Suzanne Goin, award-winning chef/owner of four Southern California restaurants—and the busy mom of three young children—created this menu especially for us. It combines everything she would want to eat on Mother’s Day.
And she’s right. From a cheesy frittata to rich dulce de leche brownies, these dishes will satisfy all ages and tastes. Set up a self-serve buffet and let everyone help themselves — these tips will show you how.
First, create a self-serve brunch bar with the four delicious cocktails created by Suzanne Goin: Strawberry Bellini, Raspberry-Fennel Bellini, Kumquat-Orange Bellini and The Hungry Cat Bloody Mary. Prepare the fixings in advance and then invite guests to assemble their own drinks, whatever their pleasure.
|Frittata with Baby Broccoli and Cheddar
Combining tender baby broccoli and sharp cheddar cheese and finished with a crispy bread-crumb topping, this frittata makes a wonderful centerpiece for a brunch. Cut into wedges and serve on a cake stand for an elegant touch.
|Country Pork Sausage Patties with Fried Sage
Fresh herbs and brown sugar add depth of flavor to this unique breakfast sausage. Arrange the finished patties on a spring-inspired platter and top each with a fried sage leaf.
|Farro and Spring Vegetable Salad with Feta
To get a head start on this recipe, do some of the prep the night before, such as making the dressing and peeling the vegetables. Your efforts will be well rewarded with an amazing dish that showcases springtime vegetables at their freshest. A large serving bowl and an attractive serving set makes easy work of family-style dining.
|Lemon-Ricotta Pancakes with Blueberry Compote
Vibrant lemon and creamy ricotta cheese are a classic spring combination, and these ingredients shine in this pancake recipe. Stack the pancakes on a platter and serve the compote in a large creamer on the side.
|Dulce de Leche and Cashew Brownies
Just when you thought the basic chocolate brownie couldn’t get any better, along comes this version, laced with dulce de leche, the rich Latin American caramel sauce, and topped with cashews. Arrange on a tiered stand for a cheerful and charming presentation.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.