I finalized my mother's day brunch menu a week ago so I was anxious to get to the kitchen bright and early this morning!
First I made peach sangria. I had peach sangria at Carraba's a few weeks ago, and knew I wanted to re-create it at home. I loosely adapted a recipe from Epicurious. I used 3 peaches (sliced into wedges), half an orange (sliced into wedges), peach schnapps, a bottle of Chardonnay (of the Cupcake variety, of course), a split (about 1/4 of a regular bottle) of Martini Asti (Italian champagne), white sugar, and a can of pineapple juice. I mixed it all together and let it chill in the fridge, and then served with peach wedges on the rim of the wine glass.
And my new chalkboard makes it's blog debut :)
Topped with diced strawberries, blueberries, powdered sugar, and a drizzle of maple syrup!
The final part of brunch were omelets with shredded cheese, cherry tomatoes and avocado! This was my first attempt at omelet making so they didn't turn out perfectly but they did taste delicious!
For our late lunch I decided to keep it healthy and simple, and made oven-roasted salmon filets with roasted broccoli florets and asparagus spears. The fish, I roasted simply in olive oil, lemon juice, lemon slices, salt, and pepper. I then made a sauce to go along with the salmon, which I got from Test My Recipes. I loved the lemon creaminess of the sauce, it is very rich since it contains mayo, sour cream, and heavy cream (which I substituted for milk). I don't care for dill, so I used fresh parsley instead, which helped cut down on the richness of the sauce.
I had picked up some delectable French pastries over at Bakery of France and they became our post-lunch time dessert.