[1] Bacon lollipops, a yummy cocktail nibble (photos #1 and #2 © Wright Brand).

[2] The bacon lollipops are made with applewood smoked bacon.

[3] The recipe calls for clover honey, but you can use whatever you have (photo © Bee Harmony).

December 30th is National Bacon Day.

These lollipops from Wright Brand Bacon are not kid stuff.

Slow-cured, thick-cut bacon is skewered and grilled to crispy tender perfection, then glazed with ancho pepper honey for a little sweet heat.

Unlike candy lollipops, you’ll want more than one. all around.

The only fly in the ointment: You need an outdoor grill to finish the recipe.

Prep time is 30 minutes, cook time os 30 minutes.
 
 
RECIPE: BACON LOLLIPOPS

Ingredients For 12-15 Lollipops

 
Preparation

1. PREHEAT the oven to 325°F.

2. REMOVE the bacon from the package still stacked together. Slice the stacked bacon into 1″ wide blocks, then skewer the blocks with a wooden skewer. Place on a sheet pan and roast the bacon pops for 30 minutes, or until the fat has rendered. While cooking the bacon…

3. HEAT the honey in a small sauce pan and stir in the adobo and ancho pepper. Heat on medium low for five minutes. Give the bacon a generous coat of the adobo honey (like you would baste a turkey) until the outside is sticky.

4. REMOVE the bacon from the pan and place on a clean plate. Chill for 20 minutes in the refrigerator. While the lollipops are chilling…

5. HEAT an outdoor grill to medium high and grill the bacon for 5-10 minutes, or until peak crispiness is achieved. Remember to baste the bacon with the adobo honey while on the grill.

6. REMOVE the lollipops from the grill and finish them with sriracha seasoning and green onions.
 
 
CHECK OUT THE DIFFERENT TYPES OF BACON

Is there a cookie to serve with Champagne?

Absolutely: Biscuits Roses de Reims (i.e., pink cookies from Rheims) were made to dip in a glass of Champagne (although you can nibble them without dipping, and can serve with any other sparkling wine).

You can buy them online at Amazon and Walmart. Note that there are regular and mini. The minis belong on a dessert tray; they’re too short for dipping.

Or, you can bake your own! Here’s the recipe from Fossier, the company that has made the biscuits for 263 years.

The history of the cookies is below. They are also called Biscuits Roses, dropping the “Reims.”
 
 
RECIPE BISCUITS ROSES DE REIMS

The biscuit was created in Reims in 1690, by a baker whose name has been lost to history.

Since 1775, the biscuits from Maison Fossier biscuits were served during the coronation of the kings of France, which took place at the cathedral in Reims.

Ingredients

 
Preparation

1. PREHEAT the oven to 300°F (180°C). Mix the yolks, sugar and vanilla in a bowl using a hand blender with a whisk attachment, on increasing speeds over a period of 5-6 minutes.

2. BEAT IN 2 of the egg whites for another 2 minutes. Beat in the remaining 2 egg whites and the food coloring for an additional 2 minutes, until the mixture begins to form stiff peaks.

3. SIFT the flour, cornstarch and baking soda into the bowl, folding in gently with a spatula. You want the mixture to be smooth and uniform in color. Scrape it into the pastry bag.

4. COVER a baking sheet with wax paper and grease it with either butter or non-stick spray. Squeeze out strips of the mixture that are 1/4-inch wide (about as wide as your finger) and about 3 inches long.

5. SPRINKLE with powdered sugar and bake for 15-20 minutes, until a toothpick comes out clean. NOTE: Don’t let the biscuits brown, or else they won’t be pink!

6. REMOVE the biscuits from the oven, sprinkle them with more powdered sugar and place them back in the oven for another 12-15 minutes.

7. REMOVE from the oven and quickly cut the biscuits into even rectangles. Do this before they cool, or else the biscuits will be difficult to cut. If they cool before you finish cutting, you can place them back in the oven for a few minutes to soften.

8. SERVE with sparkling wine, coffee, tea or hot chocolate. As you enjoy them, remember: Kings of France enjoyed them, too. See the history that follows.
 
 
THE HISTORY OF BISCUITS ROSES DE REIMS

Sometime around 1690, a new type of cookie was made in Reims*, France, the capital of the Champagne region.

Reims is home to numerous Champagne houses such as Bollinger, Lanson, Mumm, Pommery, Ruinart and Veuve Clicquot.

Its cathedral, Notre-Dame de Reims, was the place where kings of France were crowned for more than 1,000 years: from Louis the Pious in 816 to Charles X in 1825. became the last French King to be crowned at Reims.Louis Philippe I in 1830.

At one point, local baker had the idea to take advantage of the heat that remained in the oven after he removed the bread.

He created a sweet dough and baked it twice to create a crunchy texture, not unlike a ladyfinger.

He turned sugar, flour, eggs and salt into biscuits: In Europe, the words bis cuit mean twice-cooked, which is identical to the Italian bis cotto, the familiar biscotti.

After the first baking, the biscuits were topped with confectioners sugar and left in the bread oven, where they underwent a second baking and the sugar turned into a glaze.

The biscuits had a crisp exterior that retained their shape when dipped in the local Champagne (or coffee or other hot beverage). They then melted in your mouth: a gustatory delight.

These original biscuits, which were white, were dotted with black specks from the scraped vanilla beans. Thinking that unattractive, one of the local bakers used carmine†, a red food dye, to color them pink.

Voilà: Biscuits Roses de Reims (i.e., pink cookies from Rheims).

In 1756, during the reign of Louis XV, another baker opened a shop in Reims. He evidently made a great biscuit rose, because in 1775, his biscuits were served during the coronation celebration of Louis XVI. The biscuit maker, whose name is also lost to history, became supplier to the king.

In 1825, the biscuits received a royal certificate with the seal of Charles X‡. The news spread rapidly among French gourmets, who ordered Biscuits Roses de Reims delivered by courier.

As the biscuits became available throughout the land, they were used to dunk in the local wines, and to complement other French desserts [source].

In 1845, a M. Fossier took over the business, calling Maison Fossier “the Mother company of the Biscuits de Reims.”

A 1950 census counted 15 biscuit-makers in Rheims. Today, only Maison Fossier remains [source].
 
 
MAISON FOSSIER TODAY

The current line includes biscuits in everyday and gift packaging, pink biscuit powder for crusts, mousses, garnishing, etc.; and a sweet spread made with the powder.

What is the difference between a boudoir, a spoon cookie and a Biscuit Rose de Reims?

 
________________

*Reims is pronounced nasally as “ranse” (hold your nose to hear the sound).

*†In the days before modern food coloring, pink and red colors were made with carmine, a red dye made from pulverized cochineal (an insect that lives on cacti). The dye is labeled as natural coloring.

‡King Charles X was ultimately overthrown in the French Revolution of 1830, also known as the July Revolution (révolution de Juillet). His successor, Louis Philippe, opted not to have a coronation.

[1] The famous pink cookies of the Champagne region: Biscuits Roses de Reims (all photos © Maison Fossier).

[2] Serve them with Champagne or any sparkling wine.

[3] You can purchase the biscuits online at Amazon and Walmart, and at some retailers nationwide.

[4] You can fill this charlotte with raspberries or strawberries. Here’s the recipe from Fossier.

[5] A lime charlotte.

[6] For a wedding or anniversary party.

[7] Ice cream and cookies.

[8] Add a topping to turn a cookie into a pastry.

[9] A riff on the Napoleon.

[1] A Mimosa with orange juice, plus Pomegranate, Pink Grapefruit and Mango Mimosas (photo © Pampered Chef).

[2] Transfer the juices into carafes before adding them to the ice bucket. Amazon has four 750ml carafes for less than $30.

[3] A Grapefruit Mimosa is special when made with pink grapefruit juice. Here’s the recipe from A Classic Twist.

For New Year’s Eve and other festive occasions, many people enjoy a glass of bubbly, or a cocktail made with sparkling wine.

We love self-service: Less work for the host.

So we are thankful to Pampered Chef for this idea—and for all of their wonderful kitchen accessories that make entertaining so much easier.

The Mimosa is a popular cocktail that has been on cocktail menus for some 93 years.

A related drink, the Buck’s Fizz, was first served in 1921 at London’s Buck’s Club, made by a barman named McGarry.

It was invented as an excuse to begin drinking early; hence no hard spirits but a blend of sparkling wine and orange juice. The ratio was two parts Champagne to one part juice.

No one knows if a bartender in Paris named Frank Meier knew about the London drink, but the Mimosa appeared circa 1925 at the Hôtel Ritz in Paris. It was named for the color of yellow mimosa blossoms*.

Less potent than a Buck’s Fizz, the Mimosa has more juice: equal parts orange juice and Champagne or other dry, white sparkling wine.

Here’s more history of the Mimosa.
 
 
A MIMOSA COCKTAIL BAR

For parties, have some fun with it and let your guests make their own Mimosa variations.

In addition to orange juice, this bar recommendation offers three variations: grapefruit, and pomegranate juices (photo #1).

Unless you’re flush with extra cash, don’t use Champagne: Its nuanced flavors will get lost in the juice. There are excellent bubblies at half the price.

TIPS: The best juices make the best cocktails. Fresh-squeezed is great.

For something special, substitute blood orange juice for conventional orange juice and pink grapefruit juice for white.

You’ll also want carafes for the juice. Here’s a nice four-pack for less than $30 (be sure to get the 750ml size).
 
 
RECIPE: MIMOSA COCKTAIL BAR

Ingredients For 8 Drinks

 
Preparation

1. SET up the “bar” with glasses, napkins and garnishes. When ready to serve…

2. OPEN the wine bottle(s) and juices and place them in an ice bucket filled with ice cubes (the larger the cubes, the slower they melt).
________________

*Some shrubs have pink or purple blossoms.

Whenever the topic of Champagne comes up, for special occasions, gifting or fizzy cocktails, we like to remind everyone that there are delicious—and less costly—alternatives to Champagne.

Consider these more affordable bubblies at half the price or less:

 
Before we present Sekt, we’d like to note related content elsewhere on The Nibble:

> A brief history of Champagne.

> The different types of Champagne.

> The history of the Champagne resealer/recorker.

> The year’s 9+ Champagne and other bubbly holidays.
 
 
INTRODUCING SEKT

Sekt is a German term for sparkling wines* (Sekts are also made in Austria).

Finally, excellent Sekts from Germany are being imported into the U.S., and are waiting for you at fine wine stores in major markets.

Sparkling wine accounts for 31% of Germany’s total wine production (Gewürtztraminer and Riesling account for most of the majority).

And its Germans—not the French—who are the world’s biggest consumers of sparkling wine, consuming more sparkling wine per capita than any other people (not just Sekt, Champagne, Cava and Prosecco as well) [source].

The vast majority of Sekt produced is everyday, middle quality and isn’t imported into the U.S. in significant quantities.

You don’t want that $10 bottle of Sekt. Instead, you want the 5% of Sekt that is rated premium in Germany, now available in the U.S. starting around $20 a bottle.

Premium Sekt is made by the méthode traditionnelle that is used to make Champagne, although the grapes used and the terroir create very different flavors.

You don’t get the famous toast-and-limestone flavors of Champagne, but instead, delicate biscuit and brioche accents.

Some fruits are similar: apple, citrus, pear. Among the Sekt-producing regions—Mosel, Nahe, Pfalz, Rheinhessen and Rheingau—each has its own general flavor profile.

Premium Sekt is made only from grapes from one of the 13 quality wine regions in Germany. These wines are labeled Sekt b.A, indicating a protected designation of origin wine region.

The grapes used include Pinot Blanc, Pinot Gris, Pinot Noir† and Riesling. Some vintners have begun to use Chardonnay†. The majority of premium Sekts are single varietals.

Premium Sekts are usually vintage dated with the vintner, and optionally the village and the vineyards. Those labeled Winzersekt (winegrower’s Sekt) are made by a producer who has vineyards of his/her own.
 
 
THE HISTORY OF GERMAN WINE

Germany has a history of winemaking that dates back to 100 B.C.E., when the conquering Romans planted vineyards.

During the Middle Ages, monks cultivated vineyards that are famous to this day. Historical properties like the Cistercian Monastery Kloster Eberbach in the Rheingau have a viticultural history dating back to about 1200 C.E. [source].

For many centuries, Germany and France were considered the two greatest wine producing countries in the world.

The Noble Sweet wines of Germany, so-called because they were favored by the nobility—stood shoulder-to-shoulder with the classified growths of Bordeaux and Burgundy. These were the wines to collect and treasure.

Germany produced (and still produces) fine dry Gewürtztraminer and Riesling along with their sweet counterparts.

Alas, in the 1960s, the U.S. and other markets were flooded with large quantities of sweet blended wines that were created for export, including the now-infamous Blue Nun and Liebfraumilch (brands unknown in Germany).

Advertising campaigns got people to buy them. Not knowing the difference, they served them with beef, pasta, and other foods that created a train wreck of pairings.

So German wines—except the top Gewürtztraminers and Rieslings coveted by connoisseurs—went under the radar in the U.S.

Sekt was unheard of in the U.S., except by people who knew it from Germany.
 
 
THE HISTORY OF SEKT

German production of sparkling wines dates back to 1826, when Georg Christian Kessler returned from 16 years of working at the Champagne house Veuve Clicquot.

If you’ve ever wondered why some of the best Champagne houses sound German—Bollinger, Krug, Piper-Heidsieck and Mumm, for example— it’s a result of Germans’ love of Champagne.

In the early 19th century, numerous Germans traveled to Champagne to learn the technique of making sparkling wine. Some stayed to found what became famous houses.

Initially, in Germany, sparkling wines could not be called Sekt.

To make a long story short, a legal decision in the 1970s abolished the large producers’ monopoly on Sekt production, allowing winemaking cooperatives and individual winegrowers to produce and sell their own sparkling wines.

And now, better Sekts from those winegrowers are appearing at wine stores and e-tailers in the U.S.

Another legal decision enabled the name Sekt being for German sparkling wines [source].
 
 
SEKT WINE PAIRINGS AND TOP BRANDS

Sekt pairs with everything you’d enjoy with another sparkling wine.

Serve it with hard-to-pair foods like Asian and Indian cuisines, asparagus, and anything fried.

Sekt loves cheeses, especially blues and the semisoft.

[1] You can enjoy a lovely glass of German Sekt for less than a bottle of French Champagne (photo © Rebelle | NYC).

[2] A trio of Sekts from Fürst von Metternich, made with (from left to right) Riesling, Pinot Noir and Chardonnay.

[3] Sekt made by Mathieu Kauffmann the former cellarmaster of Bollinger (photo © Foodepedia).

[4] Like Champagne, Sekts are made in different levels of sweetness, from dry to slightly sweet (brut, trocken, halbtrocken); and are also made in rosé. Sparkling wines are so popular in German that Henkell, a popular-priced producer, makes an alcohol-free Sekt (photo © Henkell.

[5] For people who don’t drink alcohol, how about a gift of alcohol-free Sekt (photo © Henkell).

[6] Serve Sekt with cheese and charcuterie (photo © Castello Cheese).

How about a Sekt tasting with different grape types, and different regions?

That’s how we recently enjoyed a Sekt tasting of 15 different wines, courtesy of German Wines USA.

Brands we loved:

It was an eye-opener!

The wines ranged from $20 to $50 a bottle.

For $20 a bottle, the Fitz-Ritter is a wonderful aperitif, as is the Dr. Loosen for $25.

For $22 and $27, respectively, the Hild Elbling and Von Winning are lovely food-pairing wines.
________________

*Some inexpensive German sparkling wines don’t meet the standards to be called Sekt.

†Pinot Noir is one of the two major grapes, along with Chardonnay, that are used in France to make Champagne. Here are the different styles of Champagne, which have some analogies in Sekt.

‡Asti Spumante and Moscato d’Asti: the difference. Both wines hail from the area around the town of Asti in Piedmont, in northwest Italy. Both wines have the DOCG classification. Both have an alcohol by volume (A.B.V.) of 5.5% (11 proof). To put that into perspective, the average bottle of wine has 12% A.B.V. (24 proof). For this reason, both are good choices for light drinkers.

Asti Spumante has lower, residual sugar but often seems sweeter than the Moscato d’Asti because great care is taken in the harvest and production so the sweet, sugary taste dominates the pronounced fruity Muscat character of the grape. Asti Spumante is made with the Charmat method: After the first fermentation, the wine undergoes a second fermentation in a sealed tank where the bubbles are created. The fermentation therefore takes longer than the fermentation of the Moscato d’Asti, which results in the lower residual sugar content [source].

With Moscato d’Asti, the grapes are immediately pressed when harvested. The juice is then filtered and stored in a cool place, and fermentation is only done when there is a wholesale demand for the wine (this way best preserves the fresh and fruity flavors and aromas). Fermentation takes place in a closed tank so that the carbon dioxide cannot escape and the wine gets its bubbles. When the wine has reached 5.5% alcohol, the fermentation is stopped by cooling, but part of the sugars in the grapes have not yet fermented. This is how Moscato gets its natural sweetness.

‡‡MCC, or Méthode Cap Classique, is South Africa’s premium sparkling wine, made using the traditional French Champagne method.
 
 

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[1] Eggnog was originally served in a four-ounce cup, called a nog (photo and recipe © Whole Foods Market). It’s the size of a modern punch cup.

[2] We like a grated nutmeg garnish on eggnog. You can substitute grated chocolate. (photo © McCormick).

[3] If you want to serve a nibble with the nog, try gingersnaps (photo © Splendid Spoon).

Eggnog, also spelled egg nog or egg-nog, dates to Colonial America. It is descended from European milk-and-wine punches that were served centuries before then. Here’s the history of egg nog.

In Europe as well as the Colonies, the alcoholic beverage was also known as milk punch or egg milk punch—hence the first part of “egg nog.”

A noggin is a small drinking cup or mug, holding a quarter of a pint (4 ounces)—the same as what we now call a punch cup.

“Noggin” first appears in print in the mid-17th century. It initially referred to the cup, and later indicated a quarter of a pint [source].

Noggin became nog, and the egg-based drink served in it: egg nog.

December 24th is National Eggnog Day, but we wanted you to see this recipe prior to Christmas.
 
 
THE RICHEST DRINK

Fortunate we are that an eggnog serving is only four ounces. The sweet, rich beverage is typically made with milk, cream, sugar, egg yolks and whipped egg whites.

Some people top it with whipped cream, others add ice cream. Talk about gilding the lily!

This recipe from Whole Foods Market adds another holiday ingredient: cranberries.

You can make the eggnog from scratch or save time and purchase it.

 
 
RECIPE: CRANBERRY EGGNOG

In the following recipe, the sweet richness of eggnog is tempered by the tart cranberries.

For Thanksgiving, you can substitute pumpkin purée and some pumpkin pie spices (allspice, cinnamon, clove, nutmeg) for the cranberries.

Eggnog is typically served with alcohol: bourbon, brandy or rum (if you have spiced rum, this is the time to bring it out).

If you don’t know the preferences of your guests—cocktail vs. mocktail, or type of spirit—prepare the eggnog without alcohol.

Leave bottles of any or all of the spirits next to the eggnog. People can add their favorite alcohol, or none at all.

We like our eggnog with a crunchy gingersnap on the side—a seasonal cookie that’s better here than the even more seasonal gingerbread man, because it’s less sweet. Mini biscotti work, too.

Ingredients For 8 Four-Ounce Servings

1. COMBINE the eggnog, cranberries and salt in a blender and purée until smooth. Keep chilled until ready to serve.

You can add a bit of the leftovers to your morning coffee.
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*We don’t like to garnish with cranberries because they’re too tart to eat. Thus: food waste by those who know; spitting out by those who try to eat them.