Mother’s Day High Tea

I can’t think of a better way to kick off this blog than with a post about Mother’s Day. My mom is my greatest source of culinary knowledge and inspiration. She’s a creative powerhouse with a fearless attitude towards culinary experimentation and a knack for making healthy vegetarian food taste great.

My mom loves high tea, so one of our annual oamily traditions is to do a high-tea themed brunch for Mother’s Day. This year was no different.

Here’s a peek at the menu:

And here’s how it all came together

Cucumber rolls with hummus and sumac

Endive boats with beet tartare, Greek yogurt, and orange zest

Polenta bites with sundried tomato tapenade

Grilled mini peppers with greek yogurt, honey, and jalapeño: Recipe from Food and Wine

Crostini with fig-olive tapenade and burrata

Crostini with ricotta, mushrooms, and thyme

Caramelized fennel, onion and goat cheese tartlets

Miso cones with avocado ceviche: Cone recipe from Wolfgang Puck

Spanakopita cups

And now for the sweets!

Pistachio-cardamom apricot petit fours

Cream scones with toasted hazelnuts and fresh cherries

Lavender shortbread: Recipe from James Beard

Salted caramel and chocolate tarts

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Passion fruit coconut & macadamia tarts

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Creme brûlée cheesecake bites

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In between courses, we took a little walk by the water

Cheers to my lovely moms and to all the moms out there

And finally, a big thanks to my friends Sharini and Sonali for their help preparing this feast!

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