It’s a perfect food writing day. I’m snowbound. With almost three feet of snow the past three days, my plowing service has not arrived. He’s “stuck.” I tried my trick of compacting the snow in the driveway by walking back and forth in snowshoes. Then I fitfully attempted to drive out. I went about 10 feet on a 200 foot driveway.
I picked up a shovel, Suzen screamed something to me about “heart attack” and now I’m inside, sitting and typing. And waiting for that nice man to become “unstuck.”
On a quiet Saturday what else is there to do but plan for Sunday brunch?
As fortune and the weather gods would have it, I’ve already written this week about two parts of a perfect brunch: main course and dessert.
For the savory, how about poached eggs on top of onion tartlets? [www.cookingbythebook.com//blog/recipes/poached-eggs-onion-tartlets]
And for desert, some Cream Puffs [or Choux Buns] with Coffee and Drambuie Mouse? [www.cookingbythebook.com//blog/recipes/cream-puffs-co…rambuie-mousse]
All that’s missing is something wonderful to drink. Brunch naturally suggests a Bellini and I do have a Bellini suggestion. Actually, a super Bellini with two flavor options. The recipe below, from Sips and Apps, for a raspberry Bellini calls for using peach liquor along with a raspberry puree. That beverage combination is lovely. But you know, I actually prefer a “pure” raspberry Bellini with no peach and just the raspberry puree.
Or, if you happen to be snowbound and can’t get to the store for raspberries, there is liquid comfort of a classic Bellini. Modified perhaps.
You know the story of the Bellini? White peaches peeled and juiced by a little old man in Venice? I’ve been to Venice, saw his grandson I guess now working away at the peaches. And I’ve dutifully found white peaches and juiced them and diligently followed the classic recipe. Let me tell, you it’s easier and just as delicious to open up a bottle of good peach liquor and add a shot to your glass. Good liquor, not cheap. This is a Bellini after all and some respect is due to the memory of that old man bent over his basket of peaches.
Enjoy the Bellini. I do hope you are able to try the raspberry variation.
1 tablespoon Raspberry Puree
½ ounce peach schnapps [or other fine peach liquor]
4-5 ounces chilled Proseco or brut or dry rose Champagne
Put the puree in the bottom of a slender tall glass or champagne flute. Add the schnapps, then the Proseco. Stir with a bar spoon. Garnish with a raspberry.
1 pint fresh raspberries or 2 cups frozen, unsweetened raspberries
1 tablespoon fresh lemon juice
1 tablespoon sugar
Combine the berries, lemon juice and sugar in a blender or food processor and process until smooth. Strain trough a fine sieve. If not using immediately, cover and refrigerate for up to 4 days.
If you would like a sweeter drink, add more sugar to the puree.
[And Brian notes, while Proseco is the ingredient for a classic Bellini other sparkling wines, particularly Italian, work wonderfully. I tested this recipe with Aste Spumante, which is very sweet I know, but my puree was tart and the combination was delicious.]
Source: Sips and Apps by Kathy Casey