More About This Recipe
Mother’s Day is approaching, and for once I have a plan! (Hurray for me!)
I am so excited that my mom will actually be visiting for Mother’s Day this year. I’m planning a nice brunch, featuring pineapple mimosas and, for dessert, a cake with pretty dried Pineapple Flowers. (The other brunch offerings, are still filed under “Toss Up”, but hopefully sis has something up her sleeve ...)
For delicious pineapple mimosas you can create a premade punch mix. I like to mix juices, and serve in a pretty pitcher alongside a variety of champagne, prosecco, sparkling water or juice. To serve, just dole out a bit of the mix, pop a few frozen strawberries in the glass, and top with your bubble of choice. I love a fresh bubble …. If you’re brunching on the patio, the frozen strawberries are key – they keep a mimosa cold without diluting. And they’re pretty! And don't forget to decorate the beverage table with pineapple flowers for an extra punch of color and fun!
I’ve been dying to make the pineapple flowers for some time, after first seeing them in a Martha Stewart publication. The key, I learned, is slicing the pineapple very thin. If you have a mandoline slicer, this is the time to use it. I, however, do not have a mandolin. And as such, my slices were probably thicker than they should be. But not to worry – the technique still works with a more-than-paper-thin bit of pineapple – it’s just a bit more time flipping the slices around in the oven.
The end result is a couple dozen (maybe more if you do a good job slicing) pretty flowers. I set a few of flowers on a cake, and scattered the rest across the table for a pretty, casual, spring-ish effect.
Enjoy! And Happy Mother’s Day!
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