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?
Ambrosia Salad
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.
Ingredients:
- 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.
Also check out Crock Pot Candy!
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)
Sprinkle with:
- 3 Tablespoons Sugar
- 1/2 Teaspoon Cinnamon or
honey
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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Champagne Punch
By: Martha Stewart
Mimosas are all fine and well, but mom needs a little variety. Try this fresh, fruit-forward punch to liven up your brunch spread.
Ingredients:
- 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.
Also check out Red Currant Champagne Cocktail!
Stout Gingerbread Flip
By: 10th Kitchen
Lastly, it wouldn’t be brunch without eggs, but forget scrambling, try you hand at a flip (egg cocktail). This beer cocktail uses creamy stout and ginger liqueur.
Ingredients:
- 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.
Also check out Amaretto Grape-Sour!
