Sangria, Pizza, Ice Cream

Sangria:

Oranges, Raspberries, Strawberries, Triple Sec, Blackberry Merlot, Rose Champaign.

Pizza:

For the dough, I’ve found that Peter Reinhart’s delayed-fermentation technique delivers the best taste and consistency.  For the toppings, I like to keep it simple: a Margherita Pizza with Tomato and Fresh Basil, a classic Pepperoni Pizza, or a Vegetable medley, consisting of whatever fresh vegetables are in our backyard.

Homemade Ice Cream:

We’ve had a fresh vanilla bean hanging out in our cupboard for a couple months…

 

For the pizza dough, I used Peter Reinhart’s recipe, which is located in The Breadbaker’s Apprentice, and can also be found here.

~ by rjenkins100 on May 18, 2008.