Jos Andrs, chef/partner, Jaleo, Washington, D.C.

Ingredients

1 bottle sparkling wine or Champagne

1 quart orange juice

2 Tbsp. soy lecithin*

Directions

Place orange juice in a deep, rectangular kitchen pan and cover all but a small portion with plastic wrap. You will need to have an opening large enough to insert a hand blender.

Add soy lecithin to the orange juice and whip the mixture with blender. It will take a few minutes in order for the orange juice to increase in volume, to become foamy. The addition of the soy lecithin allows this to happen. Without it, the juice would not foam up.

Open a bottle of your favorite sparkling wine or Champagne and pour into flutes. Spoon the orange foam on top of the wine for a new take on the traditional mimosa.

*Soy lecithin is often recommended to those with high cholesterol levels, for it is credited with helping lower elevated blood cholesterol. Soy lecithin powder can be purchased at health food stores and some food outlets.