Pomegranate Mimosa

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For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

I’m a huge fan of champagne. Its one of those drinks that tastes wonderful and gives me quite the buzz. It took me a few years spanning from my early 20s to my early 30s, but I’ve finally perfected the rate and volume at which I can consume champagne to reap the maximum benefit without any of the horrible side effects. There’s another life goal I can scratch off the list!

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

You know I’m a fan of pomegranates. Its one of those wondrous foods that I completely adore, yet didn’t try until I was well into my adulthood. You know, like beets. I’m not sure I had even heard of a pomegranate, as a matter of fact, until I had been adulting for a good decade or so. Then, once I saw one, it probably took a few years before I found the courage to actually crack one open and extract the seeds.

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

Now everyone knows mimosas are a classic drink, and I enjoy them morning, noon, and night. Who says they have to be a breakfast drink? Not me. But a basic OJ + champagne cocktail is boring, if you ask me. My secret ingredient to an amazing mimosa is a splash of Grand Marnier. Then, you can totally play around with your creativity and make cocktails like this one. Why not try a grapefruit mimosa?  That’s another favorite.

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

The best part about this drink, in my opinion, are the pomegranate seeds soaking on top. If you ask me, a bowl of fresh pomegranate seeds soaking in champagne should be considered a complete meal.

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!

Watch me make this tasty cocktail here:

 

Pomegranate Mimosa
 
Prep time
Total time
 
For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!
Author:
Recipe type: drink
Yields: 1 cocktail
Ingredients
  • 2 ounces pomegranate juice
  • 2 ounces orange juice
  • 1 ounce Grand Marnier
  • champagne
  • 10 pomegranate arils
Instructions
  1. In a champagne flute, combine pomegranate juice, orange juice, and grand marnier. Top with chilled champagne and continue to slowly add until the glass if filled. Add pomegranate arils (seeds) at the end.
  2. Serve and enjoy!

For your next winter celebration, enjoy a tasty Pomegranate Mimosa cocktail, made with pomegranate and orange juice, champagne, and a secret ingredient!
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Fresh Cranberry Gelatin Mold

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This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

I sort of cheated with this recipe. How, you ask? Well, I took my original recipe for my fresh cranberry sauce and the only thing I did was bloom a little gelatin in a mixture of water and cranberry juice and add it to the cranberry sauce to create the shape of the mold. I suppose its kinda like cheating because its not an entirely new recipe, but the original cranberry sauce is so darn good, there was no way I was going to change it.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

You can definitely add the gel-ified cranberry sauce to a larger mold and have one big one for the table, but I saw these super cute mini bundt pans at the store and thought they would be great for little mini cranberry sauce molds. If you’re setting a big beautiful table for a holiday meal, its much better to have several of these within an arms length of everyone so nobody has to wait for it to be passed around. The same goes for herbed butter – so make lots of those too to go on your freshly baked rolls.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

The bottom line – if you like to spoon your cranberry sauce – make the original. If you like to slice it – make this. Either way, it will make an impressive presentation for your guests and I guarantee they will love it!

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

Fresh Cranberry Gelatin Mold
 
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This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
Author:
Recipe type: side
Yields: 3 mini molds
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar Coupons
  • zest from one orange
  • juice from 2 large valencia oranges (about 3/4 cup)
  • 1/4 teaspoon pumpkin pie spice
  • 12 ounces fresh cranberries, rinsed
  • 1/8 cup Grand Marnier
  • 2 tablespoons water
  • 2 tablespoons unsweetened cranberry juice
  • 1 (1 ounce) packet unflavored gelatin
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
  2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
  3. While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.
  4. Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
  5. Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.
  6. To serve, cover with plate and invert. If sauce doesn't come out easily, slide a butter knife around edge to release before inverting. Serve cold.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
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Grapefruit Mimosa

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I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.

I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.

When you can go to Costco and pick up a bag of big, beautiful, juicy, vibrant pink grapefruits, you do two things. 1) Enjoy the fact that although its winter and a fresh berry is months away, the citrus is AMAZING this time of year and 2) Grapefruit Mimosas kick some serious ass. Now, you may know a mimosa as juice + champagne. Its my favorite way to enjoy orange juice, after all. But grapefruit juice, even a super sweet one, is too bitter when paired with champagne. That’s why I like to sweeten it up with a bit of simple syrup and add a hefty splash of Grand Marnier to really bring out the citrus notes. Now, the amount of simple syrup I put in this cocktail bordered on almost-too-sweet for my liking, but it was definitely lip smacking good.

I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.

The result is a pretty and bubbly breakfast cocktail that is super easy to make a refreshing change from a plain old glass of orange juice. Enjoy!

I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.

Grapefruit Mimosa
 
Prep time
Total time
 
I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.
Author:
Recipe type: cocktail
Yields: 1 cocktail
Ingredients
  • 1 ounce simple syrup
  • 1/2 ounce orange flavored liquor (I used Grand Marnier)
  • 2 ounces grapefruit juice
  • top with champagne
Instructions
  1. Make your simple syrup by combining equal volumes of water and granulated sugar in a sauce pot over medium heat, swirling until all of the sugar has dissolved. Cool and store in refrigerator.
  2. In a champagne flute, combine simple syrup with orange liquor. Add freshly squeeze grapefruit juice. Finally top with chilled champagne. Enjoy!

 

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Beer Garita

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The ultimate cross between beer and cocktail, this Beer Garita combines Mexican beer with a freshly made margarita resulting in the perfect game day drink.

Beer Garita | Self Proclaimed Foodie

You wanna beer?  No, wait, you wanna margarita?  Ugh, too many choices. Let’s put them together and do a bit of a science experiment! It only makes sense to pair the two together to create one tasty drink.

Beer Garita | Self Proclaimed Foodie

First, you must start with a really big mug. We used our “DADDY’S BOOZE” mug. Yes, this is the kind of gift I, I mean my kids, give Daddy for Father’s Day. Don’t judge. Then you get some really big ass ice cubes. Can you use regular ice cubes? Yes, but where’s the fun in that. Then you pour in all the margarita ingredients. Do I put them in a shaker with ice first? Nah, didn’t feel like dirtying another dish and I really didn’t feel it was necessary.  You want to make sure your mug is big enough so that when you add the margarita with the ice, the volume of the liquid only goes up half way.

Beer Garita | Self Proclaimed Foodie

Then, the really cool part. You crack open an ice cold beer and stick it in the booze. As it gets close to the top you start worrying that its going to spill over, but it miraculously stops when the liquid hits the top of the glass. Super cool science + booze = good times.

Beer Garita | Self Proclaimed Foodie

Beer Garita
 
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The ultimate cross between beer and cocktail, this Beer Garita combines Mexican beer with a freshly made margarita resulting in the perfect game day drink.
Author:
Recipe type: Drinks
Yields: 1 drink
Ingredients
  • 3 ounces silver tequila
  • 2 ounces freshly squeezed lime juice
  • 1 ounce Simple Syrup (recipe follows in instructions)
  • splash of orange liqueur (I used Grand Marnier)
  • 12 ounce bottle of cold Mexican beer (I used Corona)
Instructions
  1. Make simple syrup by heating equal amounts of granulated sugar and water (I used 1/4 cup of each) in a small pot over low heat. As soon as the sugar has dissolved, remove from heat. Store in air tight container in the refrigerator. Make as little or as much as you want. It will last at least a few weeks.
  2. Using a very large mug (freeze it first if that tickles your fancy), add some really big ice cubes and all the margarita ingredients: tequila, lime juice, simple syrup, and orange liqueur.
  3. Pour the beer into the glass and submerge the top of the beer in the liquid. It won't overflow if you do it right.
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Pomegranate Cosmopolitan

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This vibrant and delicious Pomegranate Cosmopolitan made with vodka and Grand Marnier is easy to make and will be the talk of any holiday party.

Pomegranate Cosmopolitan | Self Proclaimed Foodie

I was trying to think of some good winter cocktails. Sure, anything with champagne is a great choice, not just for New Years, but for the middle of the day when the kids are at school. Did I just write that?  Whoops, must be the cosmo talking. I love fresh pomegranate. Not only is it a super food, but its one of like 3 fruits that are in season this time of year and they totally absorb alcohol like any good fruit floating in a boozy paradise should. That’s why I used them two ways for this recipe – in the simple syrup and floating in the drink.

Pomegranate Cosmopolitan | Self Proclaimed Foodie

You can buy fresh pomegranate seeds already removed but they just cost a lot more than if you’d buy the whole fruit. Plus, I think they just taste better when I seed them myself. The trick is to score the outside. Then, fill up a big bowl of water and hold the pomegranate under the water and break those chunks apart. Then, use your fingers to remove the seeds. The seeds will sink to the bottom and all the white pith will float. Fun fact for the day.

Pomegranate Cosmopolitan | Self Proclaimed Foodie

You like my martini glasses? We got them from Crate and Barrel over a year ago and have used them like once. Why? I don’t know. They worked great because they kept mama’s boozy drink ice cold and I was less likely to spill it after my second or third drink because the glass wasn’t teetering on a thin stem. WIN!

Pomegranate Cosmopolitan | Self Proclaimed Foodie

My kids will gobble up pomegranate seeds like they’re candy (my foodie kids are just awesome like that) but I’ve never been in love with the actual seed part. BUT – I realized that after soaking in a bath of delicious vodka and Grand Marnier and softened by the acid in the lime juice, those pesky little seeds soften up and the flesh of the fruit absorb the alcohol. Oh yes, it was delicious.

Pomegranate Cosmopolitan | Self Proclaimed Foodie

Be sure to check out how I remove the seeds from pomegranates here:

Pomegranate Cosmopolitan
 
Prep time
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This vibrant and delicious Pomegranate Cosmopolitan made with vodka and Grand Marnier is easy to make and will be the talk of any holiday party.
Author:
Recipe type: cocktail
Yields: 2
Ingredients
Pomegranate Simple Syrup:
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 cup fresh pomegranate seeds
Cocktail:
  • 4 ounces vodka
  • 2 ounces Grand Marnier
  • 2 ounces pomegranate simple syrup
  • 1 ounce lime juice, pulp free
Garnish:
  • Lime peel
  • Additional fresh pomegranate seeds
Instructions
  1. In a small pot over medium heat, dissolve the sugar in the water. Once all sugar has dissolved, remove from heat and add pomegranate seeds. Run through blender, then strain throw fine mesh strainer, keeping the liquid and discarding the solids. Chill in refrigerator until ready to use.
  2. To make the cocktail, combine vodka, Grand Marnier, pomegranate simple syrup, and lime juice. You can shake them in a cocktail shaker with ice, or you can put them in an airtight container and store in the freezer until ready to serve (that's what I did). If you store in the freezer, just give it a good shake before adding to glass.
  3. Serve in a martini glass and garnish with lime zest and more pomegranate seeds.

 

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Lapostolle Champagne Cocktail

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Celebrate the New Year with this beautiful, delicious, and easy to make Lapostolle Champagne Cocktail with a splash of Grand Marnier.

Lapostolle Champagne Cocktail | Self Proclaimed Foodie

I struggle to come up with clever names for cocktails. I could always name this what it is: Champagne and Grand Marnier With a Twist Cocktail, but that’s not only boring, its too long. I ended up naming it a Lapostolle Cocktail because Grand Marnier was created in 1880 by founder Louis-Alexandre Marnier Lapostolle. BAM! There’s your title.

lapostolle-champagne-cocktail-top

This drink is exactly what you want in a New Year’s Eve drink:

1. It has champagne (kind of mandatory, right?)

2. Its easy to make. No mixing needed, so keep those glasses topped off.

3. Its tasty. Another one of those mandatory things. And, depending on people’s taste, you can add none of the juice from your clementine or mandarin orange, or you can add a lot to sweeten it up. Whatever floats your boat.

4. Its pretty. I mean, people love it when you have perfectly chilled bubbles and a vibrant strip of zest. What’s not to love?

4. Its strong. Take your guests’ keys, have the cab company on speed dial, and get ready to have fun!

Lapostolle Champagne Cocktail | Self Proclaimed Foodie

Lapostolle Champagne Cocktail
 
Prep time
Total time
 
Celebrate the New Year with this beautiful, delicious, and easy to make Lapostolle Champagne Cocktail with a splash of Grand Marnier.
Author:
Recipe type: cocktail
Yields: 1 cocktail
Ingredients
  • 1 ounce Grand Marnier
  • 4 ounces champagne, chilled
  • Clementine peel, for garnish*
  • Squeeze of clementine juice, if desired
Instructions
  1. Use a peeler to remove a thin strip of clementine peel. Shape into spiral and add to champagne flute.
  2. Pour Grand Marnier into flute.
  3. Top with champagne.
  4. If desired, add a squeeze of the clementine juice to the cocktail to sweeten it up.
Notes
* May use a Mandarin orange

 

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Fresh Cranberry Sauce

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This sweet and incredibly flavorful Fresh Cranberry Sauce made with fresh orange juice and Grand Marnier is a must have Thanksgiving side dish.

Fresh Cranberry Sauce | Self Proclaimed Foodie

We used to crack open a can of jellied cranberry sauce at Thanksgiving. I have memories of only a couple people touching it, usually the older folks, but that wiggly can shaped reddish pink cylinder remained mostly untouched. I can’t remember when we first started making our own homemade fresh cranberry sauce, but if you’ve never done it, boy are you in for a treat.

Fresh Cranberry Sauce | Self Proclaimed Foodie

I was so excited when I found this bag of cranberries. Why? First reason – because I had to go to three stores to find cranberries in October (remember, I have to make things way in advance #foodblogproblems). Second reason – cultivated with love and pride in Oregon.  If you’ve never been to the Pacific Northwest, let me tell you a little about our culture up here. We are all about local. We buy farm direct whenever possible, and the closer its made to home, the more we love it. I need to visit this farm. Wading through a field of floating cranberries is on my life long bucket list. Its right up there with milking a cow… and I’m being totally serious.

Fresh Cranberry Sauce | Self Proclaimed Foodie

If you can ignore the dirty rangetop in the photo above, I want you to take a minute to imagine how wonderful this concoction smelled. If heaven has a smell, and I believe it does, it smells like these cranberries cooking in fresh orange juice, orange zest, and sugar.  What makes this fresh cranberry sauce irresistible is finishing it off with some Grand Marnier. YUM!

Fresh Cranberry Sauce | Self Proclaimed Foodie

If you want to find out how to transform this sauce into a sliceable gelatin mold, check out this post:

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

Here are just a few things that I’ve made with my homemade cranberry sauce (click the photo to take you to the recipe):

Schweddy Balls | Self Proclaimed Foodie

Make Ahead Cranberry Stuffed French Toast | Self Proclaimed Foodie

Cranberry Martini | Self Proclaimed Foodie

 

CRANBERRY SAUCE
 
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This sweet and incredibly flavorful Fresh Cranberry Sauce made with fresh orange juice and Grand Marnier is a must have Thanksgiving side dish.
Author:
Recipe type: side dish
Yields: about 3 cups
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • zest from one orange
  • juice from 2 large valencia oranges (about 3/4 cup)
  • 1/4 teaspoon pumpkin pie spice
  • 12 ounces fresh cranberries, rinsed
  • 1/8 cup Grand Marnier
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
  2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
  3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

 

This sweet and incredibly flavorful Fresh Cranberry Sauce made with fresh orange juice and Grand Marnier is a must have Thanksgiving side dish.
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