Mother's Day brunch

Artichoke and Feta Tarts

I’d guess most moms are happy just to hear from their children on Mother’s Day, but I’d also guess having a meal cooked  (and the kitchen cleaned up) is the best gift a mom can get.

Here are some ideas for a substantial meal  Mom will likely enjoy.







3 slices thick-cut bacon

4 ounces button mushrooms

Kosher salt, freshly ground pepper

4 ounces fresh ricotta or cream cheese (about ½ cup)

¼ ounce Parmesan, finely grated (about ¼ cup)

6 large eggs


2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon or other mustard

2 heads of Boston or Bibb lettuce, leaves separated

Handful of chopped chives

Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.

While the bacon is cooking, finely chop the mushrooms.

Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.

Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.

Salad: Whisk oil, vinegar and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.

Top omelet with remaining chives cut in half and serve with salad.





For the Cupcakes

1 box white cake mix (or strawberry cake mix)

1⁄3 c. vegetable oil

3 egg whites

1 1⁄4 c. Champagne or Prosecco

2⁄3 c. diced strawberries

For the Frosting

3 c. powdered sugar

1⁄3 c. butter, softened

1 1⁄2 tsp. pure vanilla extract

3 tbsp. Champagne

For the Strawberry topping:

4 sliced strawberries

1 tsp. sugar

Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.

Make the cupcakes: Beat cake mix, egg whites, oil, and champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes. Set aside to cool.

Make the frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla and champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

Make the strawberry topping: Slice strawberries and add sugar. Let them sit for 18 to 20 minutes to release juices, then top each cupcake with a slice.



1⁄3 cup heavy cream

4 ounces feta, divided

Kosher salt, freshly ground pepper

1 (14-ounce [1 sheet] or 17.3-ounce [2 sheets]) package frozen puff pastry, thawed

All-purpose flour (for work surface)

2 (4-ounce) jars marinated artichoke hearts, drained, halved

2 tablespoons olive oil

1 large egg, beaten to blend

Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.

If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.

Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.

Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

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