Mother’s Day Brunch Recipes


Hello friends!  As promised today I have the recipes for you from Friday’s Mother’s Day Tabletop Inspiration post!  And more photos.  Because they’re just too pretty and I had a heck of a time trying to choose which ones to share!  A quick reminder of the menu:  Coconut Ginger Beet Soup, Salted Herb Branzino with Mirin Chili Oil, Pan Seared Artichokes, Baby Bib Lettuce Salad with Cherries, Apricots, Arugula flowers and Tarragon Vinaigrette.  And for dessert: Angel Food Layer Cake with Whipped [Coconut Cream, Pistachios and Cacao Nibs (ever so slightly modified from this recipe).  Our recipes after the jump!  xx- Sarah  {Styling by the incredible Farra Miron}

Sources:  TableChairs, Dinner Plates, Salad Plates, Soup Bowls, Large Serving Bowl (salad), Serving Platter (fish), Small  Serving Bowl (artichokes), Napkins, Wine Glasses, Water GlassesSalad Servers, Cake Stand, Brass Measuring Cup, (anything not listed is either vintage or sold out!)

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Mother’s Day Brunch Recipes

Mother’s Day Brunch Recipes


  • Coconut Ginger Beet Soup:
  • 5 tablespoons of ginger
  • 3 tablespoons ghee or coconut oil
  • 6 medium/large beets
  • (3) 13.5 oz cans of coconut milk
  • 2 1/2 teaspoons sea salt
  • dill to garnish
  • Baby Bib Leaf Salad:
  • 4 whole baby bib leaf bunches
  • 1 cup of cherries, pitted and halved
  • 2 ripe apricots, chopped into bite size pieces
  • 2 tablespoons minced shallot
  • 3 tablespoons finely chopped fresh tarragon
  • 1/4 cup Extre Virgin Olive Oil
  • 1/8 cup fresh squeezed lemon juice
  • 1 1.2 tablespoons fresh grapefruit or orange juice
  • 1/4 teaspoon sea salt (and two more good pinches/more to taste)
  • Handful of arugula flowers
  • Salted Herbed Branzino with Mirin Chili Oil
  • 3 whole Branzino (approximately 3.5 pounds) gutted and filleted
  • 4 lemons
  • 1 lb bag celtic sea salt
  • 4 green onions
  • 6 springs of parsley
  • 1 bunch of dill
  • 4 small red chili pepper, cut into thin rounds
  • 1/2 small serrano chili
  • 1 tablespoon minced shallot
  • 1/12 tablespoons coconut oil
  • 1 tablespoon mirin
  • 1/2 tablespoons Tamari
  • 1/2 juice from 1/2 lime
  • Pan Seared Artichokes:
  • 8 baby artichokes
  • coconut or or ghee for searing
  • 1 lemon
  • Maldon Salt


  • For the Beet Soup:
  • Place one can of coconut milk in the refrigerator overnight.
  • Preheat oven to 375°
  • thoroughly scrub/clean beets and wrap in tinfoil or parchment paper.
  • Place on roasting sheet and roast for 60-90 minutes, or until beets are very easily pierced all the way through with a fork.
  • Remove from oven, let cool, and remove skins with your fingers (they will slide right off but run under water if you're having any challenges)
  • Chop beets into 1.5" pieces.
  • In a medium pot combine ghee or coconut oil and minced ginger. Cook over medium/low heat for 3-5 minutes, stirring continuously, until ginger is fragrant. Add beets and coconut milk and sea salt. Cook another 5-10 minutes, stirring frequently.
  • Transfer soup in batches to a high powered blender and blend until smooth. Combine all batches in a large serving bowl- taste and add additional salt or coconut milk if desired.
  • Scoop the thick cream off the top of the refrigerated coconut milk, add a tiny bit of the liquid and mix. Drop a small dollop of it into small serving bowls and swirl with a toothpick to garnish. Add dill sprigs for the final touch.
  • For the Baby Bib Leaf Salad:
  • Thoroughly wash and pat dry the bib leaf lettuces.
  • Add to a large serving bowl, arranging so that they lay slightly over on another.
  • Top with cherries, apricots and a handful or two of Arugula flowers.
  • In a small mixing bowl combine shallot, Tarragon, Extra Virgin Olive Oil, lemon juice, grapefruit juice and sea salt. Taste and add additional salt if preferred.
  • Dress salad and serve!
  • For the Salted Herbed Fish:
  • Preheat oven to 400°
  • In one large backing dish or two small dishes, pile Celtic Salt, creating a bed for the fish.
  • Place fish on the salt and stuff with lemon wheels, 1 red chili pepper sliced into tiny rounds, sprigs of dill and parsley. Add a green onion to each inside of each fish, squeeze lemon juice of one lemon over the top of all of the fish. Place salt around sides of fish.
  • Bake for 35-45 minutes, or until fish is cooked to your liking.
  • Place salt on a large serving platter and fish on a cutting board.
  • Remove heads and fins of fish, and open filets and place on top of salt on serving platter.
  • Make sauce for fish by combining remianing red chilis, serano chili, shallot, coconut oil, mirin, Tamari and lime juice. Top with remaining green onion, sliced.
  • Drizzle sauce over top of fish and leave on platter for serving additional sauce at table.
  • Pan Seared Artichokes:
  • Bring a medium pot of salted water to a boil.
  • Prepare artichokes by removing the tough outer leaves to get to the softer green leaves. Cut into halves/quarters. Remove any choke with a pairing knife.
  • Boil artichokes for 3-4 minutes- until slightly tender. Remove from pan, pat dry and set aside.
  • In a large skillet add enough ghee or coconut oil to thoroughly coat the pan.
  • Bring to a medium heat and then add the artichokes- they may sizzle and splatter so be careful!
  • Cook for a couple of minutes or until seared, and then toss and repeat until they're seared to your liking.
  • Squeeze fresh lemon juice over the top and Maldon salt to taste.


* You can halve the beet soup recipe and still have enough for 6 servings- I made a huge pot so that we'd have leftovers!

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Reader Comments

  1. Mandy D|

    Mmm It all looks so great. Thank you for planning our Mother’s Day meal 😛 I was just wondering what kind of flour did you use for your cake!?



    • Sarah Yates|

      Hi Mandy! We used the exact recipe except doubled (and we made about two extra cans of coconut whipped cream and added pistachios and cacao nibs)!

  2. Mary|

    All looks absolutely delicious.
    Love the way it’s all displayed, it looks beautiful and so inviting.