And for the save…you forgot to pick up a card. Amazon could not deliver the gift in time. The flower shop is closed. You can still treat Mom on Mother’s Day with a special cocktail or mocktail followed by yummy brunch. Mmm… I can just taste it!
- 1 Part Sparkling Ice Orange Mango
- 1 Part Champagne
1.Pour champagne and top with Sparkling Ice Orange Mango
Sparkling Sorbet Bellini (Mocktail)
- 2 cups fresh pineapple, cut into chunks
- 1/2 cup sugar
- 1/2 cup Sparkling Ice Coconut Pineapple (from a 17 oz bottle)
- In blender, puree pineapple chunks with sugar and water until smooth
- Chill pineapple mixture in refrigerator for 1 hour
- Freeze in your ice cream maker according to the manufacturer’s instructions and store tightly covered in freezer until ready to use. Makes about 2 ½ cups
Sorbet Bellini Mocktail:
- 1 1/2 cups Sparkling Ice Coconut Pineapple (from a 17 oz bottle)
- 2/3 cup pineapple sorbet
- Garnish: fresh pineapple wedges, coconut flakes
- In two 12 oz glasses, add 3/4 cup Sparkling Ice Coconut Pineapple
- Using small ice cream scoop, add 1/3 cup pineapple sorbet to each glass
- Garnish with fresh pineapple wedge and coconut flakes, if desired
Pineapple sorbet can be made up to a few days ahead of time so it’s ready to go when you need it. For a special twist, coat top rim of glass with water or pineapple juice and dip in coconut flakes.
As my kids know, I’m a tequila fan, so this Mango cocktail is on my mind.
Fresh Mango Squeeze
1/2 part Jose Cuervo Especial® Silver
4 parts fresh mango chunks
4 parts ice
1/2 part freshly squeezed lime juice
1/4 part triple sec
Pinch of salt
Lime wedges for garnish
Chili powder for sprinkling
Agave to taste
In blender, add ice, Jose Cuervo Especial® Silver, triple sec, mango, lime juice, agave and salt. Blend. Pour mixture into glasses. Garnish with lime and a sprinkle of chili powder. Enjoy!
Food writer extraordinaire Bonnie Stern
recommends this recipe in her National Post column and I have made it and recommend it highly. Most of the ingredients you will have on hand.
Photo credit: Food Network
French toast casserole
This French toast casserole, from my friend Halen Kirzner, is my all-time favourite brunch dish. It is always a hit. Serve it sweet with cream and berries, or it is surprisingly delicious with bacon and sriracha.
2 1/2 cups milk
1 1/2 tsp vanilla paste
1 unsliced challah or egg bread, crusts removed, cut into 1-inch pieces, about 1 1/4 lbs
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 tbsp maple syrup
ice cream, whipped cream, Greek yogurt, mixed fresh berries
- In a large bowl combine eggs with milk and vanilla. Add bread cubes and combine well. Cover and refrigerate 4 hours to overnight.
- Place bread mixture in a buttered 9-inch x 13-inch baking dish. Combine melted butter with brown sugar and maple syrup. Drizzle mixture all over top of bread.
- Bake in a preheated 350F oven (on a baking sheet to catch any spills) until puffed and browned, 40 to 45 minutes. Cool 5 minutes before serving. Serve with your favourite topping, savoury or sweet. Serves 8.