End of Summer Dessert::Campari Sorbet

Campari Sorbet

If you love Campari, you must try this recipe. If you don’t like or have never tried Campari (an Italian aperitivo/digestivo), you should!

Campari is bitter and an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The end of summer is near, so this Campari sorbet is the perfect farewell. Make it today, so you can enjoy it tomorrow and the rest of the weekend. Don’t forget to let me know what you think!

Campari Sorbet
Serves 8

You will need: 
– 1 cup water
– 1 cup sugar
– 3 Tbsp. orange zest 3 oranges, I use a microplane
– 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it)
– 3/4 cup Campari

To prepare:

In a sauce pan combine water, sugar and zest, making a simple syrup

Bring to a boil, turn off the heat and cool

Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker

Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.

*note this will be a soft sorbet because of the alcohol in the Campari, so chill overnight for best texture.

* this recipe should be made a day ahead

Recipe from : Picture Perfect Parties Rizzoli NY

Photo by: Deborah Whitlaw Llewellyn

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Fire Up the Grill:: Lamb Burger

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Every now and then, I’m reminded of recipes from my previous books that are old favorites. One of them is this lamb burger. I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook,  Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.

As our grilling days of summer get fewer and fewer, consider mixing things up with this lamb burger recipe. If you’re looking for a great recipe to include on your menu, look no further!

As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!

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Photo from Picture Perfect Parties Rizzoli NY

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Watermelon Feta Salad

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Did you know Georgia is among the top four states for watermelon production in the U.S.? Texas, Georgia, Florida, and California produce nearly 70% of our watermelon crop each year. Watermelon season is right now, and local watermelon is likely plentiful at your local markets.

It also happens to be the perfect summer treat for a variety of recipes because it is naturally hydrating. After all, there’s a reason it’s called watermelon. The fruit is made up of 92% water. Perfect for scorching summer days!

Sweet watermelon pairs beautifully with tangy cheeses such as feta. This watermelon feta salad is a winner and a crowd-pleaser. Try it this weekend paired with grilled chicken or fish. It will be a light yet satisfying summer meal.

Watermelon Feta Salad
Serves 6
You will need:

– 4 cups cold cubed watermelon
– 1/2 cup fresh basil leaves cut in chiffonade
– 1/2 cup of crumbled feta cheese
– 4 tablespoons Saba
– 2 tablespoons of olive oil
– 1/2 teaspoon salt

To prepare:

Arrange the cubed cold watermelon in a shallow platter. Sprinkle with basil, feta, saba, salt and olive oil. Serve immediately.

I prepare this salad right before we sit down to eat, so it stays cold, crisp, and fresh. If prepared in advance, be sure to keep it chilled until ready to serve.

Enjoy xx

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4th of July Cocktail:: American Shakerato

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Today I’ve got a fun summer cocktail for you just in time for July 4th, the Americano Shakerato. Shakerato simply means “shaken.” Shaken vigorously. The agitation of drinks forms a desired foam, and this technique is used in many classic drinks to add a little foam. Almost anything can be a shakerato!

Give it a try, or any other recipes from Cocktail Italiano, and let me know what you think!

American Shakerato
serves 1

You will need:

1.5 ounces sweet vermouth
1.5 ounces campari
– 1 orange peel

To prepare:

Chill a martini glass with ice, then discard the ice.

Place the vermouth and Campari into a cocktail shaker filled with ice, shake, and strain into the chilled martini glass. Garnish with an orange peel.

xx Annette

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Grill Masters:: Smoked Branzino

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It’s officially grilling season, and with Fourth of July this weekend, why not take your grilling to a new level and try your hand at grilled Branzino?

Branzino is flaky and subtle, and it takes on flavors quite well. I love to smoke it with rosemary from our garden. The results are a buttery smokey flavor with a soft and melt in your mouth texture. It’s a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

Smoked Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fishmonger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

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