Tip of the Day #10: Cheers to Prosecco It is no secret that food and beverage costs at a wedding can become exorbitant. When you factor in top shelf liquor, an open bar and a customary Champagne toast, the looming post-wedding hangover seems to hit your wallet harder than your head. One of my favorite cost-saving tips is to replace traditional Champagne with Prosecco.
Prosecco is a sparkling Italian wine. It is typically less complex than Champagne and has a lower alcohol content. Prosecco has been described as intensely aromatic and crisp, with notes of apple, pear, white peach and apricot. Prosecco has a shorter shelf life than Champagne but is typically $10 to $20 per bottle.
The only logical and cost effective way to get the most out of your overstock of wedding Prosecco is to host weekend brunch featuring Bellini cocktails. Enjoy this fabulous Bellini recipe, courtesy of the Italian queen herself, Giada De Laurentiis. Bellisima!
Bellini BarRecipe courtesy Giada De Laurentiis
- 2 cups sugar
- 1 cup water
- 1 (16-ounce) bag frozen peaches, thawed
- 1 teaspoon grated orange peel
- 1 (16-ounce) bag frozen strawberries, thawed
- 1 (16-ounce) bag frozen blueberries or blackberries, thawed
- 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
- Fresh strawberries, raspberries, and blueberries, for garnish
- Orange peel twists, for garnish
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.