Greetings, I hope you all have been enjoying the holidays. I know everyone is anxiously awaiting the arrival of 2021 due to the eventful 2020 we’ve had thus far. I myself am learning to cherish every day. As I look back over 2020 it has been a year of learning and growing for me to say the least.
In the midst of a pandemic, I was able to experience a ground-breaking career move and I feel like God has strategically placed me right where I am destined to be at this time. I want to thank him for 2020 and I am praying for those who experienced any losses in 2020. Remember God doesn’t make any mistakes.
Join me as I toast to a new year. Even during social distancing we can still celebrate and enjoy the moment. I’m sharing a simple appetizer and a perfect cocktail to help you bring in the new year with a bang. Here’s to an amazing new year 2021. Omniley
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Cocktail recipe source: Forbes
3 oz. Mumm Napa Brut Prestige
1/2 tbsp. apricot preserves
1.5 oz. rye whiskey (I used WhistlePig)
1/4 oz. lemon
1/4 oz. honey
1 dash Angostura bitters
Combine preserves, whiskey, lemon, honey, and bitters in a cocktail shaker with ice and shake until chilled. Fine strain into a rocks glass over one large ice cube. Top with Brut Prestige and garnish with dried apricot and a sprig of mint.
- 1 lb salmon fillets
- ⅓ C balsamic vinegar
- 1 tbsp honey
- pinch of salt
- pinch of pepper
- oregano, for garnish
- French bread loaf, sliced thin
- Laughing Cow, cheese wedge
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Add honey, balsamic vinegar ,salt and pepper to medium saucepan. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with sauce and cook for 12-15 minutes in preheated oven.
- Once done brush again with sauce. Remove from pan using spatula and serve on top or toast or alone. Shown with toast topped with cream cheese and salmon.