Food Network Magazine - (08)August 2020

Michael Symon’s Tart Cherry

and Red Wine Sundaes

Get a good vanilla bean ice cream for

these sundaes: “The sweet, buttery vanilla

complements the tartness of the cherries

perfectly,” Michael says.

Horseshoes

Viva Sol steel horseshoes set,

$125, dickssportinggoods.com

Ring Toss

Wood-and-rope ring

toss in heat wave,

$30, sunnylife.com

Croquet

Havana wood and metal

croquet set, $70,

theperfectprovenance.com

Paddleball

MDF and foam beach bats in block

party, $25, swoozies.com

You’ll want a straw and

a spoon for Anne’s drink-and-

dessert: “It’s a grown-up twist

on an old-fashioned favorite.”

Toss 1 pint quartered strawberries and

1 tablespoon sugar in a bowl and let sit

30 minutes. Divide the strawberries

among 4 wine glasses or champagne

flutes. Add 1 scoop of vanilla ice cream

to each. Fill with chilled prosecco.

Anne Burrell’s

Strawberry

Prosecco Floats

Drew Scott Picks

Family-Friendly Games

38 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

SUNDAE: RYAN DAUSCH. FLOAT: LEVI BROWN. PIG CANDY: STEVE GIRALT; SALAD: CON POULOS

Combine 4 cups frozen cherries, 1 cinnamon stick, 1 ci!Jp sugar

and 2 tablespoons cornstarch in a saucepan over medium-high heat and cook until

the sugar starts to melt, about 1 minute. Add 2 cups dry red wine, bring to a boil and cook

until slightly thickened, about 4 minutes. Remove from the heat, remove tlhe cinnamon stick

and stir in 2 teaspoons red wine vinegar. Serve over vanilla ice cream.

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