Since I can’t be with my mother this weekend I am reposting this in honor of her. Here’s to all of the moms out there who have sacrificed their bodies, their time and their precious resources in the name of love. We adore you!

The Party & Guests. A110417 Danielle Rollins Atlanta Great Gatsby.

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“The noblest calling in the world is that of a mother. True motherhood is the most beautiful of all arts, the greatest of all professions. She who can paint a masterpiece or who can write a book that will influence millions deserves the plaudits and admiration of mankind; but she who rears successfully a family of healthy, beautiful sons and daughters whose immortal souls will be exerting an influence throughout the ages long after painting shall have faded, and books and statues shall have been destroyed, deserves the highest honor that man can give.”  David O. McKay

Every year I joke with my friends that the perfect Mother’s Day would begin with a relaxing brunch under cloudless skies followed by a carefree afternoon with family and great friends. Here’s my plan for a memorable Mother’s Day!

Mother's Day Brunch Danielle Rollins

The brunch menu will be a delectable feast worthy of celebrating Mother’s Day: Farmers’ Market Frittatas; thick-cut, uncured bacon fried to crisp perfection and drizzled with maple syrup and brown sugar before being slowly roasted; Farro Grits; Homemade Yogurt sprinkled with freshly made granola and Lemon Ricotta Pancakes topped with lemon curd and freshly picked blueberries.

Mother's Day Brunch Danielle Rollins

FARMERS’ MARKET FRITTATA
3 slices bacon, cut crosswise into ¼ inch pieces
2 tablespoons unsalted butter
1 bunch green garlic (or 3 cloves garlic, thinly sliced)
1 bunch spinach, washed and stems removed
Sea salt and freshly ground pepper
1 dozen large eggs

  1. Preheat oven to 375°F.
  2. Put bacon and butter in a large ovenproof skillet over medium-high heat.
  3. Cook, stirring occasionally, until bacon is crisp; add garlic and spinach. Cook until spinach is just wilted. Season with salt and pepper to taste. Make sure spinach mixture is evenly distributed on bottom of skillet.
  4. Crack eggs into a blender and add 1 teaspoon salt and freshly ground pepper to taste. Blend until eggs are foamy, about 15 seconds.
  5. Pour eggs onto spinach and cook over low heat just until the eggs on the side of the pan start set; place pan in the oven. Frittata will be done when a toothpick or skewer inserted into it comes out clean, about 15 minutes.

Mother's Day Brunch Danielle Rollins

FARRO GRITS
1 pound farro
1 ½ cups heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Sea salt and freshly ground pepper

  1. In a medium-size pot, bring 3 quarts water to a boil and whisk in the farro. Reduce heat to medium low and cook about 20 minutes or until tender. Drain any excess water and return the farro to the pot.
  2. Add cream, reduce heat to low, and cook, stirring occasionally, until the farro is creamy, about 4 minutes.
  3. Stir in cheese and season with salt and pepper to taste. Serve hot.

 Mother's Day Brunch Danielle Rollins

LEMON RICOTTA PANCAKES WITH LEMON CURD AND BLUEBERRIES

LEMON CURD
Yields: 2 cups
3 large egg yolks
½ cup sugar
4 to 5 tablespoons freshly squeezed lemon juice (about 2 lemons)
Zest of 24 lemons, 
4 tablespoons unsalted butter, diced

Put 2 cups water in a medium-size saucepan and bring to a simmer. Combine egg yolks and sugar in a medium-size metal mixing bowl and blend. Add lemon juice and zest. Place the mixing bowl with the yolks and sugar on top of the saucepan and whisk constantly until mixture thickens, 7 to 10 minutes. When the yolks lighten in color and coat the back of a spoon, remove the pan from heat and slowly add butter to the curd, whisking constantly.

  1. When butter is melted, store curd in a container and place plastic wrap directly on the surface of the curd to prevent a skin from developing. Refrigerate until ready to use (up to 2 weeks in an airtight container).

LEMON RICOTTA PANCAKES
Yields: 2 cups
16 large eggs, yolks and whites separated
32 ounces ricotta
12 tablespoons sugar
2 cups all-purpose flour
Zest of 3 lemons
1⁄2 cup unsalted butter
Lemon Curd (recipe above)
2 pints blueberries

  1. Combine egg yolks, ricotta, sugar, flour, and lemon zest in a medium-size mixing bowl.
  2. In a separate mixing bowl, whip egg whites to stiff peaks.
  3. Add a spoonful of the yolk mixture into the whipped whites and gently fold in. Add the egg whites to rest of yolk mixture and gently fold in, taking care not to overmix.
  4. Heat a skillet over medium heat and add a small amount of butter. Ladle a spoonful of batter into the pan and cook until it begins to bubble and turn golden; flip and cook the other side until golden, 10 to 15 seconds. Serve immediately with Lemon Curd and blueberries.

Mother's Day Brunch Danielle Rollins

HOMEMADE YOGURT AND GRANOLA
YOGURT
2 ½ tablespoons dry milk powder
1 ¾ teaspoons carrageenan (optional, for thicker yogurt)
1 quart whole milk
2 tablespoons yogurt with live cultures, or 1 packet starter culture

  1. Mix milk powder and carrageenan (if using) in a medium-size bowl thoroughly to prevent clumping.
  2. Pour milk into a nonreactive saucepan and whisk in the mixture of milk powder and carrageenan.
  3. Heat milk to 180°F, then let it cool to 116°F. Add yogurt or starter and mix well.
  4. Keep tightly covered in a warm place, between 80°F and 120°F, for at least 4 hours but no more than 8 hours. Tartness will depend on how long you leave it; the longer it is set out at room temperature, the tarter it gets.
  5. To strain yogurt, lay a clean cloth napkin or piece of cheesecloth inside of a mixing bowl. Pour the yogurt in the cloth, then take up the four corners and tie string
or butcher’s twine around them to seal up the top. Tie the butcher’s twine around a bamboo skewer and place across the mouth of the bowl, letting the cloth “bag” hang suspended over the bowl to catch the liquid as it drains. Refrigerate. The yogurt will have a firm consistency in about 12 hours. Discard the liquid and put the yogurt in an airtight container and refrigerate until ready to use. Yogurt will last at least 2 weeks refrigerated.

GRANOLA
2 cups rolled oats
1⁄3 cup wheat germ
¼ cup slivered almonds
¼ cup pecans, coarsely chopped
¼ cup walnuts, coarsely chopped
¼ cup sunflower seeds
1⁄3 teaspoon salt
¼ cup dark brown sugar
Dash of maple syrup
¼ cup honey
¼ cup grapeseed oil
¼ tablespoon ground cinnamon
¼ tablespoon vanilla extract
1⁄3 cup dried cherries
1⁄3 cup dried apples, chopped

  1.  Preheat oven to 225°F. Mix all ingredients together in a large bowl.
  2.  Spread on a Silpat or other silicone mat on a baking sheet and bake for 20 minutes, rotate, then bake another 20 minutes.
  3.  Let granola cool completely, then store in an airtight container up to 2 weeks. Serve with yogurt.

 Mother's Day Brunch Danielle Rollins

RUBY-RED GRAPEFRUIT AND MINT “MOM”OSAS
8 sprigs fresh mint (for muddling), plus 8 more for garnish
32 ounces ruby-red grapefruit juice (6 to 8 medium grapefruit)
1 bottle Champagne, chilled
8 mint julep cups, plus enough crushed ice to fill them

To make individual drinks, place a mint sprig in a mint julep cup and muddle to extract the mint’s flavor. Fill the cup to the top with ice, then three quarters of the way full with fresh grapefruit juice and top with Champagne. Garnish with a fresh mint sprig.

  1. An additional smaller table will hold wicker baskets of homemade breads from Holeman & Finch, an artisanal bakery that’s a local favorite:  cinnamon twists, bagels, blueberry muffins, croissants, pain du chocolat, and homemade biscuits complimented by artisanal jams, fresh cream cheese, and flavored butter whipped with a little bit of Maldon sea salt and honey.

Here are some gift ideas sure to tickle her:

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Walker Valentine Round Pouch 

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Iconic Cartier Love Bracelet

DDR Book Cover copy

Soiree: Entertaining with Style

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