Sparkling Bunny Recipes

Steps:

• For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
• Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
• For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
• To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.

Steps:

• In a cocktail shaker glass, muddle the cucumber, lime, raspberry and ginger syrup until broken down. Add the vermouth, elderflower liqueur, gin and 3 ice cubes. Shake vigorously until chilled.
• Pour into a chilled Collins glass and top off with seltzer.

Steps:

• In a food processor, combine the pesto and spinach for an extra vegetable-y pesto. Blend until smooth, adding more olive oil if necessary. Set aside.
• To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Spread 1 tablespoon pesto on each slice. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. Gently press down on each sandwich to lightly flatten. Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter.
• In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper.
• Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). Line a baking sheet with a cooling rack.
• Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Repeat with the remaining 3 sandwiches.
• Using a metal spatula, gently place each sandwich into the hot oil. Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Remove the sandwiches to the cooling rack to drain of excess oil.