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Mother’s Day Strawberry Brunch Shopping List

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Menu:

At market, pick up:

  • 2 quarts strawberries from Parker Farm, Brooks Farm, Wolfberry Hawthorn, or Dig It Farm
  • 3 heads lettuce (or 12 cups baby lettuce) from Nourishing Acres, Wolfberry Hawthorn Farm, MamaSprings, Dig It Farm, Parker Farm, and others!
  • Local honey from Heaven Scent Honey
  • Vache cheese and feta from Prodigal Farms
  • 1 loaf Ninth Street Bakery’s Country Loaf
  • Don’t forget the flowers! Rocky Run Farm, Parker Farm, and Sassafras Fork Farm will have spectacular bouquets.

Other brunch ingredients:

  • Balsamic vinegar
  • Red wine vinegar
  • Butter
  • Sugar/powdered sugar
  • Dijon mustard
  • Shallots
  • Extra-virgin olive oil
  • Salt and pepper
  • Almonds
  • Champagne (or spicy ginger ale)
  • Orange juice (optional)

Grilled Vache Cheese with Strawberry-Balsamic Relish

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Ingredients

  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • ½ cup  diced fresh strawberries
  • ½ cup mashed fresh strawberries
  • 4 slices of bread – Ninth Street Bakery recommends their Country Loaf
  • 4 teaspoons butter, at room temperature
  • Vache cheese (if you’re unfamiliar with vache: Kat from Prodigal describes it as “cow milk chevre”, a very mild soft cheese perfect for spreading).
  • 3 tablespoons sugar
  • 1 teaspoon powdered sugar, for garnish (optional)

Instructions

  1. Mix together the honey and vinegar in a small bowl and stir in the diced strawberries; set aside for the berries to macerate while you make the sandwiches.
  2. Combine the sugar and mashed strawberries
  3. Spread 1 teaspoon butter on 1 side of each slice of bread.
  4. Place 1 slice of bread (butter side down) on a cutting board; top each with 1½ tablespoons mashed strawberry mixture (or substitute strawberry jam) and cheese. Place the remaining slice of bread on top (butter side up).
  5. Grill the sandwiches in a large skillet (or on a griddle) over low heat until golden on both sides.
  6. To serve, transfer each sandwich to a plate and sprinkle on a dusting of powdered sugar if desired. Serve the sandwiches hot along with the macerated strawberries to spoon on top.

Baby Lettuce Salad with Strawberries, Feta, and Almonds

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Ingredients:

Dressing:

  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper

SALAD:

  • 12 cups packed assorted baby lettuces (about 6 ounces)
  • 1 quart strawberries, hulled and sliced
  • 4 ounces crumbled feta
  • 1 cup almonds, chopped

Instructions:

In a small bowl, whisk  together the first 7 ingredients to make the dressing.  Combine the remaining ingredients in a large bowl, drizzle with dressing to taste and toss.

Mother’s Day Strawberry Mimosas

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Ingredients

For 2 mimosas:

  • 1 cup hulled, chopped strawberries
  • 1 cup chilled champagne
  • 1 tbsp sugar or 1/2 cup orange juice

Instructions

  • In a blender combine strawberries, champagne, and sugar or orange juice
  • Puree until well-blended
  • Serve

Substitute a strong, spicy ginger ale for the champagne for a non-alcoholic drink that’s perfect for sipping on the patio.