How are you going to ring in 2016 this year? Will you be at a swanky party sipping on the finest champagne, spending it with your best friends trying to forget 2015 or with family (and your kiddos) sipping on something strong while Romper Room 2015 is happening in the basement? Whatever the case may be we've come up with a few champagne cocktails to help you celebrate.
Happy New Year!
Ginger Sage Champagne Cocktail
Ingredients
1/2 ounce honey ginger syrup
4-6 ounces champagne
1/2 inch fresh ginger piece
1 fresh sage leaf
In a champagne flute pour in the honey ginger simple syrup. Top with champagne. Garnish with fresh ginger and sage leaf. Makes 1 cocktail.
Honey Ginger Simple Syrup
Ingredients1/2 cup water
1/2 cup honey
1/4 cup fresh ginger, peeled, roughly chopped and slightly smashedIn a small sauce pan, heat the water and honey until the honey has dissolved. Turn off the heat. Add the ginger, cover and allow to steep for 30 minutes. Strain through a fine mesh sieve and discard the ginger pieces. Store in an airtight container in the refrigerator for up to 1 month.
Champagne Margarita
Ingredients
2 ounces resposado tequila
1/2 ounce Grand Marnier
1/8 ounce agave nectar
3/4 ounce fresh lime juice
1 ounce champagne
Lime wheel
In a cocktail shaker, pour in the tequila, Grand Marnier, agave nectar and lime juice. Fill the shaker with ice and shake vigorously. Pour into a martini glass or champagne coup. Top with the champagne and garnish with a lime wheel. Makes 1 cocktail.
Bourbon Vanilla Champagne Cocktail
Ingredients
2 ounces bourbon
3/4 ounce Vanilla syrup
lemon wedge
1/2-1 ounce champagne
In a rocks glass or a stemless wine glass add a couple of ice cubes or a large whiskey ice ball. Pour in the bourbon and vanilla bean simply syrup and stir. Top with the champagne and squeeze in the lemon wedge. Makes 1 cocktail.
Vanilla Simple Syrup
Ingredients
1/2 cup water
1/2 cup sugar
1 vanilla bean
In a small sauce pan, heat the water and sugar until the sugar dissolves. Turn off the heat. Cut the vanilla bean in half length wise and scrape the beans into the syrup. Drop the bean pod into the syrup. Cover and steep for 30 minutes. Strain the syrup through a fine mesh sieve and discard the vanilla bean pod. Store in an airtight container in the refrigerator for up to 1 month.
This year has really flown by and this holiday season is coming fast with only 1 day for shopping left! As I look back on 2013 I am so fortunate to have celebrated my first year of marriage, traveled through France and Italy (that post is coming soon, I promise!), and share my success and life with the people I love most. This year I will be spending the holidays in California for the first time even though I've lived here for almost 11 years. While my husband and I will be sharing an exquisite surf and turf dinner (check our Instagram for upcoming pics), I will definitely be missing my family and friends on the East Coast.
My lovely friends who I wrote about in November will be ringing in the New Year together...with all nine of their kids!! I'm sad to miss the festivities again but am very excited to supply the recipes for their adult appetizers, the cocktail and a treat for the kids. Last year my dear friend Erica from Conflicted Pixie helped us all in guiding us what to wear for the perfect Christmas Eve party while I suggested some great wines to serve. This year she has out done herself and has found some beautiful, and always affordable, serving ware, glassware, and of course what to wear for this NYE. Thanks to her my cocktail will be sure to sparkle in these glasses and my appetizers are bound to shine on these serving plates.
So while they may be celebrating this holiday with their kids, they will be sure to do it in style! Hopefully next year Greg and I will be able to join them and maybe we'll be adding to the kid count.
Happy Holidays!
Baked Brie with Savory Fig Chutney
Ingredients
12.5 ounce brie round
4 fresh figs, roughly chopped (dried figs will work too)
1/2 cup fig spread
1/4 cup roasted and salted pistachio nutmeats, roughly chopped
1 tablespoon fresh thyme
Salt and pepper to taste
French baguette or water crackers
Preheat the oven to 375 degrees.
Remove the rind from the top of the brie and dig out a small amount of the brie to make an indent. Place the brie round in a parchment paper lined baking dish. Set aside.
In a small mixing bowl add the figs, fig spread, and thyme. Mix until all ingredients are well combined. Season lightly with salt and pepper. Pour the fig mixture on top of the brie. Bake in the oven for 10-15 minutes. Sprinkle the pistachios on top and bake for another 5-10 minutes. The center should be soft and the fig chutney should be hot. Remove from the oven and allow to cool slightly, about 5 minutes.
Carefully remove the baked brie from the baking dish using the the parchment paper. Using the spatula carefully transfer the baked brie to a serving platter and serve with a sliced french baguette or water crackers. Makes about 6-8 servings.
Sweet Potato and Chorizo Skewers with Roasted Garlic - Lemon Creme Fraiche Dipping Sauce
Ingredients
2 large sweet potatoes, washed and cut into 1 inch cubes or triangles
8 ounces dry cured Spanish chorizo, sliced into 1/4 inch pieces
2-3 tablespoons olive oil
1 - 7.5 ounce container creme fraiche
1 teaspoon lemon juice
1 garlic bulb, roasted and then chopped
Salt and pepper to taste
20-30 Small wooden skewers
Preheat the oven to 400 degrees.
In a small mixing bowl place the creme fraiche, lemon juice, and roasted garlic. Mix until well combined. Season with a bit of salt and pepper and stir to combine. Transfer the creme fraiche dipping sauce into a small serving bowl and set aside.
Boil a large pot of water. Place the sweet potatoes into the pot and boil for 3-4 minutes. Remove the sweet potatoes from the pot and drain well. Lightly grease a foil lined baking sheet with a bit of olive oil. Place the boiled sweet potatoes on the prepared baking sheet. Brush the sweet potatoes with olive oil and season with salt and pepper. Bake in the oven for about 20-25 minutes, turning half way through, until crispy and turning golden brown.
While the sweet potatoes are baking skewer the chorizo onto the wooden skewers. Once the sweet potatoes are done remove from the oven and carefully skewer them onto the chorizo prepared skewers. Serve hot with the creme fraiche dipping sauce. Makes about 25-30 skewers.
Basil-Almond Pesto and Mascarpone Cheese Pastry Puffs with Sun Dried Tomato Dipping Sauce
Ingredients
1/2 cup almond-basil pesto
1/2 cup mascarpone cheese
2 sheets pastry puff, thawed
1 - 8.5 ounce jar sun dried tomatoes in olive oil
4 small fresh tomatoes, deseeded and roughly chopped
3 tablespoons plain Greek yogurt
European Herbed Oil to drizzle
Wooden toothpicks
Preheat the oven to 400 degrees
In a small food processor place the sun dried tomatoes with the olive oil in the jar and fresh tomatoes. Pulse to combine. Add the Greek yogurt, season with salt and pepper and pulse to combine. Transfer the mixture into a serving bowl and drizzle with the European herbed oil. Set aside.
In a small mixing bowl place the almond-basil pesto and mascarpone cheese. Stir until well combined. Set aside.
Roll out the puff pastry until it's about 11x14 inches. Using a 2-1/2 inch square or round cookie cutter or ravioli cutter, cut out the pastries. Place about 1/4 teaspoon of the pesto-mascarpone cheese mixture in the center of the pastry. Bring up 2 opposite corners of the pastry and stick one toothpick in it securing it tightly. Repeat with the other two corners. Pinch any bits of the pastry together making sure the pesto mixture is tuck in tight.
Place the pastry puff on a parchment paper lined baking sheet and bake for about 20-25 minutes, until golden brown. Remove the pastry puffs from the oven and discard the toothpicks and serve warm with the sun dried tomato dipping sauce. Makes about 30-32 pastry puffs.
Sparkling Pear and Vanilla Bean Cocktail
Ingredients
2 cups Vodka (1.5 ounces for a single serving)
1-1/2 whole vanilla beans (1/4 of whole vanilla bean for a single serving)
1 - 32 ounce jar pear juice (I use R.W. Knudsen, 3 ounces for a single serving)
2-3 bottles prosecco
2 cinnamon sticks, plus extra for garnish
In a large airtight jar or container pour in the vodka. Cut the vanilla beans in half and scrape the beans into the jar or container. Then drop the whole vanilla bean in. Stir to combine. Add the pear juice and cinnamon sticks and stir to combine. Marinate for at least 4 hours or overnight.
Making the cocktail:
In an ice filled glass pour about half to 3/4 full of the pear vanilla vodka mixture. Top with the prosecco and garnish with a cinnamon stick. Makes about 10-12 servings.
Kids Corner
Because my Gingerbread Cookie Cocktail has been so popular this holiday season on Pinterest and the blog, I thought why not make it kid/non-alcoholic friendly. Now my favorite cute kids can join in on the sparkly fun of ringing in the new year!
Gingerbread Cookie Ice Cream Float
Ingredients
1-1/2 quarts vanilla bean ice cream, softened
2 cups ginger snap cookies, crushed
1 six pack IBC Cream Soda
In a blender or food processor blend the vanilla ice cream and ginger snap cookies until combined. Return the gingerbread cookie ice cream to carton and refreeze overnight.
Making the floats:
In a glass (or plastic cup) scoop 1 scoop of ice cream into the glass and top with the cream soda. Serve with a festive straw and spoon. Makes about 8-10 servings.
