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The Cookstr Weekly: Mother’s Day Brunch

May 14, 2015

Whether you’re hosting a multi-generational celebration or just celebrating with breakfast in bed, nothing says Mother’s Day like a tray of French toast, eggs, and pastries with a flower in a jelly jar vase. Just be sure not to sound the morning alarm until the coffee’s made.

Warmest regards,

Kara Rota

Editorial Director
by Cathy Barrow
“This combination of shortbread and jam is both a perfect ending to a dinner party and a lovely treat for teatime. I’ve made them tiny, in financier molds, medium sized in classic small tart molds, and in a 9-inch tart pan. The shortbread crust is pantry-friendly, it’s ready in an instant, and it marries perfectly with whatever leftover jam is lurking in your refrigerator.”  Cathy Barrow 

More Brunch Recipes from Cookstr

by Brooks Headley
This is a simple almond cake. Something you might see for sale by the slice at a bakery in Florence, right beside those jam crostatas with warbly lattice tops and a stack of crunchy meringues the size of footballs. The sliced almonds on top of this cake become very dark in the oven. That perfume, that nearly black, toasted-almond aroma, that’s Italy, too.” – Brooks Headley
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