We discovered the spritz far too late in our trip to Italy, but as soon as I tried it, I made up for lost time by stopping for one every chance I could. I was nervous to try it at first, having never had Aperol, not really liking the taste of alcohol, and that color (!), but- as you may have learned about me- you can pretty much mix anything with prosecco and I'll be a fan.
3 parts Aperol
2 parts prosecco
1 part soda
orange garnish (optional)
We also saw them made with white wine and soda instead of bubbles. They tasted delicious either way!
Happy belated Easter! I hope you had a nice weekend filled with family and mini eggs. We were very lucky having TWO ham and scalloped potato dinners with our families. I had some girlfriends for brunch (see the brunch bake recipe below), explored the Crossroads Farmers Market, sat outside and soaked up some sun and on Sunday we lazed around watching movies (Mistaken for Strangers, August: Osage County). It was the perfect long weekend.
A friend sent me this Brunch Bake as a good alternative to quiche. I followed the general recipe as far as the eggs, ricotta, and spinach, but I substituted ingredients that I had on hand for the filling.
2 sheets (one box) puff pastry
1 c. ricotta cheese
2 cups spinach
4 slices of bacon cooked, chopped
1 c. cheese (I used gruyere)
fillings of your choice- I used caramelized onions and asparagus
Preheat oven to 400. Separate the sheets of puff pastry and roll out to 11 inch squares. Use one to cover the bottom and sides of a greased 9 inch spring-form pan.
Whisk the eggs together in a bowl. Reserve 1 tbsp. Combine the rest in a food processor with the ricotta and spinach. Mix until the spinach is chopped and ingredients are combined.
Pour half the egg mixture into the pan. Top with half of your other ingredients. Repeat.
Cover with the other sheet of puff pastry, pinching the two sheets together to seal everything in. Brush the top with reserved egg. Cut slits into the top of the pastry. Bake for 45-55 minutes. Allow to cool slightly before removing from the spring-form pan.
I had a hard time picking a favorite cheese, which tells me I'm indecisive (as if I didn't already know), but it's between Brie: You like to take it slow and savor the moment. We only get one shot to live, so why not indulge, right? You also really love crackers. Gouda: You understand the value of waiting for something to be perfect before you enjoy it. You also have great freaking taste in cheese. and Gruyere: You are a fan of the classics. You prefer the symphony to a rock and roll show, and a glass of Burgundy to a fancy new micro-brew. You also love fondue, which is about as wise a life choice as you can make. What Your Beer Choice Says About You
This weekend was our second annual Canmore girl's weekend. I kicked it off by checking out YYC Cycle on Friday morning. The space is amazing! Parking in Kensington can always be a bit of a nightmare, but it's great to have another spin option in the city.