Gather your friends, pop the cork, and toast the new year in elegant style with these festive recipes!
Above left: Create a bubbling ambience with a tray of signature Sparkling Mimosas. These vibrant and fruity cocktails mix both Champagne and white wine with Pineapple Simple Syrup, fresh pink grapefruit and lemon juices, and orange liqueur. Complement with thin lemon slices. Above right: An appetizer-friendly salad course takes plates and forks out of the equation, allowing guests to eat and mingle with ease. Composed on leaves of Belgian endive, Caesar Salad Bites pack big flower with frisée, boiled eggs, and crumbled pancetta tossed in a tangy champagne vinaigrette. Add a hearty crunch with homemade Butter Croutons.
Sparkling Mimosas
2014-12-19 22:40:20
Yields 1
Ingredients
- 2 cups Pineapple Simple Syrup, chilled (recipe follows)
- 3 cups fresh pink grapefruit juice, chilled
- 2 cups fresh lemon juice, chilled
- ¾ cup orange liqueur
- 1 (750-ml) bottle white wine*, chilled
- 1 (750-ml) bottle Champagne, chilled
- Garnish: fresh lemon slices
For the Pineapple Simple Syrup
- 2¼ cups pineapple juice
- 2¼ cup sugar
Instructions
- In large pitcher, whisk together Pineapple Simple Syrup, grapefruit juice, lemon juice, liqueur, and wine. Fill champagne glasses half full with syrup mixture. Top with Champagne. Garnish with lemon slices, if desired.
For the Pineapple Simple Syrup
- In a medium saucepan over medium-high heat, combine juice and sugar, and bring to a boil. Reduce heat to medium, and simmer for 15 minutes. Remove from heat; let cool completely. Store, refrigerated, in an airtight container for up to 2 weeks.
Notes
- * For testing purposes, our test kitchen used Pinot Grigio.
- For a nonalcoholic version, substitute orange juice for orange liqueur, omit wine, and substitute sparkling cider for Champagne.
Victoria https://www.victoriamag.com/
Caesar Salad Bites
2014-12-19 22:52:31
Yields 24
Ingredients
- 3 heads Belgian endive
- ⅓ cup Champagne vinegar
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, peeled and minced
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 1/2 teaspoon sugar
- ⅔ cup olive oil
- ½ cup finely grated Parmesan
- 1 head frisee, rinsed and chopped
- 3 boiled eggs, peeled and finely chopped
- 1 cup cooked and crumbled pancetta
- 1½ cups Butter Croutons (recipe follows)
- Garnish: fresh thyme
For the Butter Croutons
- Makes 1½ cups
- 1 French baguette
- ¾ cup butter, melted
Instructions
- Using a kitchen knife, remove bottom core from each head of endive (approximately 1 inch). Release and separate leaves; set aside.
- In a small bowl, combine vinegar, mustard, garlic, salt, pepper, and sugar. Gradually whisk in olive oil until mixture is smooth; add cheese, whisking to combine.
- In a medium bowl, combine frisee, eggs, and pancetta. Drizzle with dressing, and toss gently to coat. Place approximately ½ teaspoon salad mixture in each endive leaf. Add Butter Croutons to each leaf. Garnish with thyme, if desired.
For the Butter Croutons
- Preheat oven to 350°. Line a baking sheet with parchment paper; set aside.
- Cut baguette into 1x1x¼-inch pieces.
- In a small bowl, toss bread in melted butter, turning to coat completely.
- Place bread on prepared baking sheet. Bake for 12 minutes, or until light golden brown. Remove from oven, and let cool.
Victoria https://www.victoriamag.com/
