Summer is a time of intense flavors. There’s nothing quite like the bursting flavor of corn kernels, cherry tomatoes, or berries, delivering a rush of sweetness to your taste buds. Here, the classic flavors of corn, tomatoes, and basil are combined in a homemade sweet corn ravioli. Squash blossoms, the beautiful blossoms of the male zucchini, are the perfect appetite teaser. They are stuffed and fried and served as an appetizer. Their sweetness pairs wonderfully with the crispy and light-as-a-feather breading enveloping the cheesy stuffing. They’re a summer classic, best nibbled on with good friends in the kitchen with a glass of wine while you prepare the rest of dinner. Dessert was also a hit—the warm and comforting flavor of summer berries with perfectly ripened Pennsylvania peaches, topped with a sabayon; so delicious yet simple it’s almost criminal. ~ Danielle
Fresh Summer Berries and Peaches with Sabayon
Sabayon is delicious spooned over any berries. In this version, we use blackberries and raspberries, along with some sweet summer peaches.
For the Sabayon from David Lebovitz:
• 2/3 cup sweet white wine (I used muscato)
• 1/3 cup white sugar
• 6 egg yolks For the Berries
• 1 pint blackberries
• 1 pint raspberries
• 1 tbsp sugar
• A splash of the sweet wine
• Prepare the berries. A few hours before serving (2-3 hours), put the berries in a bowl with a tablespoon of sugar. Mix delicately. The sugar will pull out the juices and create a delicious berry sauce. Keep refrigerated until ready to serve.
• Make the sabayon. In a non-reactive metal bowl, whisk the sugar and the wine, until the sugar dissolves. Add the egg yolks to the mixture, and create a double boiler by setting the bowl over a lightly simmering pan of water (the water should not be touching the bottom of the bowl). Whisk vigorously until the mixture is frothy and stiff. You will know the sabayon is ready when the mixture holds its shape when you remove the whisk. If you need to take a break from whisking, make sure to remove the bowl from the heat, otherwise you will end up with scrambled eggs. The sabayon is best served warm, although it keeps for several days in the refrigerator (and is quite delicious this way as well).
• Assemble. Chop the peaches unto 1” cubes, and add to the berry mixture, and mix gently, coating the peaches in the berry juice. Spoon the fruit mixture into a bowl, and top with the sabayon.