Wine Wednesday: Wishing you Happy New Year from Skyy and Moet & Chandon

Last week, I said that would be my last Wine Wednesday post.  Well, my friends from Skyy and Moet & Chandon sent me such yummy New Years ideas that I couldn’t resist. I love these two brands and think that they are an absolute must have for your holiday celebration, as well as any, no all of your wedding parties.  Today I’m sharing great engagement cocktail ideas from these brands.  You should absolutely keep both of these in your home… to celebrate each other.

As we go into 2011, I want you to enjoy your engagement.  I really want you to have the marriage that you dare to dream of.  Love is so special and when you find the ‘divine right person’ for you, hold on to each other.  Savor your love and friendship like the finest champagne. 

So this IS the last Wine Wednesday post for 2010.  I can’t wait to bring you some of the newest creations from the makers of the finest spirits in the world.  If there is something that you want more (or less) of, then let me know.  Until then, may your troubles be light, your heart happy and your cup full.  Happy, Happy New Year.

Remember to please drink responsibly.

CHERRY BERRY AMORE

1 oz SKYY Infusions Cherry Vodka

2 tbsp Raspberry Preserves

4-5 frozen Raspberries

Top with Moet & Chandon Imperial

Gently muddle the Raspberry Preserves and frozen Raspberries with SKYY Infusions Cherry Vodka in a mixing pint.  Add ice and shake.  Strain into two champagne flutes and top both glasses with Moet & Chandon Imperial.  Garnish with Lemon Zest.

Cider Bellini

By Kim Haasarud, 101 Champagne Cocktails

Moet & Chandon Imperial

1oz Apple Juice

1oz Simple Syrup

1/2oz Cognac

Dash of Ground Cinnamon

Dash of Ground Allspice

Dash of Ground Cloves

Thin Red Apple Slice, for garnish

Place red apple slice in champagne flute and set aside. Combine the apple juice, simple syrup, cognac, cinnamon, allspice, and cloves in a cocktail shaker with ice. Shake vigorously, and strain into the champagne flute over the red apple slice. Top off with champagne.

I love this for the day after New Year…or truthfully, it’s baking in my house now.

Rustic Apple Tarts Infused with SKYY Infusions Ginger

Serves 4

1 tbsp. SKYY Infusions Ginger

1/3 cup and 0.5 tablespoon Sugar

1/2 cup Apple Cider or Apple Juice

1 tbsp. Cider Vinegar

1 lb. Small Gala Apples (about 4; left unpeeled)

1 Frozen Puff Pastry Sheet (from a 17 1/4-oz package), thawed

3 tbsp. Unsalted Butter

Preheat oven to 425°F.  Cook 1/3 cup sugar in a dry, 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a pale golden caramel. Tilt skillet and carefully pour in cider and vinegar (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved. 

While syrup simmers, cut apples into 1/8-inch-thick slices. Add apple slices to hot syrup in skillet, gently tossing to coat. Remove from heat and let stand, stirring occasionally, until apples are wilted by syrup, 5 to 10 minutes.  While apples stand, roll out puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin. Cut into quarters, forming 4 (6-inch) squares and brush off excess flour from both sides.

Transfer squares to a large, shallow baking pan, overlapping if necessary (squares will fit without touching after edges are folded in later).  Drain apples in a sieve set over a bowl (save the syrup), then place apple slices decoratively on each square, leaving a 3/4-inch border all around. Fold border over apples along edges, pinching edges together as necessary, then dot tops of apples with a total of 1 tablespoon butter and sprinkle with remaining 1/2 tablespoon sugar.  Bake tarts until apples are tender, pastry is puffed, and edges and undersides are golden brown, 25 to 30 minutes. While tarts bake, boil reserved syrup in skillet with SKYY Infusions Ginger and remaining 2 tablespoons butter until thickened and reduced to about 1/3 cup. Brush or drizzle hot syrup over tarts. Serve with vanilla ice cream.