Mother’s Day is this weekend. As a mother of three, I can tell you one thing. Unless she insists otherwise, your Mom does not want to cook. If you haven’t already made plans for Mother’s Day, we have ideas for some great local places to take her for brunch. If you’d rather treat her at home, a little breakfast is a simple treat.
Nothing says I love you like waking up to Elegant French Toast with fresh berries and we have an easy recipe that will make her heart melt.
But first, here’s a list of places in Barrington each offering extensive brunch options for Mother’s Day. Reservations always recommended, if not required:
The Onion Pub in Lake Barrington has a full brunch buffet with carving station from 10 a.m. – 3 p.m. 847-381-7308.
Oak Terrace Grill at Makray – Buffet brunch seating starting from 9:30 a.m. 847-381-6500.
Barrington Country Bistro has a special lunch menu from 11am-3pm. 847-842-1300.
Ruth’s Chris Prime Steak House in South Barrington is opening at noon for a special Mother’s Day seating. Call 847-551-3730.
Chessie’s in the Ice House Mall has seatings for brunch on Sunday at 10 a.m., 12, and 2 p.m.
Pinstripes in South Barrington is offering a full brunch buffet menu with carving station from 9 a.m. – 3 p.m., 847-844-9300.
Millrose is serving their usual elegant and extensive Mother’s Day brunch from 10 a.m. – 1:30 p.m. 847-382-7673.
L’Eiffel Bistro in South Barrington has breakfast, lunch and dinner seatings. Call 847-428-4783.
If you opt to dine at home this Mother’s Day, this Elegant French Toast is easy to make, and will more than make you Mom’s day:
Elegant Baked French Toast
1 thick loaf of bread (your choice), sliced
1 cup dairy (half and half works great, but if you want to use a thinner milk, that’s just fine)
2 teaspoons Vanilla extract
½ teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon orange zest, orange juice, or orange/citrus liquor (such as Grand Marnier or Triple Sec)
1 cup walnuts, chopped
2 cups berries
1 cup pure maple syrup
Preheat oven to 325 degrees F. Cut bread into thick slices (1-inch or more), and lay in a baking dish. Whisk together dairy, eggs, vanilla, salt, sugar, cinnamon and orange. Pour over bread slices. Allow bread to absorb liquid for at least 10 minutes, up to overnight, covered. Flip if needed once during process to encourage absorption. Bake for 30-35 minutes, uncovered, flipping once. Combine walnuts, berries and syrup. Top each slice with an equal portion of berry mixture.
About the Author
Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.
Please join us as we discover local culinary treasures and new kitchen classics in our regular Friday food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!
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