The Hill team feels fortunate in this new year for many personal and culinary writing reasons. We celebrated with a cross country toast on 1/1/2010. Because we are based in Arizona and Florida we are able to find delicious fresh produce locally during most of the year. Here is our latest twist on the popular morning mimosa. We also enjoy sipping this light refresher on “Champagne Sundays,”on the Big Blend Magazine.
Ruby Red Mimosas
Ingredients
fresh ruby red grapefruit juice – or squeeze your own from red grapefruits (You may wish to strain if freshly squeezed)
dry sparkling white wine – or Champagne
Method
Pour one part of ruby red grapefruit juice in a chilled flute.
Pour in one part, or more, of cold sparkling wine or Champagne.
Add a splash of Triple Sec if desired.
Tips
Emeril adds a splash of Triple Sec to his Mimosas in New Orleans. This gives your drink that added citrus zest.
This mimosa pairs well with quiche, Florentine or Lorraine.
Say cheers – and toast to a wonderful new year.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
