Zonin Prosecco - Enjoy the Simple Moments of Life
lovelynotes:

Wine love

lovelynotes:

Wine love

Oscar Nominees 2012
Congratulations to this year’s nominees!
Who do you think should win?!
 
Best Motion Picture:
War Horse 
The Artist 
Moneyball
The Descendants 
The Tree Of Life 
Midnight In Paris 
The Help 
Hugo 
Extremely Loud And Incredibly Close 
 
Best Actor in a Leading Role:
Demián Bichir, A Better Life 
George Clooney, The Descendants 
Jean Dujardin, The Artist 
Gary Oldman, Tinker Tailor Soldier Spy 
Brad Pitt, Moneyball
 
Best Actress in a Leading Role:
Glenn Close, Albert Nobbs 
Viola Davis, The Help 
Rooney Mara, The Girl With The Dragon Tattoo 
Meryl Streep, The Iron Lady 
Michelle Williams, My Week With Marilyn

Oscar Nominees 2012

Congratulations to this year’s nominees!

Who do you think should win?!

 

Best Motion Picture:

War Horse

The Artist

Moneyball

The Descendants

The Tree Of Life

Midnight In Paris

The Help

Hugo

Extremely Loud And Incredibly Close 

 

Best Actor in a Leading Role:

Demián Bichir, A Better Life

George Clooney, The Descendants

Jean Dujardin, The Artist

Gary Oldman, Tinker Tailor Soldier Spy

Brad Pitt, Moneyball

 

Best Actress in a Leading Role:

Glenn Close, Albert Nobbs

Viola Davis, The Help

Rooney Mara, The Girl With The Dragon Tattoo

Meryl Streep, The Iron Lady

Michelle Williams, My Week With Marilyn


Raspberry Cheesecake Bites
Why not trying them out with a glass of Prosecco?

Raspberry Cheesecake Bites

Why not trying them out with a glass of Prosecco?

Prosecco-Poached Fruit Tarts with Lemon Cream
Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.
Prep Time: 15 minutes 
Cook: 25 minutes
Serves: 6
Chill: 30 minutes
Ingredients 
·       1 pkg. (10 ounces) Puff Pastry Shells
·       2 medium peaches, pitted and diced
·       2 medium nectarines, pitted and diced
·       2 medium plums, pitted and diced
·       1/2 cup Prosecco
·       1/2 cup sugar
·       1/4 cup apricot preserves
·       1/2 of an 8-ounce package cream cheese, softened
·       2 tbsp. butter, softened
·       1/2 cup confectioners’ sugar
·       1 tbsp. lemon juice
·       1 tsp. grated lemon zest
·      Mint sprigs (optional)
Directions
Prepare      the pastry shells according to the package directions.
Heat      the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart      saucepan over medium-high heat to a boil. Reduce the heat to      low.  Cook for 5 minutes or until the fruit is      tender.  Remove the saucepan from the heat.  Cover the saucepan      and refrigerate for 30 minutes or until the fruit mixture is cool.
Beat      the cream cheese, butter, confectioners’ sugar, lemon juice and lemon zest      in a medium bowl with an electric mixer on medium speed until the mixture      is smooth.
Spoon      about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with      1/2 cup fruit      mixture.  Garnish with the mint, if desired.  Serve immediately.
Tip:  You can also try substituting orange juice and zest for the lemon juice and zest in this recipe.
Source: http://bit.ly/v3f7Fg

Prosecco-Poached Fruit Tarts with Lemon Cream

Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.

Prep Time: 15 minutes

Cook: 25 minutes

Serves: 6

Chill: 30 minutes

Ingredients

·       1 pkg. (10 ounces) Puff Pastry Shells

·       2 medium peaches, pitted and diced

·       2 medium nectarines, pitted and diced

·       2 medium plums, pitted and diced

·       1/2 cup Prosecco

·       1/2 cup sugar

·       1/4 cup apricot preserves

·       1/2 of an 8-ounce package cream cheese, softened

·       2 tbsp. butter, softened

·       1/2 cup confectioners’ sugar

·       1 tbsp. lemon juice

·       1 tsp. grated lemon zest

·      Mint sprigs (optional)

Directions

  1. Prepare the pastry shells according to the package directions.
  2. Heat the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low.  Cook for 5 minutes or until the fruit is tender.  Remove the saucepan from the heat.  Cover the saucepan and refrigerate for 30 minutes or until the fruit mixture is cool.
  3. Beat the cream cheese, butter, confectioners’ sugar, lemon juice and lemon zest in a medium bowl with an electric mixer on medium speed until the mixture is smooth.
  4. Spoon about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with 1/2 cup fruit mixture.  Garnish with the mint, if desired.  Serve immediately.

Tip:  You can also try substituting orange juice and zest for the lemon juice and zest in this recipe.

Source: http://bit.ly/v3f7Fg

Prosecco and Berry Jelly
…an idea for this weekend’s breakfast!
Source: http://bit.ly/tELtmf 

Prosecco and Berry Jelly

…an idea for this weekend’s breakfast!

Source: http://bit.ly/tELtmf 

Prosecco Mojito
An alternative to usual Mojitos…with Prosecco!
Ingredients 
·             6 mint leaves
·             A few lime wedges
·             1 1/2 oz raspberry vodka
·             1 1/2 oz Bacardi Limon
·             Splash of simple syrup (equal parts hot water and sugar)
·             1 oz Prosecco
Preparation 
In a glass, muddle mint leaves, then add ice, juice of one lime wedge, Prosecco and the rest of the ingredients. Stir and enjoy!
Source: http://bit.ly/tsJTRA

Prosecco Mojito

An alternative to usual Mojitos…with Prosecco!

Ingredients

·             6 mint leaves

·             A few lime wedges

·             1 1/2 oz raspberry vodka

·             1 1/2 oz Bacardi Limon

·             Splash of simple syrup (equal parts hot water and sugar)

·             1 oz Prosecco

Preparation

In a glass, muddle mint leaves, then add ice, juice of one lime wedge, Prosecco and the rest of the ingredients. Stir and enjoy!

Source: http://bit.ly/tsJTRA

Bloody Scary
This creepy cocktail is perfect for a Halloween party, enjoy it!
Makes: 1 cocktail
Ingredients 
·             4 ounces Prosecco
·             1 ounce freshly squeezed blood orange juice
·             1/2 ounce Campari
·             1/2 ounce simple syrup
·             1 ounce vodka, chilled
Preparation 
In a champagne flute, combine Prosecco, orange juice, Campari, and simple syrup. Pour vodka over the back of a cocktail spoon into glass creating a layer of black. Serve immediately.
Happy Halloween!
Source: http://bit.ly/pI5otG

Bloody Scary

This creepy cocktail is perfect for a Halloween party, enjoy it!

Makes: 1 cocktail

Ingredients

·             4 ounces Prosecco

·             1 ounce freshly squeezed blood orange juice

·             1/2 ounce Campari

·             1/2 ounce simple syrup

·             1 ounce vodka, chilled

Preparation

In a champagne flute, combine Prosecco, orange juice, Campari, and simple syrup. Pour vodka over the back of a cocktail spoon into glass creating a layer of black. Serve immediately.

Happy Halloween!

Source: http://bit.ly/pI5otG

Great suggestion for tonight…love it! @Zonin Prosecco        
 
wineeveryone:

Prosecco to end the night. How about you?

Great suggestion for tonight…love it! @Zonin Prosecco        

wineeveryone:

Prosecco to end the night. How about you?

Colors make life happier ♥

Colors make life happier 

Rose Petal and Prosecco Punch
Makes: 4 cups
Ingredients 
·             ½ cup caster (superfine) sugar
·             ½ cup water
·             ¼ cup rosewater
·             ½ cup gin
·             2 cups Prosecco
·             2 cups soda water
·             Ice cubes, to serve
·             Pink rose petals*, to serve
Preparation 
Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved. 
Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. Place the rosewater syrup, gin, prosecco, and soda water in a 6 cup-capacity jug with the ice and stir to combine. Top with the rose petals to serve. 
 
* Be sure to ask your florist or greengrocer rose petals that are free from pesticides and suitable for using with food.
 
Source: http://bit.ly/qqISiD

Rose Petal and Prosecco Punch

Makes: 4 cups

Ingredients

·             ½ cup caster (superfine) sugar

·             ½ cup water

·             ¼ cup rosewater

·             ½ cup gin

·             2 cups Prosecco

·             2 cups soda water

·             Ice cubes, to serve

·             Pink rose petals*, to serve

Preparation

Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved.

Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. Place the rosewater syrup, gin, prosecco, and soda water in a 6 cup-capacity jug with the ice and stir to combine. Top with the rose petals to serve.

 

* Be sure to ask your florist or greengrocer rose petals that are free from pesticides and suitable for using with food.

 

Source: http://bit.ly/qqISiD