Extra-Large Rosé Sbagliato

Yield: 10 plus servings

Extra-Large Rosé Sbagliato

Photo by J Muckle; Styling: Rebekah Peppler

  • 4 cups (32 oz.) Campari, chilled
  • 4 cups (32 oz.) sweet vermouth, chilled
  • 1 (750 ml) bottle sparkling rosé, chilled
  • Several large ice cubes or an ice ring, optional

Directions: 

  1. Combine the chilled Campari, vermouth, and rosé in a large pitcher or bowl. To serve, pour or ladle into champagne coupes or punch glasses.
  2. If the punch begins to warm, you may want to add large ice cubes or an ice ring to chill it. (The larger the cubes or the ring, the slower they will melt, and the less they will dilute the drink.)

 

By Rebekah Peppler

Easy Mini Pizzas

Fast, easy and kid-friendly.

Mini French roll pizzas

Feel free to add various toppings to your mini pizzas. (Photo by A. Jones)

Ingredients: 

  • 4 English muffins, split (or mini French bread rolls)
  • 1/2 cup canned pizza sauce
  • 2 cups shredded mozzarella cheese
  • 16 slices of pepperoni sausage

 

Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place the English muffin (or French bread roll) halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
  3. Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

 

Nigella Lawson’s Buttermilk Roast Chicken

Consider this recipe from Nigella Lawson for a romantic dinner.

Yield: 4 Servings

Buttermilk Roast Chicken

Photo by Craig Lee for The New York Times

 

Ingredients: 

  • 1 4-pound chicken
  • 2 cups buttermilk
  • ¼ cup plus 2 tablespoons vegetable oil
  • 2 cloves garlic, lightly crushed
  • 1 tablespoon crushed black peppercorns
  • 1 tablespoon Maldon or other sea salt
  • 2 tablespoons fresh rosemary leaves, roughly chopped
  • 1 tablespoon honey

 

Directions:

  1. Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  2. Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  3. Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
  4. Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.