Champagne is great to serve for Valentine’s Day especially with strawberries but it’s just so…expected. Change up the menu and toast with your true love with this fabulous cocktail made instead with Basil Hayden®. Not only is it just as sparkly and bubbly but it’s actually a bit fruitier and makes a perfect companion to romantic dessert plates like Marsala honey pears and Gorgonzola cheese.
Here are the recipes for the Basil Hayden’s® Apple Bubbly and Marsala honey pears and Gorgonzola cheese:
Basil Hayden’s® Apple Bubbly:
1 part Basil Hayden’s® Bourbon
Sparkling Apple Juice
Add Basil Hayden’s® Bourbon to a champagne flute and fill the remainder with sparkling apple juice. Garnish with a sliced apple.
Marsala honey pears and Gorgonzola cheese:
2 pears (approximately 1 pound total weight) each cut into 1/8’s unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe Gorgonzola cheese
While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.
So much better than champagne and strawberries!
What special treat do you serve for Valentine’s Day? Leave a comment and let’s discuss!
(Recipe source: Food Network)
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