Friday, April 6, 2012

Virgin Mimosas

Kate ate her first brie today! Triple creamy brie on a little melba toast. What a sophisticated little lady, wouldn't you agree? You know, ...besides the sticky fingers and the toast crumb stuck to her face afterward.

Now for our final recipe of the Easter Brunch menu. About time with Easter just two days away! Don't worry; it's the easiest of them all and gets thrown together at the last minute, anyway.

The mimosa is an absolute classic for brunch. With one part champagne and one part thoroughly chilled orange juice (or other citrus juice,) I can see why; it's bright & sunny, bubbly, and sweet. As usual, though, I want to offer a virgin version. Swap out the champagne for sparkling cider, and that's all you need to do! Food Network's Sandra Lee recommends adding a bit of cranberry juice, which I can only imagine is delicious. I would just be careful to buy pure cranberry juice, because you don't want artificial sweeteners ruining the taste of the beverage, and only add a small amount since pure cranberry juice is TART.

Virgin Mimosas
Makes 1 mimosa

1/2 cup sparkling cider
1/2 cup thoroughly chilled orange juice (or other citrus fruit juice)
1 orange wedge for garnish (optional)

Combine the first two ingredients in your fanciest champagne flute or wine glass, and top with an orange wedge! Serve immediately.
Start with 1/2 cup part sparkling cider,...

add 1/2 cup chilled orange juice,....

give her a fancy little hat and then offer her a tour of your belly.

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