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Ready for Fall? F Reixenet Fall Menu

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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. Click here for more sparkling cocktails 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. Click here for more sparkling cocktails 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 he Rbed mancheGo biScuitS Paired with cordon Rosado brut 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.
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