Happy Mother’s Day!

Happy Mother’s Day! It’s an holiday we can all get behind. To commemorate this great day, I like to dive in with a spring brunch. Included in my menu is my version of Beef Wellington (stay tuned for my next post for the recipe), summer cherry blossom cake with fresh and pickled blossoms, and Dalgona coffee to complete the meal. Have a Blessed Mother’s Day!

***Cherry blossoms in a shelled pineapple***

Cherry Blossom and Magnolias

*From my back yard a Bearded Iris, “His Royal highness”, Lavender, and Gold Splash Winter creeper.* *A few years ago,* the Bearded Iris was gifted to me by my dear friend Julie. This flower was the first bloom of this year.

***Cherry Blossom Raindrop cake, with a raspberry infused drink.***

***I used edible fresh cherry blossom in the cake!***

***If you look closely, you can see the reflection of the window 🙂 Imperfection? I think not.***

*My version of Beef Wellington served on a white lace platter*.

***Beef Wellington with an egg surprise***

I have used a beautiful Union K vintage plates. The Beef Wellington can be substituted with a well dressed finger sandwich.

***Dalgona Coffee which can be served hot or cold.***

I have enjoyed creating a simple, elegant, and sophisticated table for Mother’s Day. Hope you have enjoyed it as much I did. I’ll be posting recipes for the Beef Wellington and the Cherry Blossom Raindrop cake pretty soon. Stay tuned!

Thanks for visiting and don’t forget to leave a message. Happy Mother’s Day to all the Moms.