I'm dreaming of a delicious Christmas. This year my theme for Christmas dinner is "traditional with a twist", so I've put together a menu that takes classic dishes including bubbly cocktails, roast turkey and chocolate sponge roll in a new direction.
Each day for the next 12 days I'll be posting a new recipe to my blog, so check back here each day. To be notified by email when I've posted a new blog, click on the RSS Feed tab on the right of this page. Or if you'd prefer you can like my Facebook page or follow me on Twitter to be the first to hear when each new recipe goes live.
On the last day I'll post a Menu Planner to help you prep ahead as much as possible and make your Christmas Day a stress-free zone.
Here's a sneak preview of what's on the menu:
Bella's Pink Fizz (today's recipe – see below)
To nibble while your guests arrive:
Oysters with Kilpatrick Sauce
Sesame Prawn Toasts
Salmon and Avocado Towers
The main event:
Spicy Barbecued Beef
Roast Turkey with Cider Gravy
Bacon, Herb and Hazelnut Stuffing
Trio of Vegetables
Pawpaw Spinach Salad
Chocolate Sponge Roll with Figs
Raspberry Ripple Ambrosia
Prune, Pistachio and Hazelnut Log
Today's recipe: Bella's Pink Fizz
Get your party started with a refreshing champagne cocktail. I like to add a couple of berries and a little berry syrup and liqueur to the bottom of each flute before topping up with bubbly. It's a great way of transforming affordable bubbly into something a little special to toast the day. Cheers!
Prep time: 5 mins
- ¾ cup berries, such as redcurrants or raspberries
- ¼ cup store-bought berry syrup or homemade Raspberry Syrup
- ¼ cup cassis other berry liqueur (optional)
- 2 x 750ml bottles methode champenoise, chilled
Line up 10-12 champagne flutes and put about 1 tbsp of berries in the bottom of each glass. Drizzle about 1 tsp berry syrup and 1 tsp cassis, if using, into each glass. Fill up carefully with bubbly and serve immediately.