Mimosa Roasted Chicken Recipes

MIMOSA 75

Steps:

• Combine the gin, lemon juice, tangerine juice and honey in a cocktail shaker or any container with a fitted lid; cover and shake.
• Put the sugar on a small plate and sprinkle the lemon and tangerine zests on top. Rub the rims of 6 champagne glasses with the lemon wedge, then gently roll in the zesty sugar.
• Divide the gin-citrus mixture among 6 glasses and top with the champagne.

MIMOSA ROASTED CHICKEN

Steps:

• Cut 1 orange into slices; cut remaining orange into wedges. With fingers, carefully loosen the skin from both sides of chicken breast. Place orange slices under the skin. Place orange wedges inside cavity and sprinkle chicken with 1/4 teaspoon pepper., Tuck wings under chicken. Place breast side up on a rack in a shallow roasting pan. Combine the butter, garlic, basil, salt, onion powder, marjoram and remaining pepper; rub over chicken., Bake, uncovered, at 350° for 30 minutes. Meanwhile, in a large bowl, combine the champagne, onions, broth and orange juice; pour into pan. Bake until a thermometer reads 175°, 1-1/2 to 2 hours longer, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before slicing., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 1 tablespoon. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter and reserved fat. Stir in flour until smooth, gradually add broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

MIMOSA

Steps:

• Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!

MIMOSA

Steps:

• In tall glass, pour orange juice and champagne. Garnish with orange wedge.

PORK MIMOSA

Steps:

• Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side.
• Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened.
• Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water.
• Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste.
• Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.

MIMOSA

Steps:

• Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.