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ITALY IN A GLASS – MAKE YOUR OWN PESCHE AL VINO ROSSO

August 19, 2014 · Edible DC

Italy in a glass: Make-your-own Pesche al Vino Rosso After a Pick-Your-Own Trip to Homestead Farm

by Giacomo Abrusci

I just rolled back from Homestead Farm in Poolesville, MD, a mere 45 minutes from downtown DC, where every variety of peach is now at its peak. Even if you didn’t make it to Puglia, Italy this summer, you can still drink like you are there when you have a freshly-picked peck of peaches. While it’s true that southern Italy is not famous for wine-based sangria, the fruit is literally dripping off the trees there during the summer months, perfect for soaking in your favorite red wine.

My uncle Giovanni will exclusively use nectarines, while my sister Angela will usually choose the juiciest peach in the house. So grab some delicious fresh summer tree fruit and follow my lead tonight: before you start to prepare dinner, roughly chop two to three ripe pitted peaches or nectarines, drown them in a pitcher of red wine, and throw it into the fridge. Thirty minutes to an hour later — or whenever you’re ready to eat, because this fruity concoction only gets better with time — pull out your chilled wine and pour yourself a heavy glass.

Settle in and enjoy your dinner while nursing your peach-infused wine and finish off the evening with a few pieces of drunken fruit for dessert. Give it a try now while the trees are still loaded with ripe fruit, bursting with flavor!

You can visit Homestead Farm several months out of the year to pick your own produce, from spring berries to pumpkins.

QUICK TIP: frozen berries and champagne

Keeping a bag or two of mixed berries in your freezer is always a good idea whether you make smoothies or not.  Bump up a regular glass of champagne with a couple berries and not only will it add a sweet tang but it might even keep your glass cooler (if you magically let it sit around long enough to get warm) 

Now THAT is a bloody mary.

I can’t remember who sent me this photo so I there’s no credit but lemme just say I can have about 40 of these over the course of an afternoon. 

The best treat ever

Late night waffles.  Save this for a cold and rainy Saturday night where you just want to have some fun in the kitchen and vege-out.  I'm not going to bother with a waffle recipe because that's not my department. I just fry the bacon.  Dig out or toss together your favorite mix, throw it in the waffle iron, pour a nice bottle of wine, get your bacon and maple syrup out and HEAVEN.  

REVIEW: Church Lady Punch @ Hanks

As if Hanks wasn't amazing enough. Church Lady Punch is a lovely bowl of vodka, sparkling wine, fresh fruit juices & sherbert.  Perfect for a summer brunch.  Honestly though, ALL their cocktails are well above par. Hanks Oyster Bar 1624 Q Street NW, Washington DC 20009

best summer beverage.. maybe ever

One bag of mixed frozen berries + a couple bottles of chilled prosecco = enough said.

(add some mint leaves if you wanna get fancy)

REPOST: Bacon Pancakes

This looks effing delicious.  Read more here: http://bacontoday.com/bacon-pancakes/

Awesome bruch idea & not a bad review: Rooster Cafe, Isla Mujeres, Mexico

I LOVED Rooster Cafe on Isla Mujeres not far from Cancun.  It's totally American style coffee and brunch, but has some really unique menu items, has wifi, comfy chairs and is in the center of it all.  This breakfast sandwich was sooo creative and such a great idea.  The epitemy of sweet and savory.  Picture grilled ham cheese and avocado sandwich but with strawberry jam an sugared waffles instead of bread.  Great idea and such a treat.  Was perfect with spicy potatoes and fresh fruit.

Green eggs

For 2-3 people.  One large onion, 2 jalapenos, 2 cups chopped broccoli, 2 cups frozen spinach, 2 tablespoons of capers, 5 eggs (just whites are fine too) and top with fresh basil.  Sautee the veggies till tender before adding the eggs then add your favorite cheese at the end. Very healthy, goes great with toast and a mimosa.

READER CONTRIBUTION: killer breakfast sandwich

Now THAT is a a breakfast sandwich.  Scrambled eggs with ham, cheddar and apparently tomatoes. I think I'd have to eat it with a fork though!

I made one like this once but it had sausage and sour cream- total artery clogger.

Thanks for sharing!

Repost: Rainbow Bacon

Fun idea, no?  I could see this anywhere from a ridiculous brunch to kids party or pride. 

Reposted from http://bacontoday.com/colored-bacon/

Roasted chicken tacos

Lots of fun for an awesome brunch or small group but it takes a bit of time. Get your bird, give it a quick rinse and brine it for a few minutes at least in just warm water and salt. Arrange on a roasting rack in a large pan and preheat the oven to 400 degrees. 

On the bottom of the pan throw in a couple fingerling potatoes, carrots, onions, mushrooms, or any other vegetable that you think might be yummy. Try asparagus, celery, or even sweet potatoes and apples.

Usually I like to stuff my chicken with an orange or lemon cut in half and a few cloves of garlic. Then I drizzle some olive oil over the top of the bird, salt pepper and thats it. If you like, find a Jamaican rub, or add celery salt or any other of your favorite spices- just dont go too crazy. And instead of tying the legs together (look at my photos), I make a slit in the skin flap on either side of the cavity then slip the end of each leg through the hole. 

This will seal the cavity tighter and I think is a littl emore fun when presenting.  I usually roast mine for 2-3 hours turning once or twice to make sure all sides get crispy.  You can tell the chicken is done when the meat easily lifts off the bone with a fork.  After its finished, let it cool and prepare some guacamole, roasted corn, get your tortillas out, make some salsa, fins cheese and sour cream and youre reade to go.  You can leave the cicken out for people to pick or pull all the meat in

advance.

bratwurst for brunch?

(sorry cameraphone) Bratwurst, onions and peppers. Cook till the links ar nice and browned on each side, let the onions and peppers cook a little longer till they're caramelized, throw them in a bun or between 2 slices of bread and OMG, you might cry its so delicious.

ps. make sure its decent bratwurst and not some variation of a hotdog- you never know in grocery stores these days.

bloody mary time

I think one of the best brunch ideas ever is to have a make-your-own bloody mary bar. Have out the vodka, tomato juice, clamato if you like, A1, hotsauce, black pepper, lemmon wedges, beef broth, old bay, cracked pepper, pickled green beans, celery, asparagus, crispy bacon... the options are endless. This is a great way to get inventive and one of the few occasions where I say "more is more." Today this modest bloody had vodka, tomato juice, worchestershire sauce, a touch of taco seasoning, cracked pepper, hot sauce, fresh parsley, green olives, celery and a lemmon wedge. PERFECTION.

fried green tomato blt

SUCH a good idea. This time of year you can always find green tomatoes at the grocer or farmers market. Get a couple, slice them thinly, dip them in a beaten egg, then dredge them in flour seasoned with some salt and black pepper and carefully drop them in a frying pan just coated in olive oil. Once they brown up on each side, throw'em between two slices of toast with mayo lettuce and some crispy bacon! YUM YUM.

berries and cream

A decadent way to enjoy your summer berries- choose the ripest ones in season, divide them among 4 or 5 wine glasses then in a separate mixing bowl add a small carton of whipping cream and 2-3 tablespoons of sugar. Whisk the cream and sugar by hand for maybe 2-3 minutes until it JUST thickens and comes to a peak. If the texture starts to change and it get a bit gritty stop cause you went a little too far but its still fine. Pour over the berries, garnish with mint and refrigerate for an hour or two till you're ready to serve.

granita di caffe

This is one of my mother's favorite summer treats. She makes a pot of espresso, let it cool a bit then pour it in a large glass or bowl and sticks it in the freezer. You can add a little sugar if you like but the bitter coffee is just so refreshing in the heat. My mother says that basically every time she remembers (every 15, 20, minutes or so) she takes out the espresso and stirs it with a fork. Continue to do this over the course of preparing brunch or dinner, and by the time youre ready for dessert you have a perfect granita di caffe (which sounds mush better than a coffee slushy). My cousin Toscia varies her method of preparation by pouring her espresso in a bottle and in the freezer and vigorously shakes that every 25 minutes or so. It's fun to garnish your granita with some vanilla or hazelnut gelato, or maybe even a chocolate covered coffee bean but any way you do it, this becomes a perfect dessert after a great meal.

uova con pomodoro

I know my mom used to make this for my cousin Carlo when he was a little kid and they would share and egg each while he was sitting on her lap but I never really had this till recently- and it's one of my FAVORITE dishes. It only takes about 10 minues start to finish. Drizzle a touch of olive oil in a skillet and while thats warming on low heat dice 2-3 tomatoes, throw them in and then immediately crack an egg or two. Sprinkle with salt, crack some black pepper and cover. At the same time I'll usually toast some bread and by the time the eggs are cooked the tomatoes are perfectly sautéed but not overcooked. I then like to add a generous handful of loosley chopped fresh parsley move it to the table and right out of the pan, dip your bread in the eggs and enjoy. This makes a great breakfast or even lunch, its fast and a cinch to clean up after.

DRINK: prosecco with kiwi

again, the title says it all.. we got a little creative and had a kiwi to use up. turned out to not be half bad. a nice dry prosecco with the sweet tart kiwi sliced inside. let it sit a little while so the the kiwi flavor will have time to infuse the sparkling wine.

steve's watermellon and tomato salad with red onions and goat cheese crumbles

well, the title says it all, this is steve's watermellon and tomato salad with red onions and goat cheese crumbles.. olive oil, salt, pepper and balsamic vinegar. thats it- sweet, savory, healthy, fresh, PERFECT on a hot summer day and the leftovers are great too.