1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.

Serves 4.

1. Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. Combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
2. Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebabs until scallions are soft, 4 to 6 minutes, turning occasionally; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.

Serves 4.

1. Wash and pit the cherries. Combine the sugar, water, lemon juice, and cinnamon in a large saucepan.
2. Bring to a boil and reduce heat to medium low. Add the cherries and simmer for five minutes.
3. Remove from the heat, remove the cinnamon sticks, and stir in the brandy.
4. Transfer the cherries to a jar and refrigerate for up to two weeks.

Makes six pints.

1. In an ice-filled pilsner or collins glass, combine the syrup, lemon juice, and gin. Stir to mix.
2. Fill the glass to the top with Champagne and garnish with cherries and a lemon twist.

Makes one drink.