Posts Tagged ‘moscato’

And now for the REAL Mother’s Day post!  We had both our moms over and laid out a spread of yummies, including some foodies from previous posts.  For their gifties, I made them each a sugar scrub of different sniffs (eucalyptus and lemon) and wrapped them up all pretty, doomthings style!

Hope you had a wonderful Mother’s Day!!!!  Make sure your mom gets pampered too!!


  • Breakfast pizza (recipe below)
  • English muffin bread
  • Spreads: goat cheese, strawberry preserves, jalapeno jam, and honey
  • Fruit plate:  strawberries, blackberries, cantaloupe
  • Donut holes
  • Moscato with fresh strawberries and blackberries
  • Black tea

Sugar Scrub for Mom

Ingredients (adapted from Martha Stewart):

  • 4 tbsp olive oil
  • 3/4 cup sugar
  • 1-3 drops food coloring
  • 10 – 30 drops essential oil

*That’s a lot of essential oil drops.  The recipes I encountered only used 4 – 8, but I wasn’t able to get the smell I wanted with only a few drops.  This is partly because olive oil has it’s own smell which, while definitely not a bad smell, I wanted to mask with the desired smell.  Use only a few drops at a time until you get the desired sniff.


  1. In a glass bowl (because plastic might smell/stain later), mix together the olive oil and sugar until well combined.
  2. Add food coloring one drop at a time, mixing well between drops, to achieve desired color.
  3. Add essential oil, a few drops at a time, mixing well between drops, to achieve desired smell.
  4. Spoon into small airtight jar (about 1-cup-capacity).

*Over time, the oil will puddle in the bottom, so make sure to stir it up occasionally.

Breakfast Pizza


  • Pizza dough
  • 5 large eggs
  • Sausage
  • Bacon
  • Cheddar cheese, grated
  • Cracked pepper
  • Grape tomatoes, sliced


  1. Cook sausage and bacon and chop up into bits (these can be made ahead and refrigerated for at least a couple of days).
  2. Make scrambled eggs the way you like them!
  3. Layer eggs, tomatoes, cheese, and meats on prepared pizza dough.
  4. Bake pizza at 430 degrees F for 15 – 20 minutes (or until dough is just turning golden).


This started from a strong desire for spring to be here and winter to get lost.  I kept having daydreams of sometime last summer, sitting on my mother-in-law’s deck, drinking crisp white wine with a bunch of fruit I had unceremoniously dumped into it.  It was delicious.  That day we came up with a ton of “summer sangria” ideas with different types of wine and fruit combinations.  To be fair, they were probably all very similar, but it didn’t stop us from coming up with more ways to drink white wine.

I finally got sick of winter (which is still here as I type; dumb March) and grabbed the cheapest bottle of moscato I could find from my grocery store.  I wanted strawberries in my sangria after having re-introducing myself to them with the Turkey Strawberry Sandwich with Brie, plus there were plenty sitting in my refrigerator, so it was fortunate that the Arbor Mist Moscato I picked up was “strawberry-mango”.  This combination wouldhave made the sangria really sweet, so I toned down the sweetness by adding lemons and oranges.  A while back I had found a similar recipe that included a strawberry syrup from Serious Eats via Pinterest.

Ingredients (adapted from Serious Eats):

  • 2 bottles strawberry-mango moscato (anysparkling white wine, I just liked this combination)
  • 1 cup strawberries, sliced
  • 1 large orange, sliced
  • 1 lemon, sliced
  • 1 cup strawberry syrup (made from 1 cup sliced strawberries, 1 cup water, 1/2 cup sugar)
  • 1/2 cup citrone (or any orange flavored liquor)


  1. Make strawberry syrup (boil together 1 cup sliced strawberries, 1 cup water, 1/2 cup sugar until sugar is dissolved and strawberries are near white, strain out solids, store in fridge for up to 1 week sealed).
  2. Place sliced fruits in pitcher.
  3. Add moscato.
  4. Add strawberry syrup and citrone.
  5. Refridgerate until chilled, or serve immediately if moscato is already chilled.

This sangria was to be used at a party the next day, so I chilled it overnight and used a torus-shaped jello mold to make an ice ring to help keep it chilled.  Contrary to popular belief, alcohol does freeze, although not as well as water, and lasted about halfway through the party, which kept the sangria cold the whole time.  I used some extra strawberry syrup and overflow sangria mix for the ice ring and added even more strawberries.

It was a little bit too sweet, so I think next time I will use a dryer sparkling wine.  Limes could also make this interesting.  Of course, so could a variety of other fruits.  Try out your own recipe and let me know how it goes!  Peaches, mangos, and pears, Oh My!  What a terrible attempt at a play on words.  -5 charisma.