Classic mimosas get a fresh twist -- and a pretty, rosy hue -- when they're mixed with pink grapefruit juice instead of the usual orange juice. For each serving, pour equal parts of Champagne (or any other sparkling wine) and fruit juice (either store-bought or freshly squeezed). One bottle of Champagne will yield about eight cocktails.
More Bright Ideas
Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.
SourceMartha Stewart Kids, Volume 8 2003
Potatoes make satisfying side dishes in all seasons, summer included. What would a picnic be without potato salad? Opinions on which ingredients are essential to potato salad can vary (maybe your must-include is hard-cooked egg, or diced onion, or sweet pickle relish). Regardless, the starting point must be a basic recipe that promises a good outcome every time. My stripped-down method does just that -- all the salad needs are creative additions to make it your own.
SourceEveryday Food, June 2007
1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
SourceEveryday Food, Volume 31 April 2006
Give drinks, dessert, and breakfast a seasonal spin with this classic spice blend. Mix it yourself or use a store-bought version. To make spiced whipped cream for topping hot coffee, Irish coffee, pie, or cake, add 2 teaspoons of the mix to 1/2 cup heavy cream before whipping. The sweetened spice mix is good sprinkled on buttered toast or French toast.
Making Your Own
Even if you don't have pumpkin-pie spice in your pantry, you may well have everything that goes into it. Stir together 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg. Add 2 tablespoons sugar for a sweetened version.
SourceMartha Stewart Living, November 2009
More Food Ideas