Tag Archives: Champagne Cocktails

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
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Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

Dazzling and Delicious Valentine’s Day Cocktails

Le Grand Courtage Brut Rose

If you didn’t plan early, making reservations at the restaurant of your choice can be quite a challenge.  Speaking from personal experience, even with a reservation, spending an hour waiting to be seated during the “night of love” is a common experience. Choosing to spend the “love fest” indoors is an excellent option. The two of you, a soft, low-burning fire, meats, fruits, cheeses and a selection of your favorite cocktails and sparkling wines is much more romantic than a room filled with strangers.  The possibilities are endless.

This year I am setting the scene for an unforgettable Valentine’s Evening, with Le Grand Courtâge, a new luxurious, yet affordable sparkling wine that offers a French cachet and elegance.  Since Valentine’s Day is on a Friday this year, I am adding a few delicious sparkling wine cocktails just in case you decide to spend the entire weekend “in”.

Frothy Lemon Sorbetto

Frothy Lemon Sorbetto
Frothy Lemon Sorbetto
  • 2 cups lemon sorbet, softened
  • 2 tablespoons vodka
  • 1/3 cup sparkling wine or Italian Prosecco wine, chilled
  • zest of one lemon
  1. Chill 4 champagne flutes.
  2. In a bowl, whisk lemon ice cream until smooth. Gradually whisk in the vodka and sparkling wine or Prosecco, by hand only.  Do not whisk until it becomes liquid.  Pour mixture into a pitcher and serve immediately in chilled champagne flutes, tall glasses, or goblets. Sprinkle lemon zest on top. Serve with small spoons.
French 75
French 75

The French 75

  • 1-1/2 ounces (3 tablespoons) gin
  • 1/2 ounce (1 tablespoon) triple sec (I used Cointreau)
  • 1/2 ounce (1 tablespoon) simple syrup (recipe follows)
  • 1/3 ounce (2 teaspoons) fresh lemon juice champagne (or dry sparkling wine or cava), chilled

In a cocktail shaker, mix 4 or 5 ice cubes and the gin, triple sec, simple syrup and lemon juice. Shake until thoroughly blended and chilled. Strain mixture into 2 champagne flutes. Top off with champagne

Pamplemousse Royal
Pamplemousse Royal

Pamplemousse Royal by Gooseberry Mooseberry

  • 1 bottle pink bubbly
  • Red grapefruit
  • 3 oz vodka
  • 1 oz agave syrup

Method and Instruction please visit Gooseberry Mosseberry

 

In addition to its distinctive taste, the appeal of Le Grand Courtâge lies in its philosophy, ‘Embrace Life. Dream Big. Accept all Invitations.’ The aim is to encourage people to find joy in life’s simple pleasures and change the luxury, special occasion mentality of ‘champagne’ by offering a product with an exceptional value which is sure to impress.

You can find additional recipes for romance at Le Grand Courtage

pair & pour: holiday appetizer and cocktail pairing by blakely trettenero

Blakely Trettenero’s simple holiday cooking tips

Keep the menu simple and pick recipes that you can prepare in advance before your loved ones arrive. You don’t have to make a 10 course meal for everyone to be happy so don’t push yourself too much by trying recipes you’ve never made before. As long as you keep the cocktails flowing, they will think anything you make will be delicious! Enjoy the spirit of the Holidays and relax! They go by fast.

Mushroom, Herb & Gruyere Puffs

mushroom-herb-gruyere-puffsIngredients

  • 2 tablespoons butter
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 1 pound baby bella (or crimini) mushrooms, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • salt
  • pepper
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1/2 cup full fat Greek yogurt
  • 1/3 cup shredded Gruyere cheese
  • 2 sheets thawed puff pastry
  • egg wash for brushing

Instructions by Blakely

  1. Preheat your oven to 400 degrees F
  2. In a saute pan over medium high heat melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through
  3. To the onions add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs
  4. Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes
  5. Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes to cook out the raw flour flavor
  6. Add the white wine and Greek yogurt, mixing everything together
  7. Once everything is combined turn off the heat and add the shredded cheese. Stir to combine and set aside
  8. On a floured surface roll out the puff pastry lightly and cut it into squares. I got 12 squares per sheet of puff pastry
  9. Add a spoonful of the mushroom mixture to the middle of the puff pastry squares and brush the edges with the egg wash
  10. Fold the edges together, making little turnover shapes, and use your finger to crimp down the edges
  11. Add them to a parchment lined sheet tray, brush the top with egg wash, sprinkle with pepper and thyme leaves, and put into the oven
  12. Let them bake until golden brown, about 15 minutes

That’s it! Serve them while they’re hot and watch them disappear in SECONDS!

Cranberry Orange Champagne Cocktail

cranberry-orange-champagne-cocktailIngredients

  • 1 ounce cranberry juice
  • 1 ounces Cointreau, or any orange liquor
  • sparkling wine
  • frozen cranberries (optional)

Instructions by Blakely

I love a good fancy cocktail for a special occasion! Makes everything seem festive with only a little effort. This cocktail is one of my favorites for the Holiday season and I know it will be yours too. In a champagne glass add the cranberry juice, orange liquor, and top with champagne. I like to add frozen cranberries or an orange peel to give is a festive look.

There you go! A delicious easy cocktail for any special occasion. Cheers!


About Blakely Trettenero

Blakely Trettenero, host of the  Everyday Gourmet with Blakely ~ GourmetwithBlakely.com and Hungry for Travels ~ Hungryfortravels.com websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.


 


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Lavender Champagne

LavenderMy patio-container lavender is now 4 years old. Last year it saw its first bloom and although it was small, it pleased me greatly. This year, it’s simply gone wild and I smile each time I step out back to water my herbs. I’m so happy I kept something alive for four years.

My home is filled with lavender as both the color and fragrance soothes the spirit and upon attending a wedding not too long ago, I was delighted to see the “first toast” was Lavender Champagne.

Why wait for a wedding to indulge? Summer is nearly here, lavender is blooming and backyard entertaining has begun. This elegant, floral libation is perfect for any occasion. An afternoon backyard gathering, a dinner party under the stars or a simple girls night in.

This simple recipe serves 16 and is perfect for an afternoon or evening of bubbly logo tipple and tasteconversation.

Depending on the variety, lavender blooms are usually at their peak from late June through August. Harvest the flower stems on a dry day, in the late morning hours after any dew has evaporated. Fresh bouquets should be cut when about one-third to one-half of the flowers have opened.  Let’sdoLavender.com

Lavender Champagne

Serves 16

Lavender ChampagneIngredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon dried culinary lavender
  • 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
  • Fresh lavender sprigs, for garnish

Directions

Bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve.

Pour a small amount if simple syrup into each flute, about 1 1/2 teaspoons and fill glass with Champagne. Garnish each glass with a lavender sprig.

Make Ahead:  Simple syrup can be refrigerated for up to 1 month.


I am excited to share that we are taking our little site to print! Yes, a real, page turning, paper magazine, filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year, and while our online site will remain, the physical magazine’s content will be completely different. Subscribe with us today and you won’t miss any of it!

 

 

 

 

Garden Party Perfect Summer Cocktails

Summer dreaming in late spring. It’s torture to have consistently warm temps so close and yet so far. This time of year they flirt mercilessly with us, flitting in out of the forecast, giving us just a tease and a taste of sun-filled days.

While all of the recipes below have a refreshing air to them, I have a weakness for  Prosecco and I find drinking a delicious Mimosa or two on a Sunday morning to be a delightful decadence. A bowl of fruit and several juices to suit all flavors is a brilliant way to entertain weekend guests. The recipe below utilizes fresh peaches and a bit of ginger for a blended cocktail.

Whether your celebration is indoors or out, this is a gorgeous way to kick off summer parties. Cheers!


Peachy Keen Cocktail

  • Difficulty: Mimosa Perfect
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Peachy KeenIngredients

  • Santa Margherita Prosecco Superiore
  • 3 fresh peaches, pitted and halved
  • 1/2 fresh ginger, chopped
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 3 cups crushed ice

Method

Place peaches, sugar, lime juice, ginger and Santa Margherita Prosecco Superiore in a blender, blend at medium speed until smooth. Add ice to the blender and process.

Spiked Strawberry Slushie

  • Difficulty: Spring Perfect
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Spiked Strawberry SlushieIngredients

  • Santa Margherita Prosecco Superiore
  • 3 cups strawberries
  • 1/4 cup fresh squeezed lime juice
  • 1 sprig fresh mint
  • 1 tablespoon sugar

Method

Stir lemon juice and Santa Margherita Prosecco Superiore together, set aside. Combine ice cubes, mint, sugar and strawberries in blender, blend on high till smooth. Pour in lemon and Prosecco mixture and blend on medium until smooth. Distribute mixture evenly in glasses and top with remaining Prosecco. Garnish with strawberry.

French 75

  • Difficulty: Garden Party Delicious
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French 75Ingredients

  • Bottle Santa Margherita Prosecco Superiore
  • 1 fl. ounce gin
  • 1/4 fresh lemon of juice
  • 2 teaspoons sugar
  • Lemon spiral for garnish

Method

Fill cocktail shaker with gin, ice, lemon juice and sugar. Pour into Champagne flute. Top with Santa Magherita Prosecco Superiore. Stir and garnish with lemon spiral

 

 

 

Friday Cocktail Hour; West Coast Champagne by Shaun the Bartender

Shaun Daugherty

Shaun Daugherty

I love a great dinner party and planning one is an exhilarating adventure.  I am always on the look out for a new cocktail for my guests to sip and Shaun the Bartender has my pick for this week.

With an intoxicating combination of raspberry liqueur with the orange flavored brandy, this is sure to please a crowd.

West Coast ChampagneWest Coast Champagne

  • 1/2 oz. Grand Marnier
  • 1/2 oz. Chambord
  • Champagne or Sparkling Wine
  • Twist of Orange 

Method:  In a Champagne flute, pour in the measured amounts of the liqueurs.  Top off with sparkling wine of Champagne.  Take an orange rind and twist it over the glass, then rub the rind on the rim before dropping it into the drink.

This is the last of the seven cocktails I created for the 2013 Los Angeles International Spirits Expo, and a perfect one to conclude on.  A champagne based cocktail, this one will tickle every taste bud as you savor its flavor.  The combination of raspberry liqueur with the orange flavored brandy is the perfect mix that seems to complement the bubbly well.  -Shaun Daugherty

You can also find Shaun the Bartender on Facebook and Twitter

Refreshing Rhubarb Cocktails

Heating up the grill for a night on the patio at my place, requires a spirit or two.  This week our flavor of choice is rhubarb and we were on the hunt for the best rhubarb cocktails out there.  Let’s kick off spring with a spirit or two….

Refreshing Rhubarb Ginger Cooler

Refreshing Rhubarb Ginger Cooler

Rhubarb Ginger Cooler by Cocktail Times

Our first landing spot brought to a delightful concoction over at Cocktail Times.  It’s a bit more involved than simply opening a few bottles, measuring and pouring, but no more so than the time it takes creating your own simple syrup.

List of Ingredients

  • 1 ounce vodka
  • 1/2 ounce GranGala Triple Orange liqueur
  • 1 1/2 ounce Rhubarb-Ginger compote ** recipe on site
  • 1 strawberry
  • 7 mint leaves
  • 1/2 tsp fresh lemon juice
  • 1 oz Snow White Tea (a white tea with apple flavor)
  • Prosecco

For method and rhubarb ginger compote, please follow this link.  While you are over there jotting down this recipe, take a few mins and poke around the site.  It is full of “sprit”ual goodness.

Fresh and Seasonal Champagne and Rhubarb Cocktail

Fresh and Seasonal Champagne and Rhubarb Cocktail

Champagne Rhubarb Cocktail by Delicious Magazine UK.  This delightful cocktail will be a fresh and seasonal option to the trad Mimosa for Sunday Brunch.  The rhubarb syrup is made with the zest and juice of the orange, rhubarb, sugar and a splash of water.  Gin and chilled sparkling wine are added later.

Take a few minutes and browse this site, it is one of our faves here at Your Home.  Full recipe here.

Fresh and delicious Strawberry Rhubarb Sundowner

Fresh and delicious Strawberry Rhubarb Sundowner

Strawberry Rhubarb Sundowner by Cozy, Delicious.  A tasty concoction using the slightly sweet French aperitif, Lillet.  Rhubarb, strawberries, sugar, Lillet and seltzer or club soda.  Full recipe and method here.  Again, please take a few minutes and browse the site, it is full of more delicious treats than you can imagine.

Heating up the grill for a night on the patio at my place, requires a spirit or two.  This week our flavor of choice is rhubarb and we were on the hunt for the best rhubarb cocktails out there.  Let’s kick off spring with a spirit or two….

Note:  Please remember to take the link along with you to the originating site when sharing photographs and recipes.  

There are more delicious Rhubarb recipes over here at;

Tart and Tempting Rhubarb Recipes

APRIL 23, 2013

One of my favorite child hood memories is walking barefoot through the dry, chalky dust, munching on a stalk of …

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