All of my summer entertaining ideas come direct from my Nonna. As a kid we spent countless summer nights at her lake house where dinners were effortless and went on way past bedtime. As kids we fell asleep to the noise of clinking glasses, boisterous conversation and the electric buzz of the bug zapper.
Those late night meals seemed endless as a kid but speak volumes to what kind of entertainer she was, glasses were always full which always kept conversation lively. Meals were effortless and relied heavily on what was abundant in the garden. Pesto was a mainstay, and grilled lemon chicken was served on large rustic pottery. Dessert normally focused on some sort of berry. My favorite was her Zabaglione – spooned over just picked berries – a perfect dessert for the unofficial start to summer!
6 Egg Yolks
1/2 cup Sugar
1/2 cup Marsala
Pinch of Salt
Berries of choice
Directions: Mix egg yolks and sugar with an electric mixer in a bowl over a pan of simmering water for 5 minutes until sugar is dissolved. (Make sure water does not touch bottom of bowl.) Add marsala and salt and mix on medium until mixture begins to ribbon and candy thermometer reads 145 – 150 degrees. Remove from heat and let cool slightly before drizzling over berries.