Stumped about what to cook Mom this Mother's Day?  Go gourmet and celebrate all the moms in your life with this fabulous Mother's Day brunch menu.  Make Mom, Grand-mom, sisters and friends feel special by whipping up this brunch for them while they spend time catching up with each other.

Allow all the Mother Hens to relax and feel like a guest in this nest!  Don't let them even think about heading into the kitchen on this special day.  

Start mom off right by greeting her with a Peach Bellalini.  Much of this menu can be prepared in advance so you can enjoy your day with mom as well!

Ambiance

• Use this opportunity to take a trip down memory lane.  When the moms sit down with their martini, they'll be thrilled to see the personalized photo coasters you've made as favors for them. 
• Surprise the moms with old photo albums, video tapes and other mementos of motherly love.  These pieces of history are sure to spur on conversations and story-telling that will last all afternoon.

Menu
Peach Bellalini
Bella's Bursting Berry Muffins
Artichoke Cheese Strata
Lemon Buttermilk Pound Cake

PEACH BELLALLINI
2 tbs fresh puréed fresh peach or fresh apricot
1 tsp peach Schnapps
½ tsp fresh lemon juice
Chilled dry Champagne
Maraschino cherries

In a food processor, purée one peach or apricot.  Place peach or apricot purée and schnapps in a Champagne glass.  Fill with Champagne and stir.  Garnish with Maraschino cherries.

BURSTING BERRY MUFFINS
Prepared in 30 minutes or less.

3 eggs, beaten
1 stick unsalted melted
1 cup sugar
3 cups flour, sifted
2 tsp baking powder
Pinch of salt
1 tsp cinnamon
¾ cup milk
2 cups fresh blueberries
½ cup fresh raspberries or strawberries (frozen will do)
1 lemon, grated zest and juice

Preheat oven to 375°F.

Using a large muffin pan, line 12 cups with paper liners and spray the top with cooking spray such as Pam.  In a large bowl, sift together the flour, sugar, baking powder, pinch of salt and cinnamon.

In a separate bowl, briskly whisk together the melted butter, eggs, milk, zest, and juice until well combined.

In a food processor, pulse 1 cup of raspberries until coarsely chopped.  Add the chopped berries into the egg mixture.  Slowly pour the egg mixture into the flour mixture until all the dry ingredients are moist.

Gently fold in the blueberries.  Scoop the batter into the prepared muffin tins with a large spoon or ice cream scoop.  The batter should reach the top of the paper liner.

Bake in oven (center rack) for 25-30 minutes until lightly golden brown.  Remove pan from oven and cool for 10 minutes.  Serve immediately. 

Makes eighteen muffins.  Can be stored in an air-tight container for up to 3 days.

ARTICHOKE CHEESE STRATA
Prepared in 15 minutes or less plus refrigerate overnight.

½ cup sliced mushrooms
3 scallions chopped
1 tbs butter
3 slices sourdough bread diced
¾ cup shredded sharp cheddar cheese
1 can artichoke hearts drained and diced
6 large eggs, slightly beaten with whisk
1½ cups milk plus a touch of canned evaporated milk
½ tsp dry mustard
Salt and cayenne pepper to taste

Sauté mushrooms and scallions with butter in large skillet.

In a greased pan, layer the pieces of sourdough bread with mushrooms and scallion mixture, and shredded cheese with artichokes.

Beat the eggs and add salt and cayenne pepper.  Pour beaten egg mixture on top of layers and let sit in refrigerator overnight.

Preheat oven to 350°F while bringing the strata to room temperature.

Bake for 45-55 minutes.  Serve immediately.  Serves 4-6.

LEMON BUTTERMILK POUND CAKE
Prepared in 10 minutes or less plus 1 hour 15 minutes to bake.

3 large eggs
¾ cup buttermilk
1 cup unsalted and softened butter
2 tbs finely chopped lemon zest
2 tbs fresh lemon juice
1 tsp orange extract
½ cup sugar
½ cup light brown sugar
¼ tsp salt
3 cups flour
1½ tsp baking powder
1 cup Confectioners' sugar for dusting

Preheat oven to 325°F.  Butter and lightly flour a two quart baking pan.  In a small bowl whisk together the flour, baking powder and salt.  In a large mixing bowl with electric mixer set to medium speed, beat the butter and sugars until light and fluffy approximately 5 minutes.  Scrape down the sides with rubber spatula while beating the mixture.  Slowly add one egg at a time beating 30 seconds after each addition. 

Change the mixer speed to slow, add the dry ingredients a little at a time, alternating with buttermilk and ending with the dry ingredients.  Scrape down the bowl and add lemon zest, lemon juice and orange extract.  Mix until slightly incorporated. 

Pour batter into greased and floured pan and tap it several times atop the counter to remove any air pockets.  Bake at center rack for 1 hour and 15 minutes and check by inserting a toothpick into center of cake.  It is done baking when golden brown and toothpick comes out clean.  Cool completely on a wire rack.  Dust with Confectioners' sugar.   Serves 12.