Mother's Day Strawberries and Sparklers

Recommended sparkling wines and strawberry recipes to celebrate springtime, and Mom

Laurie Woolever
Posted: May 6, 2008

Sunday, May 11, is Mother's Day, on which we honor the women who helped make us into the people we are today. Whether you're toasting mom first thing in the morning, over an afternoon buffet or for dinner and dessert, you'll want to make the best of your celebration by using spring's sweetest bounty—strawberries—which are just starting to come into season in many parts of the country. (And if you're still waiting for strawberries to appear in your local market, you can always make do with the gently-frozen variety). Try out the recipes below, or check out our recipe search and food and wine matching tools to find more great ideas and inspiration for the Mother's Day table.

To get things started, here's a simple, delicious punch for your Mother's Day celebration that combines the festive effervescence of sparkling wine (we've made recommendations below) with the delicious and complementary flavors of strawberries, mangoes and lemons.

SPARKLING STRAWBERRY-MANGO PUNCH

Ingredients:
• 1 1/2 cups lemonade
• 2 cups mango juice, well-chilled
• 1 pint strawberries, hulled and thinly sliced
• 2 bottles Champagne or sparkling wine, well-chilled

1. Pour the lemonade into a 12-compartment ice cube tray and freeze for several hours, until solid.

2. In a large pitcher or punch bowl, combine the mango juice, lemonade cubes and strawberries and stir well. Just before serving, add the Champagne. Ladle into cups to serve. Makes 12 to 14 servings.

And if you prefer a simple strawberry dessert (best served with Moscato or another sweet wine), try this one, in which the berries are bathed in a light sauce.

STRAWBERRIES WITH LEMON-COCONUT SAUCE

Ingredients:
• 1 lemon, thinly sliced and seeded
• 3/4 cup granulated sugar
• 1 cup canned coconut milk
• 1 cup water
• 2 pints fresh sweet strawberries
• Whipped cream (optional)
• Candied lemon peel (optional)

1. In a large saucepan, combine the lemon slices, sugar, coconut milk and water. Bring the mixture to a boil and cook for about 20 minutes, or until it becomes syrupy. Remove the lemon peel with tongs. Strain the sauce, pressing the solids to extract as much liquid as possible. Taste for sweetness, and add more sugar, if necessary, to balance the tartness of the lemon. Set aside, but do not refrigerate.

2.Wash and hull the fresh strawberries, then dry them well. (If they are not naturally sweet, sprinkle them lightly with confectioners' sugar.) Divide them equally among four bowls—you can serve them either whole or halved—then spoon some of the lemon-coconut sauce over them. Top with whipped cream and candied lemon peel, if desired. Serves 4.

However and whenever you choose to mark the occasion, Wine Spectator wishes all mothers a Happy Mother's Day!

CHAMPAGNE and CAVA

Floral, apple, bread dough and lemon notes show intensity and linger nicely on the aftertaste. It's light-bodied and balanced, with a firmly textured finish. Drink now through 2010. 10,000 cases made. —B.S.

A piercing scent of mineral leads into honey and pastry flavors. It's balanced on the soft side, with a moderate finish. Drink now. 20,000 cases made. —B.S.

Slightly earthy and metallic in flavor, along with lemon and candied berry notes. It's pretty dry, with a firm, chalky finish. Drink now. 10,000 cases made. —B.S.

A cool, minty element makes this bubbly distinctive, along with graphite and red berry notes. A bit short on the finish. Drink now. 16,600 cases made. —B.S.

Off-dry, with a soft, creamy mousse and flavors of berry, hazelnut, spice and orange peel. It's nicely balanced, with a nut note lingering on the finish. Drink now. 12,500 cases imported.

Light-weight and aromatic, with hints of berry, spice and clementine. Tangy acidity. Its refined texture recommends this as an aperitif. Drink now. 6,700 cases made.