June 2021 Brunch

In honor of PRIDE month in June, we read The Guncle by Steven Rowley!

Palm Springs Brunch (Fresh Fruit with Ricotta Honey Dip)


  • 1 pint part-skim ricotta
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 2 ripe peaches, quartered
  • 4 pineapple slices
  • 4 tablespoons sugar
  • 2 tablespoons fresh lemon juice



    • Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness.


    • Halve and grill Peaches
    • Grill Pineapple slices
    • Make Ricotta dip
    Whipped Ricotta Dip
    • Combine ricotta, honey, and vanila extract in mixer or bowl
    • Whip with hand or stand mixer until fluffy

    Top peaches and pineapple with whipped ricotta and drizzle with additional honey and sprinkle with cinnamon.

    J.E.D.'s Aperol Spritz

    This is a classic brunch cocktail. Adjust amounts based on taste. Add simple syrup for a sweeter drink.

    • 3oz Aperol
    • 3oz Sparkling Prosecco
    • 1oz sparkling water
    • Orange slices

    Add ice to a wine glass or similar cocktail class. Pour ingredients in and garnish with orange slices.