kumquat-champagne cocktails

I just took this out of the Martha Stewart Living December 2010 issue. Her quantities were for twice as much (a party). I halved everything here for a one-bottle party for six..... These cocktails are really pretty!

• 1 pint kumquats, pricked a few times with a pin
• 1.5 cups sugar
• 1 bottle sparkling wine

1. Place kumquats in a saucepan. Cover with cold water. Bring to a boil. Drain immediately. Repeat twice.
2. Add sugar and 1 cup water to drained kumquats in saucepan. Bring to a boil. Remove from heat immediately, and let kumquats and syrup cool completely.
3. Spoon 3 kumquats and 1 TBS syrup into each of 6 champagne glasses.
4. Top off with champagne.
   
5. Toast, drink, enjoy.
   

Pomegranate and Cranberry Bellinis

I bought the new Giada's Kitchen cookbook for myself recently. They were having a book sale at work and the staff got 50% off the books! I used that opportunity to purchase some cookbooks that I wouldn't ordinarily buy at full price. Anyway - last night we tried the pomegranate and cranberry bellinis. Here is the link for the recipe. I did change it - for the better I think. First of all, we didn't have a pitcher big enough for all the juices and prosecco at the same time. So I used the pitcher to mix the simple syrup and juices. I filled each champagne flute halfway with the juice mixture and topped it off with the prosecco. I also only garnished with a slice of lime. They were pretty! And darn easy to drink. Next time I think I would cut the simple syrup down to a cup (or even less). If you like sweet cocktails, leave it as prescribed.

Sangria

I helped make vats of this sangria for a party at Ward and Allison's years (10???) ago. I don't remember where we got the recipe from. I have it scrawled down on some scraps of paper. It was a super-yummy memory and it did not fail when I made it on Saturday night. I wasn't sorry that Jesse, Bob and I had to finish the whole pitcher by ourselves.

• 2 oranges - 1 sliced, 1 juiced
• 1 lemon, sliced
• 1/4 cup sugar
• 1/4 cup Triple Sec (I used Cointreau)
• 1 bottle of inexpensive, but good, red wine

Add sliced orange and lemon and the sugar to a large pitcher. Stir for about a minute with a wooden spoon until the sugar dissolves. Stir in the orange juice, Triple Sec and wine. Refrigerate and for at least two hours (up to eight hours). Stir before serving. Pour into glasses with ice cubes.