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Mother's Day Brunch Ideas from Farmview Market

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Mother’s Day is right around the corner. Why not celebrate Mom this year, by making a special, farm fresh Mother’s Day brunch? After all, our mothers are the most important person in our lives and they deserve to be celebrated. Farmview has created a pretty spectacular Mother’s Day menu to help you get started.

Start your brunch with our fresh, Flaky Buttermilk Biscuits with handmade Jam Butter and Nutella Berry Crepes. For a savory addition to your Mother’s Day brunch, we found a Sausage and Broccolini Pasta by Martha Stewart that’s both healthy and delicious and will look beautiful on your table! For dessert, our Cherry Almond Bread will make you the apple of your Mother’s eye. All of these recipes include amazing, fresh, organic ingredients that you can find at our marketplace. So, celebrate Mom in style this year, and head to Farmview Market!




mother's day brunchFlaky Buttermilk Biscuits


Ingredients



  • 2 cups flour

  • 1 tbsp. sugar

  • 3 tsp. baking powder

  • 1 tsp. salt

  • 1/2 cup butter, cut into pieces

  • 3/4 cup buttermilk


Preheat the oven to 450 degrees. Line a baking sheet with parchment or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you're folding a letter) and pat out again to  about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (a 2-inch cutter works well). Place on prepared baking sheet and bake 10-12 minutes, or until golden brown. Serve warm and enjoy!




mother's day brunch

Jam Butter Recipe


Ingredients



  • 1 stick good quality butter (room temperature)

  • 4 tbsp. jam (be as generous as you like)


Directions


Whip the butter with an electric mixer until light and fluffy.  Add the jam and mix by hand until completely incorporated. Note:  You can add the jam with the electric mixer, but mixing by hand keeps the fruit whole.




mother's day brunch

Nutella Berry Crepes


Ingredients


For Crepes


  • 2 eggs

  • 2 tbsp. sugar

  • 1 tsp. vanilla extract

  • 1/4 tsp. salt

  • 2 cups milk

  • 1 cup flour

  • 1 tbsp. butter, melted


Toppings


  • strawberries, chopped

  • raspberries

  • blueberries

  • Nutella hazelnut spread


Instructions


Mix all the crepe ingredients in a mixer and let sit for a few minutes.

In the meantime, heat a non-stick frying pan with a 1/2 tsp. of butter. It is very important that the pan is very hot. Pour 3/4 of a ladle of the crepe mixture into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 minutes per side, then flip over.

Repeat these steps until you've prepared all the crepes.

Spread Nutella over the entire crepe and top with fresh strawberries, raspberries or the berries of your choice. Roll and serve.




mother's day brunch

Cherry Bread with Cherry Almond Glaze


Ingredients


Cherry Bread


  • 1 10-ounce jar maraschino cherries, divided

  • 2 tbsp. all-purpose flour

  • 1 3/4 cup all-purpose flour

  • 1 cup granulated sugar

  • 2 tsp. baking powder

  • 2 large eggs

  • 1/2 cup canola or vegetable oil

  • 1/4 cup cherry juice, reserved from maraschino cherries

  • 1 tsp. almond extract

  • 1 tsp. vanilla extract


Cherry-Almond Glaze Ingredients


  • 1/4 cup reserved cherry juice

  • 1 tsp. almond extract

  • 1 1/2 cups confectioners sugar


Directions


Preheat oven to 350 degrees. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. Recipe may be baked in one 9x5 pan, as 4 mini loaves, or as muffins. Adjust baking time accordingly.

Cherry Bread - Remove cherries from jar and place on a cutting board. Roughly chop them. Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.

In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside. In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine. Pour wet mixture over dry ingredients and stir to combine; don't over-mix. Batter will be very thick.

Lightly fold in the chopped cherries. Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.

Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.

Cherry-Almond Glaze Directions


In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. Don't hesitate to be liberal with the glaze, spreading the glaze like butter on the interior of the slices. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.




mother's day brunch

Orecchiette with Sausage and Parmesan


Ingredients



  • 16 oz. orecchiette pasta

  • 1 lb. ground Italian sausage

  • 5 cloves of garlic, thinly sliced

  • 1 cup of chopped broccolini

  • salt to taste

  • fresh ground black pepper to taste

  • fresh Parmesan cheese


Directions


Bring a large pot of water to boil over high heat. Once boiling, add 3-4 tbsp. of salt and return to boil. Add pasta and cook to al dente according to package directions. Reserve 1/3 cup pasta water and then drain pasta.

Meanwhile, heat skillet over medium heat. Add Italian sausage and cook, stirring to crumble, until browned. Remove from pan with slotted spoon leaving the sausage drippings in the pan.

Add broccolini and garlic to the pan. Season with salt and pepper. Cook for 3-5 minutes or until broccolini is softened and garlic is lightly browned. Add sausage, pasta and reserved pasta water to the skillet and cook for 5 minutes. Transfer to serving bowl and top with fresh cracked pepper and grated Parmesan cheese.

All of these recipes can be crafted using our farm fresh, Georgia grown meats and produce. And don't forget to shop for Mom while you're here getting groceries. We have some great products to treat your mother to a luxurious spa day at home!