You Are Cordially Invited to Champagne Sundays …

I’m back! I didn’t realize it had been so long since I last post to Pretty Domestic. Frankly, I’ve missed my little creative outlet. All I can say is I’ve been busy.

I started to title this post “Strike A Balance,” but Sunday’s are always reserved for “Champagne Sundays.” Here’s the thing, I’ve recently admitted to myself that I take on too much, with very little time left for me. On some level “me time” sounds selfish, but maintaining a healthy body, mind and spirit is critical, and every once in a while we all need to stop and recharge our batteries. Now mind you, recharging one’s batteries is relative. My recharge may be different from your’s, but we all need to take the time. I don’t want to be the Doll who’s constantly proclaiming how busy she is, but is completely run down and always running late ~ you know this woman. (I hate lateness, but that’s for another post.) Anywho, I’m back and feeling good. I’ve done a personal assessment and made a list of which commitments and activities I will keep and those in which to let go.

Today is a recharge day. My family left the house in a whirlwind and here I am. I have everything I need, Gracie at my feet, my iPad, AppleTV, magazines, and so on and so on. It’s peaceful and I only have one committment this evening; but it’s one I enjoy. And yes, I’ll be home for the red carpet arrivals and Mr. Oscar.

On to the most important part of this post. It’s Champagne Sundays, and what will be my cocktail of choice. Today I’m thinking a simple Mimosa, but I’m going to use a Cava ~ Dibon is my favorite! Check out the champagne cocktail recipes below.

Dibon

Mimosa
Typically half sparkling wine and half fresh squeezed orange juice  ~ for me it’s 70% sparkling topped with 30% orange juice.

Champagne Cocktail
One cube of sugar, 2 dashes Angostura bitters topped with sparkling wine.

Bellini
Typically 1 part white peach puree and 2 parts sparkling wine. The modern recipe by “Art of the Drink” calls for 2 oz peach puree, 1/4 oz peach schnapps, 1/4 oz lemon juice, top with sparkling wine. (Note: I am allergic to peaches, but far be it from me to keep you from enjoying.)

Here are two fun variations, Bobby Flay’s Grand Champagne and Freixenet’s Raspberry Delight:

Grand Champagne (serves 4) by Bobby Flay
4 shots of orange liqueur (Grand Marnier or sub Cointreau)
4 teaspoons of honey
4 fresh strawberries sliced thin
1 bottle of champagne
Mix orange liqueur, honey and strawberries in a pitcher well. (Flay recommends blending in a food processor.)
Fill glass with half of mixture and top with sparkling wine.

Raspberry Delight (serves 10) by Freixenet
1 cup of raspberries
1 pint of raspberry sorbet
1 liter of sparkling water or club soda
2 bottles of dry Cava (Freixenet or Seguras Viudas)
Mix sorbet and sparkling water or club soda in a bowl until it has dissolved. Add sparkling wine and fresh raspberries. Add ice if needed.

I’m so glad to be back. I’ve missed Pretty Domestic and the Dolls that read my post. Here’s to you!

Until Then,

~ L.

The Pretty Domestic

You Are Cordially Invited to Champagne Sundays …

I love to cook. Quiet time in the kitchen trying a new recipe, music playing in the background on my iPad, and a wonderful smelling candle burning on the countertop is über relaxing to me. Now, I don’t consider myself a traditional cook. I like attempting more non-traditional recipes. I enjoy the challenge of shopping for ingredients I wouldn’t normally keep in my spice cabinet and recreating the presentation in the recipe picture. Recently, I tried a recipe that would be great for a Sunday afternoon lunch al fresco.

catfish-sandwiches-ck-l

Open-Faced Blackened Catfish Sandwich with Greek Yogurt and Cilantro Coleslaw.

1 3/4 teaspoons paprika
1 teaspoon dried oregano
3/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 teaspoons olive oil
1/3 cup plain fat-free Greek yogurt
3 tablespoons fresh lime juice
1 tablespoon honey
2 cups packaged cabbage-carrot coleslaw
1 cup chopped fresh cilantro
4 (1-ounce) slices sourdough bread, toasted

Preparation
1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of
fish with paprika mixture. Heat a large cast-iron skillet over high heat.
Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or
until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and
cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw
and 1 fillet. Top each fillet with remaining slaw.

Recipe and Image: Cooking Light.

The recipe was relatively easy to prepare and a huge hit in my home. But, Sundays wouldn’t be “Champagne Sundays” without the perfect bubbly to pair with your dish.  Try this Dibon Cava. It’s an awesome Spanish Wine. We tasted it recently at a local wine bar and have kept it stocked in our bar ever since.

cava

Image: Josh’s Wine Blog

Check back next week for a new “Champagne Sunday’s” recipe! Salut!

Until Then,

~ L.

The Pretty Domestic