Fresh off the Vine
A young family's hillside yard becomes their go-to snack bar.
While an inspired cocktail sets the tone, well-chilled whites and rosés reign supreme at any summer bash. Provide a range of styles and favors to please all palates.
This refreshing, big-batch cocktail, a riff on both the classic gin and tonic and a Venetian spritz, is the brainchild of “The Cocktail Guru,” Jonathan Pogash. The mixologist for Weekend TODAY in New York for NBC’s New York City affiliate, Pogash recommends adding ice just before serving in order to dilute the full-strength libation.
Add all liquid ingredients to a large beverage dispenser. Add ½ cup each of blueberries and raspberries, saving remainder for garnish. Seal dispenser tightly and refrigerate until ready to use. When ready, add ice to container and stir well. Pour over ice into wine glasses. Float fresh berries on top, and add rosemary sprigs for garnish. Serves 20.
This bright-green spread is a break from heavy, cheese-laden dips. Bringing together the freshness of basil and peas and the brightness of lemon juice, it’s best served with fresh crudité alongside a zesty glass of white wine or rosé.
Combine chickpeas, spring peas, basil, lemon juice, salt and pepper in food processor. Process into thick paste. Scrape down sides of container. With processor running, slowly drizzle in olive oil until spreadable. Transfer to airtight plastic container and refrigerate. May be made up to 2 days ahead. Makes 2¼ cups.
Luke Palladino, chef/owner of Luke Palladino Hospitality Group makes sure these Italian breadsticks not only stand out on their own, but also provides a trio of ways to customize your crunch. For the ultimate bite, wrap a slice of Proscuitto di Parma around your grissini.
Place sugar and ½ cup water in heavy stainless pot. Caramelize sugar over medium-high heat until it turns deep golden-brown color. Remove pan from heat. Add wine and mint leaves. Cook to thicken slightly, about 30 seconds. Cool and refrigerate. Once cooled, pour over sliced melon to macerate. Let soak at least 3 hours. Drain excess liquid before serving. Makes 24–32 slices.
Place figs, vinegar, brown sugar and star anise in saucepot with 1½ cups water. Simmer over low heat for approximately 30 minutes. Transfer mixture to blender and purée until silky smooth. It should have the consistency of honey; if too stiff, add some cool water to adjust. Set aside to cool. Crumble Gorgonzola atop. Makes 2½ cups.
In saucepot, combine oils and heat to 350°F, using candy thermometer to check temperature. Lightly sauté sage in blended oil until translucent. Remove sage, and discard oil. When cool, combine sage with garlic, pecans and Grana Padano in food processor. Pulse coarsely. Season with salt and pepper to taste. Set aside. Place Mascarpone into bowl. Let stand at room temperature for 30 minutes to soften. With a rubber spatula, fold in the sage and pecan pesto. Makes 2½ cups.
In her book, Salmon: Everything You Need to Know + 45 Recipes (Chronicle Books, 2016), James Beard Award winner Diane Morgan pairs zesty salmon cakes with a bright slaw of jicama, orange and cilantro.
To get the jicama slaw recipe, visit winemag.com/jslaw
Tangerine and mint are intertwined with Morocco. These two flavors mesh perfectly with the citrus and honey tones of the Prosecco, revitalizing palates at the end of a blissful summer day.
Place tangerine, mint leaves and sugar in double boiler (or stainless steel bowl that fits comfortably over saucepan). Mash together until sugar melts. Remove from heat. Let cool. Place mixture in food processor, and pulse into coarse chunks (do not overprocess). Add Prosecco, lemon juice and salt. Mix well and refrigerate. When cold, transfer to ice-cream maker and process until thickened. Place in freezer to harden, or serve immediately. Serves 8.
Lauren Conrad has planned your next party. It's going to be awesome and stress-free—and, if you follow her rules for entertaining, it just might make your marriage better. Not bad, right?
During the dog days of summer, when it’s too hot to move, let alone turn on the oven, these genius recipes will save supper