Bordeaux Bellini Recipes

Steps:

• Put peaches in a small food processor or blender, and pulse until pureed. Evenly distribute the peach puree among 8 champagne flutes, about 1 tablespoon per glass.
• Place two raspberries in each glass and top with sparkling white wine. Enjoy!

Steps:

• In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
• In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.
• To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
• Remove the batter from the refrigerator for at least 1 hour before baking it.
• Preheat the oven to 425 degrees F.
• Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
• Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.

Steps:

• Pour in Stirrings Blood Orange Mixer.
• Add in sparkling wine.
• Serve in a chilled champagne flute.

Steps:

• Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
• In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
• For serving:
• Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.

Steps:

• 1. Place peach and peach schnapps into the Vitamix container and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10.
• 4. Blend for 30 seconds or until smooth. Pour into tall fluted glasses and add chilled Champagne. Serve immediately.

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.