Wednesday, December 5, 2012


1 medium size orange or lemon, cut in half and then quarters
8 sugar cubes
1 1/2-2 bottles of cold brut style sparkling wine, or
4-5  10oz bottle of cold sparkling mineral water
put fruit pieces in small dish. For each serving, put 1 sugar cube into a champagne flute or wine glass. Squeeze juice from 1 citrus quarter over sugar cube then drop fruit into the glass and fill with sprakling wine or mineral water. Take care not to overflow.
YIELDS: 8 servings

2 cups apple juice
1/2 cup preserved ginger in syrup, chopped (include syrup)
8 cinnamon sticks
1 1/2 - 2 bottle cold brut stle dry sparkling wine or 4-5 (10 oz) bottle of cold sparkling mineral water.
IN  a 2 quart size pan mix apple juice ginger with syrup and cinnamon. Bring to a boil over high heat. Boil uncovered stirring occassionally, until juice is reduced to 1 cup about 30 minutes. watch closely and stir to prevent scorching. Remove from heat. Cool, cover and chill until cold at least 1 hour or until the next day Pour into a small bowl. keep cold.
for each serving, spoon about 2 tbs apple ginger syrup and 1 cinnamon stick into a chmpagne flute. Top off with cold sparkling wine or mineral water.
YIELDS: 8 servings

1 comment:

Olga said...

As always, I will use your recipes at my next gathering :)