Here are some of my small requests:I would like to used an assortment of fresh fruits.And I want to make one alcoholic and one non-alcoholic.Preferably the same punch but to different colors, maybe green and orange. I am having an Halloween party.( but that last request is a give or take)It...
Ingredients
1/2 cup cranberry juice
1 cup raspberry flavored ginger ale
1 strawberry, top removed, sliced in half
Sprig of mint
Cooking Instructions
Combine juice and ginger ale in a small pitcher; pour into champagne glasses.
Garnish with strawberry slice and mint sprig.
Substitution(s)
Trade...
Want to impress your guests with something besides the Bloody Mary? Here are a few recipes that I think are perfect for your weekend brunch that have become favorites around our table. Enjoy!
MandaFizz: A spin on the mimosa
1 oz. Mandarine Napoleon orange liqueur. Champagne or sparkling wine...
Add 4 ounces of champagne (base cup) into Liner
Add 1 demi spoon of diced garlic
Add lemon juice from 1/2 of a lemon
Add Emmenthaler/Gruyere Cheese blend, until cheese is to consistency
Add 5 turns of pepper
Add 3 shakes of nutmeg
Blend thoroughly. Remove mixing fork. Place across tongs.
Preparation Time
5 minutes
Ingredients (serves 6)
* 125ml (1/2 cup) limoncello liqueur
* 6 scoops lemon sorbet
* 1 x 750ml btl sparkling white wine, chilled
Method
1.
Divide the limoncello among 6 champagne flutes.
2.
Top each flute with a scoop of lemon...
1 Duncan Hines cake mix made according to directions. I add 3/4 c. sour cream, a couple drops of red food coloring, and 1tsp. almond extract. Pour into two 8" round cake pans and bake. Instead of baking it at 350, I bake it at 325 and just increase the baking time by a few minutes.
Champagne...
Enough for 4 Pax:
5 white gelatin paper
8 yellow eggs
100 grams sugar
250 ml Champagne
Juice of half Iimon
250 ml cream lightly whipped
Preparation:
Soak gelatin in cold water.
Beat egg yolks with sugar in ban mary or bath of hot water until the mixture and become like cream .
Add the...
2 parts 24
1/3 part Galliano
3 ½ parts prosecco
1 scoop sorbet
Place a scoop of lemon sorbet in to a champagne coupe
Mix the rest of the ingredients in a mixing glass with double frozen ice
Strain into champagne coupe over lemon sorbet
Garnish with lemon zest and serve with a spoon
3 Tbs. unsalted butter
3Tbs. flour
1 large shallot, peeled and finely chopped
3/4 c. champagne
1/2 c. heavy (whipping) cream
salt & pepper to taste
Melt butter in a medium saucepan. Add the shallot and saute over gentle
heat for about 5 minutes until softened and golden but not browned. Add...
Yield: 3 Cups
Ingredients:
* 1 c Fresh herbs
* 3 c Vinegar; 6% acidity
Instructions:
x Sprigs of fresh herbs; with - their flowers if - available (when bottling) My favorite herb vinegar is rosemary made with a rich red wine vinegar. It is the only one I use regularly, preferring to...
1 part Absolut Vodka
½ part Raspberry Puree
3 dashes Pernod Absinthe
Shake and strain ingredients into a flute. Top with champagne. Garnish with a raspberry.
1 package angle hair pasta
12 oz. canned salad shrimp drained or small fresh cooked shrimp.
1 bunch green onions chopped small
1 can water chestnuts drained and chopped
1 bottle of Girard's champagne salad dressing
Mix all ingredients together and chill over night
Makes a large bowl
4 chicken breasts
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour and a little salt and pepper. In a large skillet, lightly brown chicken...
3 parts Champagne
½ part Pernod Absinthe
Add Pernod Absinthe into a chilled champagne flute. Add iced champagne until absinthe attains proper opaqueness.
Great drink for larger groups and events - it can be easily made in jugs if required.
1 ½ oz. Chivas Regal 12 yo
¾ oz. Pear Puree
½ oz. Passionfruit Puree
¼ oz. Passionfruit Syrup
Top Brut
Shake and strain into glass. Top with Champagne.
Pumpkin Chai
1 oz. Hiram Walker Pumpkin Spice Liqueur...
3 cups freshly squeezed orange juice 750 mL
1 cup cognac or brandy 250 mL
sugar to taste
3 bottles dry Champagne, chilled 3
Combine all the ingredients except the Champagne in a punch bowl. Refrigerate. Just before serving add the Champagne. Serve on ice if you like.
Chef's Note...