Monthly Archives: October 2021

Start your weekend with this ruby-red Pomegranate Mimosa recipe. This sweet and slightly tart cocktail is perfect for brunch or the holidays.

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Mimosa

If you’re not familiar with mimosas, they’re a cocktail typically made with champagne and chilled citrus juice, specifically, orange juice unless otherwise noted. Traditionally, it is served in tall champagne flutes.

Most often they are enjoyed at brunch. They are also popular drinks at weddings or birthdays. In the case of this recipe, it’s perfect for the holiday season. This is a seasonal cocktail that will take you all the way from when the leaves start falling in October through the New Year.

Christmas Mimosa

If you’re looking for a simple cocktail perfect for Thanksgiving, Christmas, or the New Year, then this Pomegranate Mimosa is the recipe you’re looking for. This drink is eye-catching with its ruby-red color and rosemary garnish.

How to make Pomegranate Mimosa

Ingredients

• champagne or sparkling wine – look for Brut or Extra Brut on the label. You can also use Prosecco (Italian sparkling wine) or Cava (Spanish sparkling wine). For a non-alcoholic drink, use sparkling grape juice.
• pomegranate juice
• lime juice – fresh is best, although bottled will work in a pinch.
• pomegranate arils
• rosemary sprigs, for garnish

Instructions

1. Pour the champagne or sparkling wine into the champagne flutes until about half full.
2. Next, pour the pomegranate juice in the flute until the champagne becomes a deep red color, leaving about an inch or two from the top of the glass.
3. Pour in 1 tablespoon of the lime juice and add a spoonful of the pomegranate arils.
4. Garnish with a sprig of fresh rosemary and serve immediately.

Pomegranate Mimosa FAQs

Recipe Tips

• You may have leftover pomegranate juice. Use it in other recipes or drink it on its own as is.
• Serve this with sparkling grape juice in place of the champagne for a non-alcoholic option.
• For best taste and results, be sure all ingredients are chilled.
• Try rimming the flutes with lime juice and dipping them in granulated sugar or use red and green sanding sugar.

Other recipes you may enjoy

• Mock Champagne Punch
• Holiday Sangria
• Orange and Pineapple Rum Punch
• 20 Low-Carb Cocktails
• Christmas Mocktail

Pomegranate Mimosa

Yield:
4 drinks

Prep Time:
8 minutes

Total Time:
8 minutes

Start your weekend with this ruby-red Pomegranate Mimosa recipe. This sweet and slightly tart cocktail is perfect for brunch or the holidays.

Print

Ingredients

• 1 bottle champagne or sparkling wine
• 1 cup pomegranate juice
• 4 tablespoons lime juice
• Pomegranate arils
• Rosemary sprigs, for garnish

Instructions

1. Pour the champagne or sparkling wine into the champagne flutes until about half full.
2. Next, pour the pomegranate juice in the flute until the champagne becomes a deep red color, leaving about an inch or two from the top of the glass.
3. Pour in 1 tablespoon of the lime juice and add a spoonful of the pomegranate arils.
4. Garnish with a sprig of fresh rosemary and serve immediately.

Notes

• You may have leftover pomegranate juice. Use it in other recipes or drink it on its own as is.
• Serve this with sparkling grape juice in place of the champagne for a non-alcoholic option.
• For best taste and results, be sure all ingredients are chilled.
• Try rimming the flutes with lime juice and dipping them in granulated sugar or use red and green sanding sugar

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Stemware Storage Box with Lid and Handles – Champagne Glasses

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  Oversized Cutting Board, 3 Piece, Non-Slip, Extra Large Thick Chopping Boards, Dishwasher Safe, Non-Porous, Set of 3

• 
  Chef Knife – 8 Inches

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  Manual Citrus Press Juicer

• 
  Classic Champagne Flutes, Set of 12, 6 Oz Premium Stemmed Champagne Glasses

• 
  Wine Opener – Wing Corkscrew Wine Bottle Opener with Multifunctional Bottles Opener

Nutrition Information:

Yield: 4

Serving Size: 1 drink

Amount Per Serving:

Calories: 280Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 29gFiber: 3gSugar: 20gProtein: 2g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

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The post Pomegranate Mimosa appeared first on Love Bakes Good Cakes.

With three kinds of chocolate chunks and nutty brown butter, these Brown Butter Chocolate Chunk Bars are an extraordinary treat! So delicious and so easy to make!

A twist on Chocolate Chip Cookie Bars, these have larger chunks of chocolate instead of chocolate chips. More chocolate for the win!!

(more…)

The post Brown Butter Chocolate Chunk Bars appeared first on That Skinny Chick Can Bake.

Hi sweet people, I hope you are coping with everything that is going on around the world. All we can do is pray and have hope for better days ahead. Sending you all the biggest warmth felt hugs.Easter might not feel the same this year for a lot of people, but I know that baking […]

The post Ritz Meringue Cake & whipped chocolate cream appeared first on Passion For Baking :::GET INSPIRED:::.

We are big fans of Asian cuisine here. I say Asian cuisine because we love a lot of dishes from that area, not only from one specific country. This corner of the world has soo many delicious dishes 😉 Today I got a pasta dish for your that is a bit of a mix of […]

The post Spicy Pork Udon Noodles first appeared on Bake to the roots.

I was given a preloved but almost brand new bread machine a few months ago. It came just in time, as my own bread machine refused to work right after the newcomer arrived, 一山不能容二虎 (literal translation: there can’t be two tigers in one territory) 😉

This Zojirushi bread machine is very compact in size, much smaller than my China brand bread machine. It doesn’t take up much space and doesn’t stick out like a sore thumb on the kitchen counter, in fact it is slightly smaller than my rice cooker!

As compared to my old machine, the programming function of this newcomer is not as ‘flexible’. Unlike my old machine, I can’t stop and re-start the machine to let it run the kneading cycle for another round. This is due to the fact that after the machine is turned on, it has this 20 minutes ‘rest’ cycle before it starts the kneading cycle. If I were to re-start the machine, the dough would have to be left sitting (which means left to rise) for 20 minutes. I have learned a technique to over come this limitation, but I will elaborate more in a separate post.

In terms of the quality of the finished bread, both machines gave satisfactory results. I would think it is more using the right recipe to suit your bread machine than its functions or quality.

However, having said that, I choose to think that this Japanese brand should have a longer life span hopefully the belt that makes the kneading blade spin would not damage that easily. It is 5 times more expensive than my previous bread machines (which had a life span of around 3 years each), so I would expect this one to last for at least another 10 years 😉

One plus point of this Zojirushi machine is that the kneading blade will not stick to the bread loaf. Just give the pan a few shakes and the loaf will be released from the blade and slide out with ease, leaving the blade in the pan.

Here’s sharing with you a bread machine Wholemeal Bread recipe which I took from Carol 自在生活. I have been using this exact recipe ever since I got hold of the new machine. I probably made at least 10 loaves. Why? The reasons are:

1. It uses the most basic ingredients, water, flour, sugar, salt, butter and yeast. No eggs, no milk, yoghurt or other ingredients are needed to enhance the texture or flavour.
2. The bread is made using a straight dough method, no tangzhong or water roux is required to yield a soft texture.
3. Most bread recipes would call for adding the butter only after the dough has been kneaded to a smooth dough, however, it is not necessary to do so for this recipe, the butter is added together with the rest of the recipes.
4. The finished loaf has a nice thin crust, with a light and fluffy texture that stays soft for 2 days when stored in an airtight container.
5. Since it is a straightforward recipe, I usually set the machine to run in the late afternoon just before I start preparing dinner. The loaf will be ready in about 3.5hrs, upon cooling for an hour, I would either slice it or store it as a whole loaf. The timing works really well for me as we could have almost fresh loaf of bread the next morning.

The texture of the bread speaks for itself…

The dough rose high and mighty, almost hitting the lid. The resulting loaf is light and airy, similar to those made with kneading by hand or a kitchen mixer. I tend to forget about the machine when it is running, but I will certainly know when the loaf is almost ready as I could smell the wonderful aroma of freshly baked bread coming from the kitchen. It feels really great when it is time to retrieve the loaf from the machine, without much effort, I could have a nicely baked homemade loaf 😀

The recipe has never failed me and it is now our everyday bread.

Bread Machine Wholemeal Bread

Ingredients:
(makes 450g/1 lb loaf)

180ml water
30g wholemeal flour
250g bread flour
14g caster sugar
2.5 g (about 1/2 teaspoon) salt
28g unsalted butter, cut into small cubes
2.5g (about 3/4 teaspoon) instant yeast

Method:

* Place water, wholemeal flour, bread flour, sugar, salt and butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour with your finger and add in the instant yeast. Select the Basic or Regular function of the bread machine. Select Light crust function and press start. When the cycle completes, lift the pan out of the machine and carefully shake the loaf out of the pan. Leave the loaf to cool for at least an hour before cutting and remove the blade/paddle, if necessary. Store in airtight container.

Recipe source: Carol 自在生活

A few weeks back, before the RazzJam drafts started, Son and I were talking about strategies for the upcoming year. “Talking about strategies” is a generous way of describing my contributions to the discussion. Mostly I was bellyaching about the mistakes I made last year (double guard to start, no real center…ever) and committing to not doing that again. Son, who I’m sure was saying something brilliant and valuable and actionable, was mostly there as a witness to me turning over new leaves. 

Draft season kicked off with the RazzJam (slow draft, four-hour timer. Mine took 13 days to complete), and I was enjoying it so much that I kept finding myself in more draft rooms. By the time my RCL draft wrapped up on Monday night, I had seven rosters to manage — a medley of H2H and roto, 10- and 12- teamers, weekly and daily — which is significantly more than I normally play.  

Baylor PNR Offense v Gonzaga PNR Switching Defense  by Chris Filios How was Baylor able to take advantage of Gonzaga switching ball screen switching defense? They utilized Boomerang action to attack…

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A few days after being named the Big 12 Conference’s Preseason Player of the Year, Kansas senior Remy Martin was added to the Bob Cousy Point Guard of the Year Award watch list. By Matt Tait