Champagne Brunch Recipes

CHAMPAGNE BRUNCH PUNCH

Steps:

• For the ice balls: Using 3 water balloons for each juice, use a funnel or squeeze bottle to fill each water balloon 3/4 full, about 1/3 cup per balloon (the liquid will expand as it freezes, so leave some extra room), and tie closed. Place the 6 filled water balloons into the cups of a muffin tray and freeze until solid, about 4 hours. To unmold, briefly dip each frozen balloon in ice water and tear away the balloon. Keep the ice balls in the freezer until ready to use. The ice can be made up to one week in advance.
• For the punch: In a medium punch bowl, mix together the pineapple juice, blue curacao and coconut juice and stir to combine. Add the sparkling wine. Add the ice balls, star pineapple shapes and orange twists and serve immediately.

CHAMPAGNE BRUNCH

Steps:

• Heat oven to 325°F.
• Slice the croissants in half lengthways and warm in the oven for 4 minutes.
• Cut the smoked salmon in strips.
• Spread each croissant with the cream cheese and fill generously with the smoked salmon.
• Add some chives and season with black pepper.
• Cut the lemon into thin wedges and use to garnish the croissants.
• Serve at once with a glass of chilled champagne!