Southern Mimosa
It's Foodie Friday with Designs by Gollum
After all the great breakfast recipe lagniappes this week, I thought we needed to have something to drink with it. On special occasions, a Mimosa is the special touch to a wonderful brunch.
My husband tells me about Sundays as a kid, his father, Dr. Joe B. Wharton, would sometimes take him on rounds at the hospital and then they would attend St. Mary’s Episcopal Church in El Dorado, Arkansas. My husband’s god-mother lived across the street from the church. Often, after church they would go to his god-mother’s home, and they would have Mimosas and Brandy-Milk Punches (the adults, not the kids!). The kids would all run around and play and have a great time.
I grew up in a Baptist home where we had a Sunday lunch after church. No mimosas at our house! I love the line in the book “Being Dead is No Excuse” by Gaydon Metcalf where she explains that Methodists are Baptists that want to be Episcopalians.
Anyway, we really enjoy a brunch Mimosa on special occasions. Here is how I make them.
Pour a little Gran Marnier in a saucer. Pour a little sugar in another saucer. Dip the rim of a champagne glass in the Gran Marnier and then the suger. Pour the glass half full of brut champagne (or sparkling wine) and then finish with orange juice. You can add a splash of Gran Marnier, if you like. Personally, it makes it a little too sweet for me.
What a relaxing and wonderful drink to have with a fabulous breakfast. Check out the earlier posts this week for the rest of the breakfast recipes including Linda’s Spicy Egg Casserole, Buttermilk biscuits, strawberry freezer jam and a delicious blueberry coffee cake.
Let’s see, what is the next special occasion? Labor Day? Oh, wait my older sister’s birthday is this weekend! Happy Birthday Tammy. Here’s to you!
Today’s Lagniappe: Garlic Cheese Grits
It’s a flashback to last March when I first added this recipe to the Lagniappe lineup. What better to have with the perfect breakfast?
- 6 cups water
- 2 teaspoons salt
- 1 1/2 cups grits
- 1/2 cup butter
- 3 eggs, well beaten
- 16 ounces shredded sharp Cheddar cheese
- 2 to 3 cloves garlic, finely minced
- cayenne pepper to taste
Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time; stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes.
Serves 8.
July 9th, 2009 at 7:56 pm
I’ll have to save a copy of your garlic cheese grits. I’ve always made the for my Christmas brunch using the garlic cheese roll from Kraft. Now Kraft has quit making the garlic cheese roll. So I found a Paula Deen recipe that I used this Christmas.
So your husband grew up in El Dorado? I am from Camden, so we’re probably kissing kin. My husband says that everyone from South Arkansas is related.
July 9th, 2009 at 8:12 pm
I’m always looking for a new way to make grits, Thanks for sharing, this is a keeper, Geri
July 9th, 2009 at 8:12 pm
Christi, I literally cannot believe you posted cheese grits. I just had a long discussion about these with a friend of mine. We were discussing the fact that some recipes we remember had Kraft garlic cheese are part of them, and I can’t find that anywhere in Florida. My mother used to make them with the rolls of garlic cheese, and they were WONDERFUL. So I’m glad to see your recipe that calls for garlic and cheese but not the rolls of garlic cheese. YEA!
Thanks for sharing and Happy Foodie Friday!
XO,
Sheila 🙂
July 9th, 2009 at 8:58 pm
Christy!
I am a southern “transplant” (I live in Atlanta), I grew up in CA, but my family is all from Texas, Kentucky, Arkansas and I don’t know where all. BUT I love the southern charm and hospitality and hope that I show that. Those grits sound divine….you took out all the calories right?
Blessings…
July 9th, 2009 at 9:22 pm
Grits and Champagne……..doesn’t get any better than that:)
July 9th, 2009 at 10:05 pm
Love mimosas but have never rimmed the glass before..will do next time!!
Grits I have never made or eaten for that matter..but I see so many recipes for them..may have to give it a try.
July 10th, 2009 at 6:44 am
Your recipes always sound so delicious. I must try this drink!!
July 10th, 2009 at 7:00 am
Thanks for the clarification of ‘older sister’! A mimosa tomorrow morning with breakfast will be a great starter to the holiday!
July 10th, 2009 at 8:05 am
This looks like a realy refreshing and festive drink.Must remember it the next time we have something to celebrate.
Thanks for sharing your memory’s.
July 10th, 2009 at 8:09 am
Mimosa is my middle name:)
Joyce
July 10th, 2009 at 10:06 am
I loved the family history as much as I did the recipe for mimosas. The mimosas sound and look delicious.
July 10th, 2009 at 10:31 am
Hi Christi,….guess what? You won the gift card holders. Could you email me your address at cowabunga14u@yahoo.com. Thanks
By the way, your mimosa sounds wonderful. I think I am going to try it for our weekly happy hour.
July 11th, 2009 at 7:09 am
I love Mimosas! I haven’t had one in years though. When we lived in NJ we used to have a favorite Sunday Brunch place that always served them. Yumm!
Manuela
September 18th, 2009 at 8:56 am
Add some bits and pieces of cooked shrimp in with those grits and enjoy! Never heard of garlic cheese roll from Kraft. Maybe they will bring it back if you suggest it. Why not just add some garlic powder in with the grits..would that make it taste the same? I sometimes add shredded cheddar to my grits. adds flavor and color.