Happy Hour: Perfect Prosecco and Whipped Feta

It looks like the warm weather felt under-appreciated and hit the bricks, but that doesn't make the weekend any less exciting (especially if you're about eight episodes behind on Revenge).

For tonight's happy hour, I'm delighted to attend Wine Riot, a four-hour free-for-all with 250 types of wine at Union Station to pick up some pointers for your at-home wine nights - the sacrifices I make!

But if you're not at this or any other riot, don't you worry. I have a great happy hour for you - from soup to nuts, er... prosecco to feta - courtesy of the lovely Lilliam!

At a team building evening that turned into team building wee-morning-hours, Lilliam fed me and our colleagues some of the finest food I've ever had the pleasure of wolfing down between drinks. And the drinks weren't too shabby either.

With the help of her loyal assistant (aka husband, Amit), Lill served cocktails made with three parts prosecco to one part homemade limoncello. Garnished with a few blueberries, it combined my two loves - food and sparkly drinks.

But in her weak attempts to soak up some of the alcohol with food (fail), Lill made whipped feta, a recipe she created based on a similar dish at The Purple Pig. I haven't been, but can't imagine it's better. I distinctly broke lady rules and had upwards of four pieces.

I hope you'll enjoy these treats this weekend - the recipe is below. Send me recipes, pics and stories from your happy hour, and they might show up in a future post!

Recipe:

½ lb of feta cheese (feta cheese in its brine can be purchased at most grocery stores’ deli section)

2 tbsp. Greek yogurt

3 tbsp. of chopped cucumber, peeled

1 garlic clove, peeled and roughly chopped

3 tbsp. of lemon juice

1 tbsp. of olive oil, divided

½ tsp of chopped dill

½ tsp of chopped parsley

Chopped cucumber to garnish

In a food processor, add feta cheese, yogurt, cucumber, garlic, dill, and parsley. Pulse to blend. Add lemon juice and ½ tbsp. of olive oil and pulse to blend. Taste the mixture for consistency and seasoning. Add more yogurt and/or lemon juice to thin it out to desired consistency. Transfer whippedfeta to a bowl, add reserved chopped cucumbers and drizzle remaining ½ tbsp. of olive oil. Cover and refrigerate for at least 30 mins. Serve with grilled baguette or crudités.