Your next dinner party: part 3- Time for dessert!

So, are you still hungry? Everyone pleasure centers are probably screaming for mercy, but this is America you guys. More is better, right? Two superlative inducing courses down, one super seasonal dessert left. Plus you did put that bottle of Moscato d'Asti in the fridge to chill didn't you? Good, I knew you would.
So how to finish to make sure that everyone has a meal they'll never forget (as if the memory of that lamb isn't burned permanently into their cerebellums)? Especially when bellies may be busting around the table. Maybe taking it down a notch with something light and fresh is the deal. Well, assuming you have access to the bushels of fresh peaches flooding markets everywhere this time of year, and are grabbing the last of the seasons fresh blueberries, then you are good to go with maybe the easiest (you can even make this while everyone is digesting all that lamb), best dessert you'll have this summer, and I guarantee you'll pull it out again and again. At the market last week found the most incredible, luscious white peaches that were perfect for this. The peaches and blueberries, lightly coated with the balsamic glaze, just burst in your mouth with bright, sweet flavor. This was another epicurious find that with a glass of that most addictive of Italian dessert wines, Moscato d'Asti from Italy's Piedmont region, is almost too good. And in case your already thinking "More wine? OMG!" then moscato is the perfect choice. Lightly fizzy, low in alcohol (usually just 5%), with a delicate sweet, spicy, floral character, if you haven't ever tried one, YOU MUST! If you have, then I know you're already nodding your heads in agreement. As far as producers of this magical elixir to look for, I've had almost all of them, and there usually isn't a huge difference. It seems, remarkably, that they're all good!

So there it is. The perfect dinner party, in order and ready to. The only question: whose lucky enough to be on your invite list?!
* * * * * *
Balsamic Blueberries and Peaches
adapted from epicurious

ingredients:
3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)

method:
Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.
*Cooks note: Vary sugar depending how sweet and ripe your fruit is.
Makes 4 servings.

When the pressure is on, lay down a Bundt!

As I've stated before in previous posts, I'm a big "cake guy" when it come to desserts. And as I've also made clear, I'm very fortunate because w is a "likes to make cake" girl, and her layer cakes kick ass. But last Monday we were having friends over for dinner (check out the crazy good bolognese recipe that was the entree in a post tomorrow...or Saturday) and she was working, so any cakiness, or any other dessert, was up to me. For some reason...hunger, low blood sugar, old-school yearnings....I'd been having thoughts of bundt cakes lately. I love the idea of the bundt cake in all its self-contained cooking goodness. Pour the batter in the pan, slide into the oven, pull it out, done. Especially when the above mentioned bolognese was cooking for several hours on the stove and there were other details to attend to (like making sure there was enough gin to get me through the evening), I needed it fast and easy. I checked out some cookbooks...nothing. Went online to epicurious...jackpot! I found this recipe for blueberry-buttermilk bundt cake. I didn't have blueberries, but I did have a stash of last fall's huckleberries at the ready, so this was it. Too easy, and with a sprinkling of powdered sugar on top, quite lovely to look at if you ask me. And yeah, pretty freaking good too. Plus this would also make a great brunch cake with coffee, too. Ease, versatility, old-school appeal, and deliciousness....that's my kind of multi-tasking!









*** *** ***

Blueberry-Buttermilk Bundt Cake
Bon Appétit

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.
Makes 12 servings.

ingredients:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries (or huckleberries if you're fortunate enough to have some!)
Powdered sugar for sprinkling on top (optional)

preparation:
Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.