Pop. Fizz. Clink! Fun Champagne Recipes {A post by me from Today’s Woman Now}

Today’s Woman Now.

So it may be past new year’s eve but really- do you need an excuse or holiday to drink champagne? I didn’t think so.

Citrus Champagne Cocktail
Ingredients:
1/2 cup fresh pink grapefruit juice, strained
1/2 cup fresh orange juice, strained
1/2 cup fresh lemon juice, strained
1/4 cup sugar
1 750ml bottle champagne or sparkling wine, chilled

Preparation:
1. Mix all juices and sugar in a pitcher and stir until sugar dissolves. Cover and chill at least 2 hours or up to overnight.
2. Divide juice among flutes and top with champagne. Serve immediately.
{From http://www.myrecipes.com}
Chambord Sparkling Champagne Cocktail
Ingredients:
1.5 oz Death’s Door Gin
3-4 oz Mumm Sparkling Wine Cuvee
1/2 oz Chambord liquor
Fresh raspberries for garnishing

Preparation:
Pour all ingredients into a champagne flute, garnish with raspberries and serve.
{From ideas.evite.com}

Semifreddo Bellini {Because a Bellini will fix any girl’s problems…}
Ingredients:
1 cup peeled, chopped peaches, frozen until hardened
1/4 cup peach schnapps
3/4 cup plus 2 tablespoons chilled Champagne or sparkling white wine
2 tablespoons superfine sugar
1 cup small ice cubes
Peach slices, for garnish

Preparation:
1. Blend peaches, peach schnapps, 2 tablespoons Champagne, the sugar, and ice in a blender until smooth.
2. Divide mixture between 2 glasses; top off each glass with 1/4 cup plus 2 tablespoons Champagne, and serve.
{From: http://www.marthastewart.com}

Fresh Bruschetta Penne

In season now: tomatoes! Hip hip hooray! One of my favorite foods :) soo delicious. And what’s better than making sauce with tomatoes? That’s right- marinating them. So simple, fresh and did I mention delicious??

Here’s my recipe for a light, summery dish full of tomato goodness and other fresh herbs.

Fresh Bruschetta Penne

Ingredients:
-1 lb penne pasta
– 3 pints cherry tomatoes, quartered
– 1 large clove garlic, finely minced
– ½ cup olive oil
– 1 tsp salt
– ½ tsp freshly ground black pepper
– 1 cup packed basil, cut into ribbons
– 8 oz mozzarella, cut into small cubes
– flaked sea salt for seasoning

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Directions:
1. In a large bowl, gently toss together the cherry tomatoes, basil, mozzarella, olive oil, salt and pepper. Cover with and let marinate for at least 30 minutes and no more than one hour at room temperature.
2. Set a large pot to boil and cook pasta according to package instructions (I like to also use whole wheat pasta).
3. Toss the hot pasta with the marinated tomato mixture.
4. Top with a generous sprinkling of flaked sea salt. Serve hot or at room temperature.

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Perfect pairing with wine for a lovely summer dish!

xxx SSG

Mexican Corn Salad

One of my favorite summer recipes… Like, ever.

(Spicy) Mexican Corn Salad

Ingredients:
2 TBS butter
3 cups corn (about 4 ears) cut from the cob
½ jalapeño, seeded and finely diced
3 TBS mayonnaise
1 clove garlic, grated
2 green onions, sliced
1 handful fresh cilantro, chopped
1 lime, juice
2 TBS cotija or feta (my fav) cheese, crumbled
Chili powder, to taste (the spicier the better to me!)

Directions:
1. Melt the butter in a large skillet over med-high heat.
2. Add the corn, toss and let it sit and cook until charred. Mix and toss and let it char again about 6-10 minutes.
3. Add the jalapeño, sauté for about a minute and then remove from heat.
4. Mix with the remaining ingredients.
5. Serve warm or at room temperature!

So easy and delicious! A huge favorite at parties or cook-outs! Serve with tortilla chips or use to top salsa, greens, or even grilled chicken!

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xxx SSG