When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
I love French bread for its versatility. Bread and cheese, sandwiches, garlic bread, French bread pizza, so many uses. And so many of them great for summer, when picnics and gatherings are in full swing. I had a lot of fun testing this recipe out, as bread has always been my first love when it comes to baking. As with most breads, there are a lot of variations and “correct” ways to make French bread. Here is my interpretation. Hope you enjoy, with cheese and wine of course!
Strawberry Rosé Granita was a bonus recipe from awhile back. But it is so refreshing and the perfect make ahead summer dessert that we decided to bring it back as a permanent recipe. We also added in a blueberry version with limoncello and white wine. Hello summertime!
Granita is an easy frozen treat that doesn’t require an ice cream maker. Just a pan, fork and a little periodic scraping. If you don’t have the juicer/strainer attachment, you could also puree the berries in the blender attachment and then strain through a fine mesh strainer to remove seeds. But if you love berries as much as my family does, it is a great attachment! Also excellent for turning bumper crops of tomatoes into sauce during the summer, and apples into applesauce when autumn comes around.