Seegin that it is Firday – and the holidays have arrived, here are a few of my favorite cocktail recipes to help welcome in the season!

Cinnamon Spice Champagne Cocktail

Yield: Makes 16 servings

Ingredients

• 2  quarts cranberry juice cocktail
• 8  slices (quarter size and about 1/8 in. thick) peeled fresh ginger
• 2  cinnamon sticks (about 3 in. long)
• 2  whole star anise
• 1/3  cup  cognac or brandy
• 8  cups  Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled
• 32  to 48 fresh cranberries, rinsed, or frozen cranberries (optional)

Preparation

1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

Mulled Cranberry Wine Punch

Yield: Makes 12 to 14 servings

Ingredients

• 1  cup  fresh or frozen cranberries
• 1  bottle (48 oz., 6 cups) cranberry juice cocktail
• 1/2  cup  raisins
• 4  to 6 cinnamon sticks (about 3 in.)
• 2  bottles (750 ml.) fruity dry red wine such as Gamay Beaujolais, or 6 cups apple juice and 2 to 4 tablespoons lemon juice, to taste
• 1/4  to 1/2 cup sugar
• 1  teaspoon  almond extract
• About 3/4 cup orange-flavor liqueur such as Cointreau or triple sec (optional)

Preparation

1. Sort cranberries, discarding bruised and decayed fruit. Rinse berries and put in a 5- to 6-quart pan; add cranberry juice cocktail, raisins, and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes.

2. Add wine and 1/4 to 1/2 cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.

3. Add almond extract and orange liqueur; keep punch warm over lowest heat and ladle into cups or stemmed glasses.

Photo James Carrier

Recipes cuurtesy of Sunset Magazine

Hello Hello!
Apologies for my lack of blogging…the wedding season is in full gear, and my focus is primarily on my remaining 2009 brides and grooms! Not far behind our my 2010 couples -so excited to begin the next stage of planning together!

I was able to sneak away last weekend to attend one my best friends wedding. Geoff Morris and I went to college together at the University of Montana back in the mid nineties – wow! That seems like just yesterday! He married a wonderful women – I know he and Kristin will live a blessed life together!

My husband Rob was unable to attend due to work conflicts – so I took my best friend Jenn, who also attended the U o f M! We had a fun and relaxing long weekend connecting with old college chums in the majestic Colorado Rocky Mountains.

Geoff and Kristin had some fabulous, unique touches that reflected their personal style. Some of my favorite personal touches were the ice cream scooper guest favor and ice cream sundae bar at the reception- Kristin loves ice cream! I also thought the idea to have a beautiful “coffee table” photography book, as your guest book was a great idea – I loved flipping through the book, finding the perfect page to sign! The venue was a true representation of Geoff – the backdrop to their ceremony was a pristine river that is well know for fly fishing and Beaver Creek Ski Resort.

Enjoy the photos!

Lynne Baron out did herself on this one.  Wait till you see the photos from tomorrow – I am blessed to have Lynne as my partner in crime!  Looking forward to a fabulous wedding tomorrow!

Finally…the wedding on Lummi Island!  The day was wonderful – the temperature was perfect, the rain held off, and everyone involved in the day was in great spirits!  Thank you Kate and Farrell for letting me take part in your celebration – and what a celebration it was!