Mixed Berry Bellinis Recipe 445

MIXED BERRY BELLINIS RECIPE - (4.4/5)

Steps:

• Place 8 champagne glasses in freezer for 20 minutes. Combine 6 ounces frozen mixed berries (thawed), 1/4 cup orange juice and 1 tablespoon sugar in a blender; blend until mixture is pureed, about 20 seconds. Strain berry mixture and discard seeds. Add 1 tablespoon berry puree to each glass and pour in enough chilled sparkling wine to almost fill glass. Garnish with fresh mint.

RASPBERRY BELLINI

Steps:

• Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla., Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.

CLASSIC BELLINI COCKTAIL

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

MIXED BERRY MATZO BREI

Steps:

• For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
• For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
• Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
• Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
• Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

BELLINI BAR

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• In a clean blender, blend each fruit separately with sugar syrup to taste. Rinse blender between fruit blends.
• If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
• Pour 1/4 cup of pureed fruit into the bottom of champagne glass. Top with sparkling wine or sparkling grape juice for a non-alcoholic version.