Friday, August 13, 2010

Champagne Sangria and Mexican Roll-Ups

I recently had the pleasure of hosting my best friend’s wedding shower, and it was a Mexican fiesta. The party was in the middle of the day, so a meal wasn’t necessary, just a few yummy appetizers and a fabulous drink! For the appetizers I made my “famous” bruschetta with ripe summer tomatoes and lots of basil, guacamole served with chips and carrots, and Mexican roll-ups. Mexican roll-ups are easy and delicious, and they’re perfect for parties because they can be made ahead. The shining star of the (hot!) afternoon was Champagne Sangria, a light, fruity and bubbly cocktail that was refreshing and delicious. This menu was perfect because the flavors were so unique, everything was relatively healthy, and it was bright and colorful!

Mexican Roll-Ups
A make-ahead appetizer that everyone loves!
Makes 10 roll-ups, serves 20-30

2 (8 ounce) packages cream cheese, softened
1 can chopped black olives
2 green onions, minced
2 T red onion, minced
¼ C red and green peppers, minced
1 T hot pepper sauce
3 T chopped fresh cilantro
¼ C salsa
1 tsp. cumin
1 tsp. garlic salt
½ tsp. chilli powder
10 flour tortillas

Combine all of the ingredients except the tortillas and stir well to blend. Spread some of the mixture on each of the tortillas and roll up tightly. Cover and refrigerate two hours or overnight. Slice into bite size pieces. Sprinkle with chilli powder.

Champagne Sangria
Fruity, bubbly and delicious!
Makes 6 drinks

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:
2cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Recipe courtesy of Giada Delaurentis

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