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
Passion fruit coconut & macadamia tarts
Creme brûlée cheesecake bites
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!
Burrata & Bhaturas 