Sparkling Wine Brunch for Mother’s Day

Brunch has always been one of my favorite meals! You can be very creative incorporating dishes and flavors from every corner of the world. Also you can pair these foods with a number of sparkling wines that usually aren’t an acceptable part of the average breakfast. Personally I think it should be OK to drink sparkling wine anytime!
Growing up it was always the meal that all of the family helped with, each of us having a favorite dish. My Mom always made a special pancake souffle dish for holiday brunches that is my go to when I want to impress Brunch guests! This dish would come out of the oven straight to the table pipping hot and extremely pouffe ready to be devoured. The recipe can be altered to incorporate savory items or topped with baked apples, lemon curd and a number of other fruits. I like to add fresh chopped herbs and aged cheddar to the batter but you can experiment with many different things depending on your mood.
Oven Baked Newfoundland Pancake
5 Eggs, beaten
1 1/4 cup Milk
1 1/4 cup All-purpose flour
1/2 stick Butter, melted
Lemon Juice to taste
Powdered Sugar to taste
Mix together the eggs, milk and flour and set aside. Heat large skillet in 350 degree F oven, and when oven is preheated, add 1/2 stick of butter to skillet to melt. When butter is melted, pour in egg mixture. Bake for 30 minutes. Let cool 1-2 minutes (pancake will deflate slightly as it cools) and slice to serve. Add powdered sugar and lemon juice to top of pancake to taste.
I suggest a variety of sausage like chicken/apple, spicy sage and baked ham as side dishes. A decorative platter of exotic fruits and baby greens tossed with goat cheese/walnuts would also round out the entire menu.
My two favorite sparklers of the moment are an incredible pairing for this menu!

Bruder Dr. Becker Sekt 2005, 100 % Scheurebe, Germany- Fruity, dry and crisp with a bit of peach, grapefruit and a medium acidity. Hints of minerality on the finish round out this wine made from a grape not often seen in the world of sparking wines!

Cremant de Bourgogne Rose, Perle d’Aurore Louis Boullot, 65% Chardonnay 35 % Pinot Noir, France- Lush, rich, fruity and just slightly off dry. A fabulous addition to any meal from brunch to dessert!
You could also serve a Spanish Cava, Italian Prosecco or the New Mexican Sparkler Gruet as a welcome addition to this menu.

For dessert try a variety of chocolate pastries, cookies and chocolate dipped strawberries with a decadent dessert wine! I like Rosa Regale Brachetto D’Aqui, Banfi, Italy, a sweet sparkling with bright berry flavors.

Here’s wishing everyone a Happy Mother’s Day!

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