Sure, you could go out to eat – plenty of restaurants offer nice meals for Mother’s Day. But if you’re looking for an extraordinary gesture to show mom how much you care, options abound, from the classic breakfast in bed to a special stay at a B&B.

At home

Mary Entrup is a municipal judge, attorney, wife to the new president of the St. Louis Board of Aldermen, Lewis Reed, and the mother of Sam, 11, Max, 6, and stepdaughters Ashley, 21, and Sarah, 18.

“I know the boys won’t want to go to a restaurant where I would want to go,” Entrup said about the changing nature of Mother’s Day festivities as a family grows. “I know they would want somewhere that serves chicken fingers and fries, not a leisurely brunch at one of my favorite places.”

Entrup said she enjoys the breakfast in bed her family serves her for Mother’s Day. And what makes that custom even more endearing is that it can lead, almost effortlessly, to a short nap afterwards. “Lewis has served eggs and hash browns, juice, and the boys probably made the toast,” she said. “I enjoy it. Then I like to go back to sleep for a little while or [take] a little time to myself, and it usually isn’t long before [the boys] want to know what I’m doing – but it’s fun while
it lasts.”

Lee Conway knows all about lavish Mother’s Day grand buffet brunches from his experience with various Hyatt hotels around the country, where he worked his way up to senior executive chef. After 28 years, he left Hyatt and opened Conway’s Catering Company in Maryville, Ill., with his wife, Colleen. But Conway is adamant that preparing a delectable Mother’s Day breakfast does not have to be a grand hotel production. Instead, he said, a simple and thoughtfully presented Mother’s Day breakfast in bed can be a memorable experience for everyone.

“This is time for fun,” he said. “Depending on the ages of the children, plan the menu, shop ahead and consider something simple – fresh fruit, french toast, vegetables such as asparagus, or oatmeal. I have always said that if you are going to go to the work of cooking, then finish it so it looks good, too.”

Conway suggests including special touches by adding fresh herbs such as tarragon or mint to sliced cantaloupe and dressing up a bowl of oatmeal with brown sugar, vanilla, toasted walnuts, heavy cream, sliced bananas and a pecan half on top. Served with Champagne and a few strawberries and presented on a tray with a napkin that prevents dishes and glasses from slipping around and, voila – you have a treat for mom without leaving home.

“Even young children can help squeeze orange juice or put flowers in a vase and be in on the fun – and maybe even learn a little in the process,” he said. “The trick is to do some of the work ahead and to ... be creative. Check out the recipes and change them if you want – add a tomato sauce instead of hollandaise to the eggs. It won’t be eggs Benedict, but you’ll be creating your [own] dish.”

Eating out, with a twist

On the other hand, instead of breakfast in bed, mom might prefer something a bit more unusual, such as a cooking class that prepares Mother’s Day confections or a quick escape to a local B&B. With a modicum of planning, you can formulate your own customized Mother’s Day plan.

Mom can brush up on a few cooking techniques and enjoy a fabulous brunch at the same time at a Mother’s Day Brunch demonstration class at Kitchen Conservatory in Clayton on Mother’s Day from 1 to 3:30 p.m.

“We started this a couple of years ago,” said Anne Cori, president of Kitchen Conservatory for the last 10 years. “We had success with a Valentine’s Day class, which is along the same lines – offering classes on days maybe women don’t want to cook, so we cook for them. They have become very popular.”

Cori said this year’s Mother’s Day menu includes Champagne cocktail, artichoke-crab bisque, goat cheese salad with candied nuts, leek-salmon quiche and caramel molten cake with caramel ice cream. The class offers a chance to watch how it is done, enjoy the food and then go home with
the recipes.

“We change the menu every year and we usually find some great food that moms really like,” Cori said. “Something savory and something sweet, like the caramel molten cake. It’s gooey and this molten cake, which is not the usual chocolate, is all about goo.”

A special weekend treat

Sometimes, a short, sweet respite in another atmosphere, such as at a local B&B, is required to pamper and soothe mom on Mother’s Day. At the Lindenhof Bed and Breakfast in Augusta, Debbie and Bill Schaefer provide a Victorian atmosphere, where, during the 10 years they have owned the spot, they’ve worked to perfect their breakfast menu.

“Most of the time on Mother’s Day, the reservation is set up by a husband and older teenaged children,” Debbie Schaefer said. “In the morning, they can sleep in and come down for breakfast, and mom doesn’t have to do anything but enjoy the surroundings and the food.”

Breakfast at the Lindenhof might include stuffed french toast, sweet Belgian waffles or Havarti cheese soufflés served in individual custard cups, along with sausage or bacon and fruit. “I research recipes from several different sources – I prepare them and then I begin adding my own touches,” Schaefer said.

Of course, it always pays to know something about your mother’s preference. Sometimes that means asking before – long before – Mother’s Day, and sometimes it’s the well-thought-out surprise.

“Like I’ve said before, I think the way we pay attention to the details makes all the difference in a Mother’s Day she will really enjoy,” Conway said.

Mother’s Day Shrimp Benedict with Dilled Hollandaise Sauce
Courtesy of Lee Conway from Conway’s Catering

2 servings

2 English muffins
6 medium-sized shrimp, cooked and split in half
4 soft-poached eggs
4 oz. dilled hollandaise sauce (recipe follows)

• Preheat the oven to 350 degrees.
• Split the English muffins and lightly toast them.
• Top each muffin with 3 shrimp halves.
• Gently place the poached eggs on top of the shrimp.
• Place in the oven until warmed through, watch the eggs carefully to be sure the yolks stay soft.
• Remove the muffins from oven and place two havles onto each plate. Spoon 1 ounce of the dilled hollandaise sauce over each muffin and serve with asparagus spears and strawberries.

Dilled Hollandaise Sauce

2 egg yolks
2 Tbsp. fresh lemon juice
2 Tbsp. white wine
3 1/2 tsp. water
6 oz. clarified butter
2 sprigs fresh dill, chopped
Cayenne pepper to taste
Salt and white pepper to taste

• Place the egg yolks, lemon juice, white wine and water in a small stainless steel bowl.
• Place the bowl over a double boiler and whip the mixture continuously with a small wire whisk.
• As the yolks cook, the mixture will thicken. When the mixture is the consistency of pudding, remove it from the heat. Do not overcook the egg yolks.
• Slowly add the clarified butter while continuously whipping to form a cream-like sauce.
• Add the chopped dill and season to taste.

Havarti Cheese Souffle
Courtesy of Lindenhof Bed and Breakfast’s Debbie Schaefer

4 servings

Nonstick cooking spray
Harvarti cheese
4 eggs
1 cup cream

• Preheat the oven to 325 degrees.
• Spray individual ramekins with nonstick cooking spray.
• Shred enough Havarti cheese to fill each ramekin halfway.
• Whisk together the eggs and cream and pour the mixture over the cheese, filling each ramekin almost to the top.
• Bake the soufflés for 30 minutes or until puffed and golden.

Pea-Artichoke Soup
Courtesy of Kitchen Conservatory’s Anne Cori

4 Tbsp. butter (1/2 stick)
1 cup chopped onion
1/4 cup chopped celery
1 bay leaf
1 sprig thyme
Salt, white pepper and cayenne to taste
1/4 cup dry sherry
2 lbs. green peas
4 to 6 cups chicken stock
1/4 cup heavy cream
2 artichokes

• In a large stock pot, melt the butter. Add the onion and celery and sauté until soft, about 10 minutes.
• Add the seasonings, sherry, peas and just enough stock to barely cover the peas. Bring to a boil and immediately remove the soup from the heat.
• Puree the soup in batches in a food processor and then strain it through a medium-mesh strainer.
• Add the cream and adjust the seasonings to taste.
• Pare the artichokes by cutting off the tops and bottoms. Using a very sharp paring knife, remove the leaves and any green around the hearts. Rub them with a cut lemon.
• Cook the hearts in lemon-water until tender, about 20 to 30 minutes.
• Remove the choke with a spoon, cut the hearts into wedges and add to the soup.

Amaretto French Toast
Courtesy of Lindenhof Bed and Breakfast’s Debbie Schaefer

4 servings

8 slices bread
4 eggs
Coffee creamer, amaretto or French vanilla flavor to taste
Cream cheese, softened
½ cup seedless berry jam, plus more for garnish
A splash of orange juice or water
Powdered sugar for dusting

• Spread 4 slices of bread with cream cheese and top each with the remaining slices.
• Whisk together the eggs and creamer and dip the sandwiches in the egg mixture. Allow them to soak for 10 to 15 minutes.
• Place the sandwiches on a hot griddle and cook until they’re golden brown. Keep them warm until ready to serve.
• In a small saucepan over low heat, combine the jam mix with a splash of the orange juice or water and allow the jam to melt down.
• Sprinkle the french toast with powdered sugar and top each serving with 2 tablespoons of jam.

Quiche Lorraine
Courtesy of Conway’s Catering’s Lee Conway

6 servings

4 oz. bacon, cooked and diced
4 oz. smoked ham, diced small
3 oz. Swiss cheese, shredded
1 premade, prebaked 10-inch pie shell
4 eggs
2 cups milk
½ cup heavy cream
Salt and white pepper to taste
Nutmeg to taste

• Preheat the oven to 350 degrees.
• Place the bacon, ham and cheese in the pie shell.
• Whisk together the eggs, milk, cream, salt, pepper and nutmeg.
• Pour the egg mixture over the meat and cheese in the pie shell. Bake for approximately 45 minutes or until the egg mixture is cooked
• Remove the quiche from the oven and let it stand for about 5 minutes. Cut into portions and serve with fresh fruits, grilled tomato slices and fresh broccoli with lemon butter.