Brunch is one of my favorite meals. I get to have all the foods I love and it’s socially acceptable to drink alcohol at 10:30 in the morning. Wins all the way around!
But with kids in the house, I don’t get to brunch the way I’d like very often. Gone are the days of Sex and the City-esque Sunday brunches with girlfriends, reflecting on the weekend’s conquests and catastrophes (not that they ever existed in my life…but I live vicariously). Instead, we have youth sports, bowls of cereal, and trips to the grocery store in clothes I’ve worn at least 4 times, with hair that hasn’t been washed in nearly as many days. I lead such a glamorous life.
There is one day a year I am guaranteed a brunch like I imagine: Easter.
In the wheel of the year, Easter is the holiday I host my in-laws. I chose it–I’m not complaining. (Though you do hear a lot of …distress… in the weeks leading up to it if the kids haven’t kept up with doggy duty in the yard…) It’s just my day and some years, I’m really on the ball with my planning and I go absolutely crazy overseeing every little detail, to the point of making everything from scratch and refusing any assistance. And other years–like this one–I find myself so caught up in other things in my life that I’m just kind of winging it. I have learned one thing, though: it’ll be okay, regardless.
This year’s plan: carb-fest. Muffins. Bagels. Coffee Cake. Oh, my! Kouign Amann from First Act Bakery in downtown Torrington. And mimosas. Always, mimosas, courtesy of my sister-in-law.
But there’s more to brunch than mimosas. And in my brainstorming of how to step away from tradition–considering a “mimosa bar,” like you find on Pinterest–I discovered something interesting.
Terminology matters. A friend once joked about all the internet love for “adult whiskey/bourbon cough syrup,” the world seemingly forgetting that it’s one-and-the-same as the Hot Toddy everyone has loved forever. Much like this, while I envisioned a strawberry-flavored mimosa for my Easter post this year, I learned that such a concoction is really a Rossini. Cousin to the Bellini. And, really, not just a different flavored Mimosa. So now you know, too.
I like to make the puree a day or two ahead and keep it refrigerated. Then mix right before serving, pour, and relax. It will all be fabulous. (And for an alcohol-free version the kids will love, mix with seltzer!)
Cheers!
Rossini
Ingredients
- 1 pound fresh strawberries hulled and cut in half
- juice of 1/2 large lemon
- 1/3 cup granulated sugar
- 1 750- ml bottle Prosecco chilled
Instructions
- Combine the strawberries, lemon juice, and granulated sugar in a blender and mix on high power for 2 minutes, or until smooth.
- Transfer to an airtight container and refrigerate overnight.
- When ready to serve, pour the strawberry puree into a pitcher. Pour the Prosecco over the top and stir. Serve immediately.
Notes
