Ham & Cheese Puffs

Mother’s Day at our house is almost always the same; we go to the Pike Place Market, buy flowers, doughnuts, and walk the market. Then we’ll pop into one of my favorite restaurants where Mr. Hedin has never made a reservation and still every year we manage to get into the brunch service and have a marvelous time.

Often we’ll pick up something for dinner while we’re there before we head home. We’ve been known to host a dinner in the evening for friends and family. This year we’ll still not be living in our real house so I’m not sure what will happen this year.

If your plans are also up in the air, try hosting a fabulously simple brunch that your kids could even make for you! Have them watch the video below and they can make it for you! Don’t forget to tag #weeknightsociety on Instagram if you make something so I can see how fabulously it turns out!

serves 4

STEP 1

Preheat oven to 350. Roll out puff pastry and cut each sheet into 4 pieces

STEP 2

Divide ham and cheese on top of the pastry.

STEP 3

Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture.

STEP 4

Bring up the pastry corners and pinch them together. Pinch down the sides where the egg wash is painted on.

STEP 5

Brush the tops of the pastry with beaten egg yolk. Bake 10 mins until cheese is bubbly

STEP 6

In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley. Shake vigorously.

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk

4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

When you’re creating a super simple brunch like this, then don’t bother cooking a dessert yourself - especially when Trophy Cupcakes can do such a marvelous job. The new featured flavor for Mother’s Day is Lemon Raspberry Rose - is anything more heavenly than rose scented buttercream??? No. No, there isn’t.

And for a simple cocktail, combine chilled champagne + chambord in a cocktail glass and pop in a raspberry.