Mother's Day 2013 ideas: Host a panic-free Mother's Day brunch

This Sunday is Mother's Day, but you knew that. The card is in the mail, the bouquet is pre-ordered, the brunch reservation is in the book...


If the holiday did just happen to slip your mind, fret not: Elizabeth Blau of Honey Salt restaurant in Las Vegas has some tips on showing Mom you care the homemade way - all while keeping your sanity intact.

1. Make your reservations well in advance

"As a restaurant professional, I truly appreciate everyone who comes in and eats Mother's Day brunch. It's one of the busiest days of the year, every year. If you want to take your special mother out for a great meal, make your reservations now! If you don't decide to head out, here are some of my tips for a great brunch at home."

2. Get everyone involved

"One of the highlights of Mother's Day is having my husband and son cook for me. While being married to a chef certainly has its upsides, on days like this, it's important for there to be projects and dishes everyone can make. Spending time as a family in the kitchen is an underrated and really rewarding activity, and something I encourage whenever I can. Pick out a recipe together - or let them pick something out - and make a little mini event out of it. A small mess in the kitchen is totally worth the results."

3. Fire up the blender (or juicer)

"Smoothies and juices are always fun, fresh and easy, and a great way to get a little creative in the kitchen. We are big fans of juicing in my house, and have a tendency to throw whatever is in season - or in our fridge - into the juicer or blender. One of my favorites is strawberries, blueberries, raspberries, a tiny bit of vanilla extract, Greek yogurt, almond milk and a half of a frozen banana."

4. Relax and have fun

"Any time we can set aside time to appreciate and celebrate our loved ones should be treasured. Don't let this be a stressful experience or any cause for anxiety. Focus on having fun and sharing the day. Whether it's just a box of Mom's favorite donuts and some freshly brewed coffee, or a five-course extravaganza, it's important to know what you're comfortable with, and what will give you the time - and leave you in the state of mind - to spend time with her."

5. Bake your bacon

"Certainly no secret, but I don't understand why everyone doesn't do this. It's simpler, makes less of a mess and keeps you free to put together the rest of the meal. Just line a baking sheet with parchment paper (foil works fine in a pinch), lay out your bacon (try not to let the strips overlap), stick them in a cold oven and turn it up to 400 degrees. Check in on them after about 15 minutes; they should be perfectly crispy at a little more than 20 minutes. Transfer to a paper towel and enjoy together."


(Courtesy of Blau's husband, chef Kim Canteenwalla)

Egg Base:

4 eggs

1/8 cup milk

Egg Whites:

1 cup egg whites

1/8 cup milk


2 Tbsp butter

1/4 cup asparagus, chopped

1/4 cup tomatoes, roasted and chopped

1/4 cup mushrooms, sautéed

1/4 cup baby spinach

1/4 cup goat cheese


1/2 cup arugula

Parmesan, for shaving

1 lemon

2 Tbsp olive oil

Salt and black pepper, to taste


Crack eggs into a bowl and whisk well. Add milk and strain through a sieve. Add the egg whites with milk, whisk to blend. Place 2 Tbsp butter in a nonstick pan. When hot, add the asparagus, tomatoes and mushrooms. Cook for 2 minutes. Add the spinach and cook for one more minute. Season with salt and pepper.

Pour the egg mixture into the pan and cook like an omelette. When almost set, sprinkle 1/4 cup goat cheese on top and bake in a 350 degree oven until set. Invert on a round plate and garnish with arugula and Parmesan, dressed with lemon juice and olive oil and seasoned to taste with salt and pepper.

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