Mother’s Day Cupcake Bouquet

Tangerine, Pineapple, Cointreau and Champagne Cocktail

Greek Quiche with Artichokes, Kalamata Olives, Sundried Tomatoes, Oregano and Feta Cheese

Quiche Lorraine with Bacon, Caramelized Onions and Gruyere Cheese 

Pea and Pesto Pasta Salad

I hope everyone had a nice Mother’s Day!  I had my mom, sister in law and family over for brunch and we had a nice time.  My niece and I challenged ourselves to make a cupcake bouquet for dessert.  We had a rare, really hot day and as we were trying to pipe the frosting on the cupcakes, it kept melting despite our best efforts, so we weren’t as pleased as we could have been had we had a normal day and the icing kept a better shape.  At least they tasted good!  I haven’t had quiche in ages so I thought I would make a classic quiche Lorraine with bacon, caramelized onions and Gruyere cheese and a Greek quiche with artichoke hearts, kalamata olives, oregano, sundried tomatoes and feta cheese.  I made Ina Garten’s pea and pesto pasta salad as well as a baby green salad with blueberries, red onion, toasted almonds and a sherry vinaigrette.  My mom has loved collecting pretty blue and white ceramics over the the years and all her travels, so I used some of them for my table decoration.  I printed tags I found on the internet and made them into napkin holders with some simple pink twine and a miniature lilac on each napkin and they added to the Mother’s Day theme.  Click here for the menu and recipes….