Bubbly Mimosas and Brunch for Mother’s Day
Did you know that the day honoring Mom is one of the busiest restaurant days of the year? Skip the crowds and whip us this extra-special Biscuit Brunch and Mimosa Bar for your special mom in less time than you think. Our friend and fellow wine sister Helen Jane Hearn shares her tips with us in this video. We’ve included some of the recipes below so you can recreate the spread at home—no reservations needed!
The mainstay of this brunch is of course, the biscuit. Toppings are provided but feel free to mix and match the various ingredients to your heart’s desire (no shame in putting Hollandaise on fried chicken—at least once a year!). Here’s one of our favorite biscuit recipes from one of our favorite chefs, Tyler Florence. This Southern boy makes a mean biscuit!
Alternately, in the interest of time, you can buy your biscuits from a fave bakery or pop ‘em out of the can (we’ll never tell!).
When you watch our video, you’ll see the beautiful mimosa bar spread with great suggestions for garnishes and juices. In terms of bubbles, here are a few recommendations. Whether you are mixing a mimosa or a sparkling cocktail, you don’t want to use the highest quality bubbles (that would be a bit of a waste) but neither do you want to offer the very least expensive. For wonderful—and reasonably priced— options, looks to the bubbly world of wine outside the elite Champagne region of France. Cava from Spain, Prosecco from Italy, even sparkling wine from Australia are good value alternatives. Of course, we have a preference for our delicious Glamour Girl Bubbly and we’re very excited to be introducing a new bubbly sweet PINK wine coming this summer. Both of these wines are slightly sweet (also known as off-dry) and make a delicious base for mimosas. Be sure to serve very chilled—the warmer a sparkling wine is the more a tendency for it to fizz madly and overflow the glass!
In terms of still wines, all the items on this Biscuit Bar will pair beautifully with crisp, fruity white wines. We suggest any of our Middle Sister whites, including Drama Queen Pinot Grigio, Sweet & Sassy Moscato, Smarty Pants Chardonnay, Wicked White or Surfer Chick Sauvignon Blanc. PromisQous White, White Haute Riesling or, for Chardonnay lover, Monogamy North Coast Chardonnay will all make Mom smile.
To all the moms out there, we love you and appreciate everything you do for us. We hope there is a Mother’s Day Biscuit Brunch and Mimosa Bar in your future—or at the very least, a big glass of wine. Cheers!
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Click the links below to jump to each recipe:
Our Asparagus Eggs Benedict might seem a little intimidating but this Hollandaise is super-easy to prepare with the help of your blender. You can also substitute a dash of Tabasco for the cayenne pepper if you like.
Easy Hollandaise Sauce
3 egg yolks
1 T. lemon juice
1/2 t. salt
1/8 t. cayenne pepper
10 T. unsalted butter
– Melt butter in a small pot, do not let boil.
– Put egg yolks, lemon juice, salt and cayenne in a blender. Blend at medium speed 30 seconds. Turn blender down to lowest speed, and slowly add the melted butter. Continue to blend until butter is incorporated. Turn off the blender, adjust salt and lemon juice if you wish. If you want a thinner sauce add a little hot water. Keep warm and use within an hour or so. (Courtesy Brenda Bosetti Catering)
These eggs look so perfect because of this caterer’s secret—use your kitchen shears or a small sharp paring knife to clean up the edges. Garnish with finely shredded parsley or chives for a bright spring color contrast.
Perfect Poached Eggs
1 T. white vinegar
– Put 3 inches of water in a large saucepan. Add vinegar and bring to a rolling boil. Crack eggs into individual small bowls or ramekins. Turn down water to simmering. Carefully lower the ramekins into the water and tip the eggs gently out 1 at a time. Cook 3 – 5 minutes until white is set. Remove with a slotted spoon and drain on a paper down before serving. (Courtesy Brenda Bosetti Catering)
Asparagus tip: If the ends are not super tender, trim with a vegetable peeler. Bring salted water to a boil in a shallow frying pan. Simmer briefly until al dente then drain and plunge into an ice water bath to stop the cooking. You can prepare ahead and reserve. Before serving, reheat briefly in simmer water, drain on paper towels and serve on a pre-warmed plate.
These fried chicken strips are too good to save for a special day. We think they just might become a regular thing—kids love them and they have fun helping you dip and bread. Just don’t let them do the frying!
Honey Buttermilk Fried Chicken Tenders
2 cups buttermilk
1 T. honey
1 t. salt
1/2 t. pepper
1 t. garlic powder
1/4 t. cayenne pepper
2 lbs. chicken tenders
3 cups flour
1 t. garlic powder
1 T. salt
1 t. black pepper
1/4 t. cayenne pepper
Vegetable oil for frying
– In a large bowl combine the buttermilk, and the next 5 ingredients. Mix well, and add the chicken tenders to coat. Refrigerate for at least 1 hour or preferably longer.
– Heat oil to 375 in a large skillet, cast iron is best.
– Mix flour with 1 T. of salt, garlic powder and both kinds of pepper in a bowl. Drop in a few chicken tenders at a time, making sure all surfaces are coated with the flour mixture.
– Working in batches, fry each tender in hot oil until browned, turning as necessary, about 3 minutes. Drain on a wire rack set over a sheet pan.
(Courtesy Brenda Bosetti Catering)
Pecan Sticky Buns
(via Simply Recipes)
1/4 cup warm water
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 T. unsalted butter, plus more for greasing
3 large egg yolks
1 T. finely grated orange zest
1 1/4 t. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
1/2 cup firmly packed light brown sugar
1 T. ground cinnamon
4 T. unsalted butter
3/4 cup firmly packed light brown sugar
4 T. unsalted butter
3 T. honey
1 T. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
– Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 t. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here’s a good photo and description of what the yeast should look like after several minutes.
– Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
– Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
– Roll dough out into a 12″ x 18″ rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
– Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
– Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
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