Mother’s Day Brunch Menu

On May 9, 2010, in Food and Drink, by Leigh Graves Wolf

Main Courses

Yeasted Waffles
with Michigan Maple Syrup.  Homemade Raspberry or Blueberry Freezer Jam (fruit from MSU Student Organic Farm) and Caulder’s Dairy Whipped Cream

Breakfast Casserole
Challah, Eggs from Aunt Betsy’s Chicken Farm, Sausage, Potato and MSU Dairy Store Sharp Cheddar cheese

Grilled Salmon
Fresh Canadian Salmon marinated in soy, ginger, honey, lemongrass, cilantro, and chili

Salad
Michigan Cherries, toasted hazelnuts, carrots, Wisconsin cheddar and apples

Dessert

Key Lime Pie
from Sweet and Savory Bakery

Lemon Curd Pound Cake
from Sweet and Savory Bakery.  Served with Strawberries and Calder’s Dairy whipped cream


 

2 Responses to Mother’s Day Brunch Menu

  1. LVD
    .-= Marvin E. Graves´s last blog .._DSC6105 =-.

  2. Aunt Mary says:

    Totally Awesome LeLe ! Everything was as good as it sounds !! Thanks and Love You ♥♥♥

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