While it’s traditional to make mom breakfast in bed on her day of honor, there’s no reason you can’t kick your efforts up a notch and go beyond pancakes and coffee. This Mother’s Day, make you mom wine-spiked brunch to show your appreciation. After all the gift of great wine is something you grant to those you truly love – and who do you love more than your mother?
By: Food.com / lets.eat
Ambrosia salad is the perfect balance between fruity and sinful. The combination of fruit, candy, and cream make this a truly divine thing to serve up to your mom. For a VinePair twist, drizzle some Port on your finished product.
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- 3 1/2 Ounces Instant vanilla pudding
- 8 Ounces Whipped topping
- 1/2 Cup Milk
- 20 Ounces Crushed pineapple, well drained
- 15 Ounces Peaches, drained and diced (not in heavy syrup)
- 11 Ounces Mandarin oranges, drained
- 2 Cups Miniature marshmallows
- 1/2 Cup Flaked coconut
- 1/2 Cup Halved maraschino cherry, drained
Beat together pudding, whipped topping and milk. Fold in remaining ingredients. Refrigerate at least 1 hour before serving.
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Torrijas (Spanish Style French Toast)
By: Saffron & Sun
While French toast made with milk is pretty good, you know what’s better? Rioja spiked french toast. While Saffron & Sun’s original recipe calls for milk, swap out the dairy for the vino for a really satisfying treat.
Ingredients to Serve 6:
- 3/4 Of A Challah bread
- 4 Cups Rioja
- 4 Tablespoons Sugar
- Zest Of One Lemon
- 1/2 Cup Extra virgin olive oil
- 2 Eggs (beaten)
- 3 Tablespoons Sugar
- 1/2 Teaspoon Cinnamon or
Cut the challah bread in half lengthwise, then slice each half in 1-inch wide pieces. Put the sliced bread in one single layer in a deep pan. I use about 3/4 of one challah bread since that yields enough torrijas. f you are making the entire challah, you should add 1 more cup of Rioja and one more tablespoon of sugar for the milk.
In a deep sauté pan heat the olive oil. Dip the bread in the egg and cook over medium heat until golden brown flipping once (about 1 minute on each side). Stir together sugar and cinnamon. Transfer to a serving platter and immediately sprinkle with the sugar-cinnamon mixture or with honey.
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By: Martha Stewart
- 1 Thinly Sliced Peach
- 1 Cup Raspberries
- 1 Cup Blueberries
- 1/4 Cup Fresh Lemon juice
- 1/3 Cup Simple syrup
- 1 Bottle Champagne or other sparkling white wine
In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.
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Stout Gingerbread Flip
By: 10th Kitchen
- 1 1/2 Ounces Stout beer (I used Bison Brewing organic chocolate stout)
- 1 1/2 Ounces Blackstrap rum
- 1 Ounce Ginger liqueur
- 1/2 Ounce Allspice dram
- 1 Egg white
- A Couple Dashes Chocolate bitters
- Fresh-grated Cinnamon and nutmeg
- Lemon Peel and/or candied ginger, for garnish
Pour the stout into a chilled coupe (or double rocks) glass. In a cocktail shaker, combine the rum, ginger liqueur, allspice dram, egg white, and bitters. Shake until combined. Add a big handful of ice, then shake again, vigorously for about 30 seconds. Strain into the glass, and top with cinnamon and nutmeg. Garnish with lemon or ginger.
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