(9½ OZ /270 g), yellow or white (see market note ), plus 6 peach wedges, peeled, for garnish (optional)
2 tbsp fresh lemon juice
1 tsp sugar
One 750-ml bottle prosecco
MARKET NOTE:
If you can’t find fresh, ripe peaches, you can substitute frozen ones. Make certain they are unsweetened, and pat dry with paper towels once they have been defrosted. Count on 1 ½ cups/345 g sliced peaches to replace 2 peaches.
1. Peel the peaches, pit them, and cut into wedges. Place in a blender or food processor along with the lemon juice and sugar. Process until the mixture is a smooth purée. (The purée can be prepared 3 hours ahead; cover and refrigerate until ready to use.)
2. Divide the peach purée evenly among six champagne flutes. Fill each flute about two-thirds full with prosecco. Stir to combine. If desired, garnish the rim of each glass with a peach wedge. Serve immediately.
Bloody Marys
The Bloody Mary, that always fashionable brunch opener, has an interesting history. The most common legend is that bartender Fernand Petiot served it in the 1920s at Harry’s New York Bar in Paris, and then brought the drink to New York City in the 1930s when he took a job at the St. Regis’s King Cole Bar. The origin of the name is also ambiguous, but it is often attributed to Queen Mary I of England. The following version has plenty of spicy notes, a cooling hint of citrus from lime, and a touch of heat from Tabasco. Serve it without liquor as a Virgin Mary, or as an “Experienced” Bloody Mary with a shot of vodka.
Serves 6
PREP TIME:
10 minutes
START-TO-FINISH TIME:
15 minutes
MAKE AHEAD:
Yes
Virgin Marys
1 recipe Mary Mix (recipe follows)
6 lime wedges
Six 1-in/2.5-cm pieces of celery
Experienced Bloody Marys
1 recipe Mary Mix (recipe follows)
6 lime wedges
Six 1-in/2.5-cm pieces of celery
9 OZ /270 ml vodka
For Virgin Marys: Add the mix to six 10- to 12- OZ /300- to 360-ml glasses filled with ice. Spear a lime wedge and a piece of celery on each of six skewers for the garnish. Serve immediately.
For Experienced Bloody Marys: Prepare as directed, but stir 1 ½ OZ /45 ml of vodka into each glass before serving.
M ARY M IX
1 ½ cups/360 ml tomato juice
1 ½ cups/360 ml V8 juice
1 ½ tbsp prepared horseradish
1 ½ tbsp Worcestershire sauce
1 tbsp freshly squeezed lime juice
¾ tsp freshly ground black pepper
¾ tsp Tabasco sauce
¾ tsp celery salt
Add all of the ingredients to a large pitcher. Stir well to mix. The mix can be made 1 day ahead and refrigerated.
Warm Fall Cider with Spices
When fresh cider appears on the market shelves, buy some to make this delectable warm brew, perfect for serving at a fall brunch. It takes only a few minutes to simmer the cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
Makes 10 servings
PREP TIME:
15 minutes
START-TO-FINISH TIME:
30 minutes
MAKE AHEAD:
Yes
2 qt/2 L fresh apple cider
4 tbsp/55 g unsalted butter
½ cup/100 g firmly packed dark brown sugar
10 thin orange slices, cut in half
½ apple, cored but not peeled, cut into thin slices
3 cinnamon sticks, 2 to 3 in/5 to 7.5 cm long, broken in half, plus 10 extra for garnish
4 whole cloves
½ tsp ground ginger
¼ tsp grated nutmeg
½ cup/120 ml dark rum (see market note )
MARKET NOTE:
Dark rather than light rum, such as Myers’s, works best in this recipe. You can omit the rum for a nonalcoholic preparation, and it will still taste good.
1. Place the cider in a large saucepan set over medium heat and heat until it is warmed through.
2. While the cider is heating, melt the butter in a large, heavy saucepan set over medium heat.
3. When the butter is melted, add the brown sugar and stir for about 1 minute. (The sugar will not be completely dissolved.) Add the warm cider and stir until all the sugar has dissolved into the liquid.
4. Add half of the orange slices, the apple slices, the halved cinnamon sticks, cloves, ginger, nutmeg, and rum. Stir and cook at a
2 tbsp fresh lemon juice
1 tsp sugar
One 750-ml bottle prosecco
MARKET NOTE:
If you can’t find fresh, ripe peaches, you can substitute frozen ones. Make certain they are unsweetened, and pat dry with paper towels once they have been defrosted. Count on 1 ½ cups/345 g sliced peaches to replace 2 peaches.
1. Peel the peaches, pit them, and cut into wedges. Place in a blender or food processor along with the lemon juice and sugar. Process until the mixture is a smooth purée. (The purée can be prepared 3 hours ahead; cover and refrigerate until ready to use.)
2. Divide the peach purée evenly among six champagne flutes. Fill each flute about two-thirds full with prosecco. Stir to combine. If desired, garnish the rim of each glass with a peach wedge. Serve immediately.
Bloody Marys
The Bloody Mary, that always fashionable brunch opener, has an interesting history. The most common legend is that bartender Fernand Petiot served it in the 1920s at Harry’s New York Bar in Paris, and then brought the drink to New York City in the 1930s when he took a job at the St. Regis’s King Cole Bar. The origin of the name is also ambiguous, but it is often attributed to Queen Mary I of England. The following version has plenty of spicy notes, a cooling hint of citrus from lime, and a touch of heat from Tabasco. Serve it without liquor as a Virgin Mary, or as an “Experienced” Bloody Mary with a shot of vodka.
Serves 6
PREP TIME:
10 minutes
START-TO-FINISH TIME:
15 minutes
MAKE AHEAD:
Yes
Virgin Marys
1 recipe Mary Mix (recipe follows)
6 lime wedges
Six 1-in/2.5-cm pieces of celery
Experienced Bloody Marys
1 recipe Mary Mix (recipe follows)
6 lime wedges
Six 1-in/2.5-cm pieces of celery
9 OZ /270 ml vodka
For Virgin Marys: Add the mix to six 10- to 12- OZ /300- to 360-ml glasses filled with ice. Spear a lime wedge and a piece of celery on each of six skewers for the garnish. Serve immediately.
For Experienced Bloody Marys: Prepare as directed, but stir 1 ½ OZ /45 ml of vodka into each glass before serving.
M ARY M IX
1 ½ cups/360 ml tomato juice
1 ½ cups/360 ml V8 juice
1 ½ tbsp prepared horseradish
1 ½ tbsp Worcestershire sauce
1 tbsp freshly squeezed lime juice
¾ tsp freshly ground black pepper
¾ tsp Tabasco sauce
¾ tsp celery salt
Add all of the ingredients to a large pitcher. Stir well to mix. The mix can be made 1 day ahead and refrigerated.
Warm Fall Cider with Spices
When fresh cider appears on the market shelves, buy some to make this delectable warm brew, perfect for serving at a fall brunch. It takes only a few minutes to simmer the cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
Makes 10 servings
PREP TIME:
15 minutes
START-TO-FINISH TIME:
30 minutes
MAKE AHEAD:
Yes
2 qt/2 L fresh apple cider
4 tbsp/55 g unsalted butter
½ cup/100 g firmly packed dark brown sugar
10 thin orange slices, cut in half
½ apple, cored but not peeled, cut into thin slices
3 cinnamon sticks, 2 to 3 in/5 to 7.5 cm long, broken in half, plus 10 extra for garnish
4 whole cloves
½ tsp ground ginger
¼ tsp grated nutmeg
½ cup/120 ml dark rum (see market note )
MARKET NOTE:
Dark rather than light rum, such as Myers’s, works best in this recipe. You can omit the rum for a nonalcoholic preparation, and it will still taste good.
1. Place the cider in a large saucepan set over medium heat and heat until it is warmed through.
2. While the cider is heating, melt the butter in a large, heavy saucepan set over medium heat.
3. When the butter is melted, add the brown sugar and stir for about 1 minute. (The sugar will not be completely dissolved.) Add the warm cider and stir until all the sugar has dissolved into the liquid.
4. Add half of the orange slices, the apple slices, the halved cinnamon sticks, cloves, ginger, nutmeg, and rum. Stir and cook at a
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