Citrus , Peach, Strawberry White Sangria


If your mom is up with the early bird, she definitely deserves refreshingly beautiful sips and bites to restore her glow. With Mother’s Day just around the corner and temperatures warming, a quick trip to your local Farmer’s Market provides everything you need to make her feel loved inside and out.

This Sunday, shower your mom with brunch in bed. Recipes of White Sangria adorned with juicy citrus, strawberries and floral DIY ice cubes, homemade Citrus Marmalade and Walnut Granola Parfait are each fit for a queen.  We’ve also paired each recipe with a creative tip to pamper mom with appreciation.


Let’s Play!

Be sure to check our FacebookTwitter and Pinterest pages for updates or email to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!



LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

  • I Just Called To Say I Love You, Stevie Wonder
  • Superwoman, Alicia Keys
  • Lady, Styx
  • This One’s For The Girls, Martina McBride
  • Beneath Your Beautofil, Labrinth feat. Emile Sande


Make sure the flowers are pesticide and chemical free and clean before using.

To suspend citrus segments, fruits and flowers in the cubes, work in layers: Fill an ice tray that makes large cubes (to best showcase each flower) a quarter of the way with filtered water. Add item of choice facing down, and freeze. Add more filtered water to fill halfway, and refreeze. Fill to the top, and freeze again.



1 bottle Sauvignon Blanc
1½ cups white cranberry juice
½ cup peach Schnapps
Juice of 2 fresh lemons
1 tbs fine sugar
2 peaches, peeled, pitted and cut into wedges
1 navel orange, peeled and cut into thick slices
2 pints fresh raspberries or strawberries, well-rinsed


Combine wine, juice, schnapps and lemon juice in a cold gallon pitcher. Add sugar, peaches and oranges. Stir well and refrigerate overnight. Pour into 8-inch Mason jars or glasses filled with crushed ice. Garnish with fresh berries and couture ice cubes. Serves 4.  Wrap a rose in ribbon tied to a favorite love or gratitude quotation.  One of my favorites: “The mother’s heart is the child’s schoolroom.” Henry Ward Beecher, US Congressional clergyman



Candy thermometer; 6-8 quart non-reactive stock pot; saucepan; Mason jars; wide-mouth funnel and fine-mesh sieve.


Boiling jars is an important and easy process to preserving food once you get the hang of it!

  1. Boiling jars ensures any contaminants in the jars are killed.
  2. The heat created in the jars guarantees high temperatures after removing them jars from hot water to best seal your yummy creations in an airtight container.  (The heat rapidly escapes taking any remaining air out of the jars.)
  3. Prepare boiling water bath and 4 regular Mason Jars (500 ml).  Fill stock pot and opened jars with water to cover.  Bring to a boil.
  4. Place lids in a small saucepan.  Cover with water and gently simmer over low heat. While the jars and lids are being boiled in hot water bath, prepare recipes.
  5. When recipe is complete, remove jars and lids from hot water bath using tongs. Place on towel-lined counter.
  6. Carefully fill jars with your recipe filling leaving ¼-inch to ½-inch headspace between your filling and the top of the Mason jar.
  7. Wipe any excess filling off jars with a damp towel then apply lids and screw them tightly onto the jars.
  8. Place sealed jars back into hot water bath and return water back to a boil.  Boiling time depends on individual recipe.
  9.  Remove jars from hot water bath and gently place onto towel-lined counter to cool completely. (The center of the lids might be concave from the vacuum seal.)  Store in refrigerator for 2 weeks. Enjoy.

Citrus Marmalade in a Jar

Prepared in 55 minutes or less plus overnight to cool.


4 lbs fresh citrus such as 5 blood oranges or Clementines, 3 grapefruits, 4 lemons
6 cups fine granulated sugar
Zest of select citrus fruit


After citrus is zested, place all zest into a saucepan with 2 quarts of filtered water.  Bring to a boil over medium-high heat.  Reduce heat to simmer and cook 20 minutes until zest ribbons are soft and tender.  Set aside. When cool, drain over a sieve and reserve citrus liquid and zest pieces in two separate bowls.

While zest is simmering, cut citrus into segments removing all the white pith, membranes and seeds.  Collect fruit segments and all their juices in a large bowl.

Combine drained citrus zest pieces, fruit segments, juice, 4 cups of reserved citrus liquid and sugar into a stockpot.  Bring to a boil and cook 30 – 40 minutes until liquid temperature reaches 220°F.

Stir regularly to prevent bottom from scorching.  As soon as citrus marmalade reaches 220°F, immediately remove the pot from the heat.

Stir cooked marmalade for 30 – 60 seconds with a wooden spoon to distribute zest pieces.  Ladle  or funnel marmalade into prepared Mason jars.  Apply lids and rings and place into stockpot’s hot water bath for 10 minutes.  Remove, cool overnight and store in refrigerator.

Surprise mom at brunch with her favorite muffins, brioche or golden toast aside her very own Jar of Love! Decorate jar with fanciful ribbon attached to a photo of you and Mom.

Walnut Ginger Granola Parfait

Prepared in 30 minutes or less.


4 cups old-fashioned rolled oats
1½ cups raw walnuts, chopped (can substitute with fresh pecans or almonds)
1 tsp ground ginger powder
¼ tsp Sea salt
¼ cup Sunflower, Safflower or Canola oil
½ cup agave nectar or maple syrup
2 egg whites, whipped until light and frothy
1 cup crystallized ginger, finely chopped
Edible flowers for garnish, (I like pansies, geraniums or marigolds)

Plain Greek yogurt for parfait


Preheat oven to 325°F.

Combine oats, chopped nuts, ground ginger and Sea salt in a large bowl.  Toss well with hands or silicone spatula until ingredients are mixed.  Pour oil into the bowl.  Pour agave nectar into the bowl.  Mix well with spatula until ingredients are incorporated.

Add whipped egg whites to bowl and toss mixture to coat.

Spread granola onto a baking sheet.  Bake until golden brown, approximately 30 minutes.  Make sure to toss granola every 8-10 minutes during the baking process to evenly cook.

Remove from oven and sprinkle crystallized ginger over the hot granola. Stir quickly then allow granola to cool completely for several hours.

Spoon plain yogurt into a glass parfait cup. Top with granola and garnish with an edible flower. Seal extra granola into Mason jars.  Good for 10 days.  Take an extra edible flower and place it on mom’s pillow before she goes to bed.


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