Next Sunday, May 8, is Mothers’ Day. I don’t know about you, but I have a bit of trouble keeping up with the holidays that move around on the calendar! So, here’s a fabulous hint for breakfast in bed or brunch along with a couple of ideas for last minute gifts. But first, a brief history lesson.
The story I learned, and like the best, was that early celebrations of Mothers’ Day were held for Northern and Southern mothers who had lost sons in the Civil War to come together and tend cemeteries where their sons lay in hopes of forming friendships among the women and working for peace.
Ann Jarvis, and later her daughters, worked to establish an official holiday for Mothers’ Day. Some other early activities included an anti-war observance called “Mothers’ Day for Peace” on June 2, 1872, led by Julia Ward Howe, of Girl Scout fame, in New York City.
The first “official” Mothers’ Day service was held on May 10, 1908 in Grafton, West Virginia. Stories vary, as we might expect, with people working in different parts of the country to gain recognition for mothers around various social issues including peace, education, and temperance. Wikipedia.org has more information.
These days, Mothers’ Day is celebrated by churches around the nation, by restaurants that do a huge brunch business, and by greeting cards galore. Here’s our family’s new favorite brunch recipe. Enjoy!
Cast Iron Frittata with Apple Wood Bacon and Mixed Mushrooms
Makes 6 nice wedges in 10-12 ” cast iron skillet.
This can be baked in an oven or in a BigGreenEgg. Set oven for 350F or BGE for indirect cooking at 350F.
1/2-3/4 lb. Apple Wood bacon ends or slices, diced. (We get ours from Pine Street Market at Atlanta Farmers’ Markets or online at pinestreetmarket.com.
1/2-1 whole onion, diced or equivalent in spring onions or baby Vidalias
1/2 stick organic butter, unsalted
1/2 – 1 lb. mixed organic mushrooms (shiitake, cremini, oyster, or teeny, tiny white or brown Bunapi) cleaned and diced. Organic is crucial for mushrooms!
2 Tbsp. good olive oil
6-8 sprigs fresh thyme, leaves stripped from stems.
8 eggs, preferably local, pasture raised. Duck eggs will work, too.
1/4 c. organic whole milk or Half and Half.
8 oz. good, fresh goat cheese. (We like the local Chèvre from Decimal Place Farm at Atlanta area markets or at Pine Street. Creamy, mild, and delicious!)
Grey Celtic sea salt
Freshly ground pink peppercorns
Crushed red pepper flakes -or- about 3 dashes hot sauce, if desired.
1/2-1 c. chopped fresh parsley…preferably Italian flat leaf, reserved for garnish.
Note: We like veg so I tend to use the larger measurements of onions and mushrooms and herbs listed above, and a 12′ skillet. If you’re feeding a couple of extra people, just add a couple of extra eggs. Everything else will work out fine!
Place 10-12″, well seasoned cast iron skillet on BGE at 350 F or on stovetop over med. heat. Add bacon, onion, and butter. Cook, stirring often for about 4 min., until onions soften and bacon begins to brown. Add olive oil, mushrooms, and fresh thyme leaves. Cook 3 min. or more, until mushrooms begin to brown.
Crack eggs into large bowl. Whisk together with remaining ingredients —except chopped parsley — seasoning to taste.
Add egg mixture to skillet. Cook in preheated oven or on BGE for 25-30 min. until puffed nicely and beginning to brown. A knife inserted in the middle will come out clean. (Ours often goes 35 min.)
Allow to cool in pan for 10 min. Invert whole frittata onto platter –or– simply cut wedges and plate. Garnish with chopped parsley and serve. Fresh fruit juice, mimosas, or a bit of bubbly would not be out of place!
This recipe was adapted from one in my book, We Gather Together… holiday feasts with the family you have! with help from Rusty Bowers, chef and master butcher at Pine Street Market.
Which reminds me… If you want a great gift (or 2) for Mothers’ Day, please check out my books, at Amazon.com:
Blessings to you and your family. Those who are with us now and those we miss. Happy Mothers’ Day!