Perfect for ringing in the New Year (or any other celebration), Bellinis are an amazing combination of Prosecco (a sparkling wine) and peach purée. The pairing of slightly sweet yet dry wine with tart, tangy fruits is equally wonderful when transformed from a cocktail into a cookie (and is less likely to cause a hangover1). These little beauties are not only bursting with bubbly Prosecco and peach flavor, they even look like fruity little rose and amber-hued sunsets. 1Always remember to eat cookies responsibly and don't eat cookies and drive :)
Rosemary Infused Oil from Food.com: I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.
Honeydew melon bellini - Blend 5c. diced honeydew with 2Tbsp lime juice and some sugar to taste; blend til smooth. Strain puree and chill at least 30min. Pour puree into champagne flutes (not more than halfway). Add proseco or other sparkling wine (or sparkling cider). Stir lightly. Serve immediately