Classic Champagne Framboise

Well hello there, 2015.

As you probably already know, I am toasting the five-year anniversary of this blog (thanks for reading, dear friend); thus, it seems only fitting that I start the year with a simple bubbly beverage.

This recipe doesn't officially hail from page 215 (as the cookbook doesn't even have a page 215)--but on page 115 (of this thin book), Donna Hay lists menu propositions, and this drink is among the suggestions.

And this blog needs more drinks suggestions.

Donna Hay is not a complicated chef--instead, her work is often straightforward and simple enough for a weeknight and has served us well for many years. In Entertaining, she does kick some of her recipes up a notch and offers copious menus, including one for a garden lunch, a country dinner, a tea party, and red carpet dining. This little drink comes from (the appropriately--and simply--named) Drinks section of the book.

Yes, please.

I hope your new year was lovely and bright. The husband and I settled in for a feast (started with this bubbly beverage). It is sweet to start the year with him, so let's properly usher in 2015 with a bubby toast, and let's get this year started just right.

And just right includes champagne and raspberries, indeed!

Happy New Year!

(P.S. I know I said I was going to post yesterday, and it was going to be a great post about bread, but then I lost the post, and I don't want to talk about it, but someday I will rewrite the post, and then we can pretend that it happened.)

Classic Champagne Framboise
Adapted from  Donna Hay's Entertaining

Serves 4

750 ml (24 ounces) bottle of Champagne or other sparkling white wine
10 Tbsp framboise or raspberry liquer
fresh raspberries

1.  Place the Champagne on ice 1 hour before serving.

2.  Divide the framboise between 4 glasses. Top with Champagne and raspberries.


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