2016 is quickly coming to a close. Three cheers for that, am I right?! I had hoped for a peaceful and relaxing Christmas break, but that has just not happened, and there is no one to blame for this but me. I do this to myself. Not being in school on holiday break, I have more time to focus on blog work and getting the site ready for 2017. Which leads me to my big announcement: TermiNatetor Kitchen is moving! That’s right, this is my LAST BLOG POST on this site. I am moving the site over to Wix where I will be able to host the blog, my portfolio, and my soon-to-be TK store. I can’t wait for you all to see it. With all the craziness, the ups-and-downs that the year had, I think it’s appropriate to have one last perfect cocktail to say goodbye to 2016 and hello to 2017. This version of a peach Bellini, with a little help from the good folks over at Powell & Mahoney, is that ideal cocktail
With the end of the holiday season coming up, I wanted to take the time to slow down, pour myself a drink, and celebrate all the year has brought me. I want to do a TK Lookback post sometime early next year. Maybe I will, maybe I won’t. Who knows! Life is full of mysteries. Anywho, let’s talk about this cocktail. The peaches are first tossed in balsamic vinegar and ground cloves before being slow roasted to soft, tender perfection. They are then added to a simple syrup mixture which creates this delicious and super flavorful, sweet addition to the cocktail. The candied clementines add a subtle citrus afternote to the cocktail. What I like to do is garnish mine with a pinch of sea salt to give it texture and just another avenue of flavor.
Then the cocktail is assembled: champagne is poured into each flute. Then the peach simple syrup is carefully drizzled in. Then all of this is topped with the Sparking Tonic, which gives this cocktail its light, bubbly taste and appearance. To finish the deal, the candied clementine is added as a garnish on top. Super simple and dangerously elegant. Serve this festive cocktail at your New Year’s Eve party and your guests will be begging you to be the host for years to come. Let’s raise a glass and cheers in the New Year. Here, here!
Sparkling Roasted Peach Bellini with Candied Clementines
Bellini recipe adapted from Andre
Candied Clementine recipe adapted from Crepes of Wrath
For the cocktail
2 ½ oz. champagne
1 ½ oz. roasted peach simple syrup*
Candied clementines*, for garnish
For the roasted peaches
1 pound peaches (fresh or frozen), peeled, pitted, and sliced
3 tablespoons white balsamic vinegar
1 teaspoon ground cloves
For the simple syrup
1 cup sugar
1 cup water
Roasted peaches (all of them)
For the candied clementines
½ cups granulated sugar
¼ cup water
3-4 buds each of whole cloves and & allspice
2-3 clementines, peeled and thinly sliced
For the cocktail. In a champagne flute, add in the champagne and peach syrup. Then pour in enough sparkling tonic to fill the glass. Garnish with a candied clementine slice and serve immediately.
For the peaches. Preheat the oven to 400 F. In a 9x13 pan, add the peaches, balsamic vinegar, and ground cloves, tossing to combine. Roast for 20-25 minutes or until the peaches are fork tender and smelling exquisite.
For the simple syrup. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the roasted peaches and cook for 5-10 minutes more, stirring occasionally. Pour mixture through a fine mesh strainer into a heat-proof safe jar or container.
For the candied clementines. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the cloves, allspice, and clementine slices. Simmer for 12-15 minutes, until all the slices have softened. Transfer clementine slices to wire rack with a paper towel underneath to catch the drip. Allow clementines to “dry” out slightly, about 10-15 minutes.