Tag Archives: champagne sundays

You Are Cordially Invited to Champagne Sundays …

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Hey Dolls! I hope that you had a fabulous Thanksgiving holiday; and, for those of you observing Hanukkah, I wish you a joyous celebration.

Today’s Champagne Sundays recipe comes from the one and only Mrs. Lilien, my all time favorite blogger. Mrs. Kelley Lilien is the self-described, “Arbiter of the elusive ladylike pleasures. Chief ambassador of the elevated lifestyle. Bon vivant of the internet.” I couldn’t agree more!

Each of this Mrs.’ blog posts are written as short poetic verses, with tons on whimsical flair. If you aren’t familiar with Mrs. Lilien, you need to journey over to her page ASAP. You will forever be a fan.
Anywho, last week, Mrs. Lilien partnered with Sugar Paper LA and hosted The Ultimate Hostess Giveaway. There was no way I could resist sharing why I feel I am the Head Hostess in Charge.
Ultimate Hostess Contest
Image: Mrs. Lilien
Channeling my best Mrs. Lilien, I submitted the following:

The Head Hostess in Charge,
Yep, I’m that Doll.
Throwing swanky soirees,
That are appealing to all.

Place cards, linen napkins, with an appropriately stocked bar,
Each guest that arrives is truly the star.

No Paperless Posts or Evites,
Its paper invitations, with calligraphy to boot.
Mr. and Mrs.’ mix and mingle,
Leaving with cute gift bags, with a little bounty and loot.

Part of successful hostessing, is what will this Mrs. wear?
Pre-soirée details catch me prepping and primping, creating a sleek chignon for my hair.

Being the Head Hostess in Charge is not for the faint of heart you see,
But with tips from Mrs. Lilien, it’s effortlessly easy as un, deux, ummm … Three!

Corny you may say, but guess what? I was a contest runner-up! In my mind, even a few props from Mrs. Lilien were well worth it to me.

I received an email from Mrs. Social Media, one of Mrs. Lillien’s colleagues, confirming my home address, and a few days later, VOILA! My goodies arrived, compliments of Mrs. Lilien.

A complimentary Mrs. Lilien Cocktail Swatchbook ~ Classic Cocktails with a Twist, Flamingo Swizzles Sticks, and a Swirly “Mrs.” Straw! Yep, I am in heaven.

Swatchbook

So fittingly, today’s champagne cocktail recipe is the French 75 from the Cocktail Swatchbook.

French 75 ~ A Coquettish Champagne Dazzler

Mrs. Lilien_4

Ingredients

  • Cocktail Shaker
  • Maraschino Cherries
  • 1 Lemon
  • Sugar Cubes
  • 2 Ounces Gin
  • 1 Tea Spoon Simple Sugar
  • Champagne
  • Champagne Flute
  • Sparkling Swizzle Sticks

Mixology. Place a sugar cube in the bottom of a champagne flute. In a cocktail shaker filled with ice, add 2 ounces of Gin, the juice from a fresh lemon, and 1 teaspoon of simple sugar. Cover and shake for 20 seconds. Strain into the flute and top with champagne. Garnish with a sparking swizzle stick, a cherry and a lemon. Enjoy!

Mrs. Lilien_14
Mrs. Lilien_13
Until Then,
~ L.
The Pretty Domestic

A Break from Our Normal Programming …

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This week I’m taking a break from our normal Champagne Sundays programming, to give you an update on this week’s Pretty Healthy Clean Eating post.

I so am excited to share that guest blogger, Nicole Nichelson’s, tips on clean eating really struck a chord with Pretty Domestic Dolls, as well as some of our gentlemen followers.(Thanks guys!) A few of you commented privately that you really loved the information shared, but how hard it sometimes is to make a lifestyle change; particularly when it comes to well entrenched eating habits.

For many us, this change involves taking an assessment of what is in our kitchen cabinets and seeing what’s available to jump start our journey. We may also need to make a trip to our local grocer to pick up a few items.

I found this shopping list to share with you that can provide some guidance as you venture out to begin your clean eating journey. I hope that you find it helpful! I think Nicole is also going to provide us with a few more recipes in upcoming weeks!

Clean Eating Shopping List

PS ~ Today’s Champagne Sunday’s cocktails was the Bloody Mary! Leave me a message if you want the recipe.

Until Then,

~ L.

The Pretty Domestic

You Are Cordially Invited to Champagne Sundays … Sort Of …

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Sometimes a Doll just needs a harvest drink! The weather is damp, cold, and the taste of a warm coffee drink on Sunday evening is the perfect way to unwind from a busy weekend. But, in the interest of full disclosure, the arrival of a beautiful new French Press, “Coffee Drinks,” by Michael Turbak, and a tin of freshly ground Sant’Eustachio on my door step this week, are the real reasons for the break from a traditional champagne cocktail recipe. (Thank you so much Dina S. Truly a fabulous gift!)

Champagne Sundays

That said, today you are cordially invited to “French Connection” Sunday. I selected this drink for two reasons. The first is obvious, the recipe just sounds so rich and decadent. Secondly, I love the movie, “The French Connection,” so a drink by this name absolutely appealed to me.

French Connection

Prep time ~ 3 minutes. Total time ~ 3 minutes.

Ingredients:

  • 1 oz Cognac
  • 1 oz amaretto
  • Black coffee
  • whipped cream
  • Shaved almonds for garnish

Preparation:

  • Pour the Cognac and amaretto into an Irish coffee glass.
  • Fill with hot coffee. (Made in your French Press, of course.)
  • Top with whipped cream
  • Garnish with shaved almonds.

Sip, relax and enjoy!

A little history of the French Press …

The cafetiere is known by many different names. In the UK it’s usually called a cafetiere, which is shortened from the French ‘cafetiere a piston’. In the US it’s commonly referred to as a french press. Other names include: coffee press, press pot and coffee plunger.

Being called both a cafetiere and a french press you would assume that this coffee maker’s origins are in France. However, both the French and the Italians lay claim to its invention. What is believed to be first patent for a cafetiere was filed by two Frenchmen, Mayer and Delforge, in 1852.

La Cafetiere and Bodum are two of the biggest manufacturers in the cafetiere market. The two companies actually used to work together but the relationship has soured more recently and various court cases have ensued.

Bondanini’s Chambord cafetiere was manufactured in what was originally a French clarinet factory call Martin S.A. This factory was owned by Mr. Louis-James de Viel Castel, who also owned La Cafetiere (then called Household Articles). Spurred on by the success of the Chambord model in France, Viel Castel decided to market the coffee maker in the UK, but under the brand La Cafetiere and renamed the ‘Classic’.

In the early 1970s, Bodum began working with Martin S.A. to distribute the Chambord model in Denmark. During this time the relationship between Viel Castel, La Cafetiere and Bodum was very amicable. However this all began to change when Martin S.A. was brought out by Bodum in 1991.

When Viel Castel sold Martin S.A. to Bodum he also sold the rights to the Chambord coffee maker. But as a condition of sale, Viel Castel wanted to retain the right to continue to sell the Classic cafetiere under the La Cafetiere brand. However, there is a disagreement as to the exact terms of the sale. Bodum claims that Viel Castel is limited to only selling the Classic cafetiere in the UK. However, Viel Castel claims that he can sell the coffee maker everywhere, but France.

The argument came to a head in 2008 when La Cafetiere started selling the Classic cafetiere in USA. Bodum tried to sue La Cafetiere for trade dress infringement. However, the judge ruled that as the Classic and Chambord were not exactly alike and as the wording on the condition of sale document was ambiguous, that La Cafetiere could continue to sell the Classic in America. Similar cases have been tried in other countries and so far all have ruled in favor of La Cafetiere.

Source: Galla Coffee

So much drama! Anywho, why not treat yourself to a new French Press just in time for the holidays. Next time you feel like a harvest drink to get you warm and cozy, select a new coffee cocktail from your favorite cookbook and get to brewing.

Until then,

~ L.

The Pretty Domestic

You Are Cordially Invited to Champagne Sundays …

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Champagne Sundays is starting a little late this evening (super late); but a Doll had a busy day. Today’s Champagne Sunday suggestion is less than complicated. I usually share a champagne cocktail recipe, but last night the Mr. & I tried a bottle of Gruet Brut Rose while watching the movie Olympus is Falling. I have to say, I recommend both ~ the movie and the sparkling wine!

Brut Rose is considered a non-vintage sparkling wine, reasonably priced and can be purchased at any local wine and spirits store. I also recommend the Gruet Brut, which is considered the Gruet Winery’s “flagship sparkling wine.” It’s another favorite.

Beautiful_Rose_champagne

While I was thinking about Champagne Sunday’s, it dawned on me that a lot of the Pretty Domestic Dolls, in addition to enjoying a glass of bubbly, are also serious wine enthusiasts. I was reminded that several years ago, I hosted a meeting for a women’s organization to which I belong, and my hostess gift was a customized wine pairing magnet, of all things. Sounds corny, but who could have guessed that a magnet would be such a smash! That said, to accompany my Champagne Sunday’s suggestion, how about a little Wine Pairing 101.

A GUIDE TO SERVING WINE ~ PAIRING FOOD & WINE

 CHEESE

~ Creamy Soft Brie or Camembert ~

Red Burgundy, Chardonnay, Chablis

 ~ Strong Goat Cheese ~

Sauvignon Blanc, Sancerre, Pouilly-Fume

~ Semi-Hard Cheese ~

Semillon, Rioja, Sauvignon Blanc

~ Smoked Cheese ~

Gewurztraminer, Sauternes, Shiraz

~ Strong Blue Cheese ~

Sauternes, Port, Hermitage, Madeira

 MAIN DISHES

~ Chicken ~

Chardonnay, Rioja, Barbera, Grenache, Burgundy

~ Steak ~

Full-bodied Red such as Cabernet, Bordeaux

~ Grilled Fish ~

Light, medium-bodied whites such as Pinot Grigio, Chablis

~ Pasta (red sauce/white sauce) ~

Chianti, Zinfandel, Pinot Blanc/Pinot Grigio, Chardonnay

~ Raw or Steamed Shellfish ~

Crisp, acidic wines such as Champagne, Sauvignon Blanc

DESSERTS

Gewurztraminer, Muscat, Riesling, White Zinfandel, Spumante

So call your Dolls, or a date, whip up your favorite gourmet meal and pair with the perfect wine or champagne. Chin Chin!

By the by, I still have a couple of magnets left if anyone is interested. They are tres cute!

Until Then,

~ L.

The Pretty Domestic

Image: Champagne Journal

You Are Cordially Invited to Champagne Sundays …

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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!!!

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It’s hot! Better yet sweltering! Every time I look at the weather report for “my neck of the woods” the temperature is approaching 100+  degrees. When it’s hot, I’m not much for “cocktailing.” My main goal is to keep cool and hydrated, and nothing does the job better than a bottle of agua!

However, I don’t want to put “Champagne Sundays” completely on the back burner during the summer months. Try a Mimosa Sorbet for a cool and refreshing cocktail alternative.

Mimosa Sorbet

Ingredients

2 1/2 c. water

1/2 c. sugar

1/2 c. orange marmalade

Zest from 2 large oranges

1 c. fresh squeezed orange juice (about 2 large oranges)

3 tbsp. lemon juice

Your favorite champagne

Directions. Combine the water, sugar, marmalade, and zest in a large saucepan. Heat over medium heat until it bubbles. Simmer for about 5 minutes. Remove from the heat and let cool completely. Mix in the orange and lemon juice and process in your ice cream maker according to manufacturing directions. Transfer to a container and freeze until set. Scoop sorbet into champagne flutes and pour champagne over the top. Serve immediately. Makes 1 quart.

Recipe: Cooking Light

Here’s to you, and a relaxing and cool “Champagne Sunday!”

Until Then,

~ L.

The Pretty Domestic

Summer Salads & Sweet Tea

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Being “pretty domestic” means being pretty practical; and with the sweltering weather, the kitchen is the last place a doll wants to spend her time, slaving over a hot stove. Yet, we still have to eat. That said, this is the perfect time for a wonderful salad. I’m not talking about throwing some iceberg lettuce in a bowl, with a few tomatoes and a slice or two of cucumber; but savory, healthy salads that leave you wanting more!

BERRY DELICIOUS SUMMER SALAD

Ingredients

  • 8 cups mixed salad greens
  • 2 cups fresh blueberries
  • ½ cup crumbled Gorgonzola or blue cheese
  • ¼ cup chopped and toasted walnuts or pecans
  • Bottled vinaigrette

Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.

LEMON~BASIL SHRIMP SALAD

Prep: 20 min., Chill: 8 hrs. Don’t skip the fresh lemon rind and juice in the marinade–it’s what makes this recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead.

Ingredients

  • 3 lbs. unpeeled, cooked shrimp
  • 1 large red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ cup chopped fresh basil
  • 16 cups salad greens
  • 8 Parmesan Baskets (optional)
  • Fresh Lemon Vinaigrette ~ Ingredients: ¼ cup fresh lemon juice; 1 teaspoon Dijon mustard; 1 large garlic clove, pressed; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup vegetable oil

Preparation: Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended. Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

  • Lemon-Basil Marinade ~ Ingredients: 1 cup vegetable oil; 1 cup red wine vinegar; 2 tablespoons grated lemon rind; ¼ cup fresh lemon juice; 3 tablespoons sugar; 2 tablespoons hot sauce; 2 tablespoons Dijon mustard; 2 garlic cloves, pressed; ½ teaspoon salt

Preparation: Whisk together oil and remaining ingredients in a bowl.

Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.

Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

SUN SWEET TEA

Tie 14 tea bags together. Place in the bottom of a 4-quart clear container. Slice a lemon and squeeze in the juice from both halves. Put both lemon halves in your container. Fill the container with cold water, put the cover on and add three hours of strong sun.

Bring inside and take out tea bags. Add a cup of sugar, more or less depending on your taste. Chill for a couple of hours or pour over ice & enjoy!

If you want to make this your “Champagne Sunday” cocktail of choice, and for an extra kick, add 1 cup Bacardi 151 or other high-proof golden rum.

IMAGES & RECIPES: Linda Wagner Blogspot & Southern Living

Until Then,

~ L.

The Pretty Domestic

You Are Cordially Invited to Champagne Sundays …

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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

And They’re Off!

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Mint Julep

The Ultimate Mint Julep Recipe

I’m a lover of all thing sports; and as such, I am excited about the Kentucky Derby tomorrow. I love the pageantry, the hats, the numerous stories of the horses, owners, trainers, and jockeys. There is so much tradition surrounding the day, including the drink of choice for the Derby, the Mint Julep.  Served in a silver cup, and made with sugar, fresh mint and Kentucky Whiskey, the Mint Julep became the signature cocktail of Churchill Hill Downs in 1938. History has it that back then, a Mint Julep cost 75 cents; and today, $11.00.

So, in celebration of the “Run for the Roses,” you are cordially invited to join me for the Kentucky Derby edition of “Champagne Sundays.” (Yes, I realize it’s not Sunday ~ smile.)

The Ingredients |

  • 8 to 10 mint leaves
  • 1 sprig of mint for garnish
  • 1 tablespoon sugar, more or less to taste
  • 1 ½ ounce spring water
  • 3 ounces premium Bourbon
  • Crushed ice

The Mixology | Rinse the mint to make sure any dirt splashed on the underside of the leaves is gone. Don’t dry them. The moisture from the rinse is helpful in making the drink.

Put the leaves in a 12 ounce cocktail glass and pour the sugar on top. Muddle them together with a muddler or handle of a wooden spoon. When the leaves and wet sugar begin to turn to a mushy paste, add the water and the bourbon, and stir with a fork until the sugar dissolves. Top with crushed ice, garnish with the sprig of mint. Place your bets and serve!

Yield: 1 (12 ounce) cocktail.

Preparation time: 10 minutes. Start mixing by 4:30 for the 5:00 post time.

Recipe: Huffington Post

Until Then,

~ L.

The Pretty Domestic

You Are Cordially Invited to Champagne Sunday!

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Champagne Cocktail

Classic Champagne Cocktail

In my home, like many others, time is a commodity. Many weeks, work, volunteer responsibilities, and family commitments, keep me and my SO from carving our quality time. To use a cliche, “we’re like passing ships in the night.

Last year, a girlfriend visited and gifted a bottle of champagne. The bottle remained unopened for quite a while. One rare Sunday, with nothing on the calendar, we decided to uncork the bottle of bubbly. We sat on the couch, sipped champagne and chatted for a couple of hours. It was the perfect way to spend some quality time. Later on that week we reminisced how much fun we had and committed to making “Champagne Sundays” a tradition.

“Champagne Sunday” doesn’t always mean a bottle of champagne. Sometimes we opt for a Prosecco or Cava Spanish Sparkling Wine. There are also numerous champagne recipes to try. Here’s a favorite:

The Ingredients |

  • 3 drops Bitters
  • 1 sugar cube
  • 1 ounce Cognac
  • 4 ounces chilled Champagne

The Mixology |Drop bitters onto sugar cube; let soak in. Place sugar cube in a Champagne flute. Add Cognac, and top with Champagne and serve. This recipe can be easily multiplied. Serve, sip + enjoy!

I cordially invite you to join us for “Champagne Sundays.” Check back next week for a new “Champagne Sunday” recipe! Serve, sip + enjoy!

Until Then,

~ L.

The Pretty Domestic

Image: Martha Stewart