Tropical Bellinis Champagne Or Sparkling Water Food

BELLINIS

Steps:

• Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
• Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.
• To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.

BELLINIS

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
• For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
• Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

TROPICAL BELLINIS

Steps:

• Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve.
• To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear.

BELLINI

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath. Score a shallow X in the bottom of each peach with a knife, then place in boiling water 1 minute. With a slotted spoon, transfer peaches to ice-water bath; let cool 1 minute. Peel peaches and remove pits.
• Puree peaches and lemon juice in a blender until smooth. Divide among six champagne flutes (about 2 tablespoons each). Top with sparkling wine, stir once, and serve.

AGUA FRESCA DE MELON (WATERMELON SPARKLING WATER)

Steps:

• Whirl melon in blender in batches, adding mint leaves to one of the batches.
• Pour puree into large pitcher, stir in sparkling water and add sugar to taste (perfectly ripened melon should not require any).
• Chill at least one hour.
• Pour over ice in tall glasses and garnish with mint sprig.

OREO TORTE

Steps:

• FIRST LAYER: Take out 1/2 cup crushed cookies and set aside for 4th layer.
• Mix the remaining crushed cookies and margarine.
• Press into the bottom of a 9x13 pan and chill for 1/2 hour.
• SECOND LAYER: Beat cream cheese and sugar together until creamy.
• Fold in whipped topping until well blended.
• Spread evenly over the 1st.
• layer.
• THIRD LAYER: Blend pudding and milk at medium speed for 4 minutes.
• Spread over the 2nd.
• layer.
• FOURTH LAYER: Spread whipped topping over the 3rd.
• layer.
• Sprinkle the 1/2 cup cookie crumbs on top.
• Chill and serve.