prosecco recipes

3 Fabulous Brunch Recipes with Prosecco

Published On April 23, 2013 | By Toni Spilsbury | Food, Happy Hour, Recipes

Springtime afternoons will almost always have me ordering Prosecco.  While it’s neither a champagne, nor a white wine, Prosecco is a light and bubbly blend of the two and goes perfect with brunch or an afternoon date.Prosecco

In fact, Springtime makes me feel like brunch season has arrived.  Here’s a recent Instagram photo of a girlfriend and I during her visit brunching at Brio, Town Square.  I believe it’s perfectly socially acceptable to order wine before noon as long as it’s Prosecco…. or at least that’s my story.


Prosecco Recipes

What’s better than Prosecco?  Hmmmm…. how about Prosecco Cake?

This recipe courtesy of Sandra Lee is made with Stellina Di Notte® Prosecco.  With hints of citrus and wine, this cake is sure to dazzle at any Spring brunch.

Prosecco Cake Recipe


1 (16-ounce) box pound cake mix
2 eggs
½ stick butter, softened
1 teaspoon orange zest
⅓ cup Stellina di Notte® Prosecco or sparkling wine
⅓ cup orange juice
1½ cups confectioners’ sugar
¼ cup sparkling wine


Preheat oven to 350°F. Spray two 9 × 5-inch loaf pans with nonstick cooking spray and dust lightly with flour.

In a large mixing bowl, combine all ingredients for cake. Mix on medium speed until well incorporated. Pour into prepared loaf pans. Bake for 40 to 50 minutes or until top is golden brown. Allow to cool for 5 minutes then remove from pans and cool completely on a wire rack placed on a sheet pan.

To make glaze, put confectioners’ sugar in a large bowl and slowly beat in the Prosecco until consistency is thick but pourable. Pour glaze over top of cakes and allow to drip down sides. Let sit for 5 minutes to set.



Fountain of Cocktails

This citrus drink is made with Prosecco and juices like apple, peach, orange, pineapple and cranberry.  What’s great about this recipe is that it mixes up in a large batch to serve at a brunch or luncheon.  For anyone throwing a bridal shower or baby shower this Spring, this drink recipe may be just the thing for you.

Fountain of Cocktails Recipe


1 quart blueberry juice
1 quart peach nectar
1 quart apple juice
1 quart cranberry juice
1 quart orange juice
1 quart pineapple juice



In a large pitcher, mix together the blueberry juice and peach nectar. In another large pitcher, mix together the apple and cranberry juices. In another large pitcher, mix together the orange and pineapple juices.
Fill glasses with your choice of juice and top with sparkling wine.




Pear Puffs

Although this recipe doesn’t contain Prosecco as an ingredient, I can’t imagine a more decadent appetizers recipe to serve with Prosecco.  The garlic and herbs paired with the diced pears would be heavenly with a glass of bubbly wine.

Pear Puff Recipe


1 egg
1 sheet frouncesen puff pastry, thawed
5 tablespoons & 1 teaspoon semisoft cheese with garlic and fine herbs
2/3 cup canned diced pears, drained and thinly sliced



Preheat oven to 400F.

Line 2 baking sheets with parchment paper and set aside. For egg wash, in a small bowl, lightly whisk together egg and 1 teaspoon water. Set aside.

Unroll puff pastry sheet on a lightly floured surface. Using a rolling pin, roll puff pastry into a 14 x 10-inch rectangle. cut into sixteen 3 x 2-inch rectangles.

Spread 1 teaspoon of the semisoft cheese in a middle of a pastry rectangle. Top with 2 teaspoons of the pears. Using a pastry brush, brush egg wash around the perimeter of the puff pastry rectangle. Bring corners of the pastry to the center and pinch seams together. Repeat to make 16 puffs. Arrange puffs, seam sides up, on prepared baking sheets. Refrigerate for 15 minutes. Remove from refrigerator and brush tops with remaining egg wash.

Bake for 20 to 25 minutes or until puffed and golden brown. Remove from oven and cool for 5 minutes. Serve warm.



Happy Spring everyone!

Like this Article? Share it!

About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

Leave a Reply

Your email address will not be published. Required fields are marked *