Photo by Brad Holland, Delish.com
Pure happiness! Make brunch the happiest place on earth with this pineapple & coconut take on mimosas.
Dole Whip Mimosas
Servings: 6
PAIRS WITH: le Cadeau Semi-Seco Sparkling
INGREDIENTS:
1/4 cup sugar, for rimming flutes
1 cup pineapple juice
1/3 cup coconut milk (not canned)
1 bottle of sparkling wine
Whipped topping, for serving
1/4 cup pineapple wedges
DIRECTIONS:
1. Pour sugar onto a shallow dish. Run a pineapple wedge around 6 flutes and dip in sugar. Set aside.
2. In a tall glass, stir together pineapple juice and coconut milk until combined. Pour into champagne flutes and top off with champagne.
3. Garnish each flute with whipped topping and a fresh pineapple wedge.
*Recipe and Photo Courtesy of Delish.com.
Pretty peppy with paprika, horseradish and a dash of tomato juice, these are totally glam eggs.
Spicy Bloody Mary Deviled Eggs
Servings: 6 (2 halves each)
PAIRS WITH: Revel 2018 Sauvignon Blanc
INGREDIENTS:
6 hard-boiled eggs, peeled
2 tablespoons mayonnaise
2 tablespoons tomato juice
2 teaspoons prepared horseradish
1 teaspoon McCormick Gourmet™ Paprika, Hot Hungarian
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
12 small celery leaves
DIRECTIONS:
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.
3. To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.
4. Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
This show-stopping salad looks especially grand in a straight-sided glass bowl. You can make it the night before.
7 Layer Salad
Servings: 12
PAIRS WITH: Glory Cellars 2015 Chardonnay
INGREDIENTS:
4 cups mixed salad greens, such as Romaine or arugula
2 tomatoes, chopped (about 2 cups)
1 1/2 cups shredded Cheddar cheese
1 cup frozen peas, thawed
5 hard-boiled eggs, coarsely chopped
2 cups cubed cooked ham
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Mustard, Ground
DIRECTIONS:
1. Place salad greens in bottom of large serving bowl. Layer tomatoes, cheese, peas, eggs and ham over greens.
2. Mix mayonnaise, sour cream, dill weed and ground mustard in medium bowl until well blended. Pour evenly over salad. Cover.
3. Refrigerate at least 1 hour or overnight until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Refreshing lemony clouds and sweet berries make these festive parfaits real crowd pleasers.
Berry Lemon Mousse Parfait
Servings: 8
PAIRS WITH: Frisch Spring Song Blend
INGREDIENTS:
1 1/2 cups heavy cream
1/2 cup sugar, divided
1/4 cup lemon juice
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® Pure Vanilla Extract
1 cup blueberries
1 cup sliced strawberries
DIRECTIONS:
1. Beat heavy cream, 5 tablespoons of the sugar, lemon juice and extracts in large chilled bowl with electric mixer on medium speed until soft peaks form.
2. Toss berries and remaining 3 tablespoons sugar in medium bowl. Layer mousse and berries in dessert dishes. Serve immediately or refrigerate until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
D'oh! Donuts! Light & guilt-free because they’re baked, right? Make extra for mom.
Mini Baked Donuts with Vanilla Glaze
Servings: 15 (2 donuts per serving)
PAIRS WITH: le Cadeau Brut Sparkling
INGREDIENTS:
DONUTS
2 cups all-purpose baking mix, such as Bisquick®
1/4 cup granulated sugar
2/3 cup milk
1 egg, lightly beaten
1 tablespoon McCormick® Pure Vanilla Extract
VANILLA GLAZE
4 cups confectioners’ sugar
1/2 cup milk
1 1/2 teaspoons McCormick® Pure Vanilla Extract
DIRECTIONS:
1. Preheat oven to 325°F. For the donuts, spray mini donut pan with no stick cooking spray. Set aside. Mix all ingredients in medium bowl until well-blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.
2. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
3. Meanwhile, for the vanilla glaze, mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
