Peach & Mozzarella Caprese w/ Honey Vinaigrette

It was on my birthday trip to Colorado last September where I first tasted the best, sweetest, juiciest peaches ever. Little did I know at the time how sought after those sweet Palisade peaches were. At first I thought I was suffering from extreme form of hunger after traveling all morning, then driving for hours on the Peak to Peak Scenic Byway. Making me wonder if anything I ate would have been declared the best ever. But everyday as I ate my way through the bag of Palisade Peaches bought from a roadside stand, my first reaction to them never wavered. They were 'best' worthy. So when peach season arrived here this summer, I began longing for those Palisade peaches. However, seeing the beautifully, freshly harvested Michigan peaches at my local Farmer's Market still brought joy to my peach loving heart. 

My love for peaches has inspired many (fourteen not counting this one) recipes here on the blog. From the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle, Grilled Peach Salad with Honey Ricotta and Prosciutto, to the Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle, to the Peach Cobbler, to the Peach Buttermilk Ice Cream with Raspberry Swirl, there are no shortage of salad and dessert recipes made with peaches. Except there has been one thing missing. A peach recipe for a dish that can be either an enjoyed as an appetizer or a salad. If you ask me, this Peach & Mozzarella Caprese w/ Honey Vinaigrette might be the best, simplest, refreshing, destined to be a memorable first bite moment peach appetizer ever.

Made with fresh herbs (thyme and basil), ripe yellow peaches, fresh mozzarella, honey vinaigrette, pistachios, and a honey drizzle finish, this Peach & Mozzarella Caprese w/ Honey Vinaigrette is divine.

When buying peaches for this appetizer or if you prefer, this salad, look for smaller ones so your slices fit perfectly on the slices of mozzarella. Either buy them ripe or let them ripen on the counter. Peaches are one of those fruits best kept at room temperature, never refrigerated. 

Cutting the log of mozzarella at a slight angle at about a 1/4" of thickness will give them the look of a piece of crostini as well as help to give a bit more surface for the thinly sliced pieces to lay on.

The Honey Vinaigrette is made with extra-virgin olive oil, freshly squeezed lemon juice, Kosher salt, (white) pepper, and a good quality honey. For those of you have followed me for awhile, you know there is no shortage of personal opinions on a variety of things, but especially food preferences. So it might not surprise you when I say using honey from that cute little bear jar in this vinaigrette would be blasphemous. Not that there isn't a use for that honey, but this vinaigrette and the finishing honey drizzle finish isn't one of them. It deserves nothing less than a jar of a good quality honey. The kind from jars you find at a Farmer's Market, a speciality food store, and sometimes even the grocery store. Or if you are lucky, the jar your sister brings you back from Two Maples Farm in Oregon.

You can make the vinaigrette a couple of hours ahead of assembling the Peach and Mozzarella Caprese, but the entire appetizer (or salad) is best served immediately after it is assembled. Which takes all of about 10 minutes. Put a platter of this rustic, yet elegant Peach & Mozzarella Caprese w/ Honey Vinaigrette out on the table and almost instantly your gathering will feel a little bit celebratory. 

If you are looking for an almost effortless appetizer delivering great flavor, harnessing the best of seasonal ingredients, and making for an impressive beauty contest winning presentation, then this Peach & Mozzarella Caprese w/ Honey Vinaigrette is the one! If your lucky enough to live in Colorado, have access to those famed Georgia peaches, or have a local Farmer's Market selling freshly picked peaches from an orchard, you should run, not walk to go out to get some while they are in season! Bliss awaits you.

Recipe

Peach & Mozzarella Caprese w/ Honey Vinaigrette

Serves 4-6

Ingredients

2 teaspoons freshly squeezed lemon juice

1 very generous teaspoon of honey

1/4 teaspoon Kosher or Flaky Sea Salt

1/4 teaspoon white pepper (you can use black pepper too)

2 Tablespoons extra-virgin olive oil

3-4 small ripe yellow flesh peaches, cut into thin slices

16 ounce (453g) log of fresh mozzarella, cut on the diagonal in 1/4" slices

Fresh thyme chopped, somewhere between 1 and 2 Tablespoons

Fresh basil julienned, somewhere between 2 and 3 Tablespoons

1/4 - 1/3 cup of pistachios

Additional honey for the finishing drizzle

Directions

1. To make the honey vinaigrette, whisk together the lemon juice, honey, salt, and pepper until the honey is fully blended.

2. Slowly whisk in the olive oil until the mixture is well blended.

3. Use immediately or cover and store on the counter for several hours before serving.

4. Place the slices of mozzarella on a platter. Lay 4-5 slices of the peaches on each piece.

5. Spoon the honey vinaigrette over each piece.

6. Sprinkle the top with some thyme and basil.

7. Lightly drizzle each piece with some honey.

8. Top with some pistachios.

9. First swoon, then immediately serve and savor. 

Cherry Tomato Sauce w/ Paccheri Pasta & Burrata

 

How is it possible for a simple platter of pasta to make you feel deliriously, blissfully happy? Could it be because it can be made in less than thirty minutes? Or that giant, flat, tubular pasta is coated in the most delicious cherry tomato sauce? Or that it's finished with fresh herbs, some roasted cherry tomatoes, and creamy burrata? Or could it be that it makes one fully embrace the concept of serving friends and family eye candy? Well this Cherry Tomato Sauce w/ Paccheri Pasta & Burrata is all of that and then some. 

If ever you were looking for an easy to make, to die for, impressive, signature pasta dish, this would be THE one. And it just happens to be both a weeknight and dinner party worthy dish! Which means in my world, it doesn't get any better than this!

Simple, fresh, and readily available seasonal ingredients are one of the hallmarks of this Cherry Tomato Sauce w/ Paccheri Pasta & Burrata. With this being the height of tomato season, most farmer's markets and food stores are well stocked with cherry tomatoes. Or maybe you are lucky enough to have a friend who has an abundance of cherry tomatoes he/she is looking to go to a good home. If your grocery store doesn't carry paccheri pasta, most Italian markets will or at least should. However, if you don't have one near you, then look for pappardelle. Last, but not least, is the burrata. If possible look for a container of burrata having two smaller rather than one large ball (Trader Joe's carries a really good two ball container of burrata).

There may be only one slightly controversial ingredient in the cherry tomato sauce. For some tomato sauce purists, sugar is one of those never ever, forbidden ingredients in a sauce or 'gravy'. I suppose because there is only one teaspoon of sugar in the sauce, you can omit it. However, if your sauce tastes a bit on the acidic side, then you definitely want to add the sugar (just don't tell your friends having strong sauce opinions). 

Adding a tablespoon of unsalted butter at the end helps to give the sauce a thick, velvety texture as well as further enhancing and elevating the flavors of the tomatoes.

When making the pasta, reserve about one cup of the pasta water. You may or may not need to use it when mixing the cooked pasta with the cherry tomato sauce. Note: I didn't need to use any.

Cherry tomatoes on the vine can be roasting in the oven while you are making the sauce. Save the drippings of the roasted tomatoes to drizzle over the pasta dish along with a bit more olive oil.

Ever since burrata became readily available in most grocery stores as well as at Trader Joe's, it has become one of my go-to pasta finishing dish ingredients. Topping the Cherry Tomato Sauce w/ Paccheri Pasta & Burrata with dollops of a homemade whole milk ricotta would be an another option, if for some reason I didn't have any burrata in the refrigerator.

Don't let the summer tomato season come to end before you make this incredibly flavorful, rustic yet elegant Cherry Tomato Sauce w/ Paccheri Pasta & Burrata! Invite some friends over and serve this pasta dish with a beautiful salad, some thickly sliced bread, a great wine, and a lovely dessert. I couldn't think of a more perfect summer meal or a better way to let your friends know how much they are loved.

Make an extra batch of the cherry tomato sauce and freeze it so you can enjoy it in the months ahead. 

Recipe

Cherry Tomato Sauce w/ Paccheri Pasta & Burrata

Serves 4-6 as a main dish, 6-8 as a side dish

Ingredients

Roasted Cherry Tomatoes

12 ounces (340g) cherry tomatoes on the vine

2 Tablespoons extra-virgin olive oil

Kosher salt and black pepper

Cherry Tomato Sauce w/ Paccheri Pasta & Burrata

3 Tablespoons extra-virgin olive oil

1 3/4 pounds (790g) cherry tomatoes, divided

5-6 cloves of garlic, thinly sliced

1 teaspoon granulated sugar

Small handful of fresh basil, julienned

Kosher salt and black pepper to taste

1 Tablespoon unsalted butter, room temperature

1 pound paccheri pasta (or pappardelle or a pasta of your choice)

8 ounces (227g) burrata cheese (preferably made up of two smaller versus one large ball)

Fresh basil and/or oregano, for finishing

Extra-virgin olive oil, for finishing

Directions

Roasted Cherry Tomatoes (make while the pasta is cooking)

1. Preheat oven to 400 degrees (F).

2. In a medium sized cast iron pan or using a medium sized sheet pan, toss the cherry tomatoes (keeping them on the vine) with the olive oil. Sprinkle generously with Kosher salt and pepper.

3. Bake for 18-22 minutes or until the skins of the tomatoes begin to blister.

4. Remove from oven. Set aside until ready to use. Reserve the olive oil and tomato drippings.

Cherry Tomato Sauce w/ Paccheri Pasta & Burrata

1. Remove six ounces (170g) of cherry tomatoes. Cut in half and set aside.

2. In a medium-large sized saucepan, heat the olive oil over low-medium heat. Add in the sliced garlic. Cook just until the garlic starts to become fragrant (about 2-3 minutes).

3. Add in the remaining 1 pound 6 ounces (620g) of the cherry tomatoes and a generous pinch of Kosher salt and some black pepper. Cook over medium heat, stirring frequently, until the tomatoes begin to loose some of their juices and more than half of them have burst (approximately 7-8 minutes).

4. Transfer the tomatoes to the bowl of a large food processor. Process until desired consistency: smooth or slightly chunky (I prefer it slightly chunky).

5. Return the cherry tomato puree back to the saucepan. Add in the reserved halved cherry tomatoes and the sugar. Cook over medium-low heat until the sauce reaches the desired consistency (somewhere between 4 and 6 minutes).

6. Remove from the heat and in the basil and butter. Stir until butter has melted. Keep the sauce warm while the pasta is cooking.

7. Cook the pasta according to package directions. Drain cooked pasta reserving about 1/2 cup of the pasta water.

8. Add the drained pasta to the sauce. Toss until the pasta is coated in the sauce. If necessary, add some of the reserved pasta water.

9. Transfer the mixture to a large platter. 

10. Top with chunks of burrata, some fresh herbs, and the roasted cherry tomatoes.

11. Drizzle the top of the platter with the oil/juices from the roasted tomatoes and some additional olive oil.

12. Serve immediately.

Notes: (1) The sauce can be made a day ahead and reheated just before using. (2) You also freeze this sauce for up to two months. 

Cocoa Krispie Peanut Butter Brownie Bars

 "All good things come to those who wait." As someone who skews a bit toward the 'life is short' impatient side of the pendulum, this old adage isn't always one I have completely embraced. However, when you finally have an incredibly fun and relaxing, weather perfect girl's weekend after almost two years due to the pandemic, well, then maybe, just maybe I can give some credence to the 'worth the wait' way of thinking. The time spent with friends was definitely a 'good thing', although, I wouldn't go so far as to say we should wait another two years before having another getaway! Running may have first brought us together, but running isn't what's keeping us together. Although we did make plans to run our own marathon relay in the spring! Spending a couple of days at the beautiful 'within walking distance of Lake Michigan' home of one of our friends, six of us gathered together for the first time in what felt like forever. From having cocktails on the rocks, to painting rocks, to skipping rocks, to watching the gorgeous sunset, we left with no shortage of memories and stories to tell. Everyone left feeling refreshed and reenergized as we rekindled our connections with one another. To say being able to spend time together felt good would be an understatement.

Just like I wouldn't want to wait too long for another girl's trip, I would suggest you not wait too, too long (or years even) before making these Cocoa Krispie Peanut Butter Brownie Bars. They are wicked, sinful, too good to be true, seriously scrumptious confections. But for those of you who decide to put this recipe on pause, then I give you permission to wait until cooler temperatures arrive as I think these bars would be the most perfect treat to serve at a fall or winter gathering. 

A few months back I came across a recipe for Chocolate and Peanut Butter Bars published by Taste of Home. Almost anything made with chocolate and peanut butter speaks my sweet tooth love language. It is one of my unwritten rules, but rarely do I make a found recipe 'as is'. Sometimes I make subtle changes to the recipe, while other times the changes are a bit more significant. Using Taste of Home recipe as an inspiration, these sweet, creamy, crunchy Cocoa Krispie Peanut Butter Brownie Bars exceeded my wildest expectations. They are a more decadent, dare I say better(?) version of the original recipe.

Instead of using only a boxed brownie mix for the bottom layer, I made an enhanced version of a boxed mix. Replacing water with milk as well as adding an additional egg yolk, Kosher salt, instant expresso, and vanilla yielded an even better brownie. Instead of using regular krispie rice cereal I used a cocoa krispie cereal to create an even richer, more chocolatey bar. In addition to swapping out semisweet chocolate chips with milk chocolate chips (although a combination of milk and semisweet would be good), the top of the bars were lightly sprinkled with some flaky sea salt. 

Because I used an 18 ounce brownie mix (see notes), I needed to make some adjustments to both the pan size and baking time. Instead of using a 9" x 12" (or 9" x 13") metal baking pan, I used a 7 1/2" x 12 1/2" inch pan. If you don't own this smaller, odd sized pan, I recommend you look for a brownie mix having a baking pan size option of 9" x 12" (or 9" x 13"). It's important that the bottom brownie layer be neither too thin nor too thick. Whatever you do, do not make these Cocoa Krispie Peanut Butter Brownie Bars in a 9" x 9" sized pan as your second and third layers will be much too thick. And you will also end up with less bars!

For the middle layer, chunky peanut butter is dolloped on top of and spread evenly over the warm baked brownie layer. Placing the brownies in the refrigerator for about 15 minutes to let the peanut butter layer set up a bit makes spreading the top layer much easier. Then once the cocoa krispie-peanut butter-chocolate layer is added, the brownies are chilled for at least 75-90 minutes before they are cut into bars.

If there was ever a brownie bar giving semi-homemade a good name, this would be the one. And. if by chance you are a big fan of chocolate and peanut butter, you will be over the moon over these slightly decadent, over the top scrumptious, deeply flavored Cocoa Krispie Peanut Butter Brownie Bars. So what are you waiting for?

Recipe

Cocoa Krispie Peanut Butter Brownie Bars

Makes 24 bars (1 1/2" x 2 1/2")

Ingredients

1 package premium brownie mix (at least 18 ounces) - See notes.

1 large egg

1 large egg yolk

1/4 cup whole milk

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon Kosher salt

1/2 teaspoon instant espresso or instant coffee

1 1/2 cups (400g) crunchy peanut butter

2 cups (344g) milk chocolate chips (or use half milk chocolate and half semisweet chocolate chips)

1 cup (278g) creamy peanut butter

3 cups (120g) cocoa krispie cereal

Flaky sea salt for finishing

Directions

Bottom Brownie Layer

1. Use the ingredients listed above, do not follow the package ingredient directions.

2. Preheat the oven to 350 degrees (F). Line a metal baking pan with parchment paper and set aside.

3. In a large bowl, whisk together the eggs, milk, oil, and vanilla until blended.

4. Add in the brownie mix, kosher salt, and instant espresso/coffee. Mix until blended but do not over mix

5. Pour the batter into the pan and smooth the top using an offset spatula.

6. Baking time for the 7 1/2" x 12 1/2" pan was 22-24 minutes. If using a brownie mix with a 9" x 12" baking pan option, follow the baking directions, but check for doneness earlier than the recommended baking time.

7. Remove the pan from the oven and let sit for a couple of minutes before adding the middle peanut butter layer.

Crunchy Peanut Butter Layer

1. Drop spoonfuls of chunky peanut butter evenly over the still warm brownie layer. Smooth using an offset spatula so you have an even layer of peanut butter.

2. Place in the refrigerator for about 15 minutes to let the peanut butter layer set up slightly.

Cocoa Krispie Peanut Butter Chocolate Layer

1. In the top of a double boiler, add in the peanut butter and chocolate chips. Over low-medium heat, stir until the chocolate has melted and the mixture is smooth.

2. Remove from the heat and stir in the cocoa krispie cereal.

3. Drop spoonfuls of the mixture over the peanut butter layer. Spread evenly using an offset spatula. Lightly sprinkle with some flaky sea salt.

4. Place the pan in the refrigerator and chill for 75-90 minutes before cutting into bars.

5. Serve the chilled bars immediately. If not inhaling immediately, keep the bars covered in the refrigerator.

Notes: (1) I used the Ghiradelli Double Chocolate Brownie Mix (18 ounce). The directions on the box did not give a 9" x 12" (or 9" x 13") baking pan option so I adjusted the pan size. Had I used a larger pan, the bottom brownie layer would have been much too thin. There are brownie mixes out there giving a 9" x 12" (or 9" x 13") baking pan option. I recommend you use one of them if you don't have a smaller sized pan. (2) A 16 ounce jar of crunchy peanut butter will yield the 1 1/2 cups needed for the middle peanut butter layer.

Lake Michigan at Long Beach, Indiana (August 2021)

Frozen Irish Coffee

Remind me not to complain about coldmaggedon or snowmaggedon when winter returns. Simply say the word 'heatmaggedon' to put an immediate stop any of my whining. Just the mere mention of that word should be enough to remind me what the insanely hot and humid days of August felt like and how dripping wet I was while trying to get my half-marathon training runs in this summer. The next best thing to resurrecting the backyard kiddie pool this summer (complete with a floating chaise lounge) has been the discovery of this luscious Frozen Irish Coffee. Between the two of them, I now have relief from hot days and hot nights covered. 

You might be wondering if a Frozen Irish Coffee is as good as or maybe even better than a hot Irish Coffee. The best answer would be you must have both of them in your life. You might also be wondering if this blender cocktail made with ice cream is worth all the calories. The answer is unequivocally and emphatically yes! 

Ice cream based cocktails became all the rage in the 70s an 80s. If you believe bartending lores and legends, then you are likely to believe the first Frozen Irish Coffee was created by Jim Monaghan, Sr., owner of multiple French Quarter bars in New Orleans sometime in the 80s. At some point at the turn of the century, there was a shift from creamy boozy cocktails to a return to the classic cocktails and the arrival of 'lighter' beverages. However, there was one exception. It seems the life of the Frozen Irish Coffee originating in the Big Easy doesn't seem to be ending any time soon.

Typically Irish Coffee is served in a footed Irish Coffee glass, but this one is best served in the more impressive old-fashioned or martini glass. 

It goes without saying, Irish Coffee should be made with an Irish whiskey. I used Jameson but there are plenty of Irish whiskey options available. In addition to Irish whiskey, the cocktail is made with a chilled rich coffee, a good quality vanilla ice cream, a coffee liqueur (like Kahlua or Bailey's Irish Cream), and ice cubes. 

After whirling all of the ingredients together in a blender, pour the mixture into a cocktail glass containing either one or two large ice cubes. The larger the ice cube, the likely they are to melt and dilute this luscious cocktail.  Serve the Frozen Irish Coffee with or without a dusting of cocoa or espresso powder. The recipe below makes two generous servings. 

While I could easily drink this Frozen Irish Coffee year round, it is really best enjoyed during the warm, hot weather months. It is the perfect, most refreshing finish to a meal or as a post cocktail party beverage. 

Recipe

Frozen Irish Coffee

Makes 2 cocktails

Ingredients

2 ounces Irish whiskey

2 ounces coffee liqueur (e.g., Kahlua or Bailey's Irish Cream)

1/2 cup good quality vanilla ice cream, just slightly softened

4 ounces dark roast chilled coffee

2 cups ice cubes

Cocoa or espresso powder for finishing

Directions

1. Put all of the ingredients in a blender.

2. Process until the mixture has a texture similar to a thin milkshake.

3. Add a large ice cube or several ice cubes to an old-fashioned glass. Pour in the Frozen Irish Cream. Lightly dust with cocoa powder.

4. Instead of an old-fashioned glass use a martini or footed Irish coffee glass).

Notes: (1) Recipe inspired by the Frozen Irish Coffee recipe shared in the June/July 2021 issue of Garden and Gun. (2) For optimal flavor, I highly recommend using a dark rather than a medium roast coffee. (3) To make the large cocktail sized ice cubes, I used a silicone mold like this one.

Orange Curd Ambrosia

Have you ever had a dish at a restaurant that wowed you so much you immediately knew you needed to have it in your life. So you wondered if it was possible to recreate this love at first bite dish at home? Well that happened to me last week while having lunch with a very good friend. One I met decades ago during my first week at college. When she suggested having lunch at a restaurant where her professionally trained goddaughter was the chef, I was all in! For years I have heard her talk about how creative and talented Grace was as a chef. And after meeting and eating her food, I wished she was my goddaughter! Not only was Grace incredibly generous and humble, her food was beyond amazing. She has created the kind of food having seemingly simple layers of flavors and textures, the kind you couldn't bear to leave one bite behind, and the kind just tempting you to lick the plate in public. 

While the recipes below are mine, the concept and inspiration for this dish are all Grace. I can't take any credit for conceptualizing this creative take on a layered ambrosia. One made with an orange curd infused mascarpone, homemade granola, mixed berries (including roasted strawberries), and toasted coconut. I can only take credit for the recipes below. My taste buds were dancing and my head was spinning the moment I took a bite Grace's dish. Within milliseconds I knew I absolutely had to figure out how to create it.

So before I bring you along on my Orange Curd Ambrosia journey or lose some of you as you read through this post (or sneak ahead to recipes), let me say this is not a difficult dish to make. I think I have to say this again. This is not a difficult dish to make. It is a relatively simple dish that looks complex. At least two of the ambrosia's layers (the orange curd and the granola) can be made days ahead. Assembling the dish will take less than thirty minutes (if you decide not to roast the strawberries) or maybe forty minutes (if you decide to roast the strawberries). Because if there was ever a dish worth your time and energy, this would be the one!

I would also be remiss if I didn't disclose that this isn't what many of you will think of when you hear the word ambrosia. It's not the canned pineapple, mandarin oranges, mini marshmallows, coconut, maraschino cherries, whipped cream (or sour cream) version of ambrosia you may have grown up with. This version is a night and day different from that one. I might be slightly biased but I think this Orange Curd Ambrosia is truly the food for the gods (and goddesses).

As soon as I got home from spending the afternoon with my friend, I started researching Orange Curd recipes. And as much as I would have liked to make a Blood Orange Orange Curd, I quickly learned they are currently out of season (which is generally December through April). At first I tried to adapt my favorite recipe for Lemon Curd, but for a myriad of reasons the orange curd version just wasn't 'good enough'. So after making some changes to the number of eggs, amount of butter, amount of freshly squeezed orange juice as well as an alteration to the cooking method, I created this dreamy, creamy Orange Curd. One so good you will just want to eat it off a spoon.

Creating a delicious Orange Curd was just the first of many challenges in trying to create this Orange Curd Ambrosia. Making the orange curd infused mascarpone was the second one. What should the ratio of curd to mascarpone be? Should there be any additional sweeteners added? What should be used to give it a creamy texture? My first attempt was good, but again, not good enough. However, my second attempt at making the orange curd infused mascarpone was better than good enough. Whether or not it even comes close to Grace's recipe, I may never know. But the combination of mascarpone, orange curd, confectionary sugar, heavy cream, and some extra orange zest for good measure gave way to dreamy deliciousness. So with the first layer of the ambrosia down, I only had three more to go.

The second layer of the ambrosia is granola, preferably homemade granola. Because I almost always have a bag of my favorite one on hand (recipe linked here), I didn't need to spend any time creating a granola recipe. For those you who don't want to make a homemade granola for this dish, use the best quality granola you can find. Although I would be remiss if I didn't try to convince you to make a homemade one. You won't be sorry.

The layer of mixed berries is relatively easy, right? Just mix some blackberries, blueberries and cut strawberries together and let them macerate with a small amount of sugar, right? Well, yes and no. Yes, you absolutely could do this. But, what if you roasted the strawberries with a small amount of sugar and mixed the warm strawberries along with the sweetened juices together with the blackberries and blueberries? Would that make for an even more flavorful layer? The answer as you might guess is YES! Roasting strawberries in the oven with just a little bit of sugar for 20-25 minutes at 350 degrees (F) intensifies their sweetness along with creating a deeper, richer flavor and slightly softer texture. 

So now that's three layers down! The orange curd infused mascarpone, homemade granola, and mixed berries (either all fresh or roasted strawberries with fresh blackberries and blueberries. All that was left to make was the toasted coconut layer aka the final layer. I had two choices. Make either toasted sweetened shredded coconut or toasted desiccated coconut. Taking a cue from Grace, I decided a toasted desiccated coconut would be the best finishing touch as it would add a slight nuttiness to the ambrosia. 

Having tasted fresh berries with an orange curd infused mascarpone, I may never serve them with a bowl of yogurt, even a bowl of honey infused yogurt again. I am completely over the moon smitten with this Orange Curd Ambrosia. It will definitely be what I serve at my next brunch and at every brunch going forward! 

Little did I know just how much spending time with a really good friend would be inspiring on so many levels! Now every time I make this Orange Curd Ambrosia I will remember the day we spent together and meeting as well as being inspired by Grace Goudie (someone who I genuinely believe will be as famous as Erin French someday). 

Recipe

Orange Curd Ambrosia

Serves up to 6

Ingredients

Orange Curd

3 large eggs

3 large egg yolks

1/2 cup freshly squeezed orange juice (from 3-4 Navel or Blood Oranges)

1 1/2 cups (150g) granulated sugar

Zest from 2 oranges

1/2 cup (113g) unsalted butter, cut into eight tablespoons, room temperature

1/4 teaspoon Kosher salt

Homemade Granola - approximately 1 generous cup

Mixed Berries

1 pound (454g) strawberries, stems removed and cut in half (See notes)

6 ounces (170g) blackberries

2/3 pint (12 ounces - 300g) blueberries

Orange Curd Mascarpone 

8 ounces (227g) mascarpone

1/3 cup plus 1 generous tablespoon of orange curd

2 Tablespoons confectionary sugar

2 Tablespoons of heavy cream

Optional: zest from one half of an orange

Toasted Coconut

1/4 to 1/3 cup of desiccated (I used unsweetened)

Directions

Orange Curd

1. In a medium sized bowl, whisk together the eggs, sugar, and salt. Whisk in the orange juice and zest.

2. On the top of a double boiler simmering over low-medium heat, pour in the orange curd mixture.

3. Stirring frequently, cook the curd until it has the consistency of a mayonnaise. 

4. Remove from the heat and whisk in the butter.

5. Strain the curd through a mesh strainer.

6. Let cool before covering and chilling in the refrigerator for at least two hours or overnight. Curd will be good in the refrigerator for at least one week. Note: The orange curd can be used to make the orange curd infused mascarpone after the curd sits for at least thirty minutes.

Homemade Granola

Mixed Berries

1. Combine the strawberries, blackberries, and blueberries in a medium sized bowl. Set aside.

Orange Curd Mascarpone 

1. In a medium sized bowl, mix together the mascarpone, orange curd, confectionary sugar, and whipping cream using a hand mixer. Beat until creamy and well blended.

Toasted Coconut

1. In a preheated 350 degree (F) oven, place about 1/4 to 1/3 cup of desiccated coconut on a baking sheet. Make sure the coconut is in a flat layer.

2. Bake for 8-10 minutes, turning often, until it's lightly golden and fragrant. Remove from the oven. Let cool.

Assembly

1. Spread the orange curd mascarpone on the bottom of a dish.

2. Sprinkle the granola on top of the mascarpone layer.

3. Spoon the fruit over the granola layer.

4. Sprinkle 3-4 Tablespoons of the toasted coconut over the top of the fruit layer.

5. Serve immediately.

Notes: (1) To roast the strawberries, mix the cut strawberries with 1/4 cup of sugar. Place cut side down on a baking sheet in a preheated 350 degree (F) oven. Bake for 20-25 minutes. Transfer the strawberries, juices and melted sugar to a medium sized bowl. Mix together with the blackberries and blueberries. (2) If not roasting the strawberries, mix the cut strawberries with a couple tablespoons of sugar. Then mix in the other berries. Let the berries sit while you are making the orange curd mascarpone.

Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata

Last weekend my sister came over to help me with finally creating a wine inventory. With a growing number of wine bottles purchased or gifted over the years, I needed to get a handle on the drinkability dates of more than a hundred bottles of wine. As anticipated (but with some trepidation), we discovered there were more than a dozen bottles of wine "technically past their prime drinking dates". We stopped the inventory at 106 bottles, leaving another twenty or so for me to finish. Not because we were tired, but because I was beginning to feel some stress. Sensing my feelings of dread over realizing just how many really good bottles of wine should have been enjoyed over the past several years, my sister (the family wine expert and connoisseur) told me not to throw them away. Telling me that sometimes those 'past their best drinkable date' wines might still be really very good or even good enough to use in cooking. So the other day I decided to test out her advice and open up a 2013 bottle of Zinfandel to serve with these Grilled Baby Peppers w/ White Balsamic Vinaigrette & Burrata. If there was ever a (rare) time I wanted my sister to be right and me to be wrong, this was it. And guess what? She was, thank goodness. But while I know not every bottle of 'expired' wine will be 'good enough' to drink or cook with, somehow discovering there was at least one bottle tasting better than good enough (it was actually really, really good) helped to relieve a bit of my wine anxiety. Beyond being able to spend some long overdue time with my sister and finally getting the inventory done, I had quite a few 'wine' takeaways from the experience. Although stop buying more wine wasn't one of them. 

Last year I shared a recipe for Roasted Mini-Sweet Peppers, Burrata and Italian Meats Crostini. While this new recipe is made with baby sweet peppers, burrata and a sliced baguette, the flavors between the two appetizers couldn't be more different. They are sort of like the difference between a chardonnay and cabernet sauvignon. 

For the best flavor, grill the baby sweet peppers until they are softened and slightly charred (about 3-4 minutes per side). Just as grilling vegetables makes them 'over the top' tasteworthy, the same thing happens when bread is grilled. Brushing both sides of the bread slices before placing them on the grill and then rubbing a cut clove of garlic over each grilled slice adds another dimension of flavor.

Maybe the most critical element to this appetizer is the White Balsamic Vinaigrette as it's a savoriness is a game changer when its' drizzled over the grilled baby sweet peppers and burrata.  The vinaigrette is light, herby and has just the right amount of tartness from the white balsamic vinegar. Using fresh herbs and a good quality extra-virgin olive oil is key in this vinaigrette. And i by chance you can't find a white balsamic vinegar, feel free to use a champagne vinegar. 

To prepare the baby sweet peppers, simply toss them in some extra-virgin olive oil and season them with some Kosher salt and pepper. Grilling time for the peppers will depend on how hot your grill is. Plan for grilling the peppers for approximately 3-4 minutes per side. As soon as grill marks appear on one side of the peppers, flip them over. Note: If you don't have an outdoor gas grill, use a stovetop grill pan. Grilling on the stovetop might take a little bit longer.

Arrange the grilled baby sweet peppers and pieces of burrata on a large, beautiful platter. Drizzle the White Balsamic Vinaigrette over them, then arrange the slices of the grilled baguette around the edges. Garnish with some fresh herbs (basil and thyme) and/or some edible flowers. Then serve and enjoy!

The Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata might be one of the most visually appealing appetizers you serve this summer. More importantly, it might also be one of the most flavorful! Serve it with a really good wine (one whose drinkability date didn't expire years ago!) or some sparkling water garnished with a lemon, lime or fresh fruit. Then sit back and watch the platter of Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata disappear. 

Recipe

Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata

Serves 6-8 

Ingredients

Vinaigrette

1/4 cup extra-virgin olive oil

2 Tablespoons white balsamic vinegar (or use champagne vinegar)

2 Tablespoons basil, julienned

2 Tablespoons chives, finely chopped

1-2 Tablespoons thyme, finely chopped

2 cloves garlic, minced

1/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1 1/2 pounds (675-680g) baby bell peppers in assorted colors

1/4 cup extra-virgin olive oil

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

8-12 ounces (226-339g) burrata, cut into 4, 6 or 8 pieces

Baguette, cut into generous 1/4" slices

Extra-virgin olive oil for brushing

1 clove of garlic, for finishing the grilled baguette slices

Optional but good: Fresh herbs and/or flowers for garnishing

Directions

Vinaigrette

1. In a medium sized bowl, mix together the white balsamic vinegar, basil, chives, thyme, garlic, Kosher salt and pepper.

2. Slow add in the olive oil and whisk until combined. Set the vinaigrette aside to allow the flavors to develop.

Grilled Baby Sweet Peppers

1. Heat the grill.

2. Toss the baby bell peppers with 1/4 cup extra-virgin olive oil. Sprinkle with the Kosher salt and black pepper.

3. Lay the peppers on the hot grill. Cook the peppers for about 3-4 minutes on each side or until grill marks are on both sides of the peppers.

4. Transfer the grilled peppers to a large platter.

5. Arrange pieces of the burrata on the platter and drizzle the peppers and cheese with the vinaigrette. Lightly sprinkle with some Kosher salt. While the grilled peppers and burrata marinate in the vinaigrette, grill the bread.

6. Add slices of the grilled baguette on the platter. Garnish with some fresh herbs and, if possible, some edible flowers.

7. Serve warm or at room temperature.

Notes: (1) To make the best slices of a grilled baguette, lightly brush both sides of the bread with some olive oil. Place on a hot grill. Cook until light grill marks appear on both sides. Rub the grilled slices with a half clove of garlic. (2) The recipe calls for an 8 ounce ball of burrata cut into pieces. If you can find four ounce balls of burrata, buy three of them (for a total of 12 ounces). Cut them each into four pieces and arrange on the platter. (3) When buying baby sweet peppers, try to buy an assortment of colors (red, yellow, orange).