May 5, 2011

 

This week I want to hand the spotlight over to our amazing managing editor, Faith Durand, who has a great story and recipe for the upcoming holiday:

 

"I spoke to my mother tonight, and I asked her if we were still on for brunch at my house for Mother's Day. "Well yes!" she said. "What do you want me to bring?" 

I had to roll my eyes, just a little bit. Isn't that just the sign of a good mother, though? Always ready to pitch in and lend a hand? Of course, since it's Mother's Day, I am letting her do no such thing. This is Mom's day to relax — I am doing all the cooking. 

But what to cook? I have been meditating on the menu for several days, and I've settled on something fresh and springlike, yet not too time-consuming. I want to make nearly everything the night before, see, and all of these recipes will let me do that. There's a rich yet light baked French toast, with a fistful of lemon zest and slices of eggy challah, served with a bowl of raspberries. There will be a spring frittata chock-full of radishes and asparagus. To round things out, we must have a sip of something bubbly, so I am planning a simple cocktail of elderflower syrup, lemon, and fizzy cava. Simple, sweet, and not too difficult — so we all can relax. But most especially Mom. It's her day, after all."