New Years Champagne And Citrus Punch As Made By Marleys Menu Recipe By Tasty

NEW YEAR'S CHAMPAGNE PUNCH

Steps:

• Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
• In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

NEW YEAR'S PUNCH

Steps:

• In a gallon container, combine pineapple juice, teas, apple juice and lemon juice; mix well. Store in refrigerator. Add the ginger ale just before serving.

CHAMPAGNE PUNCH WITH BRANDY AND CITRUS

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

CITRUS CHAMPAGNE PUNCH

Steps:

• For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
• For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
• Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.

ROSY CHAMPAGNE PUNCH

Steps:

• Place ice in a punch bowl; add cranberry juice, champagne, pineapple juice, water, lemonade concentrate and mix well. Garnish punch with lemon slices.

NEW YEAR'S EVE CHAMPAGNE COOKIES RECIPE BY TASTY

Steps:

• Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
• In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
• Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
• In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
• Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
• Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
• Bake the cookies for 15 minutes, until set and not too browned. Let cool.
• Make the glaze: Microwave the heavy cream until boiling.
• Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
• Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
• Enjoy!