Every month our “Bubbles Club” meets at Margaret’s house to enjoy lunch and celebrate our friendship with a little bubbly. Mionetto graciously sent Prosecco samples to me and I couldn’t wait to share this special sparkly treat with the Bubbles Girls. Our mascot is Margaret’s dog “Phillip” and he enjoyed curling up with a mini bottle of rosé prosecco while we prepared the festivities.

Bubble’s Club Brunch Menu

Sunrise Mimosas

Margaret’s Pomegranate Fizzes

Millionaire Bacon -find the recipe for this sweet and spicy bacon on my blog: https://bubblybee.net/millionaires-bacon or Peach Pepper Bacon Candy (recipe below)

Mary Ellen’s Blueberry Coffee Cake with Blueberry Butter

Freshly Baked Croissants with Chicken Salad and Shaved Brussel Sprout, Kale and Almond Salad

Lemon and Raspberry Sgroppino

Gingerbread Men

Frosted Flakes Almond and Pecan Chocolates

Margaret’s Pomegranate Fizz

Makes 4 – 6 cocktails

1 bottle Mionetto prosecco, chilled

1 pomegranate

16 ounces pomegranate juice

PAMA pomegranate liqueur (optional)

Cut pomegranate in half and scoop out seeds into a bowl. Place several seeds into a champagne coupe or flute. Pour 1 ounce pomegranate juice over seeds and top with chilled prosecco. Add a splash of PAMA pomegranate liqueur if you’d like.

Mimosas are always a refreshing treat for brunch. One of my favorites is the Sunrise Mimosa ~ colorful and fruity!

Sunrise Mimosa

Makes 1 cocktail

Chill champagne flute in freezer while making the cocktail.

2 ounces chilled orange juice

1/2 ounce Grand Marnier Peach Raspberry liqueur

5 ounces Mionetto prosecco

dash grenadine

raspberry and mandarin segment for garnish

Place raspberry in bottom of chilled champagne flute. Pour orange juice into flute. Add raspberry liqueur and give it a little stir. Pour prosecco over orange juice. Drizzle a bit of grenadine along the edge of the glass to create the two-toned affect. Garnish with mandarin segment.

Mimosas In A Minute!

Place a slice of strawberry in each section of an ice cube tray and cover with prosecco. Freeze. Remove prosecco ice cubes and place in chilled champagne flutes. Pour some chilled prosecco in each flute, then fill the flutes with orange juice. The prosecco ice cubes will keep the mimosas cold (and won’t dilute the mimosa as they melt) while you sip and the strawberry slices look so pretty in the flute.

Peach Pepper Bacon Candy

The baking sheet is important to the success of this recipe. Use a baking sheet with sides that has a rack that fits snugly over it so the bacon fat will drip into the baking sheet.

Preheat oven to 400 degrees Fahrenheit.

12 ounces center cut thick bacon

1/2 cup hot pepper peach preserves

1/2 cup + 3 tablespoons light brown sugar

Use kitchen scissors to cut each strip of bacon into 4 equal pieces.

Place the hot pepper peach preserves in a saucepan. Heat over medium-low heat just long enough to melt the preserves. Remove from heat.

Place bacon pieces on rack that fits over a baking sheet.

Brush the bacon pieces liberally with the melted peach preserves. Press brown sugar onto the top of the bacon (approximately 1/2 to 1 teaspoon per piece).

Bake bacon for 20-30 minutes or until bacon is brown and crisp. Watch carefully, bacon will burn easily. Remove from oven and cool, then place on serving plate or store in covered container with waxed paper in between layers of bacon.

Sgroppino is an Italian dessert that is light and refreshing…like a boozy lemon slushy. Traditionally it is made with a scoop of lemon sorbet with a teaspoon of vodka (or limincello) and prosecco drizzled over it. I like to make it with raspberry sorbet (you can use your favorite flavor of sorbet) and rosé prosecco. It can be served as a pre-dinner drink, dessert or palate cleanser.

Frosted Flakes Almond Pecan Chocolates

Makes 20 candies.

20 mini cupcake liners

1 cup Ghirardelli milk chocolate chips

1/4 cup Ghirardelli white chocolate chips

1/4 teaspoon sea salt

1 cup Frosted Flakes

1/2 cup pecan pieces chopped

1/2 cup sliced almonds

Melt milk chocolate chips in a double boiler. Add sea salt, Frosted Flakes, pecan pieces and sliced almonds. Stir to combine. Using 2 small spoons, fill mini cupcake liners with the chocolate mixture.

Melt white chocolate chips in a double boiler. Place a dab of white chocolate on the chocolate candies. Run a toothpick through the white chocolate to make a lacy pattern on top.

Find delicious recipes on the Behind The Page Blog: theroanoker.com

Recipe column: Southern Spoonful ~ The Roanoker Magazine

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The post Celebrating The Holidays With A Bubbly Brunch Featuring Moinetto Prosecco! appeared first on Bubbly Bee.