Light and refreshing- a Mimosa is a delightful summer champagne cocktail. For a change of pace, serve your freshly cooked lobster draped with the flavor of champagne and citrus-minus the alcohol. You won't miss the butter. The orange juice concentrate is bright; the vinegar tangy. Together they allow the flavor of the lobster to shine- with just the right zing. Add a dash of cayenne for a spicy finish. Yum!
Mimosa Dressing
This light dressing is wonderful on seafood
Makes about 1 cup
3 T honey or maple syrup
1/3 c orange juice concentrate
2 T champagne-vinegar
Salt and pepper, to taste
2 T light olive oil
Whisk all ingredients together in a small bowl. Chill.
Savor. Linger. Enjoy!
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