Strawberry-Basil Popsicles with Prosecco 

2 cups water 

3/4 to 1 cup packed brown sugar (depending on sweetness of berries) 

4 cups fresh ripe strawberries, stems removed, divided 

3 tablespoons fresh basil leaves 

2 tablespoons fresh lemon juice, divided 

12 popsicle molds and sticks 

1. Combine water and brown sugar in a medium saucepan over high heat.  Bring to a boil, reduce heat to medium and let cook until sugar dissolves into a simple syrup.  Remove from heat and let cool. 
2. In a blender, combine 2 cups strawberries with basil leaves and 1 tablespoon lemon juice; pulse until blended.  Set aside.  Repeat with remaining strawberries, basil, and lemon juice.  Divide simple syrup evenly among batches.  

3. Pour into popsicle molds and freeze for at least six hours (popsicles will keep in freezer up to 2 weeks).  
4. Place popsicle upside down in a wine glass and pour Prosecco over.
   Serve immediately. 

Prosecco Limoncello Sparklers 

Serves 8 

8 thin strips lemon rind 

8 tablespoons limoncello 

1 (750-ml) bottle Prosecco 

4 lemon wedges 

8 glasses 

Rub a lemon wedge along rim of each glass and dip rim in sugar.  Place a strip of lemon rind in each glass.  Add Limoncello and top with Prosecco.  Squeeze a bit of fresh lemon juice into each glass and serve immediately.  

Lemon Tartlets with Meringue Caps

Always-impressive meringue is a natural choice for your “main.”

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.

For the Lemon Curd
 6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces

For the Meringue Caps
3 large egg whites, room temperature
1/2 cup sugar

For the Shells
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners’ sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
2. Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
3. Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
4. Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
5. To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

Cinnamon Peach Crisp

10 ripe peaches (3 lbs.) peeled, pitted and sliced.

1 ¼ cups brown sugar.

2 Tbsp cornstarch.

1 ¼ cups flower

1 cup old fashioned rolled oats.

¾ cup granulated sugar 1 tsp.

1 tsp of cinnamon .

12 Tbsp of salt. unsalted butter, chilled and cut into pieces

1. Heat oven to 375 F. In a large bowl combine peaches, ½ cup brown sugar and the cornstarch.
2. In a medium brown combine flour, oats, ¾ cup brown sugar and the granulated sugar, cinnamon and salt.
3. Using a pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse crumbs.
4. Spread peach mixture in a 13” x 9” x 2” glass baking dish; top with crumbs. Bake 40-45 min. or until top is browned. Let rest 10 min.
   Serve with your favorite ice cream.