BELLA BELLA BELLINI
Steps:
- Put peaches in a small food processor or blender, and pulse until pureed. Evenly distribute the peach puree among 8 champagne flutes, about 1 tablespoon per glass.
- Place two raspberries in each glass and top with sparkling white wine. Enjoy!
Nutrition Facts : Calories 75, Sodium 2 milligrams, Carbohydrate 4.5 grams, Fiber 0.5 grams, Sugar 3 grams
CANNELES FROM BORDEAUX: CANNELES DE BORDEAUX
These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and - most important - gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.
Provided by Food Network
Categories dessert
Time 12h50m
Yield 18 canneles
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
- In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.
- To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
- Remove the batter from the refrigerator for at least 1 hour before baking it.
- Preheat the oven to 425 degrees F.
- Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
- Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.
BLOOD ORANGE BELLINI
Provided by Food Network
Yield 1
Number Of Ingredients 2
Steps:
- Pour in Stirrings Blood Orange Mixer.
- Add in sparkling wine.
- Serve in a chilled champagne flute.
PEACH GINGER BELLINI
Steps:
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
VITAMIX BELLINI
Provided by Food Network
Time 10m
Yield 1 c (240 ml)
Number Of Ingredients 3
Steps:
- 1. Place peach and peach schnapps into the Vitamix container and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 10.
- 4. Blend for 30 seconds or until smooth. Pour into tall fluted glasses and add chilled Champagne. Serve immediately.
CLASSIC BELLINI COCKTAIL
The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!
Provided by ScandoGirl
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 12.9 g, Fiber 0.4 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 2 g
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