Pear Bellini

November 22, 2011

There’s something magical about bubbles – they always bring a smile to your face and lift your spirit. They’re enchanting even when mixed in cocktails.

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This utterly delicious and sophisticated mojito is topped with Champagne or sparkling wine instead of club soda. I serve it with no ice, so as not to dilute the delicious bubbles.

A mojito on stilettos!

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Scotch-Champagne fizz

December 30, 2009

What is it about bubbles? They’re fun, they’re ephemeral, they’re captivating and, when allowed to emerge in wine, they’re delicious beyond belief.

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When Mary Lynn Mitcham, Editor in Chief of Rockland Magazine, asked me if I would write a feature about holiday desserts, she didn’t have time to finish her sentence before I wholeheartedly agreed!

This was last August, mind you, so I had to put my “holiday dessert” head on a little earlier than usual. Mary Lynn wanted me to create a special dessert for each of five different occasions: a brunch, a holiday dinner, a Christmas feast and a New Year’s Eve party, as well as one for holiday gift-giving.

I immediately started working on the concepts, and soon had sent her a list of the desserts I dreamed up. Thankfully, she loved them all. And so my journey began!

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Raspberry-Champagne fizz

November 25, 2009

Whenever I think of New Year’s Eve, I think of Champagne… I simply adore the flavor, the bubbles and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise!

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