Cranberry Vanilla Mimosas
Roasted beet salad with lemon-shallot vinaigrette and goat cheese (inspired by this recipe)
Champagne-sage risotto with pan-seared sea scallops (based off of this recipe)
One of the few things that went “wrong” at our wedding was the fact that the copious amounts of champagne we purchased were only served during the toast! We have several cases left over and I'm looking forward to having a bottle on hand any time there is any little reason to celebrate. Like a Tuesday night. Why not?
|See all that leftover champagne in the background?|
Since we needed to use champagne in the risotto anyway, I decided to kill two birds with one stone—make a drink with champagne AND vanilla beans (for another post, but our wedding favors were bottles of homemade vanilla extract. We had some beans left over, too!) The cranberry vanilla mimosa were light, refreshing and flavorful. A lovely accompaniment to the rest of the meal.
|Cranberry Vanilla Mimosas|
|Beet and Goat Cheese Salad|
|Champagne Risotto with Scallops|
Cranberry Vanilla Mimosas (From Epicurious)
• Cranberry juice, chilled
• Ice cubes
• 1 vanilla bean
• Sparkling wine or champagne
• Garnish (optional): sugar and halved vanilla beans
Combine a cup of chilled cranberry juice and several ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. Garnish with split vanilla bean.
Beet and Goat Cheese Salad (Adapted from Epicurious) (serves 2-3)
• 3 large red beets
• 1/4 cup minced shallot
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Soft mild goat cheese
• 3 tablespoons toasted walnuts coarsely chopped
• Clover sprouts to garnish
Preheat oven to 425°F.
Wrap beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. I did this all in the food processor for a smoother dressing.
When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and add dressing enough to lightly coat beets.
In a small ramekin or soufflé dish, layer beets and goat cheese, in five layers, beginning and ending with beets. When ready to serve, place salad place on top of soufflé dish or ramekin, and gently turn over and tap to get salad onto place. Drizzle each plate with leftover dressing and scatter with some walnuts. Top the salad with clover sprouts and serve.
Champagne Risotto with Pan-Seared Sea Scallops (Adapted from Epicurious) (serves 2)
• 2 tablespoons (1/4 stick) butter, divided
• 2 teaspoons olive oil, divided
• 2 slices bacon or pancetta, chopped
• 1/4 cup chopped shallots
• 1 garlic clove, pressed
• 4 large leaves of sage, chopped
• 2/3 cup arborio rice or medium-grain white rice
• 1 cup dry Champagne
• 1 14 1/2-ounce can (or more chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 1/2 pound bay scallops, patted dry and seasoned with salt and pepper
• Salt and pepper to taste
• Clover sprouts to garnish
|Arborio rice covered in deliciousness.|