Nectarine Bruschetta

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.

Nectarine and Ricotta Bruschetta

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.


Nectarine Bruschetta

An easy to assemble, summer appetizer that pairs well with white wine and bubbles.


Ingredients

  • 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

Directions

  1. In a small bowl, combine nectarines, basil and balsamic and set aside.
  2. In another small bowl, combine ricotta, honey, zest, salt and pepper.
  3. To assemble, spread ricotta over baguette slices, arrange 1 or 2 nectarine slices over ricotta and sprinkle with toasted nuts. Serve.

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Giant Brioche Hamburger Bun Recipe

Giant Brioche Recipe
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

  • Servings: One 12-inch Bun
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If your culinary adventures ever call for a giant 12-inch bun, I have the ideal recipe for you.


Ingredients

    Starter
  • 2/3 cup milk (heated to 107⁰ F)
  • 1 package active dry yeast
  • ¾ cup all-purpose flour (3 ¼ oz.)
  • 3 Tablespoons sugar
  • Dough
  • 3 cups plus 2 Tablespoons all-purpose flour (14 oz.)
  • 1 ½ teaspoons salt
  • 4 large eggs
  • 1 stick (8 Tablespoons) unsalted butter, softened
  • Egg Wash
  • 1 large egg
  • 1 Tablespoon water
  • Sesame seeds (optional)

Directions

  1. 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.
  2. 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).
  3. With the dough hook, mix in the remaining flour, salt, and eggs. Once fully combined, continue kneading for 4-5 minutes.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool, slice and enjoy!

* adapted from The Spruce Eats Buttery Brioche Hamburger Buns

Giant Brioche Bun

Summertime Sangria

Red Sangria

 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.


Summertime Sangria

  • Servings: 12-14 glasses
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During the warmer months, this is my fruity and refreshing go-to alcoholic beverage to quench a thirsty crowd.


Ingredients

  • 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)

Directions

  1. 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.
  2. Add frozen strawberries (to act as ice cubes) and lemon-lime soda and serve over additional ice, if needed.

Chocolate-dipped coconut macaroons

A plate of chocolate-dipped coconut macaroons

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.


Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. ** 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.


Italian Summer Pudding

An Italian Summer Pudding decorated with whipped cream and berries

The first time I prepared a British summer pudding, the final result was…well, I guess it came out resembling exactly what it was – white sandwich bread, made florescent pink and soggy with fruit juice and mushy berries.

The result was underwhelming. It was just…um…bad.

The recipe went in the trash bin and I didn’t think upon summer pudding again. Thanks, but no thanks.

These last few weeks, I’ve been staring at a package of Italian savoiardi cookies left over from my limoncello tiramisu recipe. I’ve been trying to decide how to best use them (soak them in rum syrup and use them in place of Nilla wafers in banana pudding? Yes please!), when I remembered summer pudding. Savoiardi’s, or ladyfingers’, sole purpose, in my opinion, is to soak up liquid and, lord knows, they taste a hell of a lot better than crust-less Wonder bread. Perhaps this is what was needed to elevate the pud to something worthwhile. And with that idea, and eight cups of summer berries, Italian Summer Pudding was born.


Italian Summer Pudding

A refreshing use of Summer’s bounty of fresh berries.


Ingredients

  • 8 cups mixed fresh berries (sliced strawberries, raspberries, blueberries, and blackberries)
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 2 T. orange liqueur (such as Triple Sec)
  • 20-24 ladyfinger cookies (Savoiardi)
  • Freshly whipped cream

Directions

  1. Cook berries, sugar and zest in large saucepan over medium heat, stirring occasionally, until berries release their juice and sugar has dissolved, about 6-8 minutes. Remove from heat and stir in orange liqueur. Drain fruit, reserving juice and fruit separately and cool slightly.
  2. While berries are cooling, line a 9 x 5-inch loaf pan with plastic wrap. Briefly soak ladyfingers in berry juice and tightly line loaf pan with a single layer, trimming them to fit, if needed.
  3. Spread ½ of cooked berries on ladyfingers. Repeat with another layer of soaked ladyfingers, berries, and ladyfingers (when you’re done, you should have 3 layers of ladyfingers and 2 layers of berries). Drizzle a few spoonfuls of remaining juice over top layer to ensure everything is well soaked, cover with plastic wrap, and weigh with a plate or dish and heavy cans. Refrigerate at least 8 and up to 48 hours.
  4. Remove weights and plastic wrap. To unmold, invert onto serving platter. Lift off loaf pan and remove plastic wrap. Garnish with freshly whipped cream and serve.