrigerate fruit until ready to use.
- Serve with all sundae bar ingredients and let everyone create their own masterpiece.
Raspberry Chambord Mimosa
The timeless mimosa is ready for an update. Chambord is a raspberry liqueur that adds just a touch of sweetness. Three simple and readily available ingredients in Mom’s champagne glass adds a bit of sparkle to the celebration.
Ingredients per glass
- 1 – 2 raspberries
- 1 ounce of Chambord
- 6 ounces of favorite champagne
- Place raspberries in the bottom of the champagne glass.
- Add Chambord
- Fill the glass with champagne and enjoy.
I have hosted a Mother’s Day brunch at my home for over 15 years and include my mother, mother-in-law, sister (and her family), as well as my sons and their families. While the menu does change, we always merge traditional with a current food trend or a new discovery, as well as a variety of sweet treats. All the moms receive flowers and I’m sure they would tell you the food is always delicious but I’m even more certain they would all agree the time spent together is the true gift. Wishing you joy and happiness on this day of celebration for the Mom’s, Mommy’s, Mama’s, and Ma’s in your life.