Ingredients

1-1/2 quarts mixed fresh berries (hull and quarter strawberries), plus extra berries for garnish
3/4 cup plus 1 Tbs. granulated sugar
4 tsp. minced fresh ginger
1 lb. day-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)
1/2 cup Grand Marnier or Cointreau
1-1/2 cups heavy cream

Directions

1. Heat the berries and 3/4 cup of the sugar in a 4-quart saucepan over medium-high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in the ginger and pour the mixture onto a rimmed baking sheet to cool.
2. Meanwhile, in a large bowl, toss the bread with 5 Tbs. of the liqueur.
3. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 Tbs. liqueur and 1 Tbs. sugar to almost-stiff peaks.
4. In a 2- to 2-1/2 -quart clear glass bowl, layer in the following order: 1 mounded cup of bread cubes, 1 cup of berries and juices, and 1 cup of whipped cream. Repeat 3 times—you should have 12 layers total. For the final layers, use all the remaining bread, berries (and their juices), and whipped cream.
5. Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.

Serves 10-12.

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Ingredients

Marinade
2 Tbsp chopped fresh rosemary
2 Tbsp grated lemon zest
3 Tbsp lemon juice
2 Tbsp olive oil
2 tsp minced garlic
1 tsp salt
1⁄2 tsp freshly ground pepper
4 chicken drumsticks
4 chicken thighs
Tomato Bread Salad
3 large tomatoes, cut in 1-in. chunks (4 to 5 cups)
1 small red onion, halved and thinly sliced
1⁄3 cup light Italian dressing
4 large 1-in.-thick slices Italian bread
1 garlic clove, cut in half
Nonstick cooking spray
1⁄2 cup loosely packed basil leaves, slivered

Directions

1. Marinade: Wrap 1 tsp chopped rosemary and 1 tsp grated lemon zest in plastic and keep for garnish. Put remaining rosemary and lemon zest, the lemon juice, olive oil, garlic, salt and pepper in a bowl. Add chicken and turn to coat. Refrigerate 30 minutes, turning once or twice.
2. Heat outdoor grill or broiler.
3. Meanwhile, make the Salad: Toss tomatoes, onion and dressing in a medium bowl. Rub both sides of bread with cut side of garlic clove, then spray with cooking spray; grill 2 minutes per side, or until lightly toasted.
4. When cool enough to handle, cut bread in bite-size chunks. Put basil and bread on top of the tomatoes but don’t toss until 10 minutes before serving.
5. Remove chicken from marinade and place on grill (discard marinade). Cover grill and cook, turning chicken as needed, 30 to 35 minutes until juices run clear when meat is pierced. Sprinkle with reserved lemon zest and rosemary. Serve with the salad.

Serves 4.

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Ingredients

1 teaspoon olive oil
Salt and pepper
10 ounces ground sirloin (80 percent lean ground beef)
4 slices of a large hothouse tomato, cut 1/2-inch thick each
2 ciabatta rolls or white hamburger buns, split in half
3 ounces Velveeta cheese, cut into thin slices
10-12 slices of nacho sliced jalapeños

Directions

1. Create the patties: In a bowl or over butcher paper, combine the ground beef with olive oil, and a generous amount of salt and pepper. After seasonings are incorporated, split beef mixture into 2 equal-sized 5-ounce balls, using your hands to flatten them into hamburger patties of about 3/4-inch thickness.
2. Grill meat, buns, and tomatoes: Light a gas grill (or a grill pan), and bring to medium heat. Place the burger patties as well as the tomato slices on the grill.
3. Flip after burgers and tomato have developed grill marks, about 3 minutes.
4. Grill for 2 minutes more on second side; remove the tomatoes once they're charred, but not yet falling apart, and set aside. Place hamburger buns, cut-side down, on the grill.
5. Lay cheese slices over patties; cover grill or pan and allow to cook for one minute more, or until about medium rare to medium doneness. Remove patties and buns from heat.
6. Assemble burgers: For each burger, place melted cheese burger patty on top of bun, and top each burger with 5-6 sliced jalapeños; layer 2 slices grilled tomato on top. Cover with top half of bun and serve immediately.

Makes 2 burgers.

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