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Filed under: Breakfast, Breakfast - Muffins, Romantic Recipes.



Description:
This recipe incorporates every lover's trio of champagne, chocolate and roses. Begin with a mimosa toast followed by the soft comfort of chocolate chip and cherry muffins, a bouquet of strawberry rosettes then strawberry stuffed croissants.

Ingredients:
Romantic Mimosa
Champagne
Orange juice
Grand Marnier
Pomegranate Liqueur
Chocolate Chip and Cherry Muffins
1 1/2 cups self-rising flour
2/3 cup sugar
1 egg
1/2 cup milk
1/4 cup cherry juice
1/4 cup canola oil
1/2 cup mini chocolate chips
1/2 cup frozen cherries cut in half
Strawberry Rosette Bouquet
1 dz large strawberries cut into rosettes
6 to 8 mint leaves
Champagne Infused Creme Anglaise
1 vanilla bean or 1 Tbsp vanilla extract
1/2 cup sugar
1 1/2 cups cream
4 egg yolks
keep that champagne handy
Strawberry Stuffed Croissants
Two medium sized fresh baked croissants
2 Tbsp of softened cream cheese
5 or 6 large ripe strawberries
1/4 tsp of cinnamon
1/3 cup of walnuts
Custard:
1/2 cup half and half
2 large eggs
a little smack of Triple Sec
a little kiss of almond extract
a little blush of nutmeg (1/2 tsp)
keep the champagne handy
Chocolate Coulis
Two thin squares of intense dark choc
2 Tbsp half and half

Directions:
Chocolate Chip and Cherry Muffins
Preheat oven to 400 degrees
Combine flour, sugar and egg in medium bowl. Stir together milk, cherry juice and oil; add to flour mixture. Stir in chips and cherries.
Spoon into greased muffin tin.
Bake for 15-20 minutes.
Dust with powdered sugar.
Strawberry Stuffed Croissants
Grease 2 oblong ramekins. Preheat oven to 375. Slice berries; place in a shallow bowl; add 1/4 c champagne, 1/4 tsp sugar and a tsp of lemon zest. Stir and set aside. Place croissant bottoms in each dish. Spread cream cheese equally over croissant bottoms, sprinkle with chopped nuts. Divide drained strawberries between the croissants, then sprinkle with cinnamon.
Combine custard ingredients. Add just enough champagne to keep custard smooth. Dip croissant tops in custard mixture; place on top of strawberries. Pour remaining custard over croissants. Bake 15 minutes or until set. Remove from oven, drizzle with chocolate coulis, garnish with powdered sugar.

Recipe Provided By:
B&B at Oliver Phelps
Canandaigua, NY

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Canandaigua Bed and Breakfast Inns