Blackberry Bottom Zabaglione with Sweet Sicilian Marsala

We love this dessert in Autumn. It’s so easy to prepare and it never fails to impress company. The blackberries are packed with flavor and taste luscious, while the warm Zabaglione is comforting and soulful. The crunchy topping of hazelnuts and the sweet and syrupy balsamic glaze take it over the top in terms of presentation. This is a real crowd pleaser, while at the same time being simple enough to prepare for two on weeknights.

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Herb-Infused Olive Oil Marinated Feta Cheese with Kalamata Olives

Walking into the local fish shop this morning, we perused the bountiful offerings, deciding the swordfish looked the freshest. Supper tonight will be swordfish marinated in homemade mayonnaise and then tossed on the grill, served with a zesty tapenade of anchovy, capers, Kalamata olives, garlic, good olive oil from Isole e Olena in Tuscany, lemon zest and fresh herbs (rosemary, basil and parsley) with a side of crisp green beans. We need to squeeze every ounce of life from the outdoor grill before it becomes too cold to venture outside, so the swordfish will do quite nicely.


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