Sometimes you just can’t wait until the evening to pop your Prosecco – and now you don’t have to! From your morning meal to your midnight snack, here’s how you can enjoy your favourite fizz all day long.
It’s the most important meal of the day, so why not start it off on the right foot with a hearty (and fizz-filled) dish?
Lemon Blueberry Prosecco Pancakes
250g cups self-rising flour
115g, plus 2 tablespoons, sugar
1 lemon, zested
250 ml Prosecco (or sparkling wine of choice)
2 tablespoons lemon juice
¼ unsalted block of butter, melted
400g blueberries, fresh
maple syrup, optional
Heat a griddle to 175°C (or medium heat)
Combine flour, sugar and lemon zest in a bowl and set aside.
Place eggs, prosecco, lemon juice and melted butter in a separate bowl and whisk until combined (if a bit of foam forms, don’t panic, just skim it off the top and it will be okay).
Pour wet ingredients into the flour mixture and stir until combined, but be careful not to over mix the batter or the pancakes won’t be light– it’s okay if the batter is a little lumpy.
Melt some butter on the griddle and pour 170g of batter per pancake on the griddle.
Evenly drop a handful of blueberries on the pancake (as many or as few as you’d like).
Cook pancake for about 5 minutes, or until edges begin to bubble, and flip.
Let pancake finish cooking for another 4-5 minutes.
Butter griddle between batches to ensure easy flipping and even browning.
Optional: Warm some maple syrup on the stove and serve with pancakes.
Brunch and bubbles go together like bacon and eggs, but ditch your standard Mimosas and Bellinis and have a sip of this bright and boozy tipple instead.
Orange Aperol Sun
6 tablespoons Aperol
6 tablespoons fresh orange juice
1 750-ml bottle Prosecco
6 thin orange slices (for garnish)
Place enough ice cubes in each of 6 balloon wineglasses to fill 2/3 full.
Add 1 tablespoon Aperol and 1 tablespoon orange juice to each glass.
Top off each drink with 1/2 cup Prosecco; garnish with orange slices.
Keeping healthy won’t be hard when you’re pouring Prosecco all over your lunchtime greens. Fizz-ify your midday meal with this flavourful dish.
Winter Salad with Lemon Prosecco Vinaigrette
400g Brussels sprouts, rinsed and trimmed
135g chopped kale leaves
2 navel oranges, segmented and sliced
85g pomegranate seeds
65g chopped pecans, walnuts or almonds
For Lemon Prosecco Vinaigrette:
50ml Barefoot Prosecco
1 clove garlic, minced
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
Kosher salt and freshly cracked pepper, to taste
120ml extra virgin olive oil
For the Lemon Prosecco Vinaigrette, whisk together Prosecco, garlic, mustard, lemon juice, honey, salt and pepper in a medium bowl.
Gradually whisk in olive oil until well combined.
You can also combine all ingredients in a blender or food processor and purée until smooth.
For the salad, shave Brussels sprouts on the larges holes of a box grater.
Toss in a large bowl with kale, orange slices, pomegranate seeds and chopped nuts.
Portion salad onto individual serving plates.
Garnish with additional pomegranate seeds and chopped nuts, if desired.
Drizzle with dressing just before serving.
(Makes 6 servings as a side dish and 3-4 servings as a main dish.)
Show off your passion for Prosecco with these tasty scones! For extra fizzy fun, enjoy your cuppa in a bubble-themed china set.
600g self-raising flour
120g caster sugar
1 tsp salt
250ml double cream
milk for brushing
extra flour for rolling
Preheat oven to 180 degrees C.
Sift flour, sugar and salt into a bowl.
Combine Prosecco and cream and add to dry ingredients. Gently mix and knead until the mix has just come together.
Roll on a lightly floured surface until 1.5cm thick. Cut with a 5cm round cutter and place 2cm apart on a tray lined with baking paper.
Gently knead any offcuts and reroll. Cut again and then discard the offcuts. Brush tops with a little milk and place in the oven for 14 minutes.
Serve with jam and cream.
Wine and dine in style with salmon covered in a creamy, Prosecco sauce. Pair the meal with your favourite fizz for double the bubbles.
2 tablespoons unsalted butter, divided
50g thinly sliced shallot (from about 2 medium)
salt and black pepper
600ml Prosecco or other sparkling white wine
2 large sprigs fresh thyme
4x 260g salmon fillets, skin removed
120ml double cream
lemon wedges, for serving
Melt 1 tbsp. butter over medium heat in a large skillet. Add the sliced shallots and season with salt and pepper. Cook for 2 minutes, stirring regularly, until the shallots soften and become translucent.
Add the Prosecco and thyme to the pan and bring to a low boil. Simmer for 5 minutes.
Carefully slide the salmon fillets into the hot liquid. Spoon the poaching liquid over the tops of the fillets. Cook for 8–10 minutes per inch of thickness, or until the fish flakes easily and is barely pink in the centre. If the fillets are so thick that the liquid doesn’t cover them, continue spooning the hot Prosecco over the fillets until they cook through.
Remove the salmon from the pan and set on a serving platter. Discard the thyme and scoop out any stray bits of fish that flaked off during poaching.
Bring the prosecco up to a boil over medium-high heat and cook, stirring occasionally, until reduced by two-thirds.
Sieve the shallots out of the liquid and distribute them over the salmon fillets.
Add the cream and remaining 1 tablespoon butter to the Prosecco. Stirring regularly, cook the cream sauce until thickened.
Pour the sauce over the salmon fillets. Drizzle lightly with fresh lemon.
Serve warm with extra lemon wedges.
Indulge in one last bubbly treat with these beautiful truffles and raise a toast to the most Prosecco-filled day ever!
Raspberry, White Chocolate and Prosecco Truffles
For the truffles:
350g white chocolate
50ml double cream
1 tbsp freeze dried raspberries
200g white chocolate
1 tbsp freeze dried raspberries
Melt the white chocolate, double cream and butter in a bain-marie or microwave and stir until melted. Add in the Prosecco, then whisk with an electric mixer until the mixture is smooth.
Crush the freeze dried raspberries in a pestle and mortar, then stir these through the truffle mix and chill in the fridge for at least 3 hours.
Once the mixture has set, spoon little balls of it onto a tray or plate – it should make about 30. Roll these between your hands to make them nice and round, then chill in the freezer. I found the mix to be quite soft (heavy handed with the Prosecco perhaps…) so I had to do this in stages, returning them to the fridge in-between.
When the truffles are really cold, melt the remaining white chocolate and crush the raspberries in preparation. To coat the truffles in the melted chocolate, I found it easiest to use two spoons to roll the truffles around in the chocolate. The original recipe says wear gloves and do it in your hands, but that sounds too messy to me.
To finish the truffles, place them on a sheet of baking paper and sprinkle a few of the raspberry bits on top of each before they start to set. Chill in the fridge, and serve cold.