Prosecco
Gratin de Figues
When Elie Wiesel stopped in Bordaeux to give a speech, he asked members of the Jewish community for suggestions on where to eat. They told him to go to Jean Ramet, a marvelous thirty-seat southwestern-French restaurant. Run by a Jewish chef, it is located right down the street from the eighteenth-century Grand Théâtre. Raised in a Polish Jewish home in France, Jean doesn’t have many culinary memories from his childhood. He grew up in Vichy, where his parents, like so many other Jews returning to France after the war, had priorities other than food. But food became a career for Jean. He apprenticed at the three-star Maison Troisgros in Roanne, learning pastry skills. “Pastry-making gives you discipline; it is very important for a chef,” he told me. “You need the rules of pastry first.” In the 1970s, Jean met Tunisian-born Raymonde Chemla on a youth trip to Israel. They have now been married for more than thirty years, living mostly in Bordeaux, where they run the restaurant. On vacations, they often travel to Morocco, because they love the food of North Africa. “Moroccan food is sincere,” said Jean. “When I met Raymonde, I fell in love with North African spices, such as cinnamon, mint, and cloves.” This gratin of figs with a zabaglione sauce and a splash of orange-flower water is a dish that celebrates North African flavors and classic French techniques. It also captures the essence of the flavor of fresh fig. As the French Jewish sage Rashi so beautifully stated in his commentaries on the Bible, “Summer is the time of the gathering of the figs and the time when they dry them in the fields, and it [the dried fig] is summer.”
Prosecco-Rose Petal Pops
If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.
By Charity Ferreira
Prosecco-Raspberry Gelée
A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.
By Melissa Roberts
Tangerine and Prosecco Sorbet
This light, pretty dessert can be made up to three days ahead.
By Karen DeMasco
Peach Prosecco Spritzers
Effervescent and floral, this drink is ideal for afternoon sipping. Purée the fruit with the skin on to capture the color of September.
By Andrea Albin
Pluot and Prosecco Fizz
Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.
By Amelia Saltsman
Peach Royale
A meal this romantic calls for a sparkling cocktail. This pretty and delicious drink is a new take on the classic Kir Royale, a mixture of Champagne and black-currant liqueur. Here, Prosecco (the Italian bubbly) stands in for the Champagne, and peach nectar and liqueur are used instead of crème de cassis.
By Diane Rossen Worthington
Strawberry Sorbato and Prosecco Floats
In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.
By Tori Ritchie
Orange Aperol Sun
This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. Its similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.
By Joanne Weir
Strawberry Sundaes with Prosecco Sabayon
Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.
By Claudia Fleming
Lavender and Peach Bellini
Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.
By Linnea Johansson
Scallops with Onion Purée, Pink Grapefruit, and Prosecco Brut
The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.
By Eric Ferguson
Sparkling Ginger Cocktails
By Maggie Ruggiero
Pear Brandy Cocktails
The first thing you'll notice about a glass of this aperitif—besides its festive sparkling sugar cube—is its amazing aroma, a little like having a ripe pear waved under your nose. And yet it's a deliciously dry, grown-up drink that perfectly complements the flavorful hors d'oeuvres.
By Holly Smith
Blood-Orange Mimosas
You'll want to mix up a pitcher of this bubbly drink for its gorgeous ruby hue alone. It's a refreshing prelude to any holiday meal, and it goes so well with the parmesan puffs .
Peach and Prosecco Ice
This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.