Ready for Fall? F Reixenet Fall Menu

Ready to Sparkle? FRIEXENET BARCELONA SINCE 1861

Ready for fall? f reixenet fall menu

The Black Bottle Bubbly is at it again, bringing some sparkle into your autumn plans. You don’t need a national holiday to throw a party. Freixenet is here to help you become the host with the most during any occasion.

Whether you have a couple hours or an entire weekend free of plans, gather your loved ones and start a new trend. Freixenet Fridays can be the remedy for your crazy and stressful schedule. Celebrate on Friday, Saturday, or any day of the week. Freixenet is here to make your plans sparkle.

Our fall menu is full of party ideas, recipes and tips to make your house the place to be as the leaves start to fall and the summer fades away. From a Girls Night In to a Harvest Dinner Party, Freixenet wants you and your friends to feel warm and bubbly.

Cheers, Your friends at Freixenet g irls night in fall equinox hae rv st dinner party 3 Cheese Fondue cocktail party Caramelized Onion & Blue Cheese Tart Chocolate Fondue Smoked Salmon Sandwiches Arugula Salad Ritz Fizz Herbed Manchego Biscuits Roast Chicken with Apple The G Spot Sparkling Blueberry Mojito Agua de Valencia Crimson Rush-tini Sparkling Cosmo Raspberry Delight Peach Sorbellini Pomegranate Vivant

SPK AR LinG WINE 101 Do you ever feel like you’re lost in a sea of wines? Unsure of what to buy or how to find the perfect bottle for a special occasion?

Have no fear - Freixenet is here! Whether you’re a sparkling wine expert or you’re tasting your first bubbly, we are here to answer all your questions to make sure that you are making the most of your Freixenet experience.

Click here to learn more Click here to find Freixenet near you

Visit www. freixenetusa.com for more cocktail recipes, food pairings and easy entertaining tips! Find wines near you Ready to Sparkle? FRIEXENET BARCELONA SINCE 1861 g irls night in Enjoy this fun Girls Night In menu, featuring two delicious fondue recipes and bubbly cocktails. Treat yourself and the girls to a night off from your hectic schedules and have a relaxing night in.

3 CheeSE FONDUE

Ingredients 4 tsp cornstarch 1 Tbsp fresh lemon juice 1-1/4 cup Cordon Negro Brut 1 large shallot, chopped 2 cups Gruyere cheese, coarsely grated 1-1/3 cups Emmenthal cheese, grated 3 oz Camembert cheese Generous pinch of ground nutmeg Pinch of ground pepper Baguette, cubed

Directions Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.

Combine wine and shallot in fondue pot or heavy medium saucepan; simmer over medium heat for 2 minutes. Remove pot from heat. cm ri son spanish rush-tini

Add all cheeses and stir to combine. 3/4 oz Triple sec 3/4 oz pomegrante syrup Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are 2 dashes Bitters melted and smooth and fondue thickens and boils, about 12 minutes. 3-1/2 oz Cordon Negro Brut Mix all ingredients in a 10 oz chilled martini Season fondue with nutmeg and white pepper. glass. Garnish with orange zest.

Place over candle or canned heat burner to keep warm. Click here for more sparkling cocktails

Serve with bread cubes and other assorted dippers.

tu rn your freixenet bottles into a lamp or chandelier Step 1: Drill a hole into the backside of your Friexenet bottle. (About 3/4 inch from the bottom)

Step 2: Decorate your Freixenet bottle as you see fit. Remove label if desired with hot water.

Step 3: Insert twinkle lights into bottle with wire exiting out of the hole on the back side of the bottle.

Step 4: Cork bottle and use wire, rope, or other items to hang your Freixenet masterpiece.

Visit our Pinterest page for more ways to refresh your bottle

photo from pin4fun8284.blogspot.com

Visit www. freixenetusa.com for more cocktail recipes, food pairings and easy entertaining tips! Find wines near you Ready to Sparkle? FRIEXENET BARCELONA SINCE 1861 g irls night in

CHOCOLATE FONDUE

Ingredients 7 oz chopped bittersweet chocolate 6 Tbsp whipping cream 3 Tbsp honey 1 Tbsp cherry brandy 1/4 tsp almond extract Pineapple, Mandarin oranges, seedless grapes, sliced bananas pitted cherries

Directions Lay out canned pineapple chunks, Mandarin oranges, seedless grapes, banana slices and pitted cherries on a cookie sheet. Freeze the fruit for several hours until hard.

In a medium sauce pan, bring cream and honey to a simmer. Add chocolate and whisk until melted. Remove from heat. Whisk in cherry brandy and almond extract.

Pour sauce into fondue pot. Skewer the fruit on your fondue fork and dip into the chocolate fondue. Enjoy!

r itz fizz

thep g s ot Carta Nevada Brut, chilled Dash lemon juice 2 oz grapefruit juice Dash blue curaçao 2 oz cranberry juice Almond liqueur 4 oz Carta Nevada Brut, chilled Lemon twist

Pour ingredients into a flute filled with ice Fill sparkling wine flute with Carta and garnish with a lime twist. Nevada Brut. Add remaining ingredients and stir gently. Garnish Click here for more sparkling cocktails with a lemon twist.

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PR ESS And DRY AUTUMN LEAVES FOR HOMEMADE ARTWORK Step 1: Gather leaves and flowers of different shapes, sizes, textures and color.

Step 2: Place leaves between two sheets of wax paper. Cover with a thin dish towel and iron on medium heat.

Step 3: Remove leaves from wax paper once warm and place them on aluminum foil until cool.

Step 4: Glue the leaves to textured paper, canvas or fabric and frame it for a simple and elegant piece of art to hang in your home.

Visit our Pinterest page for fun arts and crafts ideas

photo from michaelpenneystyle.com

Visit www. freixenetusa.com for more cocktail recipes, food pairings and easy entertaining tips! Find wines near you Ready to Sparkle? FRIEXENET BARCELONA SINCE 1861 fall equinox cocktail party This year, the Fall Equinox falls on a Saturday. Invite your friends and family over to enjoy the natural wonders of the world while relaxing with a glass of Freixenet cava.

SODM KE SALMON SANDWICHES Paired with Carta Nevada Brut

Makes 32 small sandwiches

Ingredients 1/4 lb thinly sliced smoked salmon 1 container of chive cream cheese 1 English cucumber, peeled 16 slices of thin, pumpernickel bread 4-6 Tbsp chopped fresh dill

Directions Take cucumber and thinly slice crosswise, using a mandolin or other slicer to get the slices extra thin. Set aside. p each sorbellini Remove crusts from bread and discard. 1 Carta Nevada Brut 187 ml Spread cream cheese evenly on two slices of bread. Layer salmon slices on one piece of 3 rounded tsp of peach sorbet bread. Top evenly with slices of cucumber. Sprinkle lightly with dill. Cover with other slice of bread and gently press down on sandwich. Fill a 6 oz flute 2/3 full of Carta Nevada Brut. Carefully add the Cut diagonally, into four triangles, and arrange on plate. sorbet balls and serve the remaining sparkling wine on the side.

Repeat with remaining slices of bread. Click here for more sparkling cocktails

spk ar ling cosmo

3/4 oz Triple Sec 1-1/2 oz cranberry juice 1 lime squeeze (then discard) 3 oz Carta Nevada Brut

Mix together in a 10 oz (chilled) Martini glass (no ice). Garnish with orange zest.

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Makes 6 - 8 biscuits

Ingredients 2 cups all-purpose flour 1 Tbsp baking powder 1 tsp salt 7 Tbsp cold, unsalted butter, sliced into 1/2 inch pieces plus 1 Tbsp for top 3/4 cup whole milk 1/2 cup shredded Manchego 1 tsp finely chopped rosemary

Directions Preheat oven to 425F. Layer a baking sheet with parchment paper, or lightly grease it.

Sift together the flour, baking powder and salt in a large bowl. Use a pastry blender or your sparkling blueberry mojito 10 blueberries fingertips, mix the pieces of butter into the flour mixture, working it into the mixture until it 3 lime squeezes (then discard) looks like course meal, or tiny baby peas. Add the milk, cheese and rosemary, stirring it in 1 oz simple syrup with a fork until it forms a dough. Do not over stir. 5 - 6 mint leaves 3-1/2 oz Cordon Rosado Brut Place the dough on a lightly floured work surface. Gently knead a couple of times so the dough is not loose. Pat the dough with your hands into a round or rectangle piece about Muddle blueberries, lime juice, simple 1/2 inch thick. Using a 2 or 3 inch cutter, cut out biscuits and transfer to baking sheet. Roll syrup and mint leaves in ice. Add to a 14 the extra dough together and flatten to cut more biscuits if possible. Continue until you don’t oz glass and top with Freixenet. Garnish have enough dough for a full biscuit. with mint and blueberries. Click here for more sparkling cocktails Melt the 1 Tbsp of butter and use a pastry brush to lightly butter each biscuit.

Bake on the middle rack until golden, about 17 - 20 minutes.

Cool on rack for 5 minutes before serving.

event tip Throw a potluck dinner with an autumn harvest theme Have guests bring dishes featuring seasonal ingredients such as corn, potatoes, pumpkin, and apples.

Decorate the party with gourds, leaves, candles, and other harvest themed products for an extra touch of autumn elegance.

Click here for more party planning tips

Visit www. freixenetusa.com for more cocktail recipes, food pairings and easy entertaining tips! Find wines near you Ready to Sparkle? FRIEXENET BARCELONA SINCE 1861 hae rv st dinner party Go all out this fall by throwing a harvest dinner party honoring the smells and flavors of autumn.Take advantage of everything the fall harvest has to offer and wow your friends with a gourmet meal made of all natural ingredients.

ca rmelized onion & blue cheese tart Paired with Cordon Rosado Brut

Makes 10 - 12 tarts

Ingredients 1 sheet of frozen puff pastry, thawed according to package instructions 1 Tbsp butter 2 onions 2 Tbsp olive oil 4 - 6 oz of blue cheese, crumbled Dash of salt and pepper

Directions Preheat oven to 400F degrees.

Line a large baking sheet with parchment paper. Set aside. Ag ua De valencia 4 parts Cordon Negro Brut Slice the onion into thin slices. Heat a large, non-stick skillet. Add butter and olive oil and cook 1 part fresh orange juice until butter is melted. Add onions and sauté until golden, stirring frequently, about 5 minutes. 3/4 oz triple sec Add a dash of salt and pepper. Turn heat to low and cover. Cook about another 20 minutes, 3/4 oz simple syrup stirring often, until onions are very tender and deep, golden brown. Add the juice, triple sec, and simple syrup to a shaker glass. Shake and While onions are cooking, unroll the pastry dough on a lightly floured surface. Separate the 3 pour into a chilled flute. Top with chilled sections along the fold lines. Cut each section into 4 equal sized squares. Place squares on the cava. Garnish with orange twist. lined baking sheet and pierce each square with a fork in a couple of places. Bake for 12 - 15 minutes or until golden. Click here for more sparkling cocktails

Remove pastry from oven and place on serving platter or plates. While still warm, use the back of a spoon to gently press the middle of each pastry to create a round indentation for the cheese and onions. Keep about 1/2 inch rim.

Sprinkle each pastry with blue cheese crumbles and top with onions. Serve warm with a mixed salad.

p arty planning tip Set up indoor and outdoor lounge areas to make the best of any weather. Gather to watch the beautiful autumn sunset and take advantage of the natural sparkle the world has to offer.

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Serves 2

Ingredients 10 oz arugula 7 oz Parmesan cheese, finely grated 8 cherry tomatoes 5 Tbsp virgin olive oil 1 tsp mustard 1 tsp balsamic vinegar 1 tsp honey Salt and black pepper

Directions Wash the arugula and place in a salad bowl. Sprinkle the Parmesan cheese over the leaves.

In a separate bowl, add the vinegar, honey and mustard and beat as you slowly add the olive oil. Season with salt and pepper to taste.

Pour the dressing over the salad, cut the tomatoes in half and scatter on top. rpeas b rry delight punch Serves 8-10 with a 4 oz serving.

1 cup fresh raspberries 1 pint raspberry sorbet 1 liter bottle of sparkling water or club soda, not chilled 2 bottles Cordon Negro Brut, chilled Ice, as needed

Pour ginger ale or club soda, into bowl. Add sorbet and mix until dissolved. Add chilled Freixenet and fresh raspberries. Add ice as needed.

Click here for more punch recipes p romeg anate vivant Makes 6 cocktails

1-1/3 cup unsweetened pomegranate juice 3 Tbsp simple syrup 3 Tbsp orange juice 1 bottle Cordon Negro Extra Dry Orange zest (optional)

To make a batch of simple syrup, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan until the sugar dissolves and then chill. In a small pitcher, combine pomegranate juice, 3 tablespoons of simple syrup with 3 tablespoons of orange juice. Fill champagne flutes one third full with the pomegranate mixture and top with Freixenet. Add orange zest if desired.

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Serves 4

Ingredients 3 lbs chicken 1/2 glass sweet wine 4 Granny Smith apples 2 tsp ground cinnamon 2 large onions 4 Tbsp olive oil 2 oz currants Ground pepper and salt to taste 1/2 glass dry white wine

Directions Preheat over to 350F.

Rinse chicken under cold running water inside and out and dry with paper towels.

Peel the onions and cut into thin strips.

Peel the apples and dice.

In a bowl, mix onions, apples, currants, cinnamon and sweet wine. Stuff the chicken with the p arty planning tip mixture and place in a clay baking dish. Create a checklist to ensure that you have everything you need for a great soiree before the party even starts. Rub with oil, season to taste and place in the oven. Allow to cook for approximately 90 minutes. Freixenet has made the event planning Baste often with the cooking juices. process simple and easy for your convenience. Before removing, pour the white wine over the chicken and allow to cook 10 more minutes. Click here for our entertaining checklist Serve with the stuffing and a vegetable garnish.

p arty planning tip Use nothing but candles to light your party. Cluster tall candles on high surfaces and place short votive candles in glass holders on low surfaces. Be careful not to place candles in areas where they might catch something on fire. Avoid scented candles, as they can become overwhelming.

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Visit www. freixenetusa.com for more cocktail recipes, food pairings and easy entertaining tips! Find wines near you