Apologies for my absence last week. I’m in the throes of busy season and only now beginning to see the light at the end of the tunnel. Luckily I was able to find some time this week to celebrate two crazy, wonderful years with my boyfriend. He surprised me with a bottle of Nicolas Feuillatte, a champagne that I’d been meaning to try for a while. That being said, the post below is a total lie. Tune in NEXT week for chocolate chili and a fun Rosé 🙂
Nicolas Feuillatte makes a mean champagne. We sipped on the Brut Reserve, which had the most incredible body. The company’s Website sums it up perfectly:
“The Brut Réserve is a Champagne that subtly focuses on shades of white fruits and spices, and whose refined character is a constant source of surprise.”
Apple, pear, peach, CURRY, and tumeric spices. Curry. I was pleased as punch.
I’m still on the hunt for a good fruity cupcake for my mom’s wedding. In such a complex champagne, I wanted to highlight its citrus flavors. This week’s choice- Key lime. I wanted to shy away from the thick, custardy tang that you generally get with key lime and instead bring out tart tangy flavors that I achieved by utilizing copious amounts of fresh squeezed lime juice. Recipe that inspired, here. I chose a cream cheese frosting and garnished with a slice of lime. Next time my goal is to candy the slices of lime on top.
Hope everyone has a wonderful week!