For a family brunch with a gathering of cousins Diana made a Middle Eastern feast from the wonderful Yotam Ottolenghi and Sami Tamimi cookbooks. Not to be outdone I created this tropical take on the classic brunch drink the Bellini.
The Wine: Zonin Prosecco, Pama, EO grenadine and mango ice cubes. $$
The Food: Delights from Yotam Ottolenghi
The Place: Home where the heart is with cousins galore.
Ottolenghi spicy turkey zucchini meatballs, basmati and wild rice with chickpeas and raw beetroot and herb leaf salad.
The hearty rural flavors of these dishes were complimented beautifully by the bright natural fruit flavors of the drink.
The sparkling wine cocktail:
I first enjoyed this drink at the New York South African restaurant Braai. They serve it with their fabulous brunch. I added two more ingredients to their recipe.
You will need for serving 6-8
A carafe or pitcher and champagne flute glasses
Zonin Prosecco
Pama Pomegranate Liqueur
Employees Only Grenadine (or Stirrings)
Trader Joe's frozen Mango Chunks
Before you begin Chill all ingredients very well, I put mine in the freezer for 45 minutes before mixing.
In the carafe pour, depending on the size of your vessel you will make 1 to 2 batches.
3 Parts Zonin Prosecco
1 Part Pama Pomegranate
1.5 oz. EO (Employees Only) Grenadine
Gently stir and serve in champagne flutes over Trader Joe’s frozen mango chunks.
Stirrings Authentic Grenadine can be substituted for EO, don’t use the US Rose's grenadine it is all high fructose corn syrup and chemicals.
Cocktail Ingredients:
Recipes Can be found here:
Spicy turkey zucchini meatballs
Basmati and wild rice with chickpeas
Raw beetroot and herb leaf salad
And here:
Things to do, places to see, with food and booze
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