Prosecco-Mint Floats - Tanti Auguri, Terri!

When a foodie blogger pal Terri, of Love and Confections, asked for us to post recipes to help her celebrate her 30th birthday, my first thought: youngun'! My second thought: prosecco. My favorite celebration memories always involves Italian bubbles.

Here's what the rest of the crew brought to the party!

Hazelnut Macarons from Love and Confections
German Chocolate Brownie Cupcakes from That Skinny Chick Can Bake
Funfetti Milkshake from Our Life Tastes Good
Blackberry Ginger Mojitos from Take A Bite Out of Boca
Donuts from Macaroni and Cheesecake
Bacon Cheese Appetizer from It's Yummi!
Spicy Buffalo Chicken Dip from {i love} my disorganized life

I decided to add some gelato for a truly festive libation.

So, this is for you, Terri. Tanti auguri a te!

Ingredients

mint gelato
prosecco
fresh mint leaves

Procedure

I use a mini scoop so that it fits in a narrow flute. But you can use a spoon as well.

Place 1 or 2 scoops of gelato in the flute. Top with prosecco. Pour slowly so it doesn't overflow! Garnish with fresh mint leaves. Serve immediately.

That's it. Hardly a recipe, I know. But it's easy and fabulously delicious. Note: you can get creative with this. When I was undecided about the flavor combination, I put the question out on social media. The array of answers I got was inspiring: white nectarine, mango, lemon, and more. I think summer stone fruit gelato would be wonderful. Think bellinis. But the mint was calling my name and I'm glad I tried it.

What flavor combination would you put in your flute?!

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog