Lazy summer days remind us of the carefree afternoons of our childhood, when summer was synonymous with popsicles and PB&J sandwiches on the beach. But growing up doesn’t have to mean giving up on the comforts of youth, so we have a few suggestions for re-living the best flavors of childhood…and we dare say, some of these recipes are even better than the originals!
One of our favorite childhood treats was a chilled glass of chocolate milk. For adults yearning to recapture that indulgence, there is an even more decadent option – Bottega Gianduia. Produced from the infusion of Alexander Grappa with Gianduia Chocolate, this liqueur is deliciously creamy with aromas of chocolate and a hint of hazelnut. It combines the best qualities of chocolate milk with the pleasures of being a grown-up. For a sophisticated touch, try a chocolate martini.
In a cocktail shaker, mix 2 oz of vodka (we love Voli Light Vodka) and 1 oz of Bottega Gianduia. Shake well and strain into a martini glass decorated with swirls of chocolate syrup.
With so many favorite foods from our youth, we couldn’t choose just one. Here are two of our childhood favorites all grown up.
While there is always room for the traditional Peanut Butter and Jelly sandwich, it tastes even better when taken to the next level. Next time you feel like having a PB&J, give it an upgrade by using artisanal bread, almond butter and apricot preserve. To make it even better, add some butter to the outside and lightly grill it on a frying pan. A delicious twist on a classic!
—- Lobster Mac & Cheese —-
The ultimate comfort food, Mac & Cheese is another childhood staple. Our adult version adds the extravagance of lobster making it even better.
- 1 (16 ounce) package of conchiglie pasta (small shellss
- 1 lb of cooked lobster meat
- 7 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 shallot, chopped
- 2 cups milk
- 5 tablespoons all-purpose flour
- 4 cups shredded cheese (we recommend a combination of cheddar and Swiss)
- 1 cup grated Romano cheese
- kosher salt and pepper to taste
- 3 tablespoons panko bread crumbs
1. Cook pasta till still firm to the bite, about 7 minutes. Drain the pasta reserving about 2 cups of hot pasta water in a large pot.
2. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion, cook until soft and translucent and set aside.
3. Add garlic, shallots, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
4. Preheat oven to 350 degrees F
5. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, stir well and cook until very light golden brown.
6. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook while stirring for about 10 to 15 minutes until it begins to thicken.
7. Stir in the cheeses until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and pasta.
8. Pour into a casserole dish and sprinkle evenly with the panko crumbs.
9. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown.
Pair with a refreshing glass of Bottega Vinaia Pinot Grigio.
Invite your oldest friends and reminisce about your favorite shared adventures.
The Extra Mile
Who didn’t love ice pops as a kid? Try our adults-only version to cool down a hot summer day.
—- Aperol-Orange Ice Pops —-
A refreshing citrus treat, Aperol-Orange Ice Pops are the perfect way to cool down on a scorching summer day.
First, prepare a simple syrup (cook 1/4 cup sugar and 1/4 cup water over medium heat until sugar dissolves).
Next, combine the simple syrup with 1 ½ cups orange juice and 1/2 cup Aperol. Pour the mixture into an ice pop mold, insert sticks, and freeze for 3 hours.