Salute! Even though Italians have been raising a glass of bubbly Prosecco for nearly 500 years, it has only tickled Americans’ fancies in the last decade.
And now, ringing in the New Year with a flute of champagne’s bubbly Italian-made cousin is a bona fide trend. Sales of Prosecco grew 36% in the U.S. this year.
Once considered the poor man’s champagne, Prosecco has a lower price point, but that does not mean it falls flat on taste. Made from the deeply fruity glera grapes found in the hills around Venice, our Wine of the Month—Alessandro Gallici’s Prosecco Brut NV—is one of the finest you’ll find.
It has a bright, juicy nose of crushed red apples and peach juice with a hint of nutty complexity. Judges call it crisp, mouthwatering and not too sweet, and critics rave it tastes like an effervescent Braeburn apple fresh off the tree.
Even our favorite culinary magnate and Iron Chef judge, Donatella Arpaia, has a soft spot for Prosecco. (She is Italian, you know.) She makes an almond-laced Prosecco drink called Cannoli you don’t want to miss. Here’s her recipe:
4 ounces Prosecco
1/2 ounces amaretto liqueur
Pinch of cinnamon
Garnish: Mint leaves
In a champagne glass, place first three ingredients.
Stir once and garnish with mint leaves.
Prosecco is delightfully light and food-friendly. Pair it with fruity and festive nibbles like Honey Citronette with Crudités, and welcome 2016 with the fastest-growing trend in sparkling wine.
Courtesy of Food & Wine
1/4 cup orange blossom or wildflower honey
1/4 cup fresh lime juice
1/4 teaspoon finely grated orange zest
1/2 cup plus 2 Tablespoons extra-virgin olive oil
Assorted seasonal crudités, for serving
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping. (Note: The citronette can be refrigerated for 3 days.)
Clink in the New Year with our break-resistant Schott Zwiesel Set of Six Pure Crystal Champagne Flutes.
For more cocktail ideas, visit our Pinterest board.
Baking holiday cookies is a must-do for kids in the kitchen. But if you want to twist the tradition and still hit the sweet spot, cook up a batch of designer marshmallows.
Culinary queen Donatella Arpaia shows us how make-at-home marshmallows are easier that you’d think and so much tastier than the store-bought variety.
Then belly up to the marshmallow bar. Kids and adults will love sprinkling, dusting and spicing those little cubes of cloud-like confection, just like they would cookies. Even ungarnished, Donatella’s Tahitian Vanilla Marshmallows are pure perfection in a steaming cup of cocoa.
Homemade Tahitian Vanilla Marshmallows
Oil, for greasing
4 envelopes unflavored gelatin
3 cups granulated sugar
1-1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon Tahitian vanilla paste or vanilla extract
1/2 cup confectioners’ sugar
1 cup crushed peppermint candy canes
1 cup fine chocolate shavings
1 cup small sprinkles or sanding sugar (white or red)
Shredded coconut, to taste
Grease a 9″ x 13″ tray and line with parchment paper, leaving a 2″ overhang on the longer sides you can use to pull out later. Grease parchment paper as well.
In an electric mixer bowl, add 3/4 cup of cold water. Sprinkle gelatin over water and let soften for 5 minutes.
In a saucepan, combine granulated sugar, corn syrup, salt, and 3/4 cup water. Stir and bring to a boil. Use a candy thermometer, and bring mixture to 238° (approximately 6–8 minutes).
A fix a whisk attachment to the electric mixture. On low speed, slowly pour hot sugar over gelatin. Raise the speed to high and beat until mixture is stiff and cool (10–15 minutes).
Beat in vanilla paste. Scrape into prepared tray, smooth the top and set aside uncovered until firm (3 hours or overnight).
Find more inspiration from Donatella on Pinterest.
You know how to categorize the folks on your Christmas list: The gadget lover. The wine enthusiast. The Parrothead.
If only there was a one-stop shop for everyone.
Done! With the Ultimate Gift List Sweepstakes, you can load Santa’s sleigh in one fell swoop – and maybe even win your own ultimate gift list too.
We’re giving away the most luxurious, coolest and sought-after gifts for the gourmet, the mixologist, the pet lover and more. Browse our 12 curated collections, and enter to win $1,000 toward an ultimate gift list.
You can enter each category once per day through Dec. 22, 2015. One winner for each of the 12 gift lists will be announced on Dec. 23.
Explore the Ultimate Gift List Sweepstakes, and remember to return each day for multiple entries.
Mediterranean-inspired items often make memorable appetizers, and there’s never harm in spicing up a staple. So Donatella Arpaia’s no-fuss olives could become the hottest hors d’oeuvre at your holiday gathering.
That’s hot as in spicy, too. Simmering the olives in a saucepan will soften the texture, and the addition of Calabrian chili makes them pleasantly piquant.
“Much like if you heat up bread, it takes it to another level, heating olives takes them to another level too,” Donatella said.
In a small pan, combine the olives with a touch of extra virgin olive oil and Calabrian chili. Add Sherry or red wine vinegar. Gently warm the olives, tossing to disperse. Transfer to bowl.
This is the second in a series of Donatella’s tips for holiday entertaining.
Read the first post, Beautiful Food Presentation: Tips from Donatella, and see her favorite recipes in Donatella’s Holiday Feast.
Find more inspiration from Donatella on Pinterest.
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