Oscar Nominees 2012
Congratulations to this year’s nominees!
Who do you think should win?!
Best Motion Picture:
The Tree Of Life
Midnight In Paris
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 LadyMichelle Williams, My Week With Marilyn
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
Chill: 30 minutes
· 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)
- 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.
An alternative to usual Mojitos…with Prosecco!
· 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
In a glass, muddle mint leaves, then add ice, juice of one lime wedge, Prosecco and the rest of the ingredients. Stir and enjoy!
This creepy cocktail is perfect for a Halloween party, enjoy it!
Makes: 1 cocktail
· 4 ounces Prosecco
· 1 ounce freshly squeezed blood orange juice
· 1/2 ounce Campari
· 1/2 ounce simple syrup
· 1 ounce vodka, chilled
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.
Great suggestion for tonight…love it! @Zonin Prosecco
Prosecco to end the night. How about you?
Rose Petal and Prosecco Punch
Makes: 4 cups
· 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
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.