GRAPEFRUIT ELDERFLOWER SPARKLER and TANGERINE LIME SPARKLER

I can't think of the last time I went to the theatre to see a movie - it's awful and seems un-American, I know! But when I have a sitter for the kids, I am more interested in dinner, drinks and uninterrupted conversation, and my husband always volunteers to take the kids to see the kid movies.
Consequently, I'm clueless about the Oscar nominations, so if I watch the show tonight, it will be with a classic, red carpet worthy champagne style of cocktail, as opposed to a fun movie themed drink.

GRAPEFRUIT ELDERFLOWER SPARKLER

1 ounce elderflower liqueur
1 ounce chilled pink grapefruit juice
3 ounces chilled sparkling wine

Combine the elderflower liqueur and grapefruit juice, top with the sparkling wine.
Enjoy!

Recipe adapted from Cosmopolitan, February 2013
www.cosmopolitan.com › Index › Food/Cocktails‎

TANGERINE LIME SPARKLER

Drop a sugar cube into a champagne flute. Add 1 ounce of fresh tangerine juice and 1/4 ounce of fresh lime juice, top with sparkling wine.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2013
www.rachaelray.com/‎

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch -  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

POMEGRANATE CHAMPAGNE COCKTAIL

Cheers to Friday and the Weekend ahead - wishing you a beautiful one!

POMEGRANATE CHAMPAGNE COCKTAIL

For each cocktail, add 1 1/2 ounces pomegranate juice, 8 pomegranate seeds, 1/4 ounce fresh lime juice, stir. Top with champagne.
Enjoy!

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

BACON PARMESAN TASSIES and PINK CHAMPAGNE CUPCAKES

When I first moved to America, I viewed the Super Bowl as an excuse to drink beer on a Sunday, and watch all the fun advertisements. Not much has changed. I still enjoy the most expensive televised messages of the year over and above the actual competition for The Vince Lombardi Trophy, although now I am more focused on the food than the beer.
Despite the fact I first made these for a darling girls Christening - I thought they might add a lovely touch to the chicken wing and nacho laden tables this Sunday.

BACON PARMESAN TASSIES

1/2 cup butter, softened
5 ounces cream cheese, softened
1 1/4 cups flour
1/2 cup half and half
1 egg
1/2 teaspoon salt
5 bacon slices, cooked and finely chopped
1/2 cup grated parmesan cheese

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Chill mixture for 30 minutes, then roll into 28 balls, and place on a baking sheet. Cover and chill for 30 more minutes.
Place dough balls into cups of a greased miniature muffin pan, press dough, forming a crust.
Heat oven to 375F.
Whisk together half and half, egg and salt. Sprinkle bacon into pastry shells, top each with 1 teaspoon of cheese, and about 1 1/2 teaspoons of egg mixture.
Bake for 20 minutes, or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Entertaining

PINK CHAMPAGNE CUPCAKES

CHAMPAGNE CUPCAKES
1 box white cake mix
1 1/4  cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food color
CHAMPAGNE FROSTING
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 drops red food coloring

Heat oven to 350F.
Place paper baking cups in miniature muffin pan.
In a large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed for 2 minutes. Fill muffin cups about 2/3 full.
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooking rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes, sprinkle with decorating sugar and pearls if desired.
Enjoy!

Recipe adapted from cupcakes, cakes &more, April/May 2010
www.bettycrocker.com/.../pink-champagne-cupcak...

WHITE BEAN DIP and VANILLA CHAMPAGNE CAKE

We have had friends over for dinner a couple of times this month - a peaceful respite from the whirlwind of activity. It has been wonderful to spend time together, to just be able to sit and visit, to enjoy fabulous company, and simple food.

WHITE BEAN DIP

1 can white beans
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot
2 cloves of garlic, minced
2 teaspoons fresh sage
salt and freshly ground black pepper to taste

Drain the beans, reserving about 1/4 cup of the liquid.
Puree all of the ingredients together in a food processor, adding more liquid if necessary. Season to taste with salt and pepper, serve at room temperature with warm crusty bread.
Enjoy!

VANILLA CHAMPAGNE CAKE

3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup champagne
3 tablespoons sour cream
2 cups sugar
3/4 cup unsalted butter, melted
1/4 cup canola oil
5 cold eggs
2 tablespoons vanilla extract

Heat oven to 350F.
Grease and flour a bundt pan, set aside.
In a large bowl, mix together flour, baking powder and salt.
Stir together champagne and sour cream.
In a large mixing bowl beat sugar, melted butter and oil with an electric mixer until well combined. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Beat for 3 to 5 minutes or until thicker and lighter in color.
Add one third of the flour mixture, mix on low just until combined, scraping sides of bowl as needed. Add half the wine mixture, beat just until combined. Repeat with one third of the flour mixture, the remaining wine mixture, and remaining flour mixture. Spoon batter into prepared pan.
Bake 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack, cool completely. Drizzle with champagne glaze.

CHAMPAGNE GLAZE

In a small bowl, combine 1 cup powdered sugar and 1 tablespoon of champagne. Stir in additional champagne, 1 teaspoon at a time, to reach drizzling consistency.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012 Cookbook
www.amazon.com › Books › Cookbooks, Food & Wine