Our moms may no longer with us but the memories are. And some of the items from those long ago days are still in our family. I am sharing a Mother’s Day menu post as Mother’s Day approaches bringing thoughts of bygone years. I love this quote. It brings back so many sweet memories for my husband and I as we remember our Mothers this Mother’s Day. Gathering many old rose pottery pieces and boopie glasses from our childhood, I created a vintage tablescape and a menu any mom would enjoy.
Mother’s Day tablescape with vintage dishes, glasses and linens
A pretty pink and green table of vintage pieces with the sweetest design of pink roses and tiny blue forget-me-not bring back memories of my childhood.
These three dinner plates were used when I was growing up. They are melmac and I remember well standing by a sink full of suds, washing each plate and thinking how pretty they were.
Through the years, I have collected pottery pieces with the same pretty bouquet of roses. I think the pattern is called Heather Rose from Hall Superior Quality Kitchenware pottery.
I now have two dinner plates, a pie plate, a deviled egg dish, an oval platter, two small bowls, a candy dish, a pitcher and a covered tea/coffee pot.
The sage-green cloth napkins belonged to my mom and are displayed in vintage etched Boopie glasses. A scattering of childhood photos personalizes the table with sweet memories. To add a special touch to the tablescape, I added pictures of favorite family moments.
My mother-in-law ~ remembering a mom’s love for her son.
~ treasuring a lifetime of love ~
All atop a pink and green table cloth that my mom said was a wedding gift from her mom.
Mother’s Day Menu
Pain Perdu (French Toast) was one of the very first Rachel Ray recipes I ever made and one we have enjoyed many times over the years, especially when we are having breakfast for dinner. It is the berry compote that makes this French Toast extra special. It is so good!
Mother’s Day menu recipes
Pain Perdu and Mixed Berry Compote
INGREDIENTS
- 2 eggs
- 1 cup sugar (it is really good with 1 cup sugar but I have reduced it as much as 1/3 cup with good results)
- 1 tablespoon cornstarch dissolved in a splash of water
- 1 cup whole milk
- 1/2 teaspoon freshly grated nutmeg
- 8 slices stale white bread or 6 slices thick cut stale bread (my favorite is sourdough bread)
- Butter, for griddle pan
- Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping
DIRECTIONS
Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in; add milk and nutmeg.
Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Mixed Berry Compote.
Mixed Berry Compote
INGREDIENTS
- 1/2 cup sugar
- 1 lemon, juiced
- 1/2 cup water
- 1 pint strawberries, sliced
- 1 cup raspberries
- 1 cup blackberries or blueberries
- 1/4 cup maple syrup or honey
DIRECTIONS
Combine the sugar, lemon and water in a small sauce pot.
Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes.
Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan.
Continue cooking to thicken syrup, 5 minutes; pour over fruit. Serve with French toast, pancakes or waffles.
Strawberry Muffins
In bowl combine:
- 2 cups of all purpose flour
- 1 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
In a second bowl combine:
- 1 egg
- 1 cup fat-free milk
- 1/3 cup oil
Stir wet ingredients into dry ingredients, just until moistened.
fold in:
- 1 cup chopped fresh strawberries
Spray muffins tins with baking spray or line with baking cups. Fill 3/4 full. If desired, sprinkle a little cinnamon sugar on top of each muffin. Bake at 350 degrees for about 25 minutes. Cool 5 minutes then remove from muffin pan and enjoy. Yield 1 dozen (or 24 mini muffins)
Pink Sparkling Punch
INGREDIENTS
- 1 12-ounce frozen pink lemonade concentrate, thawed
- 4 cups white cranberry juice cocktail, chilled
- 1-quart club soda, chilled
- raspberries and mint to garnish
DIRECTIONS
Stir together; garnish pitcher/glasses with berries and mint.
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What a lovely table, Lorraine. Perfect for a mom–mine would love it as would I. I like pink with green. Mmm the food looks good too.
Just lovely!
You have designed a beautiful table, Lorraine . . . full of memory and heritage and lovely things. The menu sounds scrumptious. Sweetness!!