Today an elegant Bellini, made of peach puree and Prosecco. A delicious cocktail recipe for the Italian buffet.
Today a combination: A review of the book "What's a hostess to do" from Susan Spungen. Susan Spungen, as she describes herself on her website is a cook, food stylist, recipe developer, writer and editor. A versatile writer with a lot of experience, including food editor at Martha Stewart, where she developed all the recipes and photos on the set of both Stewart's magazines and cookbooks for several years. Today, she is increasingly operating in the field of food stylist in various film productions such as Julie and Julia, and contributes to many magazines such as O of Oprah and Bon Appetit. In any case, you can say that she got an impressive resume.
Review What's a hostess to do
A paperback, gold performed with printed on the front 313 tips and advices for effortless entertaining and 121 party recipes for spectacular food. She looks at the big questions, but doesn't forget the details. A book which easily fits into the theme of the Italian buffet and so it was perfect for this weeks review. The book is divided into eight chapters, including a born hostess , get the right atmosphere, cocktails, buffet dinner, holidays and other special days and what to do when the party is over. In short, a whole range of issues in this book passes in review.
The book is written in plain language and provides clear advice and ideas that are useful if you like to entertain. There are also great recipes, tips to properly execute them, but also tips to stay within your budget and how to serve the food nicely on a plate.
So what are the pro's and con's of this book:
- Clear and useful ideas, tips and tricks if you like to entertain a party or dinner;
- Susan gives clear menus with schedules for each party she ofers an example;
- This book contains clear tips on how to organize your party best so everyone will remain vividly at your table or buffet;
- Fun recipes to use for parties.
I've reviewed the Dutch version. In the list of useful addresses: A few addresses that surprised me and I'm sure I'm going to check them out. But there were also some companies, large companies between cute unique companies (whose name I will not write here), for example a major chain that sold a fire extinguisher and was included in the list cooking utensils. And so there were a few of that examples. For me, this made the list a little less powerful.
It should be clear. If you are going to organize party or celebration or you love to entertain and you want to know more. This book is a must. When I have a party or will have a party in the future, I will definitely take this book in hand to carefully walk through my planning and to get additional ideas and inspiration. This book get a 9.
And now the recipe for today from the book: an elegant Bellini, made of peach puree and Italian prosecco. Delicious as a drink when you welcome your guests on a warm and sunny day. You imagine yourself immediately in Italy.
A real bellini is made of white peach puree. According to the experts white peaches got the best flavor of all the peaches, but there is a downside. They can not stand transportation. In the Netherlands it's not easy to buy when you are a customer. If you still want to make a bellini, use fresh peaches when in season (and not the canned peaches in syrup).
By mixing 1 tablespoon lemon juice into the pureed peaches they do not tarnish and they remain looking beautiful. Store in the refrigerator and use it the same day.
It's peach season is over, but you would like a nice cocktail at your buffet, make a Mimosa, where you replace the peach puree with orange juice.
1 day before:
Put the Prosecco in the refrigerator. Put the flutes ready and rub them, if necessary, well with a cloth so that they shine nicely.
On the morning of the buffet:
Blanch the peaches, remove the skins and puree the peaches with the lemon juice. Keep the puree in a sealed container in the refrigerator until use.
It's a good taste!
- Blender or food processor with knife
- 4 champagne glasses
- 2 peaches
- 1 teaspoon lemon juice
- 500 ml Prosecco wine
- crushed ice
- Bring a pan with water to the boil.
- Make an bowl with water and some crushed ice (ice water).
- Cut with a sharp knife a cross on the bottom of each peach.
- Put the peaches in the boiling water for 10 seconds.
- Take them both out with the skimmer and put them in the bowl with ice water.
- The skin will be loose by now and you can release it easily.
- Quarter each peach and remove the core.
- Put the peaches with the lemon juice in the blender and puree until it's smooth.
- Keep in the refrigerator until use.
- Fill each champagne glass with peach puree.
- Fill the rest of the glass with some prosecco.