Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They ;re light, fizzy and easy to sip.I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays—Easter, Mother ;s Day, July 4th, Christmas, you name it. Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.I ;ve shared a few variations on mimosas over the years. Today, I ;m going to share everything you ;ve ever wanted to know about mimosas, plus a basic mimosa recipe and variations.If you haven ;t poured your first mimosa yet, you ;ll be a mimosa expert by the end of this post! If you ;re a seasoned mimosa drinker, I think you ;ll find some new tips here, too.Mimosa IngredientsClassic mimosas require just two ingredients: dry sparkling wine, and orange juice. Some recipes will tell you to add Cointreau or orange liqueur. Don ;t listen to them!Sparkling WineThe best Champagne for mimosas isn’t actually Champagne. For mimosas, opt for less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they’re both delicious dry sparkling wines that mix well with juice.Bonus? They’re affordable. A good bottle of Cava or Prosecco will run about $12 to $16. Avoid super cheap sparkling wine (cough, André), unless you want a headache with your mimosas. Don ;t waste your pricy bottle of Champagne on mimosas, since we ;re diluting those delicate notes with orange juice.My go-to sparkling wine for mimosas is Freixenet Cordon Negro Brut Cava. It comes in a striking black bottle with gold writing on the label, and generally costs about $12.Orange JuiceCold, fresh orange juice is best for mimosas. If you ;re buying orange juice at the store, opt for high-quality, not from concentrate, pulp-free orange juice. I don ;t mind pulp when I ;m sipping orange juice on its own, but the pulp makes a mess when it mixes with bubbly.If you want to juice your own oranges, juice them in advance so you can chill the juice before using. If you see any pulp floating around, strain the orange juice before chilling. Any member of the orange family will yield delicious juice for mimosas, from navel oranges to blood oranges to clementines.Mimosa RatioThe perfect ratio of sparkling wine to orange juice is up to you. My suggestion? Start with the 50/50 ratio suggested below and adjust from there.I make my mimosas with 2 parts sparkling wine and 1 part orange juice—they ;re light, fizzy, and pack a punch. That ;s how we made them when I was a bartender.If you like sweeter, more juicy mimosas, start with a 50/50 ratio and add more orange juice if desired. After some delicious experimentation, you ;ll know exactly how you like your mimosas!How to Make the Best MimosaStart with cold ingredients, and keep them chilled. Warm mimosas are not nearly as refreshing.Serve mimosas in Champagne flutes. Their tall design helps retain bubbles. If you don ;t have those, use wine glasses.Pour in the sparkling wine first. Otherwise, the wine/orange juice mixture might overflow and make a mess.When pouring the wine, hold your glass at a slight tilt (like you would when pouring beer) to preserve carbonation.Don ;t stir your mimosas! The pouring action alone will mix your drink, and stirring them will release more bubbles.To garnish or not to garnish? I like my mimosas as simple as possible, so I don ;t garnish my drinks. You could, however, dress up the rims of your glasses with an orange twist or a cute little orange wedge, like Ali does here.Watch How to Make MimosasEasy Mimosa VariationsBasic mimosas are made with orange juice, and there ;s nothing wrong with a good thing. If you want to change them up, though, choose any of the following juices instead!Cranberry juice (“Poinsettia”)Grapefruit juice (“Megmosa”)Peach purée (“Bellini”)Pineapple juicePear nectarPomegranate juiceApple ciderWatermelon juiceHow to Make a Mimosa BarSince mimosas are so simple, offer a mimosa bar where your guests can combine chilled sparkling wine and juice in their own glasses. To make it even more fun, you could provide orange juice and any of the juices listed above so guests can mix and match.Mimosa PitchersYou could pre-mix mimosas in a pitcher. Just combine equal parts sparkling wine and juice. The downside is that you ;ll lose some carbonation in the process, so mix them just before the party and store the pitcher in the refrigerator until guests arrive.Please let me know how your mimosas turn out in the comments! I hope my mimosa tips yield the best mimosa you ;ve ever had. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Best MimosaAuthor: Cookie and KatePrep Time: 5 minutesCook Time: 0 minutesTotal Time: 5 minutesYield: 8 mimosas 1xCategory: CocktailMethod: PouredCuisine: American★★★★★5 from 5 reviewsLearn how to make classic orange mimosas with this recipe, plus find tips on how to make them your own! Mimosas are super easy to make once you know the basics. Recipe yields about 8 mimosas. Scale 1x2x3x Ingredients1 bottle (750 mL) chilled Cava or Prosecco2 to 4 cups chilled pulp-free orange juiceInstructionsWhile holding your Champagne flute at a slight tilt, fill the glass about halfway with sparkling wine.Fill the rest of the glass with orange juice, and serve promptly. Feel free to adjust the ratio of sparkling wine to orange juice to suit your preferences (I like my mimosas with more sparkling wine than orange juice).
Category: breakfast
Whole Wheat Pancakes
Somehow over the years, I ;ve neglected to share a basic whole wheat pancake recipe. I ;m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you ;re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They ;re great either way.These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I ;m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don ;t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.I know that whole wheat flour has a reputation for producing bitter baked goods, but here ;s the deal—if that ;s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.Fresh whole wheat flour is mildly nutty in flavor and delicious. I ;ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I ;m usually able to find white whole wheat flour in decently stocked grocery stores these days. To prolong your flour ;s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).Please let me know how you like these in the comments, or by sharing a photo on Instagram with the hashtag #cookieandkate! I love to check our your creations. Craving some more creative pancakes? Here are my full pancake archives. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 6 pancakes 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.8 from 50 reviewsThese whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary). Scale 1x2x3x Ingredients1 cup milk of choice1 tablespoon apple cider vinegar or distilled white vinegar1 cup white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt¼ teaspoon ground cinnamon1 egg2 tablespoons unsalted butter, melted2 tablespoons maple syrup or honey1 teaspoon pure vanilla extractInstructionsIn a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Delicious Crispy Hash Browns
I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burrito recipe on the request of several readers, and everyone has suggested including potatoes. Hash browns seemed like the easiest way to incorporate crispy potatoes.Soggy hash browns have no business on my plate. Crispy hash browns or bust!Hash browns are easy to make. Basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I ;ve used this trick with my roasted breakfast potatoes, potato wedges and mashed potatoes, too.My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.Cooking over high heat is tricky no matter what kind of oil you’re using. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat.If you follow my recipe, you ;ll stir the potatoes and press them back down against the skillet every two minutes. That’s just long enough for the potatoes to get crispy; stirring ensures that some of the potatoes don’t burn while the rest are left uncooked.Lastly, you ;ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. They offer more complex flavor than standard hash browns, too, since they ;re cooked in olive oil with garlic and onion powder until golden and crispy.What makes these hash browns the best?In summary:Rinsing the grated potatoes and drying them well removes excess starch and helps the potato cook to irresistible, crispy perfection.Cooking the potatoes with garlic, powder onion powder and olive oil makes them far more flavorful than diner hash browns.Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don ;t burn your hash browns.Homemade hash browns go great with eggs, cooked any which way (here are all of my egg recipes). I think they would be especially great with this broccoli cheddar frittata.Cook up these hash browns for a casual weekend breakfast or serve them to friends for brunch!Please leave a comment to let me know how these turn out for you. Your star ratings with your comment is much appreciated, too (those help convince other visitors that the recipe is worth making!). Have a great weekend! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Delicious Crispy Hash BrownsAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.6 from 29 reviewsLearn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they ;re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below. Scale 1x2x3x Ingredients1 pound Russet potatoes (2 small-to-medium), peeled if desired½ teaspoon salt¼ teaspoon garlic powder¼ teaspoon onion powder¼ cup extra-virgin olive oilInstructionsScrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)Season to taste with additional salt, if necessary, and serve hot.