So many of my friends are turning the big 40 this year. As a woman this is one of those ‘major’ mile stones in our lives, and definitely one to be celebrated with a little bubbly. That milestone has come and gone for me but I’m still excited to celebrate each earned wrinkle, grey hair and new aching joint with all my friends. Let’s face it, 40’s is the decade we need to start celebrating ourselves as women, and enjoy all those special occasions that come our way.
La Marca Prosecco arrived in Canada in 2014 and has become a brunch favourite. According to a study by International Wine and Spirit Research, its popularity is growing steadily with Canadian consumers, up 14 per cent over the last several years. Who doesn’t love a mimosa with their Sunday brunch – it’s the ultimate treat. This prosecco is fun to drink, affordable and the stylish bottle makes it look luxurious. I adore the bottle and I almost didn’t want to open it.
Winemaker Frabrizio Gatto crafts La Marca Prosecco out of grapes from Italy’s Veneto region. According to Gatto, La Marca is not just for special occasions. “It’s a crowd-pleasing wine that can be used in classic brunch cocktails, as well as adding a splash of flavor in a simple recipe.”
La Marca Prosecco was kind enough to share some prosecco with us to sample and share some of their favourite summer brunch recipes below. I tried it as is with a few berries and infused it with some french lavender and okanagan peaches-Oh la la. La Marca Prosecco is available in retail stores for under $20.
La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco, orange zest.
Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto
Ingredients:
- 500 mL (2 cups) La Marca Prosecco
- 15 mL (1 tsbp.) wild flower honey
- 2-3 fresh or dried figs
- 125 mL (1/2 cup) ricotta cheese
- 3-4 slices prosciutto
- 3-4 pieces toasted walnuts
- 1 wild flower honeycomb
- chives, edible flowers, to garnish
Methods:
La Marca Prosecco Reduction:
- 500 mL (2 cups) La Marca Prosecco
- 15 mL (1 tsbp.) wild flower honey
- Combine both ingredients together in sauce pan over medium heat (275F) and reduce until light golden syrupy consistency about 1/4 of a cup remaining and cool to room temperature.
Glazed Figs:
- 2-3 fresh or dried figs
- 30 mL (2 tbsp.) La Marca Prosecco reduction
- Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.
La Marca Prosecco Spiked Ricotta with Fresh Herbs:
- 125 mL (1/2 cup) ricotta cheese
- 5 mL (1 tsp.) La Marca Prosecco reduction
- Handful of chopped chives
- Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.
Plate assembly: With a small spatula, spread 50 grams of La Marca infused ricotta. Place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb, and edible flower garnish on the La Marca ricotta in an artistic fashion. Serves two as a shared plate. Enjoy!
Chef’s notes: Wildflower honeycomb, edible flowers as well as seedling are available at most gourmet grocery store
