Long, lazy days spent with family and friends are just the
kind of way we love spending our summer vacays! And what better way to bring together people
than great food and drink. We love
entertaining outdoors where guests can mingle, grab some bites and sip cool
drinks. Or, for another great indulgence we prepare a Sunday brunch.
Anyone who comes to one of our fetes knows that we love our sparkling wine. In fact, consumption
of Italian sparkling wines in Canada has grown more than 14 per cent over the
past several years (we knew we weren't alone).
So, we were thrilled to discover a great addition
to our summer soirees or matinees - La Marca Prosecco.
Founded 40 years ago, La
Marca is a cooperative representing 5,000 local winegrowers who farm more than
17,000 acres in the Veneto region of northern Italy. The result? A prosecco with a clean, refreshing style
with a delicate, floral palate and bright acidity that pairs wonderfully with
fresh summer treats (recipes below). Winemaker Fabrizio Gatto sums up the La Marca Prosecco's appeal. “We believe
that Prosecco is not a special occasion wine: it’s for every day because it has
a refreshing style and is a versatile pairing for a wide range of foods.”
No summer brunch
could go without a touch of pretty décor- why not incorporate La Marca’s
signature blue and silver colour palatte into napkins, plate chargers and
tablecloths and don’t forget a shiny silver bucket to chill your prosecco!
We hope you try out these easy to make recipes at your next
summer brunch. Cheers to summer! The best news is that La Marca is widely available in retail stores for under $20 (a bargain).
Recipes to try at your next summer brunch:
Why not mix up an easy aperitif cocktail like La Marca’s Elderflower Fizz:
Ingredients:
1/2 part Elderflower Liqueur
Top with La Marca Prosecco
1/2 part Elderflower Liqueur
Top with La Marca Prosecco
Instructions
Add Elderflower Liqueur to the bottom of a chilled champagne flute and top with La Marca Prosecco. Garnish with a strawberry.
Add Elderflower Liqueur to the bottom of a chilled champagne flute and top with La Marca Prosecco. Garnish with a strawberry.
Try this easy (and chef approved) La Marca infused ricotta
cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts,
and figs glazed in La Marca Prosecco, orange zest (see photo above)
Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto
Ingredients:
500 mL (2 cups) La Marca Prosecco
15 mL (1 tbsp) 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 honey comb
Chives, edible flowers, to garnish
Method:
La Marca Prosecco Reduction
500mL (2 cups) La Marca Prosecco
15mL (1 tbsp) Wild flower honey
Combine both ingredients together in sauce pan over medium
heat (275F) and reduce until light golden syrupy consistency about ¼ of a cup
remaining and cool to room temperature.
Glazed Figs
2-3 fresh or dried figs, quartered
30ml (2 tbsp) La Marca Prosecco reduction
Method: 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
125mL (½ cup) ricotta cheese
5mL (1 tsp) La Marca Prosecco reduction
Handful of chopped chives
Method: 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 2 as a shared plate.
Enjoy!
Chef notes: Wild
Flower honeycomb, edible flowers as well as seedling are available at most
gourmet grocery stores.
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Even some of the other tables were whispering about this whimsical bottle's desgn - a real beauty. Badoit, a sparkling mineral water from St.Galmier in France’s Loire Valley has a decidedly soft 'salty' but refreshing taste.
Executive chef Jeff Park sent out an amuse bouche of cheese and tomatoes, drizzled with sauce and topped with miniature greens
Scallops served over Puy lentils
Gnocchi in a butter and citrus sauce topped with fried sage. Very nice to taste the subtlety of fried sage. Sometimes this herb can be polarizing; lending a potent herbal flavour.
Roast chicken with a creamy cheesy cauliflower; a very rich substitute for potato, but well worth it. The roasted chicken was very large but perfectly juicy and crisp on the outside.
