I’ve been working on another post about Miami Beach, but it has been taking longer than expected. So, in the meantime, I’d like to share another cocktail with you! I made this Sparkling Raspberry Cocktail for an Arbonne brunch party.
First, make sure that you are using good quality salmon. I refuse to eat farmed Atlantic salmon, and wild caught Alaskan can be expensive. So I usually opt for the farmed Norwegian or Icelandic, which never fails to be thick and fatty – yum.
First you will cook shallots in butter, then add Prosecco and thyme to make a poaching broth. Then, you will carefully place the salmon into the broth and spoon hot liquid over the top until cooked to your liking (Melissa and I both prefer medium). (more…)
I hope everyone had a fun holiday – we certainly did! We grilled and played games (theseones to be precise) and watched Jaws (the original, duh). My special contribution (because there always has to be one) was this gorgeous gelatin mold with champagne and fresh berries. It is light, refreshing, not too strong, and totally gorgeous. It looks really impressive, but it’s actually pretty easy to make!
The base is sparkling wine (I used Prosecco), peach schnapps, plain gelatin, and a little sugar. I’m trying to be really accurate in my title here, so I had to change it from “Champagne Jello Mold”, which was my first instinct. Jello isn’t even a real word! It’s Jell-o, a brand name that got appropriated to mean all gelatin (like Popsicle or Coke, if you live in the south). (more…)
As a thank you to all the bloggers and media folks supporting their events, DC Wine Week hosted an invitation only brunch at Sonoma Restaurant and Wine Bar. The space is very cool – a three story townhouse with big windows and modern decor.
There were three sparkling wines available for tasting: Ca’del Pucino Prosecco, Lovisolo Brut Nebbiolo Spumante Rose, and Opera Lambrusco. The Lambrusco was our favorite – a sparkling red with raspberry notes that reminded us of our favorite black raspberry port from Fabbioli.
Small bites of brunch food were served buffet style. This was a sneak peek at the new brunch menu at Sonoma, just for us!
On the menu were roasted baby beet skewers, prosciutto wrapped melon, French toast bites with apple and cinnamon, cured meats, and cheeses with homemade fruit spreads. The big item on the buffet was a breakfast “burger” – with a house-made sausage patty, bacon, and Cabot white cheddar on a house-made bun.
Everything was very tasty so I would love to check out the regular brunch menu, or the dinner menu, or any menu – why isn’t this place in NoVA?!
And that brings us to the end of DC Wine Week! We had a great time and will definitely be participating next year. I hope to see you there!
What’s your favorite wine bar? Leave your answer in the comments.
