Sweet & Savory
Mother’s Day is the holy grail of holidays where a flood of greeting cards have been bought, dinner reservations are booked, breakfast in bed made by kids are served, and golf courses are empty, but let’s get back to the breakfast part, or brunch in some homes, we got plenty of time on our hands to make a wonderful Mother’s Day breakfast/ brunch/ or dinner since where homebound by COVID19, it all starts with Amanda Wilens of Feed Me With Amanda, who helps Lauren Conrad and team make a Mother’s Day spread with strawberry muffin loaf, quiche, and sangria.
Let’s start with the strawberry muffin loaf, it’s fresh strawberries that get inspired by butter, granulated sugar, eggs, vanilla, flour, baking powder, and milk, followed by an icing of powdered sugar, heavy cream, and vanilla extract that evolve into a sweet start to Mother’s Day.
For anyone’s savory tooth, there’s shallot and spinach goat cheese quiche that’s open to feta and white/ yellow onions, but made up of pie crust, olive oil, shallots, spinach, thyme, large eggs, milk, heavy cream, salt, pepper, and goat cheese, the perfect balancer of sweet, with both loaf and quiche served on LC Lauren Conrad Pink Watercolors Salad Plate.
There’s a little debate whether the Rose Sangria’s saves the best for last, or is it an instant perfect starter to any Mother’s Day celebration, either day, alcohol’s involved, and you make 8 to 10 glasses of fruit syrup with water, sugar, and frozen fruit, combined with a bottle of rose, vodka, fruit, lemons, sugar, and ice, all providing levity and libation to a great Mother’s Day.