There will be a lot of champagne flowing over the next few days! Whether you are toasting on New Year's Eve or sipping Mimosas at your New Year's Day brunch, it's always fun to serve and drink.
Here is a tasty twist on the traditional Mimosa.
Yield: 8 cups (serving size: 1/2 cup)
1 cup sugar
1 cup water
3 cups fresh orange juice (about 10 oranges)
2 cups Champagne or sparkling wine
2 tablespoons fresh lime juice
Lime wedges (optional)
Combine sugar and water in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and cool completely. Add orange juice, Champagne, and lime juice; pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape the entire mixture with a fork until fluffy, and garnish with lime wedges, if desired.
I hope everyone has a fabulous New Year's! Welcome 2010!
I am taking a short break for vacation but will be back very soon! See ya next year!
My mouth actually watered a little when I read this cocktail recipe. It combines two of my favorite summer, beachy drinks into one! Enjoy!
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
3/4 cup Coco Lopez or cream of coconut
1/2 cup plus 2 tablespoons tequila
1/4 cup Cointreau or other orange liqueur
Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.
Sunflower seeds would make perfect party favors! I love the rustic simplicity of this arrangement.
Sunflowers are so versatile. You can dress them up or down. Combined with other flowers or alone they make unique arrangements. I hope this inspires you to say goodbye to summer with a celebration. Have fun planning all of your end of summer soirees!
Here is the perfect centerpiece for your luaus, tiki parties, or end of summer gatherings. I love the bold statement it makes! This would work great outdoors or indoors. BONUS: serve the fruit to your guests or make a fruit salad after the party for your family. You will also get a lot of use out of the galvanized buckets. For a centerpiece that lasts- look for faux fruit. There are many realistic varieties in craft stores these days.
Boxwood clippings, myrtle sprigs, or other fresh evergreens
Wooden florist's picks
3 shallow galvanized buckets in graduated sizes
3 kinds of fruit; choose 3 graduated sizes and select 9 to 12 uniform pieces of each variety
1. Pack each bucket full of floral foam. Stack the buckets, aligning the handles.
2. Secure the fruit to the floral foam with florist's picks, arranging them so all pieces point in the same direction. (This creates a pleasing rhythm that leads the eye around the design.) Crown the design with the pineapple, securing it with two florist's picks.
3. Add greenery. Tuck sprigs of boxwood or other evergreens between pieces of fruit to hide the floral foam and soften the edges of the buckets.
Check hardware stores or restaurant-supply stores for galvanized buckets in the sizes you want.
Check out this cool idea for displaying your drinks in the Summer heat!
Most of us already have a bird bath. Just clean it out and cover the inside with plastic wrap. Fill with ice and insert your punch, soft drinks, wine and water. They also decorated this one with blooms. This would be lovely for an outdoor reception or bridal shower.
I just love this centerpiece idea from Martha! BONUS-it doubles as your appetizer server. So easy to do and looks great too.
Buy a large deep galvanized metal planter at your local hardware store. Fill the bottom with sprouts (alfalfa maybe) and pour in enough water just to moisten them. Arrange your favorite veggies and serve with a light dip. Voila!
I am loving all things frozen at the moment-how about you? What a great twist on the traditional Pina Colada!
4 hr 25 min
Makes 6 servings.
1 cup boiling water
1 pkg. (3 oz.) JELL-O Pineapple Flavor Gelatin
1/4 cup coconut-flavored rum or coconut milk
1 can (8 oz.) crushed pineapple in juice, drained, liquid reserved
ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in rum. Add enough ice to reserved pineapple liquid to measure 3/4 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
REFRIGERATE 15 min. or until gelatin is thickened. Stir in pineapple. Pour into 6 paper or plastic cups. Freeze 1 hour.
INSERT wooden pop stick or plastic spoon in center of each cup. Freeze 3 hours or until firm. Remove pops from cups before serving.
Freeze in frozen pop molds instead of the cups.
For a Nonalcoholic Version
Substitute cold water for the rum.
Remove frozen pops from freezer about 5 min. before serving; let stand at room temperature to soften slightly.