The Kids

Scobbie Doo

A Great party with good food

BELLINI'S, Nectar of the Gods!

This year we changed up from going to the Marriott and having dinner with our own private chief (LOL) to having a Christmas party with all the trimmings at home. We had a two part Christmas party.

We had an open house to start and invited our neighbors for drinks and appetizer. I served wine, Bellini's (peach nectar with prosecco, the Bellini's were a huge hit with the all my neighbors) and soft drinks along with some awesome appetizer.

For those of you who do now know what a Bellini is, just jump on a plane and go to where the God Father of Bellini's were created at "Harrys Bar" in Venice Italy. If you're not into flying and can't take time off, then go to your local wine store and pick up a bottle of Bellini mix.

Just ask Kary about Harrys Bar! and then ask him if was served a Bellini while wearing shorts!

The recipe is quite easy.
2 cups sugar
1 cup water
3 (16-ounce) bags frozen peaches, thawed (preferably white peaches)
1 teaspoon grated orange peel
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Orange peel twists, for garnish

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.

For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.

Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

*** The difference in using white fleshy peaches versus yellow is the pale pink color mixed with the Prosecco.

PARTY TIME!

CHRISTMAS DINNER SET

Christmas lights

OUR ITALIAN TABLE IS DECORATED