The Best Bubbly for Mimosas
And a make-ahead egg bake for Easter brunch
I teach a beginner’s wine course on Saturday afternoons.
I’ve warned all my students any and everything they ask is fodder for my blog; identities will be concealed, and names changed to protect the innocent, but whatever question is brought up in class is fair game for me to write about later – either on my company blog, or here, on Quaintrelle.
It makes sense if you think about it: if it’s on the mind of one, it’s likely wondered by many, so scalping their queries for my own content is actually a public service on my part. I’m such an altruistic individual. Always searching for ways to serve the greater good – and better drink.
I was going to write to you this week about my non-negotiables when hosting a party. It was nearly done, and quite the riveting prose I might add, when one of my students last weekend asked for a recommendation for a sparkling wine for her Easter mimosas.
So, with finger hovering above the “send” button, I changed course in the 11th hour and wrote this one instead. I might send off the other one later this week as a bonus read for the long weekend. Would that be helpful?
Best Bubbly Bets for Mimosas (and Other Sparkling Wine Cocktails)
The mimosa, a charming mascot for spring brunches, is, of course, orange juice topped with sparkling wine. Simple, delicious, and invigorating.
But unless you’re Ina Garten, you don’t need to blow your budget on the best bubbles – in fact I recommend you should not do that.
Whether it be for a mimosa or another sparkling wine cocktail, you can easily get away with using a quality cava or crémant sparkling wine. There are so many other flavours happening in the drink, such as orange juice, I think you’re really wasting your money, and your fizz, to splash out for the premium stuff.
What you want to look for:
“Brut” on the label, which means it’s dry. Sweet sparklers could tip your cocktail into cloying since you will be using other sweetners like juices and tonics.
White (blanc) bubbly. Rosé can work in some drinks, but it’s better to use a neutral palate for most fizzy cocktails.
Cheap, but quality. Just because I recommend keeping the budget tight, does not mean I am advising you to compromise on taste. Inexpensive bubblies from other areas of France (called “Crémant), or Cava from Spain is the best bet for my money.
You will notice Prosecco is absent from this list. There are most certainly excellent Proseccos out there, and I’ve enjoyed many, but there are just as many flabby ones – and unfortunately in Ontario, where I live, we seem to have a penchant for stocking up on lacklustre Prosecco, perhaps because it’s cheap. Whatever the reason, I often find value Prosecco to be one-dimensional, unbalanced, and so fruity that they sort of taste like cotton candy or fragrant shampoo. Unless you really know what you’re looking for, you can end up disappointed, so I wouldn’t bother, if I were you.
I’m based in Toronto, Canada, so the below availability and pricing is based on what I have access to here. Things may be different where you are – but you should be able to find reasonable facsimiles if these exact bottles aren’t in stock at your local store.
I should also mention these are not sponsored. But it would be nice if they were.
Villa Conchi Cava, Spain $22 #577148
Segura Viudas Brut Reserva Cava $18 #216960
Bailly Lapierre Réserve Brut Crémant de Bourgogne $25 #991562
Grande Cuvée 1531 De Aimery Crémant de Limoux $23 #428086
An Easter Egg Brunch
Way back in the early aughts I found the recipe for a “sausage and egg casserole” on epicurious.com. I’ve been making it ever since, but, like any recipe, have adjusted it to suit my needs. I’ve added spinach and mushrooms, played with portion sizes, deleted ingredients I didn’t need (there’s already enough salt from the sausage and cheese and tomatoes, no need to add more for my tastes), and created something that suits my family’s preferences. You should do the same.
What’s fantastic about this egg bake – which sounds so much sleeker than egg casserole – ticks all my hosting boxes. Because I didn’t go through with that email sharing my never-break rules for entertaining, I’ll give you a quick insight as to what makes it so great for my party planning requirements:
It can be made a day ahead and either kept in its separate compartments in the fridge and put together the day of (perfect for transporting the various containers to someone else’s house for a pot luck as the unbaked casserole is a bit liquidy and you don’t want it spilling all over the back seat.) Or, if you are hosting and sloshing about isn’t an issue, you can assemble the whole thing the day before, cover with plastic wrap and leave overnight in the fridge to bake off the next day.
Everyone loves it and I get requests to make it again and again.
It’s simple. Throw it in the oven and that is that – no fuss, no muss, no stress. And if made ahead, no mess.
For my family, who never met a carb they didn’t like, I serve this with potato hash or potato cakes, and a big green salad. Sausage is already baked into the casserole so there’s no need for bacon, or another breakfast meat unless you really want it.
Makes: 9x13 casserole pan (about 10 servings)
Chef level: easy
Ingredients:
1 lb hot or mild Italian sausage, casings removed and crumbled
½ cup diced shallot
100 ml sundried tomatoes in oil, sliced
75 g baby spinach
225 g white or brown mushrooms, sliced
7 large eggs
4 egg yolks
1 cup whole milk
½ cup whipping cream
Black pepper
2 cups mozzarella, grated, divided
½ cup parmesan, grated
How to Make It:
Heat the oven to 375°F
Butter a 9x13 glass lasagna pan.
Sauté the sausage in a large skillet over medium heat, breaking it up into a smaller mince. When cooked through, about 10 minutes, add in the shallots and mushrooms, cooking until softened, about 5 minutes. Add in the sundried tomatoes and spinach, cooking until wilted, about another 3 minutes. Add this mixture to the butter baking pan. (You can also cool and store this in the fridge overnight.)
In a large mixing bowl, add the eggs, egg yolks, milk, cream, and black pepper and whip together. Pour the egg mixture over the sausage.
Stir in 1 cup of mozzarella into the egg and sausage.
Sprinkle the remaining mozzarella and parmesan over the top and bake in the oven for about 40 minutes, or until it’s set in the centre. (You can also assemble up to this point and keep covered in the fridge for up to one day.)
Let the casserole sit for about 5 minutes before slicing.
Wine Pairing:
A mimosa at brunch is a festive treat, but if you would rather stick to straight wine, leave the orange juice out of the bubbly a sip a straight-up fizz.
Alternatively, Riesling or fruity rosé such as Tavel would also be lovely also.
PS –
My mother took exception to last week’s post about food safety and my childhood. My dad backs her up on this and dismisses the post as “fake news.” However, my sister shares my memories and is my ally in this family stalemate. It shall be an interesting Easter.
I’m trying not to mix business and pleasure – Quaintrelle and The Wine Sisters – but I would be remiss if I didn’t let you know about a few upcoming food and wine classes happening in April and May. The first is April 17, where we teach you to make your own pasta, and of course, you will also get a wine pairing lesson while eating your efforts, as well. It’s going to be so much fun, if you’re in Toronto, I really hope you will come out for it.
Next week:
My coffee/bar hutch renovations are complete! I am in love with it. I will share pictures and also explain why redecorating 700 square feet will take me three years. Stay tuned for that.
Happy Easter to anyone celebrating, and happy long weekend to all.
xo
Erin