Category Archives: Entertaining at Home with Karie Engels

spirited holiday yule nog

As the temperature drops and with the holiday season in full swing, there is no better way to celebrate than with a traditional festive beverage. Eggnog, a spiked mixture of egg yolk and milk, has been around for centuries and is often enjoyed around Christmas time.

In the American North it is mixed with coffee or rum, a technique brought to the Northern coastal states of New England by merchants and pirates. The merchants would often trade spices for textiles like twine used for fishing nets. These spices, such as rum and coffee were mixed with the delicate smoothness of the creamy eggnog becoming a fan favorite. And of course we all know how the pirates handled their days and nights at port. ~ Wikipedia

This holiday season, Salt & Char located in Saratoga Springs, will be serving up a special eggnog cocktail—the Salt & Char Yule Nog. The cocktail includes real cream and eggs, along with, cognac, jagertee, sugar, cinnamon, and much more.  If you aren’t in the area to stop by Salt & Char and taste this dazzling delight in person, the mixologists have shared their recipe with us so you can sip this beauty at your next holiday cocktail party.

Salt & Char Yule Nog

Yields 12 glasses


  • 6 eggs, separated
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup brown sugar
  • 2 teaspoons white sugar
  • 2 teaspoons vanilla extract
  • Pinch cinnamon
  • Pinch kosher salt
  • 6 ounces cognac
  • 1 ounce jagertee
  • Orange and nutmeg to garnish


Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

Stress Free Entertaining this Holiday Season

Can you really be stress free for the holiday season? While there are many variables that can add tension to Thanksgiving and Christmas dinner, meal preparation doesn’t have to be one of them.

Taking care of a few items before you head to sleep Wednesday night will save you some time and cleanup on Thanksgiving day. Consider handling the following tasks and remember the cardinal rule; If you whip up pitchers of cocktails and chill overnight, don’t add any ice until you’re ready to serve. You don’t want to dilute the happy juice.

Cook and prepare your cranberries:

cranberries-freshFresh, simple recipes are a favorite for the holiday season. Whether you like your cranberries whole, slightly mashed or completely smashed, prepare them the day before and chill in the refrigerator until dinner time. Note: I prefer my cranberries to be room temperature. Remove from refrigerator 30 to 45 minutes prior to dinnertime and transfer to serving bowl.

Prepare your potatoes: 

potatoesThis is something you can do that saves not only time on the day of the feast, but a bit of mess as well. Wash, peel, cut your potatoes and place them in the pot/pan you are going to be cooking them in. Cover potatoes with cold water, add salt, put the lid on and put them in the refrigerator overnight. They will stay fresh and when you are ready to boil them, simply pull them from the fridge, set on the stove and turn on the burner. See Maria Roadale’s recipe for a “Scratch” Thanksgiving.

Stuffing ingredients:

vegetables-and-herbsIf you are preparing your own stuffing “croutons” this can be done one or two days prior and set aside. The day before, clean, chop and cook your herbs, onions and celery in butter. Transfer to a bowl, cool and chill overnight. This portion of your stuffing/dressing re-heats very well and gives the flavors a chance to blend. When you’re ready to create your delicious dish, remove from fridge, add to pan, heat them up and finish your signature side as you usually do.


Cocktails before dinner? Consider whipping up a pitcher or two for your guests. Keep your pitcher chilled but do not add ice. If ice is needed for the finished cocktail, add only before serving. This ensures you’re sipping with friends instead of tending bar.

The dessert table: 

cheesecakeWhat’s on your dessert menu? No matter what you have on the docket for the finish, more than likely it can be and should be prepared the day before. Cookies, cakes or pies take up space in the oven and will do very well sitting overnight, if you trust your fam not to eat them.

Enjoy and Happy Thanksgiving, Friends!


Dazzling Holiday Desserts: Slow Cooker Pumpkin Cake with Caramel Sauce

slow-cookr-sticky-toffee-pumpkin-cakeFinish your holiday feast with the grand finale of all desserts – a moist, pumpkin cake base, studded with chocolate chips and topped with a sticky caramel sauce. It all comes together in your slow cooker, saving time, effort and oven space. Scoop baked cake into individual ramekins and top with whipped cream for a fancy, single-serving of indulgence.

This week, McCormick Kitchens sent a few recipes our way to share with our readers. They understand that planning a perfectly timed Thanksgiving feast brimming with the nostalgic flavors and aromas of the season can be challenging. This year, the McCormick Kitchens have developed wow-worthy recipes that put the slow cooker to work, making everything from homemade cranberry sauce to sausage sage stuffing and mouth-watering apple cobbler. Our Thanksgiving menu has just been expanded.

“Many classic Thanksgiving dishes are even better when prepared in a slow cooker – it gives desserts an ooey gooey texture and allows flavors to fully develop in sides and sauces,” said McCormick Executive Chef Kevan Vetter. “Instead of using canned cranberry sauce, let fresh cranberries, cinnamon, bay leaves and an orange slowly simmer in the slow cooker. Four hours later you’ll have an impressive, sweet-tart sauce to serve with the turkey and spread on leftover sandwiches.”

Stay tuned this holiday season as we share McCormick Kitchen’s delicious slow cooker recipes.

Slow Cooker Pumpkin Cake with Caramel Sauce

Serves: 16
slow-cooker-sticky-toffee-pumpkin-cake-with-caramel-saucePumpkin Cake
  • 1 package (2-layer size) yellow cake mix
  • 1 can (15 ounces) pumpkin
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 2 eggs
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1 cup chocolate chips

Caramel Sauce:

  • 1 cup firmly packed brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pumpkin Pie Spice


  1. Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place clean, dry hand towel over slow cooker and cover with lid.
  2. Cook 3 1/2 hours on LOW or until cake is almost set.
  3. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
  4. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce, and ice cream or whipped cream, if desired.

This delicious recipe was sent to Your Home with Karie Engels to share with our readers, by McCormick. For more Thanksgiving tips and recipes, visit Also, check them out on Pinterest and Facebook.

Photo Credit:  Julie Gransee / Lovely Little Kitchen.

Chef Jeff Anderson’s Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

The day before Thanksgiving is hands down, the busiest day in the kitchen. Anything that be made ahead of time is created in 36 hours before family and friends and sit down to dine together. Pies, cookies, desserts, croutons for stuffing are made and before I go to bed Wednesday evening, potatoes are peeled and chilled overnight.

Here is a simple list from Albertsons and Safeway Executive Chef Jeff Anderson, with a few holiday recipes as well as some tips and tricks to make life easier during the happiest (and busiest!) time of the year.

  • Take inventory: Before diving into cooking and baking this holiday season, check your pantry, refrigerator and freezer to make sure you have all the essentials.
  • PRO TIP: Put extra flour and sugar in the pantry, stock up on an 18 count of Lucerne® Eggs, and store Lucerne® Butter in the freezer so you have it on hand for those last-minute parties you’ll be attending or hosting!
  • Gather, Measure, Ready: (Or in fancier terms, “Mise en Place”) Before you begin baking your scrumptious treats, organize all of your ingredients, utensils, and baking materials. Keeping these simple steps to help you prepare and not waste any time in the kitchen:
  • Gather: Pull together all of your ingredients.
  • Measure:Before you get your hands dirty, pre-measure your dry ingredients such as flour, salt, dairy, spices, etc.
  • Ready: Get your oven pre-heated before you start, so there is no waiting around
  • Get ahead of the game: Have an early morning start? Prepare items that can be made ahead of time and freeze until it’s go time! As an example, freeze your Pumpkin Chocolate Rolls made with Lucerne® Pumpkin Flavored Cream Cheese and then pop into the oven before guests arrive and smell the aroma when they walk through the door!
  • PRO TIP: Take the extra step, and prepare whipped cream to top off your desserts! Try the recipe below using just four ingredients including Lucerne® Heavy Whipping Cream. This is great for coffee drinks, kids’ treats, adult beverages and more!

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

  • Difficulty: Moderate
  • Print

Suggested Cooking Method: Bake


  • 2 Loaves Baguette or French Loaf, sliced 3.4 inch thick
  • 6 Lucerne® Whole Eggs
  • 1 cup Lucerne® milk
  • ¼ cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 2 tablespoons Lucerne® unsalted butter
  • 1 pinch kosher salt
  • 1 cup pumpkin puree

For Whipping Cream

  • 1 cup Lucerne® whipping cream
  • 1 tsp pumpkin pie spice
  • 2 tablespoons granulated sugar
  • 1/8 tablespoon vanilla extract

Steps (Directions): 

1.    Butter an angel food cake pan or muffin tins.  Combine the egg, milk, sugar, spice, salt and pumpkin puree in large mixing bowl.

2.    Add sliced baguette to custard.  Mix well.  Layer in Bundt pan with bread, saving nice perfect pieces for decorative top.

3.    Bake in 350′ oven; in water bath, begin covered and then remove foil to allow browning.  Cook for approx. 45-60 minutes.

4.    Remove from oven and cool.

5.    For whipping cream, hand whip to soft peak, fold in spice, sugar and extract.  Continue to whip to firm peak.

6.    To serve, remove from Bundt pan and slice.  Garnish with Pumpkin Spice Whipped Cream.


Note: if using muffin tin, bake for 25 minutes in water bath, cover for first 15 then remove foil and allow to brown.

Maple Vanilla Whipped Cream


  • 2 cups cold Lucerne® Heavy Whipping Cream
  • 4 Tbs pure maple syrup
  • 1-2 tsp vanilla extract
  • 1/2 tsp pure maple extract


1. In a bowl, add all ingredients. Beat on a medium speed until soft peaks form, scraping down the sides. Do not over beat.

2. Refrigerate until ready to use. Delicious on apple or pumpkin pie!

FamilyFun Magazine’s Spooktacular Halloween Ideas

The Halloween bash for young ghoulies and goblins should be light and bright, fun and festive. Little chefs will love getting their hands dirty and be a part of the creative process of making their own party foods.

FamilyFun Magazine shared a few of their tastiest Halloween treats with us. For larger photos of their Spooktacular food and recipes, see the slideshow below.

Apple Lollipops!

Made with a melon baller, these tiny treats capture all the fun, flavor, and spirit of the season. Plus, they’re the perfect size for little hands.

What To Do

apple-lollipopsLine a couple of plates with parchment paper (you’ll need these for chilling the pops), then peel several Granny Smith apples. Use a melon baller to scoop out mini apple “balls.” Pat them with a paper towel, getting them as dry as possible. Insert a lollipop stick and get ready to dip! (Be sure to pat dry again before you dunk.) Our top flavor combos:

  1. Turtles

Dip apples in melted chocolate. Place on the parchment paper–lined plate and chill in the fridge for 10 minutes until set. Melt chewy caramel candies (we used Kraft’s) according to package directions, adding water to thin as necessary. Let cool slightly—piping hot caramel will melt the chocolate—then spoon over the apples. Immediately press chopped pecans on top. Chill for 10 minutes more.

  1. S’mores

Microwave marshmallow crème (like Marshmallow Fluff) at 50 percent power for 30 seconds, then dip apples. Chill for 10 minutes. Drizzle apples with melted chocolate and then roll in graham- cracker crumbs. Chill again for another 10 minutes.

  1. Confetti

Dip apples into melted white candy melts. Immediately roll in rainbow sprinkles. Chill for 10 minutes.

  1. Peanut Butter Cup

Microwave together 1⁄2 cup peanut butter chips and 1 Tbs. butter at 50 percent power for 30-second intervals, stirring between each, until just melted and smooth. Dip apples. Chill for 10 minutes. Dip apples in melted chocolate. Chill for 10 minutes more.

  1. Cinnamon Spice

Dip apples in melted white candy melts and immediately sprinkle on cinnamon sugar. Chill for 10 minutes. Melt chewy caramel candies according to package directions, adding water to thin as needed. Spoon the caramel over the apples. Chill for 10 minutes more.

These are best enjoyed the same day! 

Cyclops Skewers

cyclops-skewersHalloween can be healthy too! Thread segments of fruit (we used pineapple, kiwi, watermelon, strawberries, and clementines) onto 4-inch bamboo skewers; push on a melon ball last. Press in mini chocolate chip pupils and carrot strip antennae.

Peeper Punch

peeper-punchAdd ½ tsp. water and a blueberry into the wells of a cake-pop pan. Freeze. Cover with water, and freeze again. Pair with your favorite punch.

Bark With A Bite

bark-with-a-biteThis treat comes together fast: Melt a package of candy melts according to package directions, then spread onto parchment paper. Press in various candies; let cool. Break to serve.

One package makes about nine servings.

Cereal Balls


  • 3 Tbs. butter, plus extra
  • 1 (10-oz.) package marshmallows (or 4 cups miniature marshmallows)
  • 6 cups cereal (like Fruity O’s)
  • Candy eyes Prepared frosting 


  1. In a large saucepan, melt the butter over low heat. Add the marshmallows; stir until melted. Remove from heat.
  2. Add the cereal and stir until well coated.
  3. Use a buttered #12 scoop (1⁄3 cup) to portion out balls, then round them with oiled hands. Place on parchment or wax paper to set.
  4. Glue on candy eyes with frosting.

Pasta Pie


  • 1 (16 oz.) package rigatoni
  • 2 Tbs. olive oil
  • 1 cup grated Parmesan, divided
  • 2 (24 oz.) jars pasta sauce
  • 1 cup shredded mozzarella cheese
  • 2 to 3 mozzarella cheese sticks, sliced into ¼-inch rounds
  • Black olives


  1. Heat the oven to 400°F. Cook the pasta according to package directions; drain. Mix in 1 Tbs. olive oil and let cool.
  2. While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil. In a separate bowl, mix ½ cup Parmesan with the sauce.
  3. Add remaining Parmesan to the rigatoni and toss until the pasta is coated.
  4. Tilt the pan against a pot or bowl, then layer the pasta into the pan until it is filled. Adjust as needed so that they stand on their ends, then set the pan on its bottom. Pour on half the sauce, and cover with plastic wrap. Then tap the pan on the counter to work the sauce inside the pasta.
  5. Remove wrap, add remaining sauce, and bake for 15 minutes. Remove; top with shredded mozzarella.
  6. Bake 15 minutes or until the cheese is golden. Remove, add mozzarella rounds, and put back in for 2 minutes or until they are just barely melted.
  7. Slice ends from olives (or punch with a straw). Press olives into the melted cheese. Allow the pie to rest for 10 to 15 minutes, then remove the outer ring and slice to serve.


Centipede Bread

centipede-breadPlace prepared French-bread dough (we used Pillsbury) onto a parchment-covered baking sheet, curving it as you go. Poke chow mein noodles into the sides and add black olive circles for eyes. Brush with olive oil; bake per package instructions. 


franken-dipCombine 2 cups shelled edamame, 2 tsp. soy sauce, 2 tsp. sesame oil, 2 Tbs. neutral oil (like canola), 2 Tbs. rice wine vinegar, ½ tsp. grated fresh ginger, and 1 garlic clove in a food processor, adding a little water if necessary. Garnish with black sesame seeds and serve with blue corn chips, rice crackers, and more.

Made with a melon baller, these tiny treats capture all the fun, flavor, and spirit of the season. Plus, they’re the perfect size for little hands.

All images and text provided to us by Family Fun Magazine follow them on Facebook

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Food Network’s Spirited Candy Corn Cocktail

When planning the neighborhood Monster Bash that really knocks your guests socks off,. it’s important to have a bit of variety. The ultimate Halloween Soiree takes more concentration and time than a simple dinner party.  Visualizations and decor  need to be considered, costumes and sound effects and music.

When planning appetizers, cuisine and beverages, the cocktails really take some thought and planning as they are usually out of the norm for this type of event and keeping in theme is important.

When it comes to bewitching recipes, Food Network is one stop shopping. Follow the link below and spend some time browsing.

Food Network's Candy Corn Cocktail

candy-corn-cocktailYields: 2 drinks


For the infused vodka:

  • 1/2 cup candy corn
  • 1 1/2 cups vodka

For the cordials:

  • 2 ounces orange liqueur
  • Juice of 1/2 lemon
  • 1 large egg white
  • Candy corn, for garnish


  1. Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
  2. Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.



Check out the full list of Food Network’s “Spooky” Halloween Cocktails

Captivating Santa Margherita Cocktails Unveiled at She Shed Event

Last month, Santa Margherita unveiled its eco-friendly She Shed, designed by artist and blogger, Justina Blakeney at the Mar Vista Art Department in Los Angeles, CA. Throughout the night, guests enjoyed refreshing Santa Margherita cocktails (recipes below), including a Pomegranate Sparkler, Bitter Amore’, Sparkling Rosemary Cocktail and Rosé All Day.

Santa Margherita provided the recipes below so you can taste these tempting libations at home.

All Photographs:  Marisa Vitale Photography


Pomegranate Sparkler


  • 4 oz. Santa Margherita Prosecco Superiore DOCG
  • 3 oz. Pomegranate Juice
  • I oz. Orange Juice
  • Mint Leaf Garnish



Sparkling Rosemary Cocktail

sparkling-rosemary-cocktailSparkling Rosemary Cocktail

  • 5 oz. Santa Margherita Prosecco Superiore DOCG
  • ½ oz. Rosemary Simple Syrup
  • Lemon Peel Garnish



Rosé All Day


  • 2 oz. Santa Margherita Sparkling Rosé
  • 1 oz. Gin
  • ¾ oz. Strawberry Puree
  • 2 oz. Lemon Juice
  • ½ oz. Simple Syrup



Bitter Amore'


  • 4 oz. Santa Margherita Prosecco Superiore DOCG
  • 4 Dashes Angostura Bitters
  • ½ oz. Lemon Juice
  • ½ oz. Simply Syrup
  • Lemon Peel Garnish







Warm up chilly nights with Orange Mulled Whiskey Cider

Now that the air is cool and crisp, we enjoy welcoming colder temperatures with toasty beverages to chase away the chill. Nielsen Massey Vanilla’s Pure Orange Extract adds a zesty twist to classic hot beverage recipes. Pure Orange Extract’s bright citrus flavor lightly balances the luxurious depth of chocolate and softly complements other citrus flavors like lemon. Warm those chilly hands this October with these pleasantly hot drink ideas and a recipe:

  • Sitting by a fire or entertaining guests, Orange Mulled Whiskey Cider  will warm the soul. Its spicy, cinnamon aroma will surely leave the house smelling delicious.
  • Modernize the classic hot chocolate by adding Ellen’s Candied Orange Rind to the rim of your mug. Dip the candied rind into the hot chocolate for a sweet, fruity treat.
  • Top your favorite hot beverages with a dollop of Whipped Cream. Use Pure Orange Extract in the whipped cream for a fresh taste that will complement cocoa, coffee or even mulled cider.

Orange Mulled Whiskey Cider

  • Difficulty: Sinfully Simple
  • Print

Serves 6


  • 2 quarts apple cider
  • 1/2 cup 100% pure pomegranate juice
  • 1/3 cup 100% pure maple syrup (adjust maple syrup if cider is already sweet)
  • 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 3 large cinnamon sticks
  • 12 whole cloves
  • 5 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 2/3 cup whiskey


  1. Add apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat. Split vanilla bean in half lengthwise with the tip of a small knife. Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan.
  2. Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes.
  3. Strain mulled cider through a fine mesh sieve. Add whiskey; stir to combine. Serve with a fresh apple slice.


Pure Orange Extract

Made from the finest-quality oranges, Nielsen Massey’s refreshing and sweet Pure Orange Extract can spruce up any classic dish. This versatile extract goes well in everything from jams and fruit pies to salad dressings and desserts.




Chilled Summer Sips: Lemonade and Martinis

I couldn’t imagine a hot summer afternoon without the noise of sprinklers and a pitcher of lemonade. As I was making a batch this morning I could hear the screech of little ones running through my neighbors wet lawn as they inched closer and closer to the spray. Memories flitted here and there as I rolled and squeezed lemons.

Late summer is my favorite time of year. Leaves are  beginning to turn and autumn peeks around the corner giving us a once over. Meals are all cooked outdoors and as grills cool, evening breezes gently kiss our skin  while we sit on the porch sipping chilled beverages.

The recipe below is basic and can be adjusted to taste. I add a sprig of basil and lemons for garnish and occasionallywink-wink, whip up a delicious lemon-basil martini.

Simple Lemonade

lemonade IIngredients

  • 5 cups water divided, 1 cup and 4 cups
  • 1 cup sugar
  • 6-9 Lemoniera lemons, depending on size and taste preference
  • ice

Simple Syrup   Combine sugar and 1 cup of water in small sauce pan. Simple syrup ratio is always 1 to 1. Bring to a light simmer over low heat. When sugar is completely dissolved, remove from heat and cool.

Release the Juice  Roll lemons over counter top or cutting board to release juices, cut in half and squeeze. You are looking for about one cup, however you may wish to increase or decrease depending on personal preference.

Creat your Potion  Add cooled syrup, lemon juice and 4 cups of water in that order to pitcher. Stir well and add ice. Use additional lemon wedges and pieces to garnish.

Simple Lemon-Basil Martini

Lemon Basil MariniUsing your pitcher of lemonade, add the following items.


  • 1 ounce gin or vodka
  • Lemonade from recipe above
  • Juice of one lemon
  • Fresh basil


In a cocktail shaker, muddle two basil leaves with a bit of lemonade. Add ice 1 ounce of gin or vodka, the juice of one lemon and shake well. Strain into a chilled martini glass, top with lemonade and garnish with a sprig.

Karie Engels lives in the Seattle area and believes in living life out-loud. You find Karie on Facebook, Twitter and Instagram

Poolside Perfect Sparkling Summer Cocktails

Poolside Perfection: Sweet Sparkling Watermelon

Few things shout out the coming of summer quite like the arrival of watermelon at your local grocer and farms. Refreshing and delicious, it’s the perfect fruit to eat by the pool and to add to your cocktails. Cool down this summer by the pool with Freixenet’s Sweet Sparkling

Sweet Sparkling Watermelon

Sweet Cuvee WatermelonIngredients

  • 1 watermelon
  • 1 bottle of Freixenet Sweet Cuvée Cava


Cut 1/4th off the top off a seedless watermelon. Scoop out the fruit and purée. Put 2 tbsp in a wine glass, and top off with Freixenet Sweet Cuvée Cava. Pour the remaining purée back in the hollow watermelon to enjoy throughout the day.

Chill Out and Keep Your Cool, Sparkling Sorbet

As we move deeper into summer months, cool down with a refreshing cocktail that will revitalizing your palate: Freixenet’s Sparkling Sorbet, featuring the favorite Cordon Negro Brut. Freixenet Brut is extremely versatile and boasts a palate of apple, pear and bright citrus, making it an easy complement to most ingredients. This icy treat will keep you from melting as you lounge by the pool, but also serves as a chic dessert for a bridal luncheon or homemade brunch on the patio.

Freixenet’s Sparkling Sorbet

Cava SorbetIngredients

  • 1 scoop raspberry sorbet
  • 2-3 raspberries
  • Freixenet Cordon Negro Brut Cava


Place one scoop raspberry sorbet into glass. Top with Freixenet Cordon Negro Brut Cava and garnish with raspberries, or berries of your choice.

Celebrating our Spanish roots, we gave the Bloody Mary a sleek makeover for summer with our La Tomatina Cocktail. Freshening up the familiar flavors into a lighter cocktail that’s perfect for warmer weather, La Tomatina will be an instant crowd pleaser at any brunch. Made with Freixenet Extra Dry Cava, the flavorful and smooth finish will keep you coming back for round two. ¡Olé!

¡Viva España! La Tomatina Cocktail

La TomatinaIngredients

  • 1 tbsp Freixenet Extra Dry Cava
  • 2 tbsp gin
  • 1 tbsp tomato juice
  • 2 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • ½ lemon, juiced

Fill a cocktail shaker with ice and add Freixenet Extra Dry Cava, tomato juice, gin, Worcestershire sauce, hot sauce and lemon juice. Add a pinch of celery salt and shake for 20 seconds. Rim glass with salt and pepper and pour. Garnish with a cherry tomato and lemon slice.

Rosé makes any day a celebration, so sparkling rosé sangria is sure to make your summertime beach bash or pool party extra special! Perfect for a large group since you can make it by the pitcher, this light and refreshing sangria recipe gives you the perfect excuse to sip #roséallday and all summer long.

Sparkling Rosé Sangria

Sparkling Sangria 2Ingredients

  • 3 cups Freixenet Cordon Negro Rosé
  • 3 oz triple sec
  • 3 oz brandy
  • 1.5 cup fresh pink grapefruit juice
  • 1 lemon
  • 1 orange

Mix triple sec and brandy and add fresh pink grapefruit juice. Cut 1 lemon, 1 orange, remaining grapefruit and a melon of your choice into thin wedges. Refrigerate overnight. When ready to serve, add Freixenet Cordon Negro Rosé

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