My journey to the altar and becoming the wife that God has ordained me to be!
Tuesday, August 4, 2009
Beer, Wine and Bellini Bar?
Technically a Bellini is white peach puree and Prosecco. That’s it. However, it seems that today people loosely associate the term Bellini with just about any fruit and Prosecco combination.
The day before the party I can make several fruit purees so they would be ready to go the next day. These are super easy to make. At that time of year using frozen fruit will probably be best
Here's the recipe for the fruit puree:
Fruit Puree 1 pound of frozen fruit, such as strawberries, peaches or blueberries, defrosted 1/3 - 1/2 cup simple syrup Water
Place the frozen fruit in a blender. Add some of the simple syrup and a splash of water. Blend until the mixture is very smooth. You will need to pause the blender now and then to taste, add a bit more simple syrup until the fruit has reached your desired level of sweetness. Once that has been reached add enough water to make the puree thin enough to pour.
Puree can be made a day or two ahead of time and held in the refrigerator.
At the wedding, the guests can choose which flavors appeal to them and even mix purees to make their own custom blends. In addition to the purees we may offer other options such as orange juice (which, when mixed with sparkling wine actually makes a Mimosa) or fruit nectars such as Guava or Mango. The addition of the fruit juices also adds a non-alcoholic option for your guests.
With that being said, what do you think of my beer, wine, and bellini bar menu to help keep costs low for our celebration?
Who is Conscious Bride? She is an extremely abstemious (is that the chic way to say frugal?) and hardworking woman. She just so happens to be crazy about Mr. CB, butter pecan ice cream, and sushi (yummmm). She is soaking up the experience of planning the party of the century on a rather menial, but self-imposed budget. Who said it can't be done???