Summer Entertaining

My favorite memories of summertime are from times spent with my family in Italy on the beautiful island of Capri, in the Bay of Napoli. I remember strolling through the lemon orchards taking in the distinct fragrance of citrus and the sea floating through the air in perfect harmony. Those aromas are what have come to define beautiful summer evenings for me and I try to recreate them with my summertime recipes.

Create beautiful evenings this summer around your table with friends and family:

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Using a bowl of citrus fruit as a centerpiece for your summer table is a great way to highlight the wonderful aromas of the season. It’s inexpensive, but can add a beautiful pop of color to your décor. Try it with all one type of fruit – or try mixing lemons, limes and even oranges – to add interest and variety to your centerpiece.

Caprese Salad
Pair with Bella Sera Pinot Grigio

• 3 tablespoons fresh lemon juice (from about ½ lemon)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 1¼ pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry
  tomatoes, grape tomatoes, and yellow teardrop tomatoes)
• 6 ounces fresh mozzarella cheese, drained and sliced
• 2 tablespoons thinly sliced fresh basil leaves

Whisk the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut the regular tomatoes into ¼-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

Makes 4 first-course servings

Reprinted from Everyday Italian by Giada De Laurentiis.
Copyright © 2005. Published by Clarkson Potter/Random House, Inc.

Broiled Salmon with Garlic, Mustard, and Herbs
Pair with Bella Sera Pinot Noir

• 2 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• ¾ teaspoon finely chopped fresh rosemary
• ¾ teaspoon finely chopped fresh thyme
• 1 tablespoon dry white wine
• 1 tablespoon olive oil
• Nonstick olive oil cooking spray
• 6 (6- to 8-ounce) salmon fillets
• Salt and freshly ground black pepper
• 6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with the lemon wedges.

Makes 6 servings

Reprinted from Giada’s Family Dinners by Giada De Laurentiis.
Copyright © 2006. Published by Clarkson Potter/Random House, Inc.

Cantaloupe, Strawberries, and Grapes with White Wine and Mint
Pair with Bella Sera Pinot Grigio

• 1¼ cups dry white wine
• 1/3 cup sugar
• 1 tablespoon chopped fresh mint
• ½ ripe cantaloupe, halved, seeded, and cut into ¾-inch cubes (about 3 cups)
• 1 (8-ounce) basket of fresh strawberries, quartered
• 1 cup seedless green grapes, halved lengthwise

In a small saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint.

In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.

Transfer the fruit mixture to serving bowls and serve chilled.

Makes 4 servings

Reprinted from Everyday Italian by Giada De Laurentiis.
Copyright © 2005. Published by Clarkson Potter/Random House, Inc.