LEMON SORBET WITH PROSECCO - Sgroppino al Limone

Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer evening.

1 cup chilled Prosecco
¼ cup chilled limoncello

¼ cup chilled plain or lemon-flavored vodka 

Good-quality lemon sorbet


Fresh mint leaves

Pour ½ cup Prosecco into each champagne flute or Irish coffee glass. 

Equally, divide the limoncello and vodka into each flute or glass.

Add 2 to 3 scoops of lemon sorbet.


Top with mint and serve immediately.

Serves 2 

BAKED EGGPLANT PARMIGIANO WITH SWISS CHARD

The eggplants are so crispy and are baked in the oven.  I made a marinara sauce with canned cherry tomatoes and sautéed some Swiss chard and that was spooned under the marinara sauce. I peel the eggplant leaving stripes; otherwise, the peel can be quite chewy.

We had something similar for lunch on Salt Spring Island, several years ago and I have been making it ever since.

Baked Eggplants
2 large eggplants, partially peeled and cut into ½-inch thick slices,16 slices total

1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 eggs
1 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese, divided

Provolone or mozzarella slices for tops of eggplants

Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper

Swiss Chard
1 T extra-virgin olive oil
1 large bunch Swiss chard, trimmed of middle stems and chopped 

In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the eggs with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano. 

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet pan and set aside.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in bread crumb mixture.

Place eggplant slices on the baking sheet and drizzle a little more oil on top

Place eggplants in oven and bake for 20 minutes, flip each one over, and bake another 20 minutes.

Meanwhile;
In a medium saucepan, heat the oil over low heat and sauté
the garlic and red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher.  

Leave the tomatoes mostly whole.  

Simmer for 15 minutes, add basil and season with salt and pepper
Set aside and keep warm.

Remove eggplants from oven and sprinkle with a little more Parmigiano and add a slice of provolone or mozzarella cheese on top.
Place back in oven for cheese to melt, about 5 minutes.

Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.  
Season to taste with salt and pepper. 
Set aside and keep warm.

To Assemble

Spoon the chard in the middle of 4 plates.
Ladle on some cherry tomato sauce.
Arrange 4 slices of eggplant on top of sauce and garnish with basil, if desired.

Serves 4

FROZEN LIMONCELLO-RICOTTA CUPS

Limoncello is an Italian lemon liqueur.  It is a favorite in summertime, especially on the Amalfi coast of Italy.  My husband and I enjoyed this many times with my former son-in-law and his family in Positano.  This dessert is light and so refreshing.

1 ½ cups crushed graham crackers or Nilla vanilla wafers

4 oz melted unsalted butter

1 ½ cups ricotta cheese

¾ cup limoncello liqueur

⅓ cup confectioners' sugar

1 T fresh lemon juice

Fresh berries, for garnish

Mint leaves, for garnish

Mix cracker or wafer crumbs together in a small bowl.

Using a muddler or other wooden devise, press crumb mixture into bottom of each 6 small glass cups, and set aside.

In a mixing bowl, mix together the ricotta, limoncello, confectioners' sugar, and lemon juice.

Make sure all ingredients are completely combined.

Fill the cups three-quarters full, cover and freeze for at least 4 hours.

Remove tops and let sit on counter for a few minutes before serving.

Add a dollop of whipped cream, berries, mint leave, and a small wedge of lemon.

Serves 6

THIMBLE PRINT COOKIES WITH GLAZE

These are delicious Italian Christmas or anytime cookies.  The dough can be made plain or you can add ¼ cup poppy seeds or finely ground nuts. You can also fill with chocolate ganache instead of jelly or jam.

Strawberry, raspberry, or cherry jelly or jam
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large egg yolks
2 t vanilla or almond extract
2 cups all-purpose flour
¼ t fine sea salt

Put jelly or jam in a small bowl and set aside.

In the bowl of an electric mixer fitted with a paddle, beat together butter and sugar on medium speed until light and fluffy, about 2 minutes. 
You can also do this with a hand held mixer.
Add egg yolks and vanilla or almond extract and mix well. 
Gradually add the flour and salt, beating on low until well combined.

Cover and place dough in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees F.

Roll dough into small balls and place onto a baking sheet. 
Press an indentation with a thimble or end of a wooden spoon (dipped in flour) on each ball and add a small amount of jelly or jam.
Bake cookies until edges turn golden, about 13 to 15 minutes. 

Let cookies cool for 5 minutes before transferring to a wire rack.
Place wire rack back on baking sheet and let cookies cool for at least 30 minutes before glazing. 
The baking sheet will catch the overflow of glaze.
  
Glaze
1 cup confectioners’ sugar
2 T cream or milk
1 t vanilla or almond extract
Combine glaze ingredients in a bowl and whisk until smooth. 
Drizzle over cookies with a spoon.