I know what you’re saying to me. You’re saying, “Kate, it is Mother’s Day on Sunday and you have provided me with NO recipes to prepare/give to my children to prepare for Mother’s Day brunch. You keep prattling on about Cinco de Mayo and it is LONG GONE.”
Let me just finish my last margarita …. OK, now we’re really ready to get down to business. I’m sure the web is rife with all sorts of lovely recipes for eggs and toast and pancakes that are mother-worthy, but sadly my mother is no great fan of brunch, and breakfast food is just not ringing my bells. So I present you instead with another idea (and yes, you can pair it with eggs and pancakes, or you can pair it with chicken salad and popovers, if your mother is more like mine) — fruit salad, with a twist. A lovely fruit terrine cloaked in a refreshing minty gelee (which sounds oh so much more elegant than jello and less clinical than gelatin) which glimmers like stained glass.
