“Cherry Bombe: The Cookbook” by Kerry Diamond and Claudia Wu: Rose sangria

Best cookbooks of 2017

“Cherry Bombe: The Cookbook” by Kerry Diamond and Claudia Wu

This bubblegum pink book will be a bright add to your kitchen library. Creative women of the food world who are contributors to the indie cult Cherry Bombe magazine and podcast are featured here. Their distinctive voices might be missing because the headnotes are straightforward, but the recipes make up for it. This includes crab rolls with avocado from author Chrissy Teigen; sweet and sour shrimp from Padma Lakshmi (“Top Chef”); chicken with a lemongrass brine from Sqirl chef Jessica Koslow, and a cherry bombe from ice cream phenom Jeni Britton Bauer. It’s ideal for any #BombSquad loyalist.

Kerry Diamond says: Go for a full-bodied rose for this sangria such as those from Bordeaux or a Malbec rose from Argentina. Don’t think of those light summer ones or pale pink ones.

Thanksgiving plans: I have a big family, and I’m the one without kids. So I usually go to one my sibling’s places. This year, I am going to my sister’s outside Boston.

Traditionalist or reformist: I’m a little bit of both. My family always did the cranberry sauce from the can but I make the fresh sauce.

New holiday dish: I have grown really fond of the noodle kugel in the book that Sierra Tishgart [senior editor at Grub Street] has for Thanksgiving every year. I might introduce that at our table.

A returning favorite: It’s my mother’s stuffing that is made with white bread and dried sage. It’s crispy on the outside and has a lot of melted butter. I think I would skip the turkey before I skip the stuffing.

Can do without: Football. I’m just not a football fan. I like it when people talk about anything else.

Thankful for: I am definitely thankful for this cookbook. It has enabled me to go on the road and meet an amazing community of women.

Rose Sangria With Cherries

PG tested

The cherries are a must, says recipe contributor, Klancy Miller. But you can swap in peaches for the nectarines and grapes for the blueberries.

3 (750-milliliter) bottles rose, chilled

½ cup (4 ounces) brandy

2 tablespoons (1 ounce) St-Germain elderflower liqueur

Juice of ½ lime

1 cup cherries, pitted

1 or 2 ribbons orange zest

1 orange, sliced

1 nectarine, pitted and sliced

½ cup frozen blueberries

Seltzer or club soda (optional)

Ice (optional)

Pour rose, brandy, St-Germain and lime juice into a large pitcher or bowl. Stir with a large spoon.

Add cherries, orange zest, orange and nectarine. Refrigerate for 1 hour so the flavors can come together.

Right before serving, add the blueberries and, if desired, a splash of seltzer and some ice.

Makes 10 to 15 servings.

— “Cherry Bombe: The Cookbook” by Kerry Diamond and Claudia Wu (Clarkson Potter; October 2017; $35)


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