Ecco’s Watermelon Prosecco
  • Add watermelon and Prosecco together. Stir.
  • Add leaves to top to garnish.
  • Serve with small watermelon slices.
Saturday, July 2, 2016 - 12:28
Ecco Prosecco Sparkling Lemonade
  • Add a few fresh berries to each well of an ice cube tray. Fill the wells with water and freeze until solid.
  • In a small saucepan, combine the lemon juice and sugar over medium heat. Let cook, stirring occasionally, until the sugar has dissolved completely. Transfer to a large liquid measuring cup, cover and chill until ready to serve.
Saturday, July 2, 2016 - 12:22
White Wine Punch Recipe

Build in mason jar with lemon wheels and cranberries. Fill with shaken ingredients, balance pick with slice of ginger root atop glass.

Makes one serving.
 

Thursday, May 7, 2015 - 08:07

Combine into a tin, shake vigorously
Pour into goblet with new ice
Top with Ecco Domani Prosecco
Garnish with a skewer of pineapple and grapes

Thursday, May 7, 2015 - 08:00

Peel, devein and rinse shrimp. Set aside.

Grate the zest of both lemons, then juice both lemons. Keep zest and juice separate.

In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil. Toss well to coat evenly and season with the salt and pepper.

Heat remaining oil in a large saute pan over medium heat.

Saute shrimp in single layer for about 1 minute on each side until cooked through. (You may have to work in batches.)

Friday, May 1, 2015 - 22:23

Prereheat the oven to 350 degrees F.

In a small pot over low heat, melt the butter and chocolate together until smooth.

Add the wine and whisk until fully incorporated and remove the pot from the heat.

Add the eggs one at a time, and whisk to combine after each addition.

Add the sugar and vanilla and stir to combine.

Add the flour, cocoa powder and salt and stir until smooth.

Friday, May 1, 2015 - 22:06

Serve cheese and spread on crackers.

Friday, May 1, 2015 - 22:04

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Friday, May 1, 2015 - 22:01

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Friday, May 1, 2015 - 21:56

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

Friday, May 1, 2015 - 21:47

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