What do you get when you puree a delicious, succulent peach and marry it with a lovely dry Prosecco? A glorious tasting Fresh Peach Bellini, the perfect complement to a warm summer evening. We kept our puree a bit thick (not unlike the consistency of baby food – in fact, the puree itself would make great baby food!) as we wanted to retain all the sweet and juicy flavors of the fruit. The result was an almost smoothie-like beverage (for an adult, that is!). Frothy and refreshing! Just another great way to use all those scrumptious peaches that are now in season.

Other tasty peach recipes to tickle the tongue:

Dana McCauley’s Food Blog: Peach and Tomato Salad
Julie Jam’s Delicious Summer Peach Crisp
Whisk’s Honey-Peach Ice Cream
Cafe Fernando’s Peach Tart With Almonds and Maple Syrup
Patty’s Pantry Peach Salsa

Possibly Related Posts:

• Friday Fun Links
• Young Winos
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Halloween Cocktails
• Halloween Drinks for Kids

It’s Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I’ve got the drink for you (the yard is up to you). It’s a delicious Lemon Lavender Martini.

What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste.

Now there’s some lemon lavender love for you.

Possibly Related Posts:

• Friday Fun Links
• Young Winos
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Halloween Cocktails
• Halloween Drinks for Kids

While salivating over the latest issue of Saveur (March 2008) I found a recipe for infused rum. In the article the author describes a popular cordial in Madagascar known as The 44. The instructions for creating this rum-infused concoction are advanced so pay careful attention (wink):

The 44 Cordial

Take a Navel orange and deeply pierce it with a paring knife 44 times.
Stuff 44 coffee beans into the slits.
Place the orange in a large widemouthed jar (that has a tight seal) and add one liter of white rum.
Add 44 teaspoons of sugar, seal and store in a cool dark place for – you got it – 44 days.

I think we can handle that!

I’m going to make the French version, called a Quarante-Quatre, which calls for 44 whole cloves instead of coffee beans. I have enough energy already.

I think a rum tasting party in 44 days is in order, don’t you? My new Polynesian shot glasses are ready.

I’ll keep you all posted…

Possibly Related Posts:

• More Than You Want to Know About Cranberry Sauce
• Friday Fun Links
• Young Winos
• How to Get the Seeds out of a Pomegranate
• Winter Squash is Delicious, Healthy, and in Season