Thursday, January 14, 2010

Sunday Brunch - Blood Orange Mimosas

If you are entertaining houseguests for the weekend, you want to keep the cooking to a minimum.  That doesn't mean starving your guests, it means planning ahead and getting organized

By the time it comes to Sunday morning, I'm pretty exhausted so whatever i am going to serve is going to be pretty simple.  I already impressed them with Saturday's dinner! Combining two meals in one, such as breakfast and lunch is the answer...hello brunch.  Prepare a pot of coffee the night before and leave a box with some cinammon buns or bagels by the pot so your guests can serve themselves when they wake up.   Plan brunch for around 11:00 - 12: 00.  and you are done until dinner, which hopefully, will be a simple BBQ.


Lemon Yogurt Berry Swirl with Homemade Granola

Smoked Ham, Gruyere and Caramelized Onion Frittata

Blood Orange Mimosas

Serves 4-6


1 bottle Prosecco
1 1/2 cups fresh blood orange juice
1 tablespoon super-fine granulated sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)


Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

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