Giada at Home: Family Recipes From Italy and California (30 page)

Sweet Basil Smoothie

Who knew a smoothie could be so sophisticated? Basil and lemon syrup make this one much more refined than the usual banana-berry blend, and it’s delicious with savory dishes like eggs. Served on its own it’s a great way to start your day on the light side.

In a blender, combine the yogurt, basil, lemon zest syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

MAKES 1½ CUPS

In a small saucepan, combine the sugar, 1 cup water, and the lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Caffè latte is classic Italian, and for a Sunday brunch it would be the obvious choice over a regular pot of coffee. And while vanilla whipped cream is a small departure from the way you would find it served in any Italian café, it’s a nice way to make the jolt of caffeine a little richer and more special.

Combine the milk, ½ cup of the heavy cream, the espresso, and Amaretto in a medium saucepan. Place over low heat and stir constantly until hot but not boiling, 3 to 5 minutes.

In the bowl of an electric mixer fitted with the whisk attachment, whip the remaining ½ cup heavy cream until thick. Add the confectioners’ sugar and vanilla. Continue to beat until the cream holds soft peaks.

To serve, pour the espresso mixture into four 8-ounce mugs. Add a dollop of vanilla whipped cream on top and serve immediately.

Brunch is a funny meal; many of the main dishes are sweet enough to make dessert seem almost redundant. That’s why I like to serve this dish, which is bright and fresh from the citrus with a hint of licorice from the fennel. It bridges the gap between salad and dessert, ending the meal on a sweet but not heavy note.

Peel and trim the ends from the oranges and grapefruits with a sharp knife. Place a sieve over a medium bowl. Hold an orange over the bowl and, using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the remaining orange and the grapefruits. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the citrus segments and fennel in a salad bowl.

In a blender or the bowl of a small food processor, blend together the oil, basil, and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

Mozzarella, Raspberry, and Brown Sugar Panini

This brunch dish brings together sweet and savory flavors in a way that is insanely good. The cheese melts into the raspberry jam and, combined with the brown sugar, makes this surprisingly addictive.

Preheat the panini press or indoor grill.

Using a pastry brush, brush the bread on both sides with the oil. Spread one side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella cheese into 8 slices. Place 2 slices of cheese on each of 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam side down. Sprinkle the tops with the brown sugar.

Grill the panini for 3 to 5 minutes, until the cheese has melted and the bread is golden and crispy. Cut the panini in half and serve.

COOK’S NOTE:
If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top to press them down. Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.

Strawberry and Rosemary Scones