Disclosure: My friends from Landmark Vineyards sent me some delicious wines. I used their Overlook Pinot Noir in this recipe. That’s it. Just wanted to let you know. Cheers!
And just like that, it’s the last day of August.
Seriously, how is that even possible? It seems like it was just yesterday that I tentatively dipped my toes into the ocean for the first time after a long, record-breaking winter. Now I’m finding myself at the unofficial (emphasis on the word “unofficial”) end of summer. People are already starting to flee the beach near my house. And my favorite ice cream shop is threatening to close soon.
I’m not ready for it all to end. So I spent this past weekend savoring what remains of these long summer days. And getting my fill of frozen treats. I hope you did the same.
If you haven’t made a granita yet this summer, don’t delay a minute longer. It’s about the easiest frozen dessert you can make. If you can use a fork (I know you can!), then you can make a granita.
Granitas can be made from all kinds of fruit juices. I, of course, decided to use fermented grape juice. Otherwise known as wine. Because THAT is how you unofficially close out summer. Boozy frozen treats FOR THE WIN!
The chocolate flavored whipped cream is pretty awesome when combined with this granita. Because chocolate + red wine = YES! So while I don’t think you should skip out on that part, you could certainly use vanilla extract in a pinch if you don’t have chocolate extract on hand.
Trust me when I tell you that my Red Wine Granita with Chocolate Flavored Whipped Cream will totally hit the spot. Make it and then come back and tell me how much you loved it!
Here I am with another summery recipe. Because it’s STILL summer! Which I can tell because I know how to read a calendar. AND because it’s about 90 billion degrees outside.
I’m currently enjoying the last days of summer up in Maine. Which basically translates to taking boat rides, strolling down cobblestone walkways in quaint little coastal towns and eating A LOT of good local food. It’s been a lobster and blueberry bonanza! It’s not a bad way to close out the season, if I do say so myself.
This time of year the farmers markets are just bursting at the seams with raspberries and blackberries. So I knew I wanted to use them both for one last celebration of summer baking. Also, I typically buy fresh berries in amounts that far exceed what a single person can reasonably consume on their own. So into this Mixed Berry Buckle they went.
I must confess that I have no idea if buckles are supposed to be a breakfast food or a dessert. My guess is that they could go either way. They are certainly cake-like. But not overly sweet. But whatever time of day you decide enjoy a square (or three!) of this Mixed Berry Buckle, with it’s moist crumb, juicy berries and streusel topping for great texture, I guarantee you’ll be more than satisfied.
Recipe adapted from King Arthur Flour