Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - May 2017 - Gwendolyn of Wine Predator is hosting.
She invited us to share our Brunch favorites. She wrote: "Because brunch can mean so many different types of foods and experiences, it’s wide open for many different beverage choices from wine to sparkling wine to wine cocktails and other drinks that help the carousers face the day."
Wine Pairing Weekend Bloggers
Be sure to check out what my fellow bloggers have come up with for this Wine Pairing Weekend! We have lots of bubbles! And a lot more! You can read Gwendolyn's invite; and read on to see who’s doing what!
- Wendy from A Day in the Life on the Farm posted My Choice for a Casual,Relaxed Brunch……comes in a box!!
- Cindy from Grape Experiences suggested Let’s Do Brunch with Blinis and Bellinis
- Camilla from Culinary Adventures with Camilla is pairing Blueberries and Bubbles:Mustikkakeitto + Elderflower-Prosecco Cocktail
- Michelle of Rockin’ Red Blog asked Bubbles for Breakfast? It Must Be Brunch!
- Lori from Dracaena Wines shared When You Don’t Want aTypical Quiche for Your #WinePW Brunch
- Jill from L’occasion has a few Fresh American Wines for Brunch
- David from Cooking Chat had Kale Pesto Grilled Cheese with a Rosé
- Jeff of Food Wine Click suggested you Add a Little Sparkle to Your Brunch
- Lauren the Swirling Dervish had Three Brunch Salads with Wines to Match
- And Sue and Gwendolyn, on Wine Predator, have May There Be Bubbles for Brunch! PlusNegronis, Strata for #WinePW.
In Finland, wild summer berries are frozen to have mustikkakeitto all year long. This is a warm, silky blueberry potage. I was lucky to have just gotten five pounds of organic blueberries from one of my favorite farmers!
- 4 C organic blueberries
- 3 C water + 2 T water
- 2/3 C organic granulated sugar
- 1 t ground cinnamon
- 1/2 t ground cardamom
- zest and juice from 1 organic lemon
- 2 T cornstarch
- 2 T water
- fleur de sel, to taste
- organic heavy whipping cream, for garnish
- thin slices of organic lemon, for garnish
- fresh blueberries, for garnish
Return to saucepan; add cinnamon, cardamom, zest and juice. Bring to a boil. Mix cornstarch and 2 T water until there are no lumps. Spoon into pan and cook, while stirring, until soup is thickened, approximately 3-5 minutes. Season to taste with salt and serve in individual bowls with a thin slice of lemon, a few fresh berries, and a drizzle of whipped cream.
In Our Flutes...
First I just had to share my favorite birthday present from one of my best friends. She knows me well. "Espresso then Prosecco." Yes, indeed.
I'll be hosting the June Wine Pairing Weekend. Stay tuned for more information about that. But, I'll give you a hint: dust off your grills!
I have some St Germaine in my liquor cabinet. Thanks for the great idea.ReplyDelete
Love the blueberry concoction (I'm not going to try to spell it!) Local Florida blueberries are in season now, so this would be a wonderful way to use them. Thanks so much for sharing. And Happy Mother's Day!ReplyDelete
Wow this sounds so cool & delicious! Happy Mothers DayReplyDelete
Looks delicious, Cam. I don't think I've ever had a fruit based soup?ReplyDelete
I have never heard of mustikkakeitto and have absolutely no idea how to pronounce that, but must admit it looks absolutely delicious!!!!ReplyDelete
So fascinating and delightful. I love what you've done here, with layers of unexpected flavor and tons of freshness!ReplyDelete