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Mother’s Day Brunch and Cocktail Recipes

mothers day brunch table with lighting

Really wow the special women in your life this Mother’s Day using these incredible brunch ideas! Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales Hotel has created a 3-course menu that is easy to follow and simply delicious so that you can build the ultimate brunch for your mom’s special day. We hope you’ll enjoy them just as much in the comfort of your home! 

First Course: Classic Caesar Salad 

Serves 4-6 People

Ingredients:

2 heads Romaine Hearts
½ cup shredded Grana Padana Cheese
1 lb crisp Bacon segments
½ Loaf of Sour Dough bread
4 oz Caesar Dressing

Caesar Dressing:

6 Egg Yolks
1 tsp Dijon Mustard
1 clove of Garlic (crushed)
1 Anchovy Fillet (optional)
1 oz White Wine Vinegar
1 juice of a Lemon
12 oz Grape Seed Oil
½ bunch Sliced Chives
Salt and Pepper

Method for Caesar Dressing:

  1. In a mixing bowl add the egg yolks and whisk until light and fluffy. Slowly add the grape seed oil and whisk gently.
  2. Add the mustard, lemon juice, white wine vinegar, puréed anchovy, chives, minced garlic, salt and pepper.
  3. Let stand in the fridge for 2 hours before serving.

Method for Caesar Salad:

  1. Tear the romaine lettuce and wash in cold water. Dry the lettuce very well until it is completely free from any water.
  2. Cut the sour dough into large squares and place on a baking sheet. Brush with olive oil and season with salt and pepper. Place in the oven for 15 minutes at 400 degrees and then let cool. 
  3. In a large mixing bowl place the romaine lettuce, bacon, croutons, grana padana cheese and dressing then mix well and serve.

Second Course: Open Faced Lobster Salad on Pumpernickel Bread

Serves 4 People

Ingredients:

1 lb of cooked Lobster Meat
1 rib of Celery
1 Green Apple
1 Green Onion
pinch of Curry Spice
2 tbsp Mayonnaise
1 loaf Pumpernickel Bread
1 bunch of Watercress
2 oz soft Butter
Salt and Pepper

Method:

Dice the celery, onion and apple then blend in a bowl with the lobster meat, curry, mayo and season. Butter the sliced pumpernickel then spread the lobster salad on and garnish with watercress leaves.

Third Course: Baked Niagara Apple, Walnut and Cranberry Crumble with Château des Charmes Vidal Icewine

Serves 4-6 People

Ingredients:

4 soft Mac Apples
½ cup Walnut halves
½ frozen Cranberries
1 Château des Charmes Vidal Icewine
1 tbsp Brown Sugar
1 Vanilla Pod

Crumble Mix:

½ cup Flour
½ cup Sugar
1 tbsp Oats
8 oz Butter

Method:

  1. To make the crumble, melt the butter in a pot and add the flour, sugar and oats. Mix thoroughly and cook through for 5 minutes.
  2. You can peel or leave the skin on the apples, but dice and place in a small mixing bowl with apples, cranberries, walnuts, icewine, brown sugar and paste from one vanilla pod. 
  3. Fill either 1 pie dish or 4-6 ramekins with the apple filling and top with the crumble mixture.  Bake in the oven for 30 minutes at 350 degrees the let stand for at least 30 minutes before serving.

Mother’s Day Cocktail: The Drowsy Empress

Ingredients:

1½ oz Empress 1908 Gin
¾ oz fresh Lemon Juice
⅓ oz Honey & Chamomile Syrup*
Sparkling Rosé (to top)

Method:

In a shaker, shake the gin, lemon juice and syrup together with ice. Strain into your glass and top it with sparkling rosé. Garnish with honeycomb and/or a lemon twist

*For the syrup: brew ½ cup of chamomile tea using 1 teabag and ½ cup of hot water. Remove the teabag and mix in ½ cup of honey.

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