Spumoni!
And, a Q&A with Alexis deBoschnek
As I mentioned in my last newsletter, my friend Alexis deBoschnek released her second cookbook Nights and Weekends last week.
She kindly took some time off of her book tour to answer some questions for me (and you!). Alexis also kindly shared her recipe for Spumoni below. This dessert is right up my alley - no baking required! It’s also perfect for the dog days of summer we currently find ourselves in.
Take a look and don’t forget to buy a copy of Nights and Weekends so you can dog ear it, just like I am currently doing.
What is the philosophy behind your new, beautiful book Nights and Weekends, and what do you want people to take away?
I want people to feel empowered to cook delicious meals no matter where they’re at in life. Whether you’re juggling kids and an intense job or hosting friends for brunch for the first time, these recipes are designed to be easy, approachable, and delicious.
What is your personal go-to weeknight dinner on repeat?
One-pot gnocchi ragu. I know that’s decidedly a cold weather dish, but it’s my favorite no matter the season.
What would your ideal August meal be from start to finish?
It’d start with squash blossoms filled with ricotta and tender herbs that get dipped in tempura and fried until golden brown. I’d like some assorted soft cheese and thinly shaved cured meats too. For the main event, a marinated skirt steak that gets cooked quickly on the grill until charred on the outside and pink in the middle with a tomato and olive salsa spoon over. There would also be some grilled vegetables and a salad from the garden. For dessert, something with stonefruit with a good crust like a cobbler or crisp.
What are the top five kitchen tools you can’t live without?
Fish spatula, microplane, Kuhn Rikon pepper grinder, a large stainless steel frying pan (preferably from All-Clad), and a good chef’s knife.
What is an ideal day for you in the Catskill’s outside of the kitchen?
I’d spend the morning in my garden and the afternoon with a picnic by a pond, river, or lake. In this fantasy I’m going to someone’s house for dinner who is a really great cook and has an ice cold martini ready for me on arrival.
Spumoni
Alexis deBoschnek
While I love an over-the-top dinner party dessert, sometimes simple is best. Enter spumoni. This Italian American dessert hits all the marks of being fun and festive, while being ridiculously easy to put together. Let's be real-it's basically a glorified ice cream cake with a fancy name. I've stayed in line with tradition and layered pistachio, cherry, and chocolate ice cream for an almost-Neapolitan look. I love how these flavors work together, but you can experiment with different combinations of ice cream flavors-just follow this recipe as a guideline.
NOTES: Spumoni can be prepared up to 1 month in advance, making it an ideal make-ahead dessert to prep for a dinner party. For clean slices, dip the knife under hot water before cutting.
INGREDIENTS
Serves 10
1 pint pistachio ice cream (about 2 cups)
½ cup lightly salted shelled pistachios
1 pint vanilla ice cream (about
2 cups)
½ cup pitted maraschino cherries
1 pint chocolate ice cream (about2 cups)
1½ ounces semisweet choco late, thinly sliced (about½ cup)
METHOD
Cut a piece of parchment paper into two strips, one 18x3½ inches another 18x7½ inches. Line 9 x 5-inch loaf pan with the parchment paper so that at least 4 inches hang over the edges.
Let the pistachio, vanilla, and chocolate ice cream sit at room temperature until softened 25 to 30 minutes,
Stir together the pistachio ice cream and pistachios in a bowl until combined. In a second medium bowl, stir together the vanilla ice cream and cherries until combined. In a third medium bowl, stir together the chocolate ice cream and chopped chocolate until combined.
Spread the pistachio ice cream into two strips, Working quickly, add the vanilla ice cream and spread in an even layer. Finish by spreading the chocolate ice cream in an even layer.
Fold the parchment paper over chocolate and transfer it to the freezer until frozen, at least 30 minutes 2 hours or up to 1 month.
To serve, invert the loaf pan on a cutting board and remove the parchment paper. Slice the ice Slice the ice cream loaf and serve immediately.
Recipe reprinted with permission from Nights and Weekends by Alexis de Boschnek © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photographs by Christian Harder.
Have a good week!
With love,
Colu
Spumoni!! The most fun.
What a great idea for a summer dessert. Thank you!