Good Living 123

Celebrate National Prosecco Day with a Harry’s Bar Bellini with the delightful Italian sparkling wine.

Naturally, we can’t all be in Venice, Italy, and pop into the famed establishment where the classic beverage was first created. However, we can easily make genuine Bellinis at home. Harry’s Bar has a full-time staff member dedicated to pureeing white peaches for their Bellinis.

The official recipe is prosecco, white peach puree, and a touch of raspberry puree. That was added to offset the inconsistent sweetness level of fresh peaches. It’s not served fancy at Harry’s… just in a regular glass and no garnishes.

Version 1.0.0

Enjoy a genuine Bellini or one of my Super Simple modifications. Catch more of my recipes for sparkling wine drinks and tapas treats to serve with bubbly in “Champagne: Facts, Fizz, Food & Fun.”

Super Simple Bellini
In a flute or other glass:
½ shot Peach schnapps
Then fill ½ full with Peach nectar
Fill with champagne

KISS Note: To get the slightly rosy color right, add a bit of raspberry sorbet or puree
Frozen version: Use Peach sorbet rather than Peach nectar.

Celebrate National Grand Marnier Day!

For Sir Ronald, Grand Marnier is his favorite after-dinner drink…

served in a large snifter, of course. I’ll take mine in Crepes Suzette, please. The classic French dessert is served with the famous orange liqueur flambéed, but there are other options.

Super Simple Crepes Suzette
6 pre-made crepes (homemade recipe follows, if you prefer)
Sauce:
½ c butter
¼ – 1/3 c granulated sugar
2 T fine, fresh orange zest
¼ – 1/3 c orange juice (fresh or purchased)
4 T Grand Marnier liqueur
2 T cognac or brandy, optional
1-2 T additional sugar

Garnish options:
Med or fine fresh orange zest
Warmed mandarin orange sections, whole or halved
French vanilla ice cream
Whipped cream

Melt butter in 12” skillet over medium heat. Whisk in sugar and orange zest. Constantly whisking, slowly drizzle in the orange juice. Continue stirring for 3-4 minutes till syrupy. (If not flaming the sauce, add the liqueurs here.) Reduce heat to low. Use 2 forks to lower each crepe into the sauce, turning to moisten both sides. Then place crepe on baking sheet, folding in half and in half again, forming a triangle. Repeat with remaining 5 crepes. Transfer all 6 folded crepes back into the skillet, overlapping as needed. Scrape any sauce collected on the baking sheet into the pan. Sprinkle the additional sugar over the top.

To flambé, add the liqueurs and carefully light with long-handled lighter. Use long-handled spoon to quickly spoon flaming sauce over the crepes for about 30 seconds till flames subside. Transfer crepes to serving plates. Top with remaining sauce from the skillet and garnish, as desired. Serve immediately. Makes 6-8.

KISS Tip: Instead of orange sections, you can also use thin peach slices and/or fresh raspberries for garnishing.

Homemade Crepes
2 lg eggs
3 T sugar
1/8 tsp salt
¾ c flour
½ c milk
¼ c water (or Grand Marnier, for extra flavor)
½ – 1 tsp pure vanilla extract
2 T melted butter
Additional melted butter for skillet

In medium bowl, whisk eggs till frothy and smooth, before whisking in sugar and salt. Gradually whisk in flour till well combined. Then whisk in milk, water, and extract thoroughly. Finally, whisk in the 2 T melted butter. (Batter can be refrigerated at this point.) To prepare, heat a 6-8” nonstick skillet over med to med-high heat. Brush with melted butter. Add 3 T batter and quickly tilt and swirl pan to evenly distribute batter. Cook just 45-60 seconds (edges will start to curl up). Use long spatula to flip crepe over; cook another 10-15 seconds. Transfer crepe to a baking sheet. Wipe out skillet lightly with a paper towel and lightly brush with butter again. Repeat process with remaining batter. Set crepes aside and make the sauce.  Makes 6-8 crepes.

KISS Tip: Substituting Grand Marnier for the water adds more flavor. Another option is adding 2 T finely grated fresh orange zest.