Summer Sipping

The summer is almost over, and I only have a week left in the season long series I have been doing.  I hope you have been enjoying them, some drinks I have liked, others...I will pass on.  I have always wanted to try Campari, so this weekend we'll be having...

Negroni Punch - from Bon Appetit

Ingredients

• 4 cups assorted fresh fruit (such as berries, pitted cherries, and pitted sliced apricots and peaches)
• 2 to 4 tablespoons sugar (optional)



Via

• 1 cup Campari
• 1 cup sweet vermouth
• 1 cup gin
• 2 750-ml bottles chilled Prosecco
• ice cubes

Preparation

• Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.

Eggplant Hummus - from Bon Appetit

Ingredients

• 1 large eggplant (about 1 1/4 pounds)
• 3 tablespoons olive oil, divided
• 1/2 cup drained canned garbanzo beans (chickpeas)
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons (generous) tahini (sesame seed paste)
• 1 garlic clove, minced
• 2 teaspoons chopped fresh parsley 

Preparation

1.  Preheat oven to 350°F.

2.  Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.

3.  Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.

4.  Cool slightly, then scoop flesh into processor (discard skins).

5.  Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth.

6.  Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper