You made sure no one would go without sparkles at your celebration. But after all the toasts‚ you may still find plenty of leftover bottles unpopped. You could tip ’em back at home every night, but why not get more creative in your newlywed kitchen? When we tried downtown Portland's Pazzo Ristorante’s prosecco preserves, we knew we had to share—and get the recipe from executive chef John Eisenhart. With a little sugar, pectin, lemon zest and a quick boil, the alcohol in the bubbly evaporates away and you’re left with a light and tart jelly that’s the perfect, sweet complement to simple grilled bread and salty blue cheese or fontina. The versatile flavor also makes a great marinade for pork loin or partner for fresh berries. Whip up a batch of mini jars as cute thank-you gifts. You’ll have your sweetie all set to toast your culinary prowess.
Chef
John Eisenhart’s Prosecco Preserves Recipe
- 1/2
bottle Prosecco - 1 cup
sugar - 2 strips
lemon zest - ¼ oz.
pectin
- Mix
sugar and pectin. - In
a pot, combine all ingredients. On low flame, slowly bring pot to a boil and
stir frequently. Simmer for 5 minutes. Set aside. - (optional)
When mixture is warm (not hot, not cold) place in a CO2 canister with a new
cartridge. Get a container that holds ice water and a wide bottomed pan to fit
inside. Slowly release the CO2 pressure into the cold pan. This will 'arrest'
the bubbles into the gel. - Refrigerate.
Lasts two weeks.
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