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}

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Blackberry Bourbon Pie

Since fall is approaching sooner than we think, I decided to make a list of all the summery things I wanted to do before it ends. Mostly it consisted of recipes I wanted to make…. And that is how I got the urge to bake a pie! Fresh blackberries sounded so good so I went with just that. However, as always I like to add a twist on things- spice things up a bit! Hence, the bourbon part. What is great about this is that the alcohol pretty much bakes out of the pie so if you never told anyone you spiked it- they would never know. However, the bourbon does soak into the blackberries making them extra sweet and rustically delicious and the bourbon really makes the lemon zest flavors pop. I mean really, you can’t go wrong here.

Ingredients:

Oh, first, since most do not like to mess with getting a pie crust just right- you can easily use a store bought one. If you do, sometimes I like to shake things up a bit and maybe add sprinkle of vanilla (just slightly) and flour one I put the store-bought crust into the pie dish.

About 5 cups of blackberries (more or less depending on size)

2/3 cups sugar

A dash of salt

The juice of 1/2 lemon freshly squeezed

2 1/2 tablespoons flour

2 tablespoons Woodford Reserve bourbon

The zest of one lemon

A hint of cinnamon (to your preference)

1 egg (beaten) **used for dusting top layer of crust

Directions

Preheat the oven to 400. Take blackberries, sugar, flour, lemon juice, cinnamon, and salt and put them on the stove top at a low simmer for about 10 minutes to let the flavors blend and warm together…stir occasionally.

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While this is simmering, place the pie crust into the dish or pan and lightly dust with flour (maybe a dash of vanilla if you like). Once the berries look warm and blended with the other ingredients, remove from heat and mix in the bourbon. Place berries (with juice- do not drain) into crust in pan. Add your lemon zest.

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Next, cover with second layer of crust. Pinch or fold edges together to your liking and vent how you wish (cuts, slits, cute cut-outs, woven, etc.) Take the beaten egg and dust the pie crust nicely…I sometimes just use my fingers because it is easier- or you can use a brush.

Place in the oven for roughly 30-40 minutes- this you really should just eyeball. You want the crust a golden brown and you should be able to see the juices bubbling before taking out.

From there, just ENJOY! Happy summer lovelies :)

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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
Β½ jalapeΓ±o, 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 jalapeΓ±o, sautΓ© 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

Mexican Egg in a Nest

Rise and shine! Sunday mornings for me are what I look forward to most weeks. I normally get to spend them with my sister so I always love to cook breakfast for us. This morning I was really inspired and was craving something with a kick to it…. So today I made a Mexican-inspired egg in a nest. Still somewhat healthy but a little indulgent as well! Here’s what I did:

Cut the center out of a piece of whole grain wheat toast (I use the bottom of a small cup to cut it out).
Place toast in frying pan and crack one large egg into it. I like to keep my yolk runny but that’s all up to you! Cook to your liking. Don’t forget to flip!
Slice up some cheese.. I used spicy habanero cheese for some serious kick. Melt on top of toast and egg.
Meanwhile, throw a slice of turkey breast in the frying pan and let it cook for about a minute or two.
Spread fresh avocado or guacamole like I did (also spicy!) and then add the slice of turkey breast over top.
Top with fresh tomato slices and some pepper and enjoy!

So easy and quick to make! It’s also very filling and looks great on Instagram ;)

xxx SSG

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