Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Classic Summer Cocktail:: Aperol Spritz

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As you might know by now, I am the entertaining editor for Atlanta Magazine’s HOME. It’s a role that I truly love because it allows me to tap into my hostess side. After all, who doesn’t love planning a party?

The summer issue of the magazine featured a party showcasing Italy’s cocktail culture, aperitivo, and my new book, Cocktail Italiano. If you haven’t snagged a copy by now, today’s recipe might make you add it to your cart.

The Aperol Spritz is a classic summer cocktail. It’s refreshing and quintessentially Italian – the perfect drink to whet your appetite before a meal. Let me know if you add it to your classic summer cocktail arsenal. I know you’ll love it as much as I do.

Cin Cin!

Aperol Spritz
serves 1

You will need:
– 3 ounces prosecco
– 2 ounces Aperol
– 1 ounce soda
– 1 orange slice

To prepare:
In a glass filled with ice, pour Aperol and prosecco, and finish off with the soda. Serve in a large wine glass. Garnish with a slice of orange.

xx Annette

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aPOPitivo:: An Aperitivo Recipe Perfect for Summer

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

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Boozy Summer Dessert:: Campari Sorbet

Campari Sorbet

As you all know by now, one of my favorite Italian aperitivo/digestivo is Campari. So, it should come as no surprise that I figured out a way to incorporate it into dessert.

This boozy summer dessert, better known as Campari Sorbet, is ideal for the long, hot days of summer. The color is fun, the taste is interesting, and the texture is divine. It’s the perfect compliment to any summer party or cookout you might be planning.

Since this sorbet is made with alcohol, it will remain soft. Plan to freeze it overnight and eat within minutes of serving. For the kids, skip the Campari and stick with just the orange juice. That way they can participate in the fun, too!

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.

xx Annette

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Cookout Cocktail:: Negroni Fizz

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Ciao from Italy! As you might already know, I arrived in Italy last week. Since then, I’ve been welcoming guests, preparing our commercial kitchen and guests quarters, and getting ready for a summer of workshops. Needless to say, it’s been a bit crazy, but I wouldn’t have it any other way.

This weekend is Memorial Day weekend back in the states. Memorial Day weekend often marks the unofficial start to summer. I’m sure many of you will be spending the weekend enjoying cookouts with friends and family.

If you’re entertaining, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s a crowd pleaser too.

Mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.

To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.

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Negroni Fizz
Serves 1

You will need:

– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose

Instructions:

Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.

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Photographs by Kathryn McCrary

This recipe first appeared on Camille Styles.

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