Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Cookout Must-Have:: Lamb Burger

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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.

I’m sure many of you are gearing up for cookouts this weekend and beyond. 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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Beer the Italian Way

Italian Cocktails and food

This cocktail is one of my favorites in Cocktail Italiano because beer is one of my beverages of choice! Are you surprised?! I love how it can be zippy and refreshing.

The beer americano has become very popular all along the Riviera. Instead of using soda or tonic, bartenders use beer to finish off this refreshing summer choice. I think you will love adding this to your summer cocktail arsenal, especially with long summer nights and fun summer holidays just around the corner.

Try it; you’ll like it! Look for this and other amazing summer cocktails in Cocktail Italiano!

Beer Americano
Serves 1

You will need:
– 1 ½ ounces Campari
– 1 ½ ounces sweet vermouth
– 3 ounces lager beer
– lemon zest, for garnish

To prepare:

Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktail with the beer foam, about 3 ounces.

**Note: For a lighter Americano feel free to pour 2 ounces of the beer into the cocktail as well. However, this should be done before you top the cocktail with the foam.

xx Annette

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Sunday Supper:: Sausage and Peppers

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This easy sausage and peppers one pan dinner is the perfect one pan meal. It’s especially wonderful for a weekend after hosting friends and family (hint, hint – if you’re hosting Easter brunch, I’m talking to you!). You put everything on one dish, pop it into the oven and forget about it.

If you’re not hosting this weekend, tuck this recipe away for the future. This comfort food favorite is a great Sunday Supper option as it’s easy to prepare, delicious, and serves a crowd. Add some crunchy bread and a salad, and you’re all set.

Here’s my recipe from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think.

Sausage and Peppers One Pan Dinner
Serves 8
You will need:

– 6 Italian sausages
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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My Pesto Recipe:: Spread it on anything!

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fullsizeoutput_6184 For a quick weeknight dinner last week, I made my first pesto batch of the season. I often say pesto is my version of peanut butter because I can spread it on anything.

If you follow along on Instagram, you probably saw me post a few stories about this easy pesto recipe. It’s a family favorite that I found in the New York Times while living in NYC. It’s originally a Silver Palate recipe, and it’s been one of my go-to meals ever since. It’s crazy to think that I’ve been cooking it for years.

Pesto is a pantry staple in my house, and I almost always make my own because it’s so easy. If you do want to buy a prepared version, I like the Cibo brand from While Foods.

When I made dinner last week, I was reminded of this awesome recipe and knew I had to share it with all of you again, along with this video of my pesto recipe process. Give it a try and let me know what you think!

Pesto Recipe
serves 6-8

You will need:
– 4 cups fresh basil leaves (from about 3 large bunches)
– ¾ cup olive oil
– ½ cup pine nuts
– 4 garlic cloves
– ½ cup freshly grated Parmesan cheese + 4 tablespoons for the garnish
– 1-teaspoon coarse kosher salt

To prepare:
Combine basil, pine nuts, parmesan cheese and garlic in the bowl of a food processor. Pulse until paste forms, stopping often to push down basil leaves.

After blending, pour oil into the mixture and blend until smooth.

This can be made 1 day ahead. Stored in a sealed jar, it can last 2 weeks in the refrigerator.

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Squash and Pesto Tortellini 
serves 8

You will need:
– 3 yellow squash cut into cubes
– 3 cloves garlic minced
– 4 tablespoons olive oil
– 1 16 oz. box tortellini pasta , either dried or fresh work great
– 1 cup toasted pine nuts
– 1 cup pesto
– 1/2 cup freshly grated parmesan cheese
– salt and pepper

To prepare:
In a large skillet add minced garlic, olive oil and cubed squash. Saute until the squash is golden brown. Meanwhile, bring a large pot of water to boil. Cook pasta until al dente. Reserve 4 tablespoons of the pasta water then drain. In a large serving bowl add the cooked squash, the pesto and toasted nuts, 4 tablespoons of the pasta water, the pasta, cheese and salt and pepper. Mix throughly and serve with extra grated cheese.

 

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