Tag

prosecco

Limoncello Kiss

written by Ali

Here we are, finally, at the end of 2016 and it’s time for a Limoncello Kiss. I can’t say that this year has been that bad for us. I am sorry, though, for the general unrest in the rest of the world. I always face the beginning of a new year with a little anticipation and a bit of trepidation, as well. With good reason, I suspect that this year will bring about some major changes in our lives. We are facing a potential move again, so we’ll see. I’ve used the last few days of 2016 tidying up around the house. This has included cleaning out the garage and generally evaluating what’s worth moving and what’s not.

I’ve also had a great week cooking. If there is any constant in the new year, I very much hope it involves cooking and blogging. I’m also hopeful to be able to continue to be close to fresh and local foods, as these past nearly seven years of living in the PNW have transformed how I’ve cooked – we really do eat very seasonally and I enjoy the ebb and flow of the seasons for that reason.

The Limoncello Kiss is my farewell to 2016 – I thought this year needed a sweet kiss to finish it out. If you are in the mood to make your own limoncello, Giada de Laurentiis’s recipe on Food Network is both quick and yummy. Plus, with the leftover lemons, you’ll have a great excuse to make a lemon meringue pie or lemon bars. The Limoncello Kiss is a nod to one of my favorite cocktails at Pastini’s which is a lovely pasta chain in Portland.

Wishing you all the happiest 2017!

Yum

Limoncello Kiss

Ingredients

1 ounce vodka or gin
1 ounce limoncello
Prosecco

Instructions

Combine the vodka or gin and the limoncello in a champagne flute. Top off with chilled Prosecco.
Enjoy!

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December 30, 2016 10 comments

Beverages

Peach Sage Bellinis

written by Ali

As late summer progresses, I start thinking about fall flavors and a quintessential fall flavor for me is sage. Sage is harbinger of cooler nights and warmer meals, as well as an herb that signals Thanksgiving. I planted a sage plant at the start of the season and it has been busy under the cover of the chives, producing lots and lots of leaves. I’ve been looking and it and thinking, what do I do with you? And then I get distracted by the basil and the lemon verbena and the over-abundant chocolate mint. At the same time, I’ve been immersing myself in as much summer reading as possible – devouring the books in the Eve Dallas series by JD Robb. I got hooked on these earlier this summer because they counted in a reading challenge as a romance set in the future. These combine elements of romance with detective novels and they are set in the 2060s, so why not? It’s been a great series to read back-to-back. All of this to say that in one of the books, Peach Bellinis are mentioned several times over.

So I had peaches, Peach Bellinis and sage all on the mind at once. I ran across a recipe for sage and peach infused water, so I thought – if you can infuse water with those flavors, why not mix them in a cocktail? Thus, the Peach Sage Bellini was created.

All and all, I have to say I was pretty pleased with the result. The Prosecco I used is one that is available at Trader Joe’s for $4.99. I love it because it is light and fruity, but also because it has a screw top and I don’t have to scare myself or the dog trying to open up a cork that’s under pressure. These are lovely to enjoy in these last days of summer, especially with a good book in hand.

Peach Sage Bellini
Serves 2

Sage Infused Simple Syrup
¼ cup sugar
¼ cup water
6-8 sage leaves

Peach Sage Bellini
1 very ripe peach
½ of a lemon
2 tablespoons sage infused simple syrup
1 bottle of Prosecco

For the Sage Infused Simple Syrup
Combine the water, sugar and sage leaves in a small saucepan and cook over low heat until the sugar is dissolved. Set aside and steep the sage for at least an hour (longer will produce a stronger flavor).

For the Bellinis
Chop the peach into small chunks. Squeeze the lemon over it and add two tablespoons of simple syrup. Mash the peach. Refrigerate for half an hour.

Divide the peach mixture into two champagne flutes. Pour the Prosecco over the peach mixture and enjoy!

August 19, 2016 0 comment

Beverages

Aperol Spritz – Friday Happy Hour

written by Ali

As I’ve written about in prior posts, a significant portion of my job is driving around the state of Oregon, going to meetings. Some of these drives are between three and four hours or fall into the rush hours in Portland (from noon to eight or such). I’ve taken to listening to a combination of audiobooks and podcasts to help pass the time. One of my favorite podcasts I recently discovered is Burnt Toast, from the editors of Food52. I’ve enjoyed listening to interviews with both Ruth Reichl and Nigella Lawson. I’ve learned about several cookbooks I really, really need to get and am hoping for a free weekend soon to go to Powell’s (my all-time favorite in the world bookstore in Portland) to get them.

One of the recent podcasts was all about the Italian Spritz. I don’t know how I wandered around Rome for several days nearly nine years ago and missed out on this simple cocktail, but somehow, I did and it took a podcast here in the US to introduce me. I immediately went out and bought Prosecco, Aperol, and soda water and started making these. Aperol is a super-tart aperitif made with bitter orange, gentian, rhubarb and cinchona (along with other unidentified and probably proprietary ingredients). Cinchona is a tropical plant, which has bark that’s been used for medicinal purposes to treat malaria and is an ingredient in quinine. The latter piece of trivia here is interesting to me, as I really like the taste of Aperol – it has the same distinctly tanginess that I enjoy in a gin and tonic, and tonic water has quinine in it – I can definitely see the connection between the flavors.

Enough trivia – here’s the super easy recipe for an Aperol Spritz. My advice for the weekend is to make one or more of these and lie in hammock to read.

Aperol Spritz
Makes 1

Prosecco
Aperol
Soda Water

Fill a wine glass about half-way with Prosecco. Add Aperol until the glass is about three-quarter’s full. Add soda water and ice and enjoy. If you run out of Prosecco, don’t panic – I’ve also made this with white wine. It’s not as fizzy, but just as cool and refreshing on a hot summer evening.

June 17, 2016 0 comment