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The Best Mother's Day Brunch Pairing

Sparkling wine and French toast? Yes please!

The best Mother's Day brunch food and wine pairing.

Maybe your family’s Mother's Day tradition includes heading out for a delicious brunch as a family; maybe it includes the pitter patter of feet rushing around the house trying to quietly surprise parents with breakfast in bed. This year, why not honor the mom in your life with a restaurant-caliber recipe by Cook Taste Eat — and a decadent wine pairing from The Daily Sip?

Cook Taste Eat’s Crème Brûlée French Toast with Banana Foster Batter will not disappoint. You can even serve it with sausage patties for an added dose of spice and saltiness to balance the indulgent French toast, per the recipe below.

Since Mother's Day brunch wouldn't be complete without some sparkling wine to toast Mom, why not pick one that is sexy and flamboyant like the French toast with which it will be paired? JCB "No. 69" non vintage brut rosé is up to the task. Each number has significance for Jean-Charles Boisset, the collection's creator and namesake. Jean-Charles was born in 1969, the year that mankind went to the moon. As such, 69 represents unlimited expression, freedom, creativity, artistry, refinement.

Brut rosés are made in part from pinot noir grapes, and they derive their rose pink color from spending just a bit of time with the grape skins. JCB "No. 69" offers a hint of raspberry and wild strawberry, the ideal garnish for French toast.

Click here for more from The Daily Sip.

The Best Mother's Day Breakfast Recipes

Mother's Day brunch can be a fun and special way to celebrate all of the moms in your life. But what if you decided to cook mom an incredible breakfast at home this year instead of battling the crowds for a reservation on one of the busiest brunch days of the year?

Fear not, for we've got you covered with 14 appetizing recipes that will certainly show your mom how much you care — and maybe even impress the rest of the family while you're at it. You don't have to have much experience in the kitchen to create most of these recipes. As a matter of fact, the beauty of many of the recipes is that they look good enough to be served at a little bistro, but require very little effort to make.

We've got French-inspired recipes that include a seasonal asparagus and gruyere puff pastry tart, quiche Lorraine, easy crepes, and even a cherry clafoutis. Maybe you're leaning towards some freshly baked treats, in which case you'll definitely want to check out the tasty muffins on our list. Finally, you can whip up an all-American breakfast for mom with fluffy diner-style waffles, banana pancakes, and an easy egg casserole stuffed with breakfast sausage and veggies. Put a pot of coffee on and let's get cooking!

11 Easy Scones Recipes

Scones are a great dish to pair with a hot beverage. Planning a Mother’s Day brunch involves simple dishes that everyone loves. Making scones brings me back to my days in culinary arts class at high school.

Below is a list of scones recipes you can choose from to create the best Mother’s Day brunch celebration.

Scones are a great addition to creating an unforgettable Mother’s Day brunch celebration.

Simply the Best Mother’s Day Brunch Pairings & Sparkling Shortcuts

All the moms in your life deserve to be pampered, and the brunch tradition is a favorite. Imagine a sunny Sunday surrounded by loved ones and dear friends, fresh flowers and a tasty buffet with the perfect pairings of our springtime wines. (Most of the recipes are make-ahead, which frees you up to spend time with mom.) Keep the décor pretty yet simple. Have a playlist of Mother’s Day songs playing. Then just add love and a dash of sparkling!

These fluffy bite-sized beauties are just the thing for an easy buffet.

Mini Vegetable Frittatas
Servings: 6 (2 frittatas each)


8 eggs
1/2 cup milk
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 cup shredded Cheddar cheese
1 log (4 ounces) goat cheese (chèvre), crumbled
3/4 cup chopped yellow squash
1/4 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons finely chopped red onion
2 plum tomatoes, seeded and diced

1. Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion mix well.

2. Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.

3. Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

Tasty spears grilled in crunchy-sweet prosciutto are impossible to resist.

Proscuitto Wrapped Asparagus
Servings: 4


16 spears asparagus, (about 1 bunch) trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
McCormick® Black Pepper, Ground, to taste
2 very thin slices of proscuitto, (about 1 ounce), cut in half lengthwise

1. Preheat grill to medium. (These can also be done stovetop on a grill pan.)

2. Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack or grill pan. Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

Sunny apricots lend a lovely tartness to this light and fragrant treat.

Apricot Almond Coffee Cake
Servings: 10


1 cup all-purpose flour
1/2 cup white whole-wheat flour or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon McCormick® Cinnamon, Ground
1/8 teaspoon McCormick® Ginger, Ground
1 large egg
1/2 cup snipped dried apricots
1/2 cup nonfat milk
1/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 tablespoons reduced-sugar apricot preserves, melted
2 tablespoons sliced almonds, toasted

1. Preheat oven to 350°F. Lightly coat an 8-inch round baking pan with cooking spray set aside. In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, salt, cinnamon and ginger.

2. In a medium bowl, lightly beat egg with a fork stir in dried apricots. Stir in milk, sugar, applesauce and oil. Add apricot mixture all at once to flour mixture stir until combined. Spread batter in the prepared pan.

3. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Cut up any large pieces of fruit in preserves spoon over coffee cake. Sprinkle with toasted almonds. Serve warm.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

Hot and savory, creamy and satisfying – make it the night before.

Baked Brie Strata
Servings: 6


2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
6 cups torn bite-size pieces crusty sourdough bread, (6 ounces), divided
1 4.5-ounce package Brie cheese
1 cup halved grape tomatoes or cherry tomatoes
1 cup refrigerated or frozen egg product, thawed, or 4 large eggs, lightly beaten
2/3 cup evaporated nonfat milk
1/3 cup sliced green onions
3 tablespoons McCormick® Dill Weed
1/2 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground

1. In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini set aside.

2. Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with the remaining 2 cups bread pieces.

3. Combine eggs, evaporated milk, green onions, dill, salt and pepper in a medium bowl. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap chill for 4 to 24 hours.

4. Preheat oven to 325°F. Remove plastic wrap from strata cover with foil. Bake for 30 minutes. Uncover bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

A fresh, cool classic dressed up with dried cherries and crunchy pecans.

Chicken Salad with Pecans and Cherries
Servings: 4


1 1/4 pounds boneless, skinless chicken breast, trimmed
1/2 teaspoon salt, divided
1/3 cup low-fat plain yogurt
1/3 cup low-fat mayonnaise
1 tablespoon honey mustard
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 cup thinly sliced celery
1/2 cup pecans, toasted and chopped
1/2 cup dried tart cherries, chopped
1 head Boston or butterhead lettuce, trimmed

1. Place chicken in a medium skillet or saucepan, cover with water and add 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle, 10 to 15 minutes. Transfer to a plate to cool.

2. Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining 1/4 teaspoon salt in a bowl.

3. When the chicken is cool enough to handle, cut into bite-size pieces. Add the chicken, celery, pecans and cherries to the bowl with the dressing and toss to combine.

4. Divide lettuce leaves among 4 plates and top with about 1 cup chicken salad each.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

Surprise! This simple pound cake packs lots of flavor into every lemony slice.

Lemon Pound Cake with Raspberry Swirl
Servings: 12


2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
2 cups flour, sifted
1/4 teaspoon baking soda
4 teaspoons McCormick® Raspberry Extract
20 drops McCormick® Red Food Color
1 teaspoon McCormick® Pure Lemon Extract

1. Preheat oven to 325°F. Beat butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour and baking soda on low speed until just blended.

2. Remove 1 cup of the batter to small bowl. Stir in raspberry flavor and red food color. Stir lemon extract into remaining batter. Pour 1/2 of the lemon batter into greased and floured 9࡫-inch loaf pan. Top with 1/2 of the raspberry batter. Repeat layers. Run a knife through batter to swirl raspberry batter into lemon batter.

3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan cool completely on wire rack.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

OJ in the batter and in the syrup make these slices of heaven.

Mimosa French Toast
Servings: 4


4 slices fresh bread
4 large eggs, beaten
1/4 cup milk
2 tsp. cinnamon
1/4 tsp nutmeg (optional)
1 tbsp. butter
Zest from 1 large orange
Juice from 1 large orange

1/4 cup melted butter
2 tbsp. water
1/2 cup sugar
1/4 cup sparkling wine
1 tbsp. orange juice
2 tbsp. powdered sugar

1. Combine eggs, milk, cinnamon, nutmeg, orange zest and orange juice in a medium sized bowl. Soak bread for a few minutes on each side.

2. Preheat pan on medium-high heat and melt butter. Place soaked bread into pan and cook for about 1 minute on each side until slightly brown. Remove bread from pan and set aside until all bread is cooked.

3. To prepare syrup, melt butter in a saucepan over medium-high heat. Add water and sugar and whisk to combine. Boil on medium high for 5 minutes until bubbling and thick. Stir to prevent from burning.

4. Remove the syrup from heat and stir in sparkling wine and orange juice.

Fruity, chocolatey, hard to resist and microwave-quick.

Easy Chocolate Fondue
Servings: 16


2/3 cup light corn syrup
1/2 cup heavy cream
1 teaspoon McCormick® Pure Vanilla Extract
8 ounces semi-sweet chocolate

1. Microwave corn syrup, cream and vanilla in large microwavable bowl on HIGH 1 1/2 minutes or until mixture comes to boil. Add chocolate stir until completely melted and smooth.

2. Serve warm as a dip with cut-up fresh fruit, assorted cookies, pretzels, pound cake or angel food cake cubes.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

Raise a Glass to Mom

Brunch isn’t complete without a dash of sparkling! Use our handy cheat-sheet for Sparkling Shortcuts that will have you pouring & enjoying in no time.

Set the Scene with a Playlist of Songs for Mom

For more seasonal inspiration, recipes and cocktails, please follow us on Pinterest.

11 Great Mother’s Day Brunch Recipes

I am not sure why or when Mother’s Day became known as a major brunch and breakfast holiday. Not that I am complaining. Breakfast — and its more luxurious weekend version, brunch — is my favorite meal of the day. Mother’s Day is the occasion to make the most important meal of the day for the most important woman in your life. Here’s a roundup of 2021 Mother’s Day Breakfast and Bunch Recipes she (you) will love.

On the Healthy Side: Mother’s Day Breakfast and Brunch Recipes

For moms who want to keep things on the more nutritious side, these recipes taste fabulous and pay extra attention to health and wellness.

Updated Bircher Overnight Oats

A new (better) take on old-school Bircher muesli, with apples, yogurt, nuts, and seeds.

Cured Salmon + Cucumber Smørrebrød

An easy, elegant, no-cook alternative to bagel and lox that tastes fresh and savory.

Pineapple and Kale Green Smoothie

A lightly sweet, very healthy green smoothie recipe, loaded with fruits, vegetables, and add-ins as you like.

2021 Mother’s Day Recipes: Beautiful Baked Goods

Bake a simple and special recipe for Mother’s Day 2021. Scones, crumb cake, and muffins are just what breakfast and brunch call for this year.

Sticky Bun Overnight French Toast Casserole

Let’s get right to the point: This sticky bun French toast casserole is one of the best things we’ve ever eaten. An overnight baked French toast that tastes just like a sticky bun, but with no hassle. Soak the bread in a cinnamon-sweet custard, bake, then smother with homemade pecan goo. Meet your new favorite breakfast recipe.

Royal English Scones

The official Buckingham Palace recipe. What better to make her feel like queen for a day than a tender, buttery royal English scone?

Sour Cream Crumb Cake

Mother’s Day breakfast deserves the sweet, simple comfort of a tender vanilla cake topped with big, buttery brown sugar clumps. This simple cake combines classic sour cream coffee cake and New Jersey-style crumb buns into one delicious cake heaped with streusel.

Sweet Potato Morning Glory Muffins

Incredibly moist, perfectly sweet, and full of texture and flavor from ingredients like apple, coconut, and millet, and baking spices.

Incredible Eggs for Mother’s Day

Eggs often make the centerpiece of any breakfast spread, and deserve to be egg-stra (sorry) special on Mother’s Day. These egg recipes are guaranteed to please.

Leek and Goat Cheese Tart

Quiche is always in style. What’s not to love about the combination of tender butter crust and fluffy, eggy filling? This vegetarian leek and goat cheese tart is my current favorite.

French Ham and Cheese Galette Complète

Authentic, savory French comfort food, right in your home kitchen. Bring a little Paris to your kitchen table.

Mushroom and Goat Cheese Scrambled Eggs

Mushroom and goat cheese scrambled eggs, fluffy, earthy, and folded with an elegant sprinkle of fresh chives.

Waffles and Pancakes for Mother’s Day Breakfast and Brunch

Mother’s Day breakfast and brunch recipes don’t get more fun and classic old-fashioned pancakes and waffles. From the Kennedys’ family waffles to cornmeal blueberry pancakes, these recipes stack up great.

J.F.K. and Jackie Kennedy’s Family Waffles

Cornmeal Pancakes With Blueberry Maple Syrup

Buttermilk pancakes go extra homey with cornmeal. Topped with warm, homemade blueberry maple syrup for the best breakfast ever.