THANKS A BRUNCH

Brunch

Holiday entertaining doesn’t have to be an evening affair. You can plan on having a holiday brunch with delicious hors d’oeuvres, such as our Overboard Appetizers. Our featured gin-cured salmon recipe, accompanied with bagels and cream cheese, makes an interesting alternative to the usual lox and bagels routine. And why not serve eggs and toast with some pancetta jam on the side? Bacon (in this case pancetta) does make everything better. Of course, no brunch is complete without a sparkling wine cocktail or one of our mocktail versions.

Sparkling Cranberry Granita 
Combine 2 cups cranberries, 1 1/2 cups water and 1/2 cup sugar in a pot. Bring to a boil and then reduce to a simmer for 15 minutes. Let cool. Place in a blender and purée. Strain through a fine mesh sieve. Pour the cranberry mixture into a baking dish and place in the freezer. After an hour scrape around sides and break up any big lumps. Keep doing this every hour for the first three hours in an effort to help it freeze evenly. Freeze overnight. Place 1/2 cup of cranberry granita into rocks glasses. Add 1/4 fluid ounce of orange liqueur to each glass. Top each with 2 to 3 ounces of sparkling wine. To add a little more flare to this cocktail, add a garnish of cranberries skewered with a sprig of rosemary. 8 servings

Sparkling Peach Granita
Combine 3 cups of peach slices, 2 cups water and 1/2 cup sugar in a pot. Bring to a boil and then reduce to a simmer. Simmer for 25-30 minutes. Let cool. Transfer to a blender; add 1 fluid ounce lemon juice and then purée. Strain through a fine mesh sieve. Pour the peach mixture into a baking dish and place in the freezer. After an hour scrape around the sides and break up any big lumps. Keep doing this every hour for the first three hours in an effort to help it freeze evenly. Freeze overnight. Place 1/2 cup of peach granita into rocks glasses. Top with 2 to 3 fluid ounces sparkling wine. 8 servings

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