Creator Sommer Collier Shares her Mama Day Recipes

Rosé Sangria


  • 750 ml bottle French Rosé Wine
  • 1 cup pink grapefruit juice
  • 3/4 cup bourbon
  • 1/2 cup honey
  • 1/4 cup chambord (raspberry liqueur)
  • 2 cups watermelon balls
  • 1 1/2 cups fresh sliced strawberries
  • 6 ounces fresh raspberries


  1. Use a melon baller to scoop 2 cups of watermelon balls out of a large slice of fresh watermelon. Slice the strawberries.
  2. Pour the Rosé Wine, grapefruit juice, bourbon, honey and chambord in a large pitcher. Stir until the honey dissolves into the mixture. (If your honey is especially thick, warm it first to thin it out before adding.) Then add the watermelon balls and strawberries. Cover the refrigerate for at least 2 hours.
  3. After at least two hours, stir and taste for sweetness. If you like your sangria on the sweeter side, stir in a little more honey. If the sangria is too strong, plan to pour it over ice. When ready to serve stir in the fresh raspberries and pour into glasses.

Cinnamon Pancakes & Peach Syrup


Cinnamon Pancakes:

  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 3/4 cup 2% milk
  • 1/2 cup heavy cream
  • 1 large egg

Peach Syrup:

  • 2 lbs. peaches (5-6)
  • 2 Tb. butter
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 cup pure maple syrup


  1. Peach syrup recipe: Cut the peaches in half, remove the pit, cut each half into six wedges. Place 3.8 quart saute pan over medium heat. Add butter, followed by peaches, spices and salt. Saute and gently stir peaches for 5 minutes, then pour in the maple syrup. Once the syrup comes to a simmer, stir and turn off heat.
  2. Mix dry ingredients for the cinnamon pancakes in a large bowl. Whisk in the milk, cream and egg until smooth.
  3. Heat a 12.5 inch non-stick fry pan over medium-low. Once hot, use a 1/4 cup scoop to ladle the pancake batter onto the skillet. Cook 2-3 minutes, until the edges bubble and look a little dry, then flip and cook another 2-3 minutes. Remove and repeat with remaining batter. (Makes 10-12 pancakes.)

Meet the Chef: Sommer Collier

Sometimes, the best recipes are a surprise—take, for example, the blog A Spicy Perspective. What began as a resource for a Sommer Collier’s local cooking class back in 2010 has since morphed into a blog so big it functions as a family business. is now a nationwide recipe and travel hub; Collier gets to work with local and national brands and travel the world, family in tow, to support her blog.

Though Sommer enjoys the globetrotting travel, some of her favorite moments are spent right here in Asheville (“I love living in a place where so many people are passionate about farming, culinary arts, and eating!”). Her kitchen is her happy place, where she’s able to combine fresh, local ingredients with her global experience for new, tantalizing recipes. “I love recipe testing days,” she says. “The thrill of that last test round, when a recipe is absolute perfection, gives me such a sense of accomplishment.”

To other women considering an independent and creative career, Collier’s advice is simple: “Set your mind on success, make a distinct plan, and start grinding away at it every single day.”


“Mother’s Day usually involves sleeping in, brunch at a favorite restaurant, a round of short prickly back rubs from my well-meaning children, and a hike somewhere off the Blue Ridge Parkway. It’s a perfect day!”