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So What Cocktail, Inspired by P!nk

By
Star Laliberte
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0
a look in at 2 identical dark peachy pink cocktail on a black background with ice cube and peach wedges as garnish

“So What” may have been written as a joke — so says P!nk — but our So What Cocktail, inspired by the singer-songwriter, is no-joke, dangerously delicious! Dive into this pink cocktail, put on a P!nk playlist, and get all “pinkalicious” inside and out.

A Pink Cocktail for P!nk

Alicia Hart, better known as P!nk, stands out with her no-bullshit attitude, powerful vocals, and music that often focuses on turbulent relationships. To embody “So What,” a sassy, confident track about brushing off what an ex thinks of you, we added peach schnapps, lemon, and maraschino cherry together. The drink needed to be strong but still feminine, with a hint of sweetness, like P!nk herself. The maraschino cherry juice and peach schnapps are what gives it its pink color, because…what other color could it be?

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a look in at 2 identical dark peachy pink cocktail on a black background with ice cube and peach wedges as garnish

So What Cocktail, Inspired by P!nk

  • Author: Sarah Cascone
Print Recipe

Ingredients

Scale
  • 2 oz Jameson
  • 1 ½ oz Peach Schnapps
  • 1 oz fresh squeezed lemon juice
  • ½ oz maraschino cherry juice
  • 2 tbsp fresh-cut peach pieces
  • Lemon sparkling water
  • Peach slice for garnish

Instructions

 

  1. Add 2 tablespoons of peach pieces, maraschino cherry juice, and fresh squeezed lemon juice to a cocktail shaker, and muddle.
  2. Add ice and pour in Peach Schnapps and Jameson.
  3. Shake until chilled.
  4. Strain, and pour over ice in rocks glass.
  5. Top with lemon sparkling water.
  6. Add a large peach slice to the rim of the glass for your garnish. 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Try these other cocktails in our Summer Concert Series

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce

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4 Farms for Sunflower Picking Near Pittsburgh

By
Star Laliberte
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0
a field of sunflowers with white barn buildings in the background
Photo courtesy of Fair Haven Farms

There’s nothing like a vase filled with fresh flowers to add a little cheer to a space. And there’s no fresher bunch than the one you pick yourself. Since it’s pick-your-own sunflower season here in Western PA, we are sharing four farms for sunflower picking near Pittsburgh that would make a great day-date or family outing. Since the growing season can fluctuate (it’s Pittsburgh weather, people), we might suggest you check the farm websites (and the forecast) before making the trip.

Renshaw Family Farms

314 Ford City Rd.
Freeport, PA 16229
July 21, 22, 23, 28, 29, & 30
10:00 AM – 8 PM
July 24 and 27
4 PM – 8 PM
$10 a carload — flower heads (not by the stem) are $1 each or $20 for 15 flower heads with a lined galvanized vase. The farm’s country store is open during operating hours for food and gift purchases.

Schwirian Farm Sunflower Festival

2669 Pangurn Hollow Road
Monongahela, PA 15063
July 22-30, 2023
8 AM – 8 PM
FREE Admission, though parking is $3. Pick your own flowers for $1 per stem. Additional vendors and food options are on hand, too.

Fair Haven Farms Sunflower Festival

206 Lee Road
Grove City, PA 16127
August 26 and 27, 2023
11 AM – 5 PM
$10 per person admission gets you into the fields to pick sunflowers at $2 per stem. In addition to PYO sunflowers, you’ll find food, music, games, hayrides, and artisan crafts for sale on-site.

Triple B Farms

823 Berry Lane
Monongahela, PA
Daily from 9 AM – 2 PM
Pick from fields of flowers, lavender, and sunflowers. The well-stocked farm market is open 9 to 5, seven days a week. The ticketed kids area is a real treat for the young ones!

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Classic Negroni

By
Jordan Snowden
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0
Two Negronis sit in rocks glasses garnished with orange peel. Classic Negroni Recipe

The classic Negroni is a favorite among cocktail enthusiasts, and for good reason. With its perfect blend of bitter and sweet flavors, the Negroni is a timeless drink to enjoy any time of year — whether you’re looking for a sophisticated cocktail to serve at a dinner party or just want to unwind after a long day at work.

Why Does a Negroni Get an Orange Peel Garnish?

While the peel of an orange may seem like a garnish you could leave off, it actually adds more depth and an additional taste to your negroni experience. Once you express the orange peel (twist it to expel oils) it adds a fragrant aroma over top of your beverage. This slight citrus undertone is one of the most important parts of a traditional version of a negroni. Not to mention, it also adds a pop of color.

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Two Negronis sit in rocks glasses garnished with orange peel. Classic Negroni Recipe

Classic Negroni

  • Author: Anna Franklin
Print Recipe

Description

As classic of a negroni as you can get.

Ingredients

Scale

Instructions

    1. Add the gin, Campari, and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.

    1. Strain into a rock glass over a large ice cube.

    1. Garnish with an orange peel.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

If you enjoyed learning how to craft a classic Negroni, check out our other classic cocktail recipes.

Recipe by Anna Franklin
Photography by Dave Bryce

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Zoe Peckich’s Lemon Dream Cake

By
Jordan Snowden
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0
Photo by Adam Milliron

If there’s one thing Pittsburghers are going to do, it’s celebrate the accomplishments of their fellow citizens. The past few weeks have been no different, as the City of Bridges lauds Ritual House pastry chef Zoe Peckich, the winner of the inaugural season of the Food Network’s Summer Baking Championship. Peckich won the baking show with a Chocolate Chile Cake with Spicy Mango and Chocolate Buttercream that was inspired by her mother.

Below, we quickly chatted with Peckich about her victory, and she shares her Lemon Dream Cake recipe with TABLE readers, a 14-layered lemon cake and white chocolate cheesecake, lemon curd, lemon gastrique, and almond lace topping served at Ritual House.

Zoe Peckich’s Lemon Dream Cake 

TABLE: What did you learn in Pittsburgh that helped you win the show?

I think Pittsburgh’s food, in general, is very simple but done really well. Like we all go to our favorite bakeries or restaurants for that one special thing they offer. For instance, chocolate, [the] first thing that comes to mind is Sarris. It may just be a chocolate bar, but man, is it good.

I try to simplify my desserts and not make them complicated. I always say I’m going to do what I know and do it really well. So, I definitely had that mindset throughout the competition, which I think ultimately led to my win. I just did what I knew; nothing ever too crazy.

TABLE: What did you learn from your Food Network experience that you’ll be putting into practice at Ritual House?

The competition really helped pull out my creativity, so I will try to translate that through all of my desserts!

Zoe’s Lemon Dream Cake Recipe

Ingredients

  • 2 cups olive oil
  • 6 whole eggs
  • 3 cups sugar
  • 4 teaspoons vanilla
  • 1 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons salt
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 cups AP Flour
  • 2 1/2 cup milk
  • White chocolate cheesecake layer (See below)
  • Lace cookies (See below)
  • Lemon curd (See below)

Instructions

  1. In a large bowl, whisk together the oil, eggs, and sugar until well combined.
  2. Add in the vanilla and lemon juice and zest.
  3. Sift together the dry ingredients and alternate adding the dry ingredients and milk, starting with flour and ending with it.
  4. Mix until just combined. DO NOT OVERMIX.
  5. Place in a hotel pan lined with parchment paper. Sprinkle the top with some sugar and bake at 350 degrees 
until a toothpick inserted comes out clean.
  6. Allow to cool completely before adding the cheesecake layer.

No Bake White Chocolate Cheesecake Recipe 

Ingredients

  • 48 oz cream cheese
  • 3 cups sugar
  • 2 tsp vanilla
  • 1 tbsp
 lemon juice
  • 28 oz white chocolate, melted
  • 16 oz whipped cream

Instructions

  1. With a paddle, cream together the cream cheese and sugar until lump-free and super smooth.
  2. Add in vanilla and lemon juice.
  3. Add in the warm melted white chocolate. Scrape. Mix until lump-free.
  4. Whip the heavy cream until medium peaks and then fold into cream cheese mix.
  5. Spread evenly onto the lemon olive oil base.

Lace Cookies Recipe

Ingredients

  • 3/4 cup butter
  • 1 1/2 brown sugar
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2/3 cup AP Flour
  • 1 cup almond flour
  • ½ tsp salt

Instructions

  1. In a saucepan, combine the butter brown sugar and milk. Stir while cooking over low heat until butter and sugar have melted.
  2. Turn heat up to medium and cook mixture just until boiling.
  3. Remove from heat, add in vanilla, flour and salt, and whisk until completely combined.
  4. Let cool.
  5. Bake at 325 degrees for 7-10 minutes, rotating halfway through. The cookies will turn a golden brown, caramelly color.

Lemon Curd Recipe 

Ingredients

  • 2 cups egg yolk
  • 1072g sugar
  • 5 tablespoons of lemon zest
  • 640g lemon Juice
  • 1 teaspoons salt
  • 688g butter

Instructions

  1. In a bowl, whisk together the yolks, sugar, zest, juice, and salt.
  2. Place over a double boiler and continuously whisk until the mixture has thickened.
  3. Take the curd off the heat and add in the butter.
  4. Place in piping bags once cooled.

Lemon Gastrique Recipe 

Ingredients

  • 4 cups sugar
  • 1 cup water
  • 1 cup lemon juice
  • 1/2 cup apple cider

Instructions

  1. Combine the sugar and water in pot and allow to caramelize. Look for a medium amber color.
  2. Once caramelized, deglaze with the lemon juice and apple cider vinegar. If too liquidy, allow to reduce some. If too thick, add more juice or vinegar.

The final plate assembly will have 1 cheesecake, 2 oz lemon curd, 2 tablespoons of lemon gastrique, 1 tullie cookie, and microflowers for garnish. 

Story by Jordan Snowden

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Shawarma Chicken Kabobs

By
Lisa
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0
An aerial view of Shawarma Chicken Kabobs on a yellow plat surrounded by flowers. kabob recipe

Summer grilling season would not be complete without trying a kabob recipe. This carefree recipe for Shawarma Chicken Kabobs  marinates chicken in aromatic spices like clove, coriander, cumin, and cardamom, along with lemon, salt and pepper, and olive oil. Skewer it up with some fresh veggies and you will be very happy with the crowd-pleasing results.

What is Shawarma? 

The word “shawarma” comes from the Turkish word çevirme, which means “turning.” It’s thin slices of meat on a rotating vertical spit, covered in a mouthwatering array of spices. This Shawarma Chicken Kabobs recipe is, by some standards, not technically a shawarma, since we didn’t make it on a vertical spit. However, it’s shawarma style due to the spices we used in this kabob recipe. The combination of coriander, cumin, paprika, and garlic are typical to what meat marinates in for shawarma. 
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An aerial view of Shawarma Chicken Kabobs on a yellow plat surrounded by flowers. kabob recipe

Shawarma Chicken Kabobs

  • Author: Anna Franklin
Print Recipe

Description

Clove, coriander, cumin, and cardamom bring these Shawarma Chicken Kabobs to life.

Ingredients

Scale
  • 1 large garlic clove, minced
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp salt and black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 4–6 boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 zucchini, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 red onion, cut into 1-inch pieces
  • 1 turnip, cut into 1-inch pieces

Instructions

  1. In a large bowl, add together all the spices, lemon juice, and olive oil. Whisk together to form a marinade.
  2. Add chicken thigh cubes and toss together until coated. Let marinate or at least 1 hour or preferably overnight.
  3. Arrange chicken and veggies on skewers and grill over high heat until everything is slightly charred and the chicken reaches an internal temperature of 165 degrees.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Zucchini Soup

By
Abdul Rafay
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0
An aerial shot of a green Zucchini Soup drizzled with oil and garnished with zoodles. Zucchini Soup reicpe

This simple yet flavorful zucchini soup recipe takes you on a journey of freshness, where every spoonful delivers a burst of green goodness.

Tips for Making Zucchini Soup

Zucchini is an incredibly adaptable vegetable. It falls, like squash, into that category of heartier, more savory vegetables that respond well to sautéing, grilling, baking, and more. What other produce can be in bread, soup, or cut into noodles? Few other vegetables like it can be enjoyed so many ways, except for maybe the pumpkin. Or the carrot. Or (except the noodles) the potato. As with all of the above, salt to taste so that you keep your soup savory. And watch the acidity levels: a well placed spoonful of lemon or a drop or two of vinegar can lift vegetable flavors to lovely heights.

Another trick with vegetable-forward soups is the addition of a dollop of sour cream prior to serving. Its acidic notes perform the same function as lemon and vinegar…with the extra bonus of creaminess in flavor and texture. Many cheeses — most notably Parmigiano Reggiano and Pecorino Romano — are also very valuable as a garnish. Grate a bit over your bowl before eating and appreciate their ancient appeal!

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An aerial shot of a green Zucchini Soup drizzled with oil and garnished with zoodles. Zucchini Soup reicpe

Zucchini Soup

  • Author: Anna Franklin
Print Recipe

Description

A perfect soup for any season.

Ingredients

Scale
  • 5 medium-sized zucchini, cut into large pieces
  • 1 onion, cut into large pieces
  • 4 cloves garlic, peeled and roughly chopped
  • 1 shallot, peeled and roughly chopped
  • 1/4 cup olive oil
  • 2 quarts vegetable broth
  • Salt and pepper to taste
  • 1 zucchini and 1 yellow squash, spiralized, to garnish

Instructions

  1. Add olive oil, zucchini, onion, shallot, and garlic to a large pot and sauté until everything gets tender.
  2. Add vegetable broth and simmer until zucchini is softened.
  3. Transfer the soup to a blender and process until everything is smooth. Garnish with “zoodles” and a drizzle of olive oil.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Sweet Potato and Corn Fritters

By
Lisa
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0
An aerial view of seven Sweet Potato and Corn Fritters on an a white plate, surrounded by herbs. Corn Fritters recipe. Vegetable fritter

Combine delicious farm-fresh corn with grated sweet potato and zucchini, a bit of locally grown and processed flour like Weatherbury Flour, a few other kitchen pantry staples, and voila: a vegetable fritter perfect for a Meatless Monday entrée or as a side any day of the week.

Tips for Grating Vegetables

For efficient and safe vegetable grating, it’s important to take your time and have patience. Always start by selecting the right grater for the job, for this recipe that’s a box grater for coarse or fine shreds. Make sure that your vegetables are clean and cut to fit your grater comfortably. When grating, use a firm, steady pressure, and always work away from your body. For smaller pieces or to protect your fingertips, you can use a food holder or use cut-resistant glove. If you’re looking for consistent results, maintain a consistent angle and pressure (not too hard) as you move the vegetable.

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An aerial view of seven Sweet Potato and Corn Fritters on an a white plate, surrounded by herbs. Corn Fritters recipe. Vegetable fritter

Sweet Potato and Corn Fritters

  • Author: Anna Franklin
Print Recipe

Description

A healthy, fun, and delicious way to enjoy corn off the cob.

Ingredients

Scale
  • 3 cups sweet potato, grated with a box grater
  • 1 cup zucchini, grated
  • 1 cup fresh corn, cut off the cob
  • 2 eggs
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup fresh herbs (we used chives and parsley)

Instructions

  1. In a large bowl, mix together the grated sweet potato and zucchini. Tightly squeeze out any extra liquid. The more liquid you are able to remove, the crispier the fritters will be.
  2. After the sweet potato and zucchini are drained, add them back to the mixing bowl. Add the remaining ingredients together and mix until a thick batter forms.
  3. In a large skillet heat up a 1/4 inch of oil and place spoonfuls of the fritter mixture. Fry until golden brown on each side, roughly 1-2 minutes.
  4. Place on a paper-towel-lined plate to absorb any excess oil. Season with salt and pepper.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Pineapple Habanero Margarita

By
Jordan Snowden
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0
a glass of Pineapple Jalapeño Margarita

When Andrea Duran, wizard of mixology at the lively and delicious La Paloma restaurant, offered us this Pineapple Habanero Margarita, we just had to share it. Our plan is to pick a shady spot some overheated afternoon, make a batch of this drink, and put our feet up for a minute. Enjoy!

How to Make the Habanero Simple Syrup

First, coarsely chop four Habanero peppers. Then, combine the peppers in a saucepan with one cup water and one cup sugar. Stir until the sugar is dissolved. When the mixture starts to bubble, turn the heat off and let it sit to return it to room temperature. Finally, strain the liquid into a jar with a lid. You can store this syrup in the refrigerator for up to a month.

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a glass of Pineapple Jalapeño Margarita

Pineapple Habanero Margarita

  • Author: Andrea Duran
Print Recipe

Description

A sweet and spicy surprise in the beloved margarita.

Ingredients

Scale
  • 2 oz Cimarron Reposado
  • 1 oz pineapple juice
  • .5 oz lime juice
  • .5 oz habanero simple syrup

Instructions

  1. Combine all ingredients in a shaker filled with ice, shake, pour into glass edged with Hawaiian black salt.
  2. Garnish Pineapple Habanero Margarita with a lime wheel and a bit of candied Habanero.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Andrea Duran
Styling by Justin Matase
Photography by Tira Howard

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Are You Team Barbie or Team Oppenheimer?

By
Jordan Snowden
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0
A bright pink shoulder bag with a long strap

Two much-anticipated movies debut July 21: Greta Gerwig’s fantasy comedy Barbie and Christopher Nolan’s Oppenheimer, a war drama chronicling scientist J. Robert Oppenheimer and the role he played in the development of the atomic bomb. Because of the two drastically different vibes of the projects — one sun-soaked and pink, the other dark and serious — Barbie and Oppenheimer have been put in both a premier battle (the memes are rampant and hilarious) and a double feature dubbed ‘Barbenheimer,’ with moviegoers planning to see both films in one day.

Whether you’re #TeamBarbie, #TeamOppenheimer, or a #Barbenheimer person, we’ve put together a collection of recipes, clothing items, and more, to help you get into the spirit of whatever side you so choose.

Drink Up

For a recent wine tasting at the TABLE Magazine studios, Pittsburgh-based wine educator and consultant Adam Knoerzer shared the following selection of rosé that will have you feeling tickled pink and all ready for Barbie and Ken.

Sun Goddess Pinot Grigio Ramato
Domaine de l’Olivette Bandol Rosé 2022
E. Guigal Tavel 2022
Barton & Gustier Rosé D’Anjou 2020
Pierre Sparr Crémant d’Alsace Brute Rosé

Pickled Radish Martini sits in a martini glass, light pink in color, with a lemon peel and radish acting as a garnish.

Pickled Radish Martini

Radish… in a cocktail? You read that right. Don’t let the idea of root vegetables in your drink turn you away from trying our pickled radish martini. We think it has some serious “Kenergy.”

Next to a large vase of flowers sits two strawberry farm cocktails in short rocks glasses, garnished with basil.

Strawberry Farm Cocktail

Shake up a strawberry storm with this vodka cocktail. You know this is what Barbie sips when the cameras are not pointed at her.

Chocolate-Dipped Strawberry Milkshake sits in a milkshake glass, pink in color. A strip of chocolate goes across the middle of the glass.

Chocolate-Dipped Strawberry Milkshake with a Kick

Make it for the whole family, and add a little bourbon spike for the grown-ups. It’s pink and powerful.

A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Smoked Bourbon Old Fashioned

A historic drink for a movie seeped in history. And perhaps something to take the edge off as we contemplate the Nuclear Age.

chocolate martini on the edge of a table dressed in a red tablecloth

Chocolate Martini

A serious film about world-changing atom bombs needs a little fun… right?

Eat Up

An aerial view of Milkweed Flower Pound Cake sitting sliced on a white serving tray, surrounded by flowers. Milkweed Flower Pound Cake Recipe

Milkweed Flower Pound Cake

This recipe will get you out into the warm meadows of summer to forage for just a few ounces of milkweed flowers. If you’re on “Team Barbie,” you’ll love the pink. If you’re in “Camp Oppenheimer,” you might need the engagement with nature.

Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelon Sandwiches

A refreshing and easy summer treat. Honestly, these are delicious enough for both movies.

Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

Strawberry Honey Galette

A magical use of fresh strawberries in this Strawberry Honey Galette will make it disappear before your very eyes. Both Barbie and Bob would approve.

Vegetable Soup in a metal bowl with a spoon and green leaves on the sides, includes zucchini and yellow squash.

Vegetable Soup

A steaming bowl of hearty vegetable soup, bursting with colorful and nutritious ingredients, is the ultimate comfort food. Just in case the excitement of these movies leaves you in need of sustenance.

Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Buttered Mushroom Tartine

The art of tartine making is something that every home cook should perfect. Yes, this is a mushroom cloud reference.

Step Out

Ritual House

Pittsburgh’s Ritual House will be paying homage to the Barbie movie with an original craft cocktail, Life in Plastic, it’s Fantastic, made with Malibu Rum, lychee, Ritual House Prosecco (on tap), pink luster dust, cotton candy. It comes complete with your very own Ken doll.

Blue Sky Kitchen and Bar

Blue Sky Kitchen and Bar Drag Brunch is being Barbie-fied, with pink food, drinks, games, and more Barbie-themed fun, on July 30.

Shorty’s

Shorty’s Waterfront location, Tap x Taco, invites guests to celebrate Barbie’s debut on the big screen with three specialty craft cocktails: the Malibu Dream House, made with El Jimador tequila, coconut syrup, strawberry syrup, lime juice, and finished with a Tajin rim; the Let’s Go Party cocktail, created with Faber cherry vodka, demerara syrup, lime juice, lemonade, and house-made grenadine; and the Think Pink! cocktail, crafted with Faber Citrus Vodka, Faber Peach Schnapps, simple syrup, lemon juice, Sprite, and pink
glitter.

Sugar Spells Scoops

This weekend only, find Barbie-themed ice cream, sundaes, and floats or pre-order pints of Barbie… & Ken, made of a combination of pink, fruity dragonfruit sorbet and Blue Moon ice cream.

Valentine Suede Heel

Channel Barbie every day with these virbant pink suede heels from Shoe The Bear.

Le Patou Bag

A pop of pink makes every outfit brighter.

Canali Classic Fit Solid Wool Suit

Channel your inner secret agent with this structured, fine-fit suit.

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Peach Wineberry Flatbread

By
Lisa
-
0
An aerial view of three Peach Wineberry Flatbreads, with one cut into six slices. They are bright in color and sit on a black wooden slab. Peach Wineberry Flatbread Recipe

This flatbread recipe uses a fruit you might not have heard of before. The under-known wineberry is often thought to be an undersized raspberry, but its smaller, glossier fruit signals a separate species. Rarely found at farm stands, and never at the grocery store, wineberries are mostly foraged at the edges of wooded areas. Combine farm-fresh berries and peaches with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.

What is the Wineberry? 

On the bush, the wineberry looks like something between a mulberry and a raspberry. And, no, it does not produce wine or have any alcohol. It gets its name from its darker color than other fruits, similar to red wine. They’re typical to the Appalachian mountain region of the United States, so next time you’re on a hike, look out for them, and maybe you can use it your harvest in a flatbread recipe. 

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An aerial view of three Peach Wineberry Flatbreads, with one cut into six slices. They are bright in color and sit on a black wooden slab. Peach Wineberry Flatbread Recipe

Peach Wineberry Flatbread

  • Author: Anna Franklin
Print Recipe

Description

A flatbread with a berry you might not know!

Ingredients

Scale
  • 4 store-bought naan flatbreads
  • 8 oz Goat Rodeo Chèvre
  • 2 peaches, sliced into thin wedges
  • 1 cup wineberries or red raspberries
  • 4 pieces prosciutto
  • 1/2 red onion, sliced thinly
  • Salt and pepper to taste
  • Olive oil
  • Fresh basil

Instructions

  1. Arrange naan flatbreads on a baking sheet.
  2. Spread each flatbread with a thin layer of goat cheese.
  3. Assemble each one with peach slices, wineberries (or raspberries), prosciutto, and onion.
  4. Add a few more dollops of goat cheese to the top of each one.
  5. Sprinkle with salt and pepper and a drizzle of olive oil.
  6. Broil on high for 4-5 minutes until everything is browned. (These can also be cooked on a grill or over a fire.)
  7. Cut into 4 pieces and top with fresh basil.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce
With Support from Buy Fresh Buy Local Western PA

Subscribe to TABLE Magazine’s print edition.

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