Tag Archives: recipe

Summer Dessert:: Easy Peach Cobbler

Peach Cobbler

I don’t know about you, but peach cobbler is one of my favorite summer desserts. We have gorgeous peaches back home in Georgia, but when the peaches are allowed to ripen on the trees as they do here in Italy, the fragrance really infuses the peach dishes. It’s divine.

As we dip further into the summer months, you’ll notice more and more peaches at your local grocery stores and markets. I bet you’ll actually notice the lovely scent before you see the fruits themselves.

Here’s my quick and easy peach cobbler recipe. This dish is perfect for your summer gatherings (and 4th of July cookouts). Don’t forget to top it with a scoop of vanilla ice cream! Let me know if you give it a try.

Easy Peach Cobbler
Serves 6-8

You will need:

– 8 ripened peaches cut into wedges
– 1/4 cup sugar
– 2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup butter cut into small cubes
– 1 cup sugar
– 1/4 cup cold water

To Prepare:

Preheat the over to 375 degrees F.

Wash and cut the peaches into wedges and toss with 1/4 cup sugar, set aside.

In a large bowl combine flower, baking powder, salt, butter, and sugar. With your hands, knead the ingredients until the dough becomes sandy then add water and combine until the dough pulls together. The dough should be soft.

In a ceramic baking dish place the peaches (I like an oval 9″:  9″ x 6 1/2″ x 1 3/4″ high; 1-qt. cap.), and then cover the top with the dough. The dough should be rustic and look cobbled. Place dish into the oven for 50 minutes to 1 hour, until peaches are bubbling, and the cobbler is golden brown.

Enjoy warm with ice cream, whip cream, or at room temperature.

Photo Credit: Me

 

4th of July All baking cooking italian cooking italy Recipes Tuscany Uncategorized : Tags: , , , , , ,

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

All campari celebration Cocktail of the Week Cocktails cooking dinner party Entertaining italian cooking italian riviera italy Recipes spring desserts Uncategorized : Tags: , , , , , , , , , , ,

Backyard Bramble Cocktail

Screen Shot 2015-05-28 at 3.11.25 PM

There are few things better than a simple summer cocktail, and that’s exactly what this Backyard Bramble is. By definition the word “bramble” means “a rough prickly shrub.” Specifically, a bramble often refers to a blackberry bush.

Blackberries are plentiful during the summer which is why this cocktail is perfect for warm summer days. It’s refreshing and delicious. I know you’ll love it as much as I do.

Feel free to try different fruit combinations for making this cocktail your own. Raspberries, blueberries, and strawberries would all be equally as yummy!

Backyard Bramble Cocktail

You will need:
– 6 oz Blackberries (or other fruit of choice)
– Large handful of mint leaves (approx. 12-16 leaves?)
– Juice of half a lemon
– 12 drops or so Meyer lemon bitters
– 4 oz St. Germain elderflower liqueur
– 12 oz Gin
– mineral water or club soda

To prepare: 
 
In a pitcher, muddle blackberries, mint, and lemon juice. Add bitters, St. Germain, and gin. Let sit in the fridge for an hour or so. Strain, and serve over ice topped with mineral water.
Serves 6-8 in small tea glasses.
All celebration Cocktail of the Week Cocktails cooking Entertaining Gin Gin Cocktail Martin Miller's Gin mixology Parties party tips Recipes Uncategorized : Tags: , , , , , ,

Tomato Week:: Two Bite Parmesan Crisps

fullsizerender

These lovely little two-bite parmesan crisps are savory and salty with a crunch—perfect to serve with a chilled citrus-y glass of Prosecco or Rose. It’s a quick appetizer that uses parmesan cheese with a combination of tomatoes – tomato jam to be exact.

The tomato jam here is the star of the show, but you’ll love the addition of mozzarella and basil too. These bites make a great addition to any menu for a summer soiree.

Two Bite Parmesan Crisps
Makes about 32

For the Tomato Jam:
You will need:
– 3  tablespoons olive oil
– 1 garlic clove, chopped
– 1 teaspoon salt
– 4 large heirloom tomatoes, coarsely chopped
– 3 tablespoons sugar
– 1/2 teaspoon freshly ground black pepper

To prepare:
Place ingredients into a medium pot over medium heat for 15 minutes, set aside to cool. This step may be done a couple days in advance, and placed in the refrigerator in a sealed container until ready to use.

For the Parmesan Crisps:
You will need:
– 8 ounces Parmesan cheese, grated (about 4 cups)
– Place 2 tablespoons of Parmesan on a cookie sheet fitted with a silpat.
– Arrange the spoonfuls about 3 inches apart as they will spread to form round crisps.

To prepare:
Place in a 350 F degree oven for 3-5 minutes until golden brown. Remove and allow to cool before assembling the appetizer.

To assemble:
– 1 (8-ounce) ball fresh mozzarella, cut into 1/2-inch cubes
– 1/4 cup thinly sliced fresh basil leaves

Place a dollop of  jam on top of the crisp, and add cubes of mozzarella and garnish with a basil leaf.

From my book Picture Perfect Parties RIzzoli NY

 

All cooking Entertaining italian cooking italy kitchen Parties party tips quick appetizers Recipes Uncategorized : Tags: , , , , , , , , , ,

Tomato Week:: Tomato Tart

photo 1

photo 3

This week, I’m covering one of my favorite summer ingredients: tomatoes. Tomato season is on the horizon and will be here before we know it. Since it’s almost here, I thought this week would be the perfect time to share a few of my favorite tomato recipes.

Today it’s my recipe for my tomato tart. When shopping for tomatoes for this recipe, look for the heirloom variety. Truthfully, they’re probably best from your local farmer’s markets, but I’ve beautiful ones at specialty grocery stores like Whole Foods. Get a variety of colors, shapes, and sizes for the perfect tart. The uglier the better when it comes to heirlooms!

Tomato Tart
Serves 6-8

For the Crust:

You will need:
– 2 cups all-purpose flour
– 1/2 cup olive oil
– 1/2 tablespoon salt
– 1/4 cups ice water

To prepare:

Preheat the oven to 375 degrees F
Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough – it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:
– 1 lb heirloom tomatoes (8 cups sliced)
– 1/2 teaspoon fine sea salt
– 4 tablespoons finely chopped shallots
– 4 tablespoons finely chopped fresh basil leaves
– 3 tablespoons olive oil
– 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9″ pie tin. Place the Parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This tart can be served warm of at room temperature.

xx, Annette

All baking cooking dinner party Entertaining italian cooking kitchen Recipes Uncategorized : Tags: , , , , , , ,