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Tag Archives: sparkling wine

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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aperol, blood orange, celebration, champagne, dinner party, easy, entertaining, friends, gin, ginger, guests, lemon, quick, sparkling wine

When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

SCOTCH FIZZ

17 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Burns Night, pear nectar, Robert Burns, scotch whiskey, sparkling wine

Burns night is celebrated at the end of January every year, and my husband and I secured tickets to one hosted at our church, that we had long been curious about.

The evening, held in honor of Scotlands most famous poet Robert Burns, included music, drawing for door prizes, a buffet dinner, and prominently featured a rather fine Haggis.

Father Lowell addressing the Haggis

Father Lowell addressing the Haggis

SCOTCH FIZZ

the cocktail I enjoyed before Burns Night

the cocktail I enjoyed before Burns Night

15 ml scotch whiskey

15 ml pear nectar

dash angostura bitters

top with sparkling wine

Add scotch, pear nectar and bitters to a shaker. Shake well with ice then strain into a glass. Top with sparkling wine.

Enjoy!

CHOCOLATE AND BUBBLY

13 Monday Feb 2017

Posted by Ceri Wilkin in Dessert, Recipes

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champagne, chocolate, Fayetteville Ar, Hello Cocoa Chocolate, sparkling wine, valentines day

A few days before Valentines Day, our family visited the Fayetteville location of Hello Cocoa Chocolate for their CHOCOLATE + BUBBLY Valentine Celebration.

It was a beautiful way to spend the afternoon – savoring our first taste of chocolate tea, sampling a variety of chocolates and specialty truffles, and playing the fun games that had been set up inside and outside the store.

delicious samples

delicious samples

After slowly sipping a glass of sparkling wine, we enjoyed an informative and very interesting tour of the factory, and eagerly purchased truffles to give our guests at our annual Valentines dinner.

Preston Stewart, had chocolate maker at Hello Cocoa

Preston Stewart, head chocolate maker at Hello Cocoa giving a tour

 

BUBBLY BERRY JELLY

bubbly berry jelly

1 cup cranberry juice

1/4 cup sugar

2 tablespoons gelatine

750 ml sparkling wine, chilled

2 cups fruit

In a small saucepan, heat cranberry juice and sugar, stirring until sugar dissolves. Remove the mixture from the heat, sprinkle over gelatin while whisking constantly until combined. Allow to cool, about 30 minutes.

Slowly pour in the wine and stir gently to combine. Divide fruit equally among glasses. Gently pour over the wine mixture and place in refrigerator for 1 to 2 hours or until set.

Enjoy!

CHOCOLATE CHAMPAGNE TARTLETS

chocolate tarts

8 ounces semi-sweet chocolate

1/2 cup cream

1/4 cup champagne

prepared tart shells

In a medium saucepan, combine chocolate, cream and champagne. Place over low heat, cook, stirring frequently until a smooth sauce forms.

Spoon filling evenly among tart shells. Refrigerate until set. Garnish with whipped cream and mint leaves if desired.

Enjoy!

 

YEARS BEGINNING

01 Sunday Jan 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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aquavit, celebration, curaçao, friends, gin, lemon juice, New Year, Pimms, sparkling wine

“Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can still instill in us” – Hal Borland

Happy New Year!!

YEARS BEGINNING

years beginning

1/2 cup honey

1 (750-ml) bottle Pimm’s No.1

2 1/2 cups gin

2 cups curacao

2 cups fresh lemon juice

1 1/2 cups aquavit

1 (750-ml) bottle sparkling white wine

1 lemon, thinly sliced, studded with cloves

Dissolve honey in 1/3 cup hot water. Chill syrup until cold.

Combine Pimm’s, gin, curacao, lemon juice, aquavit and honey syrup in a large pitcher and chill 2 to 6 hours.

Place lemon slices into martini glasses, pour cocktail into glasses and top with sparkling wine.

Enjoy!

LAVENDER AND MINT CHAMPAGNE COCKTAIL

01 Friday Jul 2016

Posted by Ceri Wilkin in Cocktails

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champagne, easy, fun, ladies, Mum in town, quick, sparkling wine, summer

A lovely ladies cocktail I made to celebrate Mum being in town. We took them out to the back yard and sat down by the pool as the kids swam.

LAVENDER AND MINT CHAMPAGNE COCKTAIL

lavender and mint cocktail

Bring 1 cup of lavender sugar and 1 cup water to a boil, cook until the sugar is dissolved. Remove from heat, add a bunch of mint and let it steep for 30 minutes. Strain syrup, and chill. Add a teaspoon or two to your glass and top with champagne.

Enjoy!

Recipe adapted from Southern Living, April 2016

www.southernliving.com/

THE WAY

19 Thursday May 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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anniversary, beautiful, celebrate, champagne, Cynar, husband, Lillet, sparkling wine

To commemorate the 17th anniversary of meeting my husband, I mixed up a fun cocktail topped with a little celebratory champagne.

THE WAY

errant ways

Combine 1/2 ounce Lillet and 1/4 ounce Cynar in a flute. Top with sparkling wine.

Enjoy!

Recipe adapted from The Wall Street Journal, December 2014

www.wsj.com/

PUNCH ROMAINE

15 Friday Apr 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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Chefs Tasting Dinner, easy, lemon juice, orange juice, quick, rum, sparkling wine, The Winthrop Rockefeller Institute, Titanic, white wine

The celebration of our 15 year Wedding Anniversary just happened to coincide with a Chef’s Tasting Dinner at the Winthrop Rockefeller Institute on beautiful Petit Jean Mountain. We didn’t hesitate to hire a sitter and make the two and a half hour drive for the incredible 11 course meal, which also included unlimited sparkling wine, overnight accommodations and a Continental breakfast the next morning.

Guests were invited to travel back in time to 1912, and encouraged to dress in theme (one gentleman appeared in an old-fashioned striped swimsuit and life preserver), where we enjoyed a recreation of the final dinner served in the First Class Salon on board The Titanic, following a promenade around the RMS Titanic exhibit and hearing the dinner announced by a bugler, playing the same call used by every ship in the White Star Line fleet.

Filet Mignon Lili with Potatoes Anna

Filet Mignon Lili with Potatoes Anna

Chocolate Painted Eclairs with French Vanilla Cream

Chocolate Painted Eclairs with French Vanilla Cream – just two of the delicious tastings we enjoyed

In the adorable book of recipes we were given to take home, the only course we didn’t sample and experience was the Punch Romaine, so I made the cocktail at home to taste and enjoy.

PUNCH ROMAINE

punch romaine

2 cups sparkling wine

1 cup white wine

1/3 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons white rum

ice

simple syrup

Combine sparkling wine, white wine, orange juice and lemon juice, add simple syrup to taste. Shake with ice, pour into a martini glass, drizzle with rum.

Enjoy!

Recipe adapted from The Winthrop Rockefeller Institute Culinary Kitchen

rockefellerinstitute.org/

BLOOD ORANGE AND GINGER SPARKLER

13 Saturday Feb 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

easy, entertaining, friends, fun, ginger, party, quick, sparkling wine, valentines, vodka

A friend called in after work for a quick cocktail and catch up. I poured this beautiful Blood Orange and Ginger Sparkler and served it alongside a spread of simple appetizers.

BLOOD ORANGE AND GINGER SPARKLER

blood orange and ginger sparkler

1 cup water

1/2 cup sugar

2 tablespoons grated ginger

vodka

blood orange juice

sparkling wine

Combine water sugar and ginger in a saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Remove from heat, let stand 15 minutes. Strain and discard the solids.

To prepare each cocktail, pour an ounce of vodka, 2 1/2 tablespoons of ginger syrup and 2 ounces of blood orange juice into a shaker with ice. Shake and strain into a cocktail glass. Top with sparkling wine.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

PEAR AND POMEGRANATE BELLINI

01 Friday Jan 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

arils, bubbly, celebration, christmas, cooking light, New Years Day, New Years Eve, pear brandy, pomegranate juice, prosecco, sparkling wine

Happy New Year!!!

PEAR AND POMEGRANATE BELLINI

pear and pomegranate bellini

5 ounces pear brandy

3 ounces pomegranate juice

1 bottle prosecco

1/4 cup pomegranate arils

Combine brandy and pomegranate juice in a glass pitcher. Gently stir in prosecco and arils just before serving (I mixed the cocktail  in individual glasses as guests arrived).

Enjoy!

Recipe adapted from Cooking Light, December 2015

www.cookinglight.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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