Nectarine Bruschetta is an easy-to-assemble, no-oven-required, summer appetizer that takes advantage of the season’s bounty and pairs well with white wine, rosé and bubbles.
Just as July 4th in my neighborhood is certain to be punctuated with a cacophony of illegal fireworks, the same holiday never fails to produce my nectarine tree’s first juicy orbs ready for plucking. The harvest is brief, yet prolific, and I’m often overwhelmed with the task of making use of this summer bounty.
A warm evening cocktail party and a very pregnant tree resulted in this recipe that’s perfect for summer, taking advantage of the season’s gifts in a simple, no-oven-required, appetizer.
An easy to assemble, summer appetizer that pairs well with white wine and bubbles.
- 2-3 nectarines, thinly sliced
- 6-8 basil leaves, finely chopped
- 2 teaspoons good-quality balsamic vinegar
- ⅔ cup whole milk ricotta
- 4 Tablespoons honey
- ½ teaspoon lemon zest
- salt & freshly ground pepper
- 24 toasted baguette slices
- 4 Tablespoons chopped hazelnuts or pistachios, toasted
- In a small bowl, combine nectarines, basil and balsamic and set aside.
- In another small bowl, combine ricotta, honey, zest, salt and pepper.
- To assemble, spread ricotta over baguette slices, arrange 1 or 2 nectarine slices over ricotta and sprinkle with toasted nuts. Serve.
When he first came to her with the project, she was hesitant. Would her baking skills hold up under pressure? He was the “meat guy,” contributing a 12-inch, six pound burger to the project. He needed a brioche bun to match. Having never made hamburger buns – let alone a giant bun – she was daunted.
A cake pan wouldn’t be large enough – her largest, a springform, was a mere 10-inches across. She settled on a 12-inch sauté pan and found a working recipe to build from. Three test buns, plenty of jokes about her giant, fluffy, white buns and a few tweaks later, her contribution was perfected.
Their giant burger raised over $250 for charity.
Giant Brioche Hamburger Bun
If your culinary adventures ever call for a giant 12-inch bun, I have the ideal recipe for you.
- 2/3 cup milk (heated to 107⁰ F)
- 1 package active dry yeast
- ¾ cup all-purpose flour (3 ¼ oz.)
- 3 Tablespoons sugar
- 3 cups plus 2 Tablespoons all-purpose flour (14 oz.)
- 1 ½ teaspoons salt
- 4 large eggs
- 1 stick (8 Tablespoons) unsalted butter, softened
- 1 large egg
- 1 Tablespoon water
- Sesame seeds (optional)
- Line the sides and bottom of a 12” sauté pan (with straight sides and oven-safe handle) with parchment paper. In a glass measuring cup, combine milk and yeast and let stand for 5 minutes.
- In the bowl of an electric mixer, combine ¾ cup all-purpose flour and sugar and stir in yeast mixture. Cover with plastic wrap and let stand for 30 minutes (the mixture should appear fluffy and covered with bubbles).
- With the dough hook, mix in the remaining flour, salt, and eggs. Once fully combined, continue kneading for 4-5 minutes.
- With the machine running, slowly add the softened butter, two tablespoons at a time, and knead for an additional 10 minutes, scraping down the sides of the bowl as needed. (The dough will be very soft and sticky).
- Oil a large bowl. Scrape the dough into the bowl, cover with plastic wrap, and place in a warm area (proofing drawer or near a cooling stove) for 1 ½ hours or until doubled in size.
- Punch the dough down and scrape onto a lightly-floured surface. Fold over a few times and shape into a round disk. Transfer to prepared pan, flattening the dough until it touches the sides of the pan. Cover with plastic wrap and place in a warm area for 45 minutes until dough is slightly domed.
- Heat oven to 400⁰ F. Whisk together remaining egg and water. Bush the egg gently over the bun and sprinkle with sesame seeds, if using.
- Bake for 15 minutes at 400⁰ F. Reduce oven to 350⁰ F. and bake for 20 minutes longer until golden brown and internal temperature reads 200⁰ F. Cover with foil if browning too quickly.
- Cool, slice and enjoy!
* adapted from The Spruce Eats Buttery Brioche Hamburger Buns
Ambiguity. His clever, well-crafted emails arrive in her mailbox daily, sounding a bit flirty, yet remaining maddeningly ambiguous. Until she sees him again — wrapped in a young, blowsy blonde, replete with pert, up-turned nose and sparkly cell phone case.
Now she knows. Ambiguous no more.
Ambiguity. She’s discussing red velvet cake with a coworker. Or, more precisely, red velvet cake doughnuts. She’s never understood the passion for the insipid flavor of red velvet anything. “Close your eyes,” she says, “and what do you really taste? It’s not chocolate; the cocoa powder is too minimal. It’s perhaps uniquely tart – but is that necessarily a good thing? What flavor makes it so adored?” Her coworker thinks it contains raspberries – no, the luxurious red comes from food coloring these days or beets, non-Dutched cocoa in the past. Not a berry to be found.
‘But couldn’t you,” he asked, “remake it in your style? With chocolate and raspberries and cream cheese frosting?”
Yes, she could. It wouldn’t be red velvet cake anymore, but something different, richer, more flavorful, and utterly her.
Her Red Velvet – ambiguous no more.
Raspberry Red Velvet Cake
Whether this a truly a red velvet cake depends on what defines red velvet for you. This one contains rich, dark, moist chocolate cake with a hint of raspberry and lashings of cream cheese frosting and is anything but ambiguous with flavor.
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant coffee
- ½ teaspoon salt
- 1.2 oz. package freeze-dried raspberries, crushed to a powder (I buy mine at Trader Joe’s)
- 2 cups cold water
- 2/3 cup canola oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons red food coloring
- 4 oz. package frozen raspberries
- ½ cup sugar
Cream Cheese Frosting
- 16 ounces cream cheese, chilled
- ½ cup unsalted butter, softened
- 4 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350⁰ F. Butter two 8-inch round cake pans, line the bottoms with parchment, butter the parchment and dust with flour.
- Sift together the flour, sugar, cocoa powder, baking soda, coffee, and salt. Stir in the dried raspberries (reserving a bit for decoration, if desired).
- Combine together water, oil, vinegar, vanilla, and food coloring. Stir wet ingredients into dry ingredients (the mixture will be very wet).
- Working quickly, divide batter between pans and bake for 30 minutes or until tester comes out clean. Cool for 10 minutes, invert onto cooling racks and cool completely.
- Meanwhile, make raspberry jam. Combine the frozen raspberries and sugar in a deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, boil for another 4 minutes. Remove from the heat and leave to cool and set.
- To make frosting: In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
- Sandwich cake with plenty of cream cheese frosting and raspberry jam. Cover top and sides with remaining frosting. Chill until ready to serve.
I have no issues leaving family behind for most holidays, traveling to far-flung destinations (Christmas in London anyone?), but there are two holidays that keep me home each year. The first is Halloween, which guarantees a few hundred local kids banging on my door, screaming “trick or treat” through the screen. It gives me instant flashbacks to my own unsupervised childhood wilding nights of All Hallows Eve a few decades ago.
The second is July 4th, a day and night punctuated with a cacophony of illegal fireworks that makes neighboring Disneyland’s nightly display both superfluous and ineffective. It’s a surround sound and visual extravaganza that reminds one of a middle-East war zone.
This 4th, I combined forces with my neighbors for a street party BBQ. For libations, Don and Carlos brought 4 flavors of homemade limoncello, Susie made white sangria and I brought out my go-to red version packed with oranges, lemons, apples and strawberries.
During the warmer months, this is my fruity and refreshing go-to alcoholic beverage to quench a thirsty crowd.
- 1 – 1 ½ oranges, cut into ¼ inch slices and then cut crosswise into chunks
- 1 lemon, cut into ¼ inch slices and then cut crosswise into chunks
- 1 apple, cut into chunks
- 1 cup sugar
- ¾ cup fresh orange juice
- ½ cup Triple Sec or Cointreau
- ¼ cup brandy
- 2 bottles red wine
- 1 ½ cups frozen strawberries
- 1-2 cups lemon-lime soda (7-up or Sprite)
- Combine orange, lemon, apple, sugar, orange juice, Triple Sec and Brandy in a large container. Stir for a few minutes until sugar is completely dissolved. Add red wine and refrigerate for at least six hours and up to 12.
- Add frozen strawberries (to act as ice cubes) and lemon-lime soda and serve over additional ice, if needed.
From L.A. to Costa Rica to Hawaii to Huntington Beach to Napa to San Francisco to The Bahamas. I’ve been missing my own bed – and my kitchen – these past two months. Now that I’m back, I’m content to sleep under a duvet I know, putter in my familiar kitchen and lazily read a book curled up on a fur-covered couch with the kitties. This is home.
These macaroons, baked this morning, are a relatively straightforward recipe for me – not my usual over-complication. They travel well and, with special recipients in mind, I thought they would survive the journey unscathed.
Chocolate-dipped Coconut Macaroons
Chewy coconut kisses dipped in dark chocolate.
- 1 ⅓ cups sweetened flaked coconut
- ⅓ cup sugar
- 2 Tablespoons almond flour, toasted**
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla
- 2-3 oz. dark chocolate, broken into small pieces
- Preheat oven to 325 degrees F. In a medium bowl, combine coconut, sugar, toasted almond flour, all-purpose flour and salt. In a small bowl, lightly beat egg whites with vanilla and stir into coconut mixture until combined.
- Line a sheet pan with parchment or a silicon baking sheet. Measure rounded 1-Tablespoon mounds of coconut mixture onto sheet pan and bake about 20 minutes, or until macaroons are golden brown around the edges. Remove from oven and let cool on sheet pan slightly. Transfer to a cooling rack and let cool completely.
- Melt ¾ of the chocolate in a small bowl placed in the microwave in 30-second bursts, ideally heating the chocolate to 122⁰ F. Add the remaining ¼ chocolate and stir until slightly thickened, ideally cooling to 90⁰ F. (This process is called tempering and should ensure shiny chocolate that sets quickly). Dip the bottom of each macaroon in the chocolate, allowing excess to drip off. Flip upside down and let set until chocolate sets, about 15 minutes.
** The almond flour is optional. If you don’t have any on hand, omit and increase flour to 2 Tablespoons. I toast my almond flour to bring out the flavor by cooking it in a small pan over a medium-low heat until fragrant.