Recipes

A Tipsy Mom Is a Happy Mom: Mother's Day Bellini Bar

If you're skipping the restaurant rush and looking for a way to jazz up your annual Mother's Day Brunch, look no further. Two words. Bellini Bar. I know my mama would appreciate the morning buzz more than she would my not-so-famous quiche Lorraine (by the way, when did quiche become the official Mother's Day food?). Nothing says "I love you" like some bubbly. You can thank me later.

Here are a few tips to make getting your mom drunk before noon totally appropriate:

Step 1: The Goods -- Strawberry, White Peach and Raspberry Bellinis

You'll need

  • A few bottles of Prosecco (or other sparkling wine)*
  • 4 fresh white peaches or 1 16-oz bag frozen peaches, thawed
  • 2 pints fresh raspberries or 1 16-oz bag frozen raspberries or mixed berries, thawed
  • 16 oz fresh strawberries or frozen strawberries, thawed
  • 1 orange, zested
  • 1-2 lemons, peeled for garnish
  • Sugar
  • Water *For a nonalcoholic version, try sparkling water or apple cider

    To make the purees:

    Make a simple syrup by combining 2 cups sugar with 1 cup water in a saucepan over medium heat until sugar dissolves.

    For strawberry and raspberry purees, blend the fruits* separately with 1/3 cup simple syrup until smooth, adding up to 1/3 cup water to thin if needed. Press through fine strainer to remove seeds. Chill until ready for use. *If using fresh fruit, save some for garnish.

    For peach puree, blend peaches and orange zest with 1/3 cup simple syrup until smooth, adding up to 1/3 cup water to thin if needed. Chill until ready for use.

    Step 2: The Setup

    You'll need

  • Fancy or rustic tray
  • Vintage milk bottles or jars
  • Champagne flutes
  • Twine, tags and markers to label flavors
  • Bowls or teacups for garnishes

    Pour fruit purees into old milk bottles or glass jars and use twine, tags and markers to label accordingly.

    Place chilled labeled jars and bowls filled with fresh fruit and lemon peel for garnish on a tray. Set out chilled Prosecco and champagne flutes.

    Feel free to decorate with flowers, candles, doilies or any other special touches.

    Step 3: The Pour

    Pour about an ounce of the fruit puree into champagne flute before slowly filling with sparkling wine (key word: slowly).

    Garnish and enjoy.



    Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

  • KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano