This amazing bowl of bread has two sources – that huge, dark loaf came from the restaurant L’Impasto, and it’s truly some of the most amazing bread I’ve ever tried. The smaller, bacon-studded baguettes? And this is what the bread turned into – delicious, oozy, paninis. The one on the left is caramelized onions, mustard, and a mixture of blue cheese and cheddar, and the one on the right is the classic fig jam, prosciutto, and goat cheese combo. Yum.
This is the most delicious sangria ever – made with strawberries, plums, grapefruit juice, and sparkling wine. The recipe, which comes from the new book Home Made Summer, is at the bottom!
Cava Sangria
Serves 4-8, depending on how thirsty you are.
- 2 peaches or plums, washed and thinly sliced
- 1 orange, washed and thinly sliced
- 2 large handfuls strawberries, hulled and sliced
- fresh juice from 2-3 large grapefruits, or 2 c. store-bought juice
- 3 cinnamon sticks
- a few sprigs fresh mint
- 1/2 c. brandy
- 1 bottle chilled cava, or other sparkling white wine
- sugar to taste (optional)
Combine all the fruit, the grapefruit juice, the cinnamon sticks, and the mint in a large pitcher and stir to combine. Cover and refrigerate for at least one hour. Just before serving, stir in the brandy, then pour the wine over the top. Taste, and stir in sugar if it is not sweet enough. Serve cold.
Dining and Cooking