St. Germain Champagne cocktail with Pear Chutney Bruschetta with Pecans and Blue Cheese

La Marca Prosecco

 

La Marca describes prosecco as such: "Grown in Italy, the Prosecco grape is cherished for its expressiveness. La Marca Prosecco is a fresh sparkling wine with a vibrant bouquet of apple, white peach and honeysuckle. The soft, harmonious fruity notes highlighted by pleasant acidity make this wine ideal for any occasion."

Learn more about it at: http://www.lamarcaprosecco.com/

I picked this bottle up at Costco :)

Pear Crostini with Brie, Prosciutto and Truffle Honey

 

These crostini were so delicious and couldn't be simpler to make!  They are truly an effortless appetizer.  Fall fruits, I used pears here, contrast perfectly with a rich cheese like the Saint Andre Triple Cream Brie. 

Inspiration for this came from a late summer crostini I had for my birthday that featured ripe peaches, with burrata cheese and a balsamic reduction.  As we got further into fall, I swapped out peaches for pears and brie for burrata.  These adaptations could be made throughout the year for countless pairings :)

Begin by toasting the bread in the oven, about 5-10 minutes or until the tops just begin to get golden.  Before a second round in the oven, take them out and top each one with a slice of brie.  Back in the heat, leave them just until the cheese softens.  This cheese is so creamy it can end up looking like melted butter if you leave it in there too long!

When the oven in working, finish the prep of the pears and prosciutto.  Slice the pears very thinly and roll torn pieces of prosciutto to top each crostini.  Go to work immediately when you bring them out of the oven.  Top them and bring them to the table.  For an AMAZING finishing touch, drizzle each bite with truffle honey.  It is heaven on earth.  

This deceivingly easy appetizer goes perfectly with a bubbly prosecco :)

Crostini Inspiration

 

These ingredients each look beautifully delicious - I can't wait to put them all together for a perfect appetizer.....

Kila Cava Champagne

 

Terranova Fine Wines says, "Kila Cava has the pedigree of the finest sparkling wines made.  Grown in the Estate vineyards of Vins El Cep in the Penedes comes this vintage 2008 blend of Macabeo, Parellada and Xarel.  Aged 12 months on the lees, the wine retains bright fresh fruit with rich creamy, toasty flavors. Vintage Brut at a non-vintage price!"

Read more or order at: Terranova Fine Wines

In addition, Vino Bello describes it as, "dry and toasty, mimicking Champagne and has flavors of apple, citrus and a touch of grapefruit. It effortlessly cleanses the palate with its bubbles and goes with a wide variety of food. Now it’s not going to make you forget Dom Perignon or Cristal, but at the price, it’s a house bubbly that you can democratically pour for everyone."

Find more information at: Vino Bello 

Crostini with Burrata, Grilled Grapes, Olive Oil and Balsamic Drizzle

 

Only recently have I seen chefs start to put grapes on the grill and I will be the first to admit: I was hesitant about biting into a warm grape.  I prefer my grapes chilled so cold that their juiciness serves as a refreshing coolant on a hot summer afternoon. 

It must be known that although grapes taste best in the summer months, they continue to be in season and absolutely delicious in the fall harvest months. Inspiration for this came from the Taste of Los Angeles Food & Wine event I attended on Labor Day this year.  It was a foodie's heaven.  Hundreds of restaurants there serving up their best bites to entice you to visit their own turf later on.  

 

The name of the restaurant serving this dish escapes me, sadly it was not as memorable as the plate it served! And honestly, I was hesitant as I approached their booth, until I saw how fast this appetizer was flying off their table.  It was more than meets the eye - absolutely delicious.  Grilled bread, warm, melty, creamy burrata cheese and those grilled grapes.  They burst in your mouth with a slight charred flavor immediately followed by a more sophisticated essence of grape jam.

So a week after that fateful day, I came home and grilled up my own slices of baguette [broiling works fine also].  The bread needs to be topped with the burrata, small heaps of it, and then sent back into the heat so the burrata is at the same temperature as the bread.

While the grill [or oven] is at work on the bread and cheese, the stove top needs to be at work reducing one cup of balsamic vinegar.  I say a whole cup because it will reduce by half in volume and become so syrupy and delicious that you will want more than necessary to use on virtually everything in site.  

Leave the grapes in small bunches and toss them gently in olive oil.  Sprinkle them with salt and pepper and set them on a hot grill for a few minutes - just long enough to warm them through and achieve those pretty grill marks :)

Set the beautifully grilled bunches atop the baguette with burrata, drizzle the reduction, and serve promptly with a bubbles.

A Complete Table

Prosecco from the Bevmo 5 Cent Sale

Prosecco?

http://en.wikipedia.org/wiki/Prosecco

I never knew too much about prosecco, but after trying this bottle...I was in love! I was running errands and happened to drive by Bevmo. I saw the big red, white, and black signs advertising the 5 Cent sale and my car just drive me straight to the door. It was a warmer day outside and I was in the mood for some champagne. One of the employees recommended this bottle and described it as similar to a Brut with a sweet lingering taste. It was smooth and tasty. Not too sweet or dry, but definitely a must buy. My husband and his friend enjoyed it as well.

Chocolate Covered Potato Chips

Salt and Chocolate together...need I say more? I found these the other day as I was at the checkout at my local TJ's! I was offered a sample and was instantly in love. I added them to the cart as a last minute purchase. I knew my husband would love them. They are a little rich, but one little nibble and your craving is gone! Buy a bag today!

Mango and Brie Bruschetta with Baguette

Manchego Cheese with Brown Butter and Honey

What an awesome recipe! If you are a cheese lover...this is a MUST MAKE! It is a crowd pleaser, easy, creamy, and just delish! My sister in law loves cheese as much as I do. We have our saying, "a meal isn't complete without our cheese!" We were having a family dinner and I was in charge of an app.  I got this recipe sent to me as a "hint" that it might be tasty, and it was. She found it on a  Food Network  recipe search. Manchego with Honey Brown Butter Sauce comes from Tyler Florence on the Tyler's Ultimate show!

recipe: http://www.foodnetwork.com/recipes/tyler-florence/manchego-with-honey-brown-butter-sauce-recipe/index.html

You can serve it with bread or crackers. I am loving the TJ's Pita Crackers and on my most recent trip I discovered the Multigrain Pita Bite Crackers!

Cracker info:

http://www.traderjoes.com/fearless-flyer/article.asp?article_id=92

nutrition facts:

http://fatsecret.com/calories-nutrition/trader-joes/multigrain-pita-bite-crackers

Champagne with Roasted Rosemary Almonds

Almonds, Almonds, Almonds! A high-fat food that's good for your health? That's not an oxymoron, its almonds. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds are also readily available all year round. Being a teacher, I pack my lunch everyday and a handful of almonds is a tasty quick snack on the go. Recently, I got a little bored with a plain roasted almond and needed a quick and easy fix to tempt my palate. Insert roasted rosemary almonds. This recipe is quick, easy, super tasty, and still helathy! My husband loves when I make these and takes a bunch to work!

So here is the recipe! I originally found this recipe in the September 2009 issue of Cooking Light magazine. I used to find things that I might want to make if I have time and tear them out to put in my recipe binder. Do you do that? Well at least I did come back to it!

recipe:  http://www.myrecipes.com/recipe/rosemary-roasted-almonds-10000001918491/

As you can see the amonds are easy to prepare and last so you can enjoy a snack with a little flare! I thought why not pair it with a crsip and tasty bottle of champagne! I found the Texidor Sparkling Wine Cava Brut during the Bevmo 5 Cent Wine sale last year. We were looking for a bubbly for our July wedding. I loved this Brut because it was easy to sip and would please all. At about $ 10-12 a bottle it is reasonable! Try it with the almonds today!

Wild Mushroom Egg Puff

 

This egg puff came from a coworker of mine who delighted us at a staff breakfast one morning this fall with it.  He brought a cheesy, delicious version and upon my first taste I immediately requested he reveal the recipe.  Light and fluffy, it reminded me of a quiche without the crust.  And it is much faster to prepare than my favorite Spanish tortilla. 

As soon as the weekend came I went out and purchased the ingredients: essentially eggs and cheese.  To compliment the sparkling wine my husband and I would be sharing, I selected wild mushrooms to top it with. 

On Sunday morning, I sauteed the mushrooms with a bit of butter.  While they became even more delicious, I mixed together the short list of ingredients:
10 eggs (beat these until light and lemon colored first), 
4 ounces of pepper jack (or more if you'd like)
1 pint of cottage cheese
1/2 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of butter, melted

The mixture went into a baking dish, the sauteed mushrooms were sprinkled across the top and that was it. It baked at 350 degrees for 35 minutes, or until the top is slightly browned and the center is firm.

The best thing about this dish is that it can be enjoyed piping hot - right when it comes out of the oven, or later on even when it has cooled.  It made for the perfect all-day meal along with a little prosecco on a Sunday spent at home together.

Zonin Prosecco & Wild Mushroom Egg Puff

  

Zonin describes its prosecco as such: "Prosecco is a lively, sparkling wine that is essential to having fun Italian-style. It is dry and food friendly and adds an element of festivity to any gathering or meal. Prosecco’s fresh and fruity flavor profile make it easy to pair with any kind of food and also makes it a delightful aperitif."  

Learn more about it at: Zonin Prosecco

I picked this bottle up at Trader Joe's :)

Champs & Charcuterie

 

To me, this is one of the most enjoyable ways to drink a bottle of champagne - small sips in between delicious bites of savory cheeses, fruits and cured meats.

On this evening, we had guests stopping in before we went out on the town.  Putting together a simple tasting board paired well with our champagne and our conversation. 

Two contrasting cheeses were served: a firm Parmesan and a softer Gouda.  Both compliment the bubbles nicely.  The grapes were cold and crisp alongside the cheeses while the salty prosciutto rounded out the board.

Salud!

Cheers to Lushciously Libatious!

Welcome to our blog!

If we were to truly go back to the beginning, it would be circa 1999.  When asked what we were in our past lives, the two of us knew - we were lushes of course.  What does that mean?  It simply means we enjoy our drink.  Thankfully our tastes have evolved since then - while we once toasted with Peter Vella in our glasses, we now know so much more about what we pour. The better part of this decade has been spent taking inspiration from everywhere we drank and everything we ate.  Time and again we have brought it back to our own entertaining.  Our favorite thing to do is pair good friends and family with great food and drink.  Lushciously Libatious is our collection of inspirations; we hope you enjoy them as much as we do!

Thanks for visiting, cheers!
Abby & Courtney