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Bellini ice cream

By  Laura Arcangeli | 

 

The Vancouver summer dwindles away most notably as dusk is upon us earlier.  Although there are never enough hours in the day, I always panic a little because now, the days seem even shorter to fit in all I have to do. Summers are always busy for me, and a hot kitchen is a far cry from a beach or a deck chair on a dock. Alas, such is the life of a chef and the owner of a catering company!

The gage of a good summer to me, is how often I am in or by large bodies of water; I exclude hot tubs and baths.

This summer I have fallen madly for another refreshing wet fix after a hard day with two of my favorite things. Wine and peaches = Bellinis! This perfect pair has rescued me from the days that I don’t have the time or energy to be revitalized by the water’s side. I think there is something exotic about this cocktail that mentally transports me to its city of origin just after the elixir touches my tongue. This sublime flavor of summer bottled has been a sanctuary for moments alone or reuniting with friends and family at events.

This cocktail originated in Venice, Italy. The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. The drink was named the Bellini because of its unique pink color which reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.
The Bellini consists of puréed peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow. For a non-alcoholic version, sparkling juice or seltzer is used in place of the Prosecco.

 As summer turns cool on us, the Bellini  will take a back seat to the usual glass of red comfort at the end of a chilly day with dinner. Later, by the fire, I can tuck into a scoop of this Peach Prosecco ice cream and dream of the summer days ahead with a chilled Bellini in hand.

Ingredients

  •     4 ounces fresh ripe B.C. peaches hulled & skinned
  •     ½ cup heavy cream
  •     ¼ cup prosecco
  •     2/3 cup superfine sugar
  •     3 tablespoons fresh lemon juice
  •     18 ounces frozen sliced peaches

Instructions

  1. Place the fresh peaches, heavy cream, sugar and lemon juice in the blender in the order listed. Select the lowest setting and gradually increase the speed to SPEED 4. Blend until sugar is fully dissolved, about 45 seconds.
  2. Add frozen peaches to blender. Select low setting, and gradually increase the speed to SPEED 5 and blend until ice cream is smooth, about 1 minute. Use tamper as needed to stir the ice cream mixture and push it down.
  3. Serve immediately, or freeze for several hours if firmer texture is desired.

Recipe Notes

If you don’t have superfine sugar in your pantry, you can use your blender to achieve the same texture using granulated sugar. Place 1 cup granulated sugar in a dry blender jar. Pulse repeatedly until superfine texture is reached, 45 to 60 seconds. (To make powdered sugar, pulse for 75 to 90 seconds.) Reserve extra 1/3 cup of sugar for another use.


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Announcing the new website

By  Mock Webware |   | Posted in " Cocktail Parties, Dinner Parties, Private Chef, Special Events "

We are delighted to announce the launch of our new website!

Our new website provides our existing and prospective clients a simple yet interactive view of our work and the services we offer. Stay tuned to our blog for new ideas! Sign up here so you never miss an update.

For any enquiries and feedback, please write to us at laura@cheflaura.ca or call us at 604-916-5253


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Family Cooking Class

By  Laura Arcangeli | 

Family Cooking Class

One thing that I love about what I do, is everyday is different. Tuesday evenings are a family cooking class. A young hip mom Tracey, her dear friend who is Uncle Paz to her beautiful twins daughters Ava & Emma (they are 8). A few weeks ago, we decided that with Valentines Day approaching, it might be fun to do some desserts and work with chocolate. We made a very traditional Crème Brule, a Raspberry Mousse, and Chocolate Covered fruits. The girls love the mousse and there was the traditional licking of the utensils. I am not sure what was more sublime…


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Happy Valentine’s Day

By  Laura Arcangeli | 

Happy Valentine’s Day

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“Twas The Month After Christmas”

By  Mock Webware | 

‘Twas the month after Christmas, and all through the house Nothing would fit me, not even a blouse. The cookies I’d nibbled, the eggnog I’d taste All the holiday parties had gone to my waist. When I got on the scales there arose such a number! When I walked to the store (less a walk than a lumber). I’d remember the marvelous meals I’d prepared; The gravies and sauces and beef nicely rared, The wine and the rum balls, the bread and the cheese And the way I’d never said, “No thank you, please.” As I dressed myself in my husband’s old shirt And prepared once again to do battle with…


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Merry Christmas And Happy New Year

By  Mock Webware | 

Merry Christmas And Happy New Year

MERRY CHRISTMAS AND HAPPY NEW YEAR


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This Winter, Cook With Seasonal Produce Using This Handy Chart

By  Mock Webware | 

December Beets, cranberries, carrots, celeriac, mushrooms, cabbage, Brussels sprouts, squash, French shallots, spinach, onions, parsnips, pear, leek, potato, potatoes, rutabaga, Jerusalem artichoke. January Beets, carrots, celeriac, mushrooms, cabbage, squash, French shallots, endive, onions, parsnips, pear, leek, potato, potatoes, rhubarb, rutabaga, Jerusalem artichoke February Beets, carrots, celeriac, mushrooms, cabbage, squash, French shallots, endive, onions, pear, leek, potato, potatoes, rhubarb, rutabaga, Jerusalem artichoke


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Chef Laura’s Recipe – Romanoff Sauce

By  Laura Arcangeli | 

Ingredients: 5 Egg Yolks 1 Cup Sugar ½ Cup Grand Marnier, Cointreau or Kirsch 1 Cup Whipped Cream Beat yolks until creamy. Add sugar in slowly beating until smooth. Add liquor and cook over heat in a double boiler. Cool completely. Fold in whipped cream (already whipped.) Serve with fresh seasonal berries or fruit. This is lovely served in a glass one layer fruit, one layer sauce & repeat garnish with fresh mint sprig or berry or fruit used. Enjoy!    


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Happy Mothers Day!

By  Laura Arcangeli | 

Happy Mothers Day!

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Cinco De Mayo Recipes

By  Mock Webware | 

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. The holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).  It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. (Wikipedia 2013). For me, Cinco De Mayo is an independence of the oncoming summer; a time for when we can be free of…


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