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November 24, 2014
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Food
Mimosas

On major food-related holidays, the Merriman family tradition is mimosas before brunch. They're festive and easy to prepare. For the children, we pour straight orange juice into flutes and they feel very grown up and part of the party. One mimosa per person is enough. One year I had two and became so relaxed I decided there was no reason to wash and dry those Lenox flutes by hands, they were strong enough to go through the dishwasher. The next holiday we had a whole new set of champagne flutes. -- Woodene Merriman, PG restaurant critic.

2 ounces chilled orange juice
2 ounces chilled champagne, such as Korbel's Brut

Pour orange juice into champagne flute, then champagne. Serve at once. Serves one.

Tips: To make mimosas in large quantities, pour the orange juice into all the flutes first, then --as they are served -- add the champagne. Letting mimosas sit before serving kills some of those good bubbles. Never mix a batch of mimosas in a punch bowl or serve over ice.

Thursday, November 15, 2001

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