Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Beverages
  New Posts New Posts RSS Feed - Toast in the New Year
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Toast in the New Year

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Toast in the New Year
    Posted: 30 December 2012 at 02:15
 
What are you toasting in the New Year with ?
 
We always have Juve y Camps, Cava from Sant Sadurní d´Anoia with our 12 grapes whether in Madrid, or anyother city or town.
 
However, we also enjoy having a Rasberry Cava Cocktail afterwards.
 
This recipe was prepared with some French Champagne, which we received as a gift last year.
 
Champagne must be produced in France in the region of Champagne in one of the 5 designation of origins ( départenebts ), which are called:
 
Aube
The Aisne
The Marne
The Seine et Marne
Haute - Marne
 
Everything else whether it is made in France, on the Iberian Peninsula, Italia, California or New York State, is not Champagne. It is Sparkling Wine.
 
Here is a CHAMPAGNE COCKTAIL TO TOAST IN THE NEW YEAR ...
 
2 one half pint baskets of fresh rasberries
1 tblsp. sugar
1/2 cup plus 2 tblsps. of Rasberry Liqueor of choice
1/4 cup Cognac or other Brandy ( Cognac is French and Brandy can be from anywhere else except the Cognac Départenebt.
8 sugar cubes
Lemon rind or zest strips
 
1)Combine 2 baskets of rasberries and 1 tblsp. of sugar in a medium bowl.
2) mash berries lightly with a fork
3) let stand 15 mins. - 20 mins. and combine the liqueur and the Cognac or Brandy
4) pour into a clean jar and cover and let stand 3 days in a dark closet or cupboard
5) strain the rasberry mixture, pressing on solids with spoon to extract as much liquid as possible
6) place 1 sugar cube in each of 8 flutes ( Champagne Glasses ) and pour 2 tblsps. rasberry mixture over each sugar cube
7) pour Champagne ( note: this can also be prepared with Cava from Sant Sadurní d´Anoia, Barcelona or any other white sparkling wine of choice ) over to fill the flutes
8) garnish with rasberries and lemon strip zest
 
*** Note: this can be prepared a month in advance
 
TOAST AND ENJOY,
Margaux Cintrano
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.