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Cool Cucumber Bread and Fresh Peach Bellinis


The dogs days of summer are upon us…long hot days, cool evenings. And of course those inevitable relaxing late afternoon parties. We came up with a wonderful late afternoon summer snack and a lovely refreshing cocktail that pairs nicely with the Cucumber bread. Cool Cucumber Bread – huh, yeah. Refreshing fresh Peach Bellini – huh, yeah. It’s all about staying cool and refreshed in the summer, right? Try this combo and you won’t be disappointed! Oh, and did I mention that both are super simple to make? Cause they are….

Cool Cucumber Bread


3 eggs
2 cups sugar
2 cups, grated, seeded, peeled cucumbers
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 cups a—purpose flour
1 cup chopped nuts
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking soda

1/2 cup powdered sugarzest of 1/2 lemon + 1 tbs fresh lemon juice


In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat until just combined. Pour into two greased 9 x 5-inch loaf pans. Bake at 350 F for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Let the bread cool in the pans on wire racks for 10 minutes before removing. Makes 2 loafs. Make a glaze using the powdered sugar, zest and enough water to make a nice drizzle consistency. Drizzle over warm bread and then again after it has cooled.   IMG_3334

Peach Bellini


3 ripe peaches (or 1 lb frozen peaches, thawed), peeled, pitted and cut into wedges
1 tbsp sugar
2 bottles chilled prosecco
Thin peach slices for garnish


Blend peaches and sugar in a blender
For each Bellini, spoon 2 tbsp of the peach puree into the bottom of a champagne flute (or I used a big ol’ wine glass!).
Carefully pour in 4 oz prosecco. Stir gently. Garnish with a thin peach slice. I sometimes sugar the rim as well.



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