Best Mother’s Day Brunch Grilling Recipes
Make Mom’s Day with Our Curated Brunch Menu
Cucumber Lime Spritzer (Non-Alcoholic)
- 4-6 medium cucumber slices
- 0.75 ounces lime juice
- 4-6 medium mint leaves
- ginger beer, soda, or sparkling water to taste (about 1/2 cup)
- extra cucumber slices, mint leaves, and a lime wedge or lime twist for garnish
Instructions
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Muddle the cucumber slices, lime juice, and mint leaves together in a sturdy glass with a spoon or muddler.
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Fill a drinking glass with ice and strain the liquid into the glass (optional – can also partially strain or simply pour the mixture into the glass).
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Pour the ginger beer, sparkling water, or soda into the glass to taste.
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Garnish with extra cucumber slices, mint leaves, and a lime wedge or lime twist!
Strawberry Mimosas
Ingredients
- 2 cups orange juice fresh squeezed or store bought with pulp (chilled)
- 1/2 cup fresh strawberries with green tops removed
- 1 25-ounce bottle champagne Brut, Cava, or dry Prosecco are all good options (chilled)
- orange and strawberry slices for garnish
Directions
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Add orange juice and strawberries to blender and blend until smooth.
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With champagne flute tilted at a 45-degree angle, slowly fill glass halfway with champagne.
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Top with orange-strawberry juice mixture. Garnish with strawberry and orange slices.
These savory selections can serve as light bites or magnificent mains to please Mom’s palate.
Asparagus Pancetta Cheese Tart
Ingredients
- 1 sheet puff pastry
- 1 cup cream
- 4 whole eggs, divided
- 1/4 cup crumbled goat cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped chives, plus more for serving
- kosher salt
- freshly ground black pepper
- 8 ounces thin asparagus spears
- 8 ounces pancetta, cooked and drained
- lemon zest, for serving
- shaved parmesan cheese, for serving
Directions
- Preheat the grill to 375°F with the lid closed (around 15 minutes).
- Place puff pastry on a large rimmed baking sheet. Using a sharp knife, score the dough (without cutting through it) all around the perimeter about 1 inch from each edge; this creates a crust of sorts. Using a fork, prick all over the center of the puff pastry.
- Place the sheet tray directly on the grill grate and parbake until pastry has puffed and lightly browned (15 -20 minutes).
- While the pastry bakes, combine the cream, 3 of the eggs, both cheeses, and the chives in a small bowl. Season lightly with salt and pepper and whisk well to combine.
- Leaving the grill on, remove the sheet tray to pour the egg mixture into the puff pastry. Gently place the asparagus spears on top and sprinkle with crumbled or chopped cooked pancetta.
- Whisk the remaining egg in a small bowl, and brush it along the top of the edges of the pastry.
- Return the tart to the grill grate and cook until the egg mixture is set, 15 to 20 minutes. Cook time may vary slightly, depending on your grill and outdoor temperature.
- Sprinkle the tart with lemon zest, more chopped chives, and shaved Parmesan to taste. Enjoy!
A beautiful brunch staple for topping avocado toast, bagels, crackers, or cucumber slices, this top-rated cold-smoked salmon recipe is both mouthwatering and versatile. This recipe is specific to the Big Green Egg, but can be adapted to your style of smoker. Be sure to allow enough preparation time to achieve the optimum cure.
Cold-Smoked Salmon
Ingredients
- 2-3 lbs. salmon filets
- 2 1/2 cups of coarse salt
- 2 1/2 cups of brown sugar
Directions
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To make the cure, combine the salt and brown sugar in a mixing bowl and combine thoroughly.
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Spread 1/3 of the cure over the bottom of a glass baking dish large enough to hold the fish.
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Lay the salmon on top of the cure.
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Spread the remaining cure on top of the salmon to cover the fish completely.
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Cover the dish with plastic wrap and cure the fish in your refrigerator for 24 to 48 hours.
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After 24-48 hours in the cure, rinse salmon under cold running water.
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Place salmon in a large bowl and cover with cold water.
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Soak for 30 minutes, then drain well.
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Blot the salmon dry on both sides with paper towels.
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Lay the salmon on a wire rack over a sheet pan and let dry, uncovered, in the refrigerator overnight.
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Fill your pellet smoker with applewood pellets and light in one corner.
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To create the smoke, allow the flame to burn for 10 minutes before blowing it out.
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If you’re smoking the salmon on a warm day (temperature above 70 degrees), arrange the fish on a wire rack over a roasting pan filled with ice. (The fish should be at least 1 inch above the ice.)
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Empty out your firebox and place the pellet smoker inside.
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Put the ConvEGGerator in the Big Green Egg for indirect cooking.
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Place the salmon on a wire rack in the Big Green Egg on top of the grill grate.
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Cold-smoke the salmon 6-12 hours. You will know it is ready when it takes on a semi-firm and leathery look.
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Wrap the salmon in butcher paper and let it rest in the refrigerator overnight.
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Slice salmon using a sharp knife diagonally to the fish, cutting in paper-thin slices.
- Serve alone or as a show-stopping topper to your favorite appetizer. Roll into a rosette for a distinctive touch.
Moms with a sweet tooth will appreciate this decadent dessert-like confection
Raspberry French Toast Casserole
Ingredients
- 1 loaf xhallah bread, cut into 3/4″ slices
- 18 ounces fresh raspberries
- 8 large eggs
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
Instructions
- Arrange bread and raspberries evenly in overlapping layers in a 3-quart baking dish or grill pan.
- In a large mixing bowl, whisk together 1/2 cup sugar, 1 tsp cinnamon, and salt. Add eggs, milk, and vanilla and whisk to combine.
- Pour egg mixture evenly over bread and fruit, press down to fully submerge all ingredients.
- Cover and let stand at room temperature for 1 hour.
- Preheat grill to 350 degrees with the lid closed for 10 to 15 minutes.
- Combine the remaining 1/4 cup of sugar and 1/2 tsp of cinnamon. Sprinkle evenly over the top of casserole.
- Place casserole in preheated grill and bake until golden brown on top, about 45 minutes to 1 hour.
- Let stand 10 minutes before serving. Dust with powdered sugar, and serve with maple syrup.
Complete Landscape Design & Installation
If your outdoor kitchen or grill station isn’t up to par for hosting, contact us for a design consultation. Our team of designers, craftsmen, and installers will create the culinary space of your dreams to complement your home’s aesthetic.
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Avocado Tartar Sauce
- 1 ripe avocado
- 1 tbsp lime juice
- 2 tbsp tartar sauce
- salt/pepper to taste
Poached Quail Eggs
- 4-6 quail eggs
- 2 tbsp vinegar
- 2 cups water
Toast
- 2 slices bread
- smoked salmon
- 1 cucumber ribboned with a veg peeler
- 1/2 tbsp red caviar
- micro greens handful
- salt/pepper to taste
Instructions
Avocado Tartar Sauce
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Pulse all the ingredients in the blender or food processor for a minute or two to desired consistency.
Poached Quail Eggs
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The trick to opening the quail eggs so that the yolks stay intact is in using a paring knife. You can’t simply crack them onto a bowl as the yolks are very fragile and might break. Flip the egg upside down and carefully saw a small part of the bottom of the egg. The shell will brake easily and you can pour the eggs into a small bowl.
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Bring 2 cups of water to a rapid boil. Once boiling, add vinegar. Stir pour the eggs into the water.
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Reduce the heat to medium and do not stir for about 15 seconds, then carefully stir. After 20 seconds remove the eggs into the ice water bath to immediately stop the cooking process. Line the eggs onto a paper towel and set aside until ready to serve.
Toast
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Divide the avocado tartar sauce between the bread toasts.
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Top with smoked salmon, quail eggs, cucumber ribbons, caviar and micro greens.
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Season with salt and pepper, lime juice and serve immediately.
