Sangria! Sangria!

This is a GREAT option for a specialty cocktail at your wedding. It's a pretty summer drink, too, and looks awesome in a glass punch bowl or pitcher! 

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine
• 1/2 cup triple sec
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups carbonated water (optional)

Directions

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

As Promised...

We promised our lovely followers a similar recipe to the Pomegranate Mojito we had a few weeks back, here at Grand Volute. We can't give the exact recipe out, because, well... it's that good! Here is a similar recipe, however, provided by our very good friends at Bacardi. :)

Pomegranate Mojito! 

12 fresh spearmint leaves 
1/2 lime 
1 1/2 ounces Bacardi Superior Rum 
1 ounce pomegranate juice 
2 tablespoons simple syrup* 
Club soda
Lime wedge, for garnish

Muddle mint leaves and lime in a shaker. Cover with rum, pomegranate juice and simple syrup. Shake with ice and strain into a chilled martini glass. Top with a splash of club soda. Garnish with lime wedge and sprigs of mint.

Makes 1 drink.

*To make simple syrup, mix 1 part sugar and 1 part water. Heat in a pan until the sugar dissolves.

(For legal purposes... We do not condone underage or excessive drinking. Take it easy, people!)

Easter Brunch

At our house Easter is synonymous with brunch. It is probably my favorite meal to serve guests. With a little planning most things can be prepared the night before. I have included one of my previous brunch menus. I hope you enjoy and please let me know how everything turned out.

 SPRINGTIME QUICHE
6 asparagus spears, blanched
1 teaspoon unsalted butter
1/2 cup onion, chopped
6 slices bacon, crumbled
1 cup cheddar cheese, grated
2 tablespoons flour
3 eggs, beaten
1 cup milk
1/8 teaspoon nutmeg, grated
1 9 inch pie shell

Preheat oven 400 degree.
Melt butter in a heavy skillet over medium heat.
Saute onion 5 min. or until tender.
Transfer onion and next 3 ingredients to a bowl.
combine eggs, milk and nutmeg in another bowl. Season with salt to taste and stir in onion mixture.
Pour into pie shell and bake 25-35 min. or until center is set.

BERRY CREPES WITH ORANGE SAUCE
1 cup fresh blueberries
1 cup fresh sliced strawberries
1 tablespoon sugar
9 ounces cream cheese, softened
1/4 cup honey
3/4 cup orange juice
8 pre-made crepes

Combine berries and sugar in a small bowl; set aside
To prepare sauce, beat cream cheese and honey until light; slowly beat in orange juice.
Spoon about 1/2 cup of berry filling in center of 1 crepe. spoon about 1 tablespoon sauce over berries.
Roll up; place on warmed serving plate and repeat with remaining crepes. Drizzle any remaining sauce over crepes.

Don't forget to pour yourself a nice mimosa. Try my favorite Zardetto Prosecco with either orange juice or if you really want to do it Mary Ellen's way try adding a splash of St. Germain liqueur to your favorite Champagne.

Royal Wedding Cake!

Looking for the next big thing in terms of the wedding cake for your special day? The Royal Wedding will be leading the way this year as far as wedding trends go, and you can count on us, as far as being sure that you're well informed! 

The Prince has chosen a Chocolate Biscuit Cake for the special day. What is a Chocolate Biscuit Cake? In England, biscuits are, of course, cookies. The cake consists of pieces of vanilla cookies in thick chocolate. 

This cake will be served in addition to the traditional fruit cake. Both will be prepared by McVities Bakery, which has been responsible for creating the royal cakes for quite some time-- since 1893, with the marriage of George V. 

Want to try it? A recipe is below. This recipe is very similar-- but not exact-- to the recipe that Prince William has requested. 

Chocolate Biscuit Cake

Start to finish: 3½ hours (30 minutes active). Servings: 12.
The royal family prefers McVitie’s brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time. Recipe by Alison Ladman.
For the cake:
7-ounce package
butter tea biscuits
(sold in the cookie aisle)
1 cup heavy cream
2 tablespoons honey
4 tablespoons
(½ stick) butter
16 ounces (about 2½ cups) bittersweet chocolate
bits
1 teaspoon vanilla extract
For the glaze:
2 tablespoons butter
¼ cup heavy cream
6 ounces (about 1 cup) bittersweet chocolate

Coat a 7- or 8-inch round springform pan with cooking spray.
To make the cake, break up the biscuits into ¼- to ½-inch pieces with your hands; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1½ minutes, or until bubbling. Add the chocolate, and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours, or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.

 

Happy St. Patrick's Day from us, to you! 

We love any sort of celebration-- St. Patrick's Day included. 

Forget the green beer this year (how boring!) and share this melon margarita with a friend! 

What better way to prepare for spring, while celebrating St. Patty's day, than sipping something fruity! 

Mix 1 1/2 oz tequila, 1 1/2 oz melon liqueur, 1 oz fresh sour mix, and 1 oz lime juice, shake, and pour into a margarita or rocks glass (or even a coffee cup!-- who cares! It's St. Patty's Day!!) Garnish with a slice of crystallized ginger and lemon peel. Prefer a frozen version? Throw it in the blender with a cup of ice! 

May you always have

Wall for the winds, 

A roof for the rain, 

Tea beside the fire, 

Laughter to cheer you,

Those you love near you, 

and all your heart might desire!

Happy St. Patrick's Day from everyone at Grand Volute Ballrooms!

Molten Lava Cake Recipe!

Let's face it-- on Monday, every restaurant from here to there, and everywhere in-between will be packed with couples celebrating Valentines Day. Try something different this year, and stay in! Now, this doesn't mean staying in and doing the same-old, same old, it's staying in, and creating a romantic wonderland  for you and your sweetie. 

Cook her (or him!) a lovely meal; try something new, or your significant other's favorite. Get a bottle of wine, buy some flowers, light some candles, eat some chocolate... it can be wonderful! And much cheaper, if you do it the right way! 

We have a wonderful molten lava cake for you to try, if you need ideas. It is "restaurant good"-- possibly better! Surprise your darling for a dessert at home, instead of at the restaurant, even if you do go out! Seriously-- it's that good. Let us know how you like it, if you try it!  

MOLTEN LAVA CAKE

4 ounces unsalted butter

1 bar (4 ounces) Ghirardelli 60% cocoa Bittersweet baking bar

2 whole eggs

2 egg yolk

1/3 cup sugar

1/2 teaspoon vanilla extract

1 tablespoon cake flour

1. Melt butter and chocolate in double boiler

2. Whip eggs, yolks, sugar and vanilla with a mixer for about 10 minutes on high speed

3. Fold melted chocolate and butter into egg mixture

4. Fold in flour until just combined

5. Butter and sugar 4- 6oz ramekins, then spoon mixture into ramekins

6. Bake at 450 degrees for about 9-10 minutes. The center will be quite soft but the top and sides will be set

7. Let sit out of the oven for about 5 minutes, then unmold onto a plate.

         8. Serve with a few raspberries and a dollop of whipped cream.