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    Home / Drinks

    5 from 1 review

    White Nectarine Prosecco Sangría with Ginger & Elderflower, and why I said YES to a cookbook deal (!)

    By Alanna Taylor-Tobin on Jun 19, 2015 (updated Feb 11, 2020) / 133 Comments

    Jump to Recipe Print Recipe

    This refreshing prosecco sangría recipe is full of floral flavors from white nectarines, fresh ginger, wildflower honey, St. Germain elderflower liqueur, and dry prosecco. Substitute white or yellow peaches or nectarines to your heart's content. 

    refreshing White Nectarine Prosecco Sangría with Ginger & Elderflower

    **Update: My book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours is now available!**

    My Cookbook Journey

    I've had this secret eating away at me for months and I'm so excited to finally get to share it here. I'm writing and photographing a cookbook. My first one. Hopefully it won't be the last. It's all about baking with alternative grains and flours, with every recipe hinging on a seasonal fruit or vegetable. It's tentatively titled Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. Each of the 100+ recipes, 95% of which are brand-new, gets its own full-color image, shot by yours truly.  The manuscript is due this October and the photos a month later. The release date is tentatively set for April 2016.

    liquor

    From Book Deal to Bupkes (And Back Again)

    Many of you will remember that I was offered a book deal a little over a year ago that turned out to be a no-go, and I wanted to talk a bit about what happened in the interim and how this one came to fruition.

    Last spring, I wrote this post. I got a ton of amazing feedback. Most of it supported my decision, but a few comments were from people who worked in publishing saying, "Uh, that was actually a pretty good offer, yo." That was hard to hear, but I still felt at peace with my decision to continue exploring my options. I worked on finishing my proposal and reached out to a few different agents, most of whom couldn't take me on.

    chopped ginger

    Finding a Literary Agent

    I had read an interview on Dianne Jacob's site with literary agent Danielle Svetcov and was planning to reach out to her, when a friend of a friend offered to introduce us. It turns out Danielle is, like, THE cookbook agent in the Bay Area, but luckily I didn't know that at the time when we spoke a year ago. All I knew was that she had authored her own humorous cookbook and that I liked her immediately.

    "I needed to get out of the office so I'm going to walk in the woods while we talk, is that ok?" she said when I picked up the phone. We talked for the better part of an hour, which was amazing as other agents were available for nothing more than a brief email. She told me about another client of hers whose book she felt had sold too early in the game, before the author had a big enough following to let them command more control over the book's aesthetics. "If we try to sell your book now, we're going to get a lot of rejections and it won't be fun." She essentially told me to keep working on my blog and call her in a year for a state-of-career call. She was encouraging, but it's hard to hear "not yet."

    ingredients into jug

    Saved by Sandwiches

    Devastation mixed with relief as I hung up. I cried. I went back to working full-time on my blog. I made these sandwiches, landed in the ER, and my traffic doubled. I still don't get it.

    I don't know if it was the sandwiches, but late that fall, a publisher reached out asking me to author a book with them. Danielle said to loop her in if any publishers called so I did, and we had a conference call with the head publisher.  Instead of telling me what book he wanted me to write, he spent half an hour gently questioning me about what I like to cook. I got the feeling that this publisher would be on my team, advocating for my success and supporting my creative vision. When we hung up, Danielle let me know that she was impressed, too.

    pouring honey in jug

    Cookbook Deal: The Nitty Gritty

    The publisher asked me to submit a synopsis about the book concept we'd discussed, then a handful of recipes and sample images, and they eventually made us an offer. The numbers were roughly double what the previous offer had been; it would still be just enough to cover expenses when all was said and done, but it was better. Danielle pointed out that it can be advantageous to take a lowish advance for your first book as it's easier to "earn out" the advance through sales and begin earning royalties – all of which marks a book as successful in the eyes of most publishers. Only 3 in 10 books succeed in that sense. If your first book isn't "successful" by these standards, it can be difficult to wrangle another book deal. With a too-high advance, you can be doomed to fail right out of the gate because it will be nigh impossible to earn-out.

    dropping fruit into jug

    This publisher also separated the photography fee from the book advance, which is important for two reasons.

    1.  If the photo fees are rolled into the advance, the book has to earn out that sum as well.
    2. The separate photo deal made me feel like a professional photographer; it was a sign of respect. I could write AND I could shoot, and the publisher had acknowledged that. The other publisher that had made me an offer had rolled the fees into one advance, claiming it made no difference (which wasn't true); this had given me yet another reason to mistrust the other publisher and ultimately decline the offer.

    muddling fruit

    My publisher is a fairly small operation, but they are distributed by one of the "Big Five" publishers, Macmillan, meaning that the book should get the same distribution (exposure in stores) that a book from a larger publisher would. When I asked Danielle if we should wait for a bigger publisher, she explained that with a big publisher a new author like myself would simply get less one-on-one attention and have less control over the book.

    All in all, this seemed like a decent first book experience. I accepted!

    squeezing lemon juice into cocktail

    Why I Really Said Yes to a Book Deal

    Over the past year, I've learned that the manner in which I'm treated in a working relationship is equally (if not more) important than cold hard numbers. During my interactions with the first publisher who made me an offer over a year ago, I was a bundle of nerves. I couldn't put my finger on what bothered me; I felt anxious before every interaction, confused and insecure afterward. Something about his manner just rubbed me the wrong way; we just didn't click. His nasty side came out when my consultant and I began questioning his contract, and his words turned contemptuous. Writing a book was hard enough, I didn't want to fight against the very person who should be cheering me on the most! How would I have the energy to do the actual work? I was relieved when the low royalty rate gave me a tangible reason to decline; I just didn't want to work with this person.

    pouring wine into White Peach Prosecco Sangria
    mixing Sparkling White Wine Sangria

    In contrast, this team treated me with kindness and respect. I feel comfortable asking questions and giving feedback on design details. My agent Danielle is a wealth of knowledge who I'm very grateful to have guiding me through this experience. In all, this team makes me feel valued, and that enables me to do my best work.

    spoon in glass
    dropping ice cube in glass

    jug of sparkling white sangria

    A Bookload of Work

    I've been working on this book since January and let me tell you, it's a lot! It's like having 2 full-time jobs (I think – I've never even had 1 real full-time job...). Each week I develop, shoot and write 3-4 recipes. Since most recipes take 3 or 4 tries to get right (8 is my record so far for some finicky though insanely tasty cookies), each week is a blur of shopping, baking, shooting, washing dishes (or more frequently, begging Jay to), photo editing, writing, sending recipes out for testing, and lots of exercise to counteract the effects of all the butter. We are drowning in desserts; definitely a first world problem, but still. I actually had a dream the other night that I was trying to do a cleanse but every restaurant I went to tried to make me eat butter.

    pouring sparkling sangria recipe

    But deep down, past the busyness and schedules and spreadsheets and too much sugar and SO MANY DISHES, I'm all tingly with anticipation. Come next April, I'll be holding a copy of my very own book filled up with 100+ gems of recipes, each well-tested and flanked by a pretty picture (and hopefully you will too!). I promise to keep you posted through the rest of the process and share as much as I can. Thank you for following along on this journey!

    elderflower
    slices of apples

    Sparkling Prosecco Sangría

    To celebrate all this hullabaloo, I got some flowers and made us some sparkling prosecco sangría full of all my favorite things and inspired by this gorgeous recipe from Feasting at Home. There's fresh ginger for a bit of zip, St. Germain elderflower liqueur for a punch of flavor, white nectarines whose red skins give the drink a rosy hue, lemon juice and honey for balance, and prosecco, sparkling water, and ice to refresh. This thirst-quenching libation boasts a full-bodied floral taste that is downright intoxicating. Serve it over lots of ice, and be sure to nom those slices of booze-soaked nectarines; they're the best part.

    More Sangría recipes:

    • sangría verde {vinho verde, cucumber, melon, mint, basil + lime}
    • berry, plum, and rose sangría

    More St. Germain Cocktails & Recipes:

    • one for the money cocktail {cocchi americano, st. germain, prosecco, lemon, and cardamom-saffron tincture}
    • sparkling grapefruit, elderflower & rosé vodka cocktail
    • gluten free cheesecake with elderflower peaches
    • grapefruit elderflower custard pie

    Sparkling Peach Sangria
    glasses of White Nectarine Prosecco Sangría with Ginger & Elderflower

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this prosecco sangria recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    White Nectarine Prosecco Sangría with Ginger + Elderflower

    Print Recipe Pin Recipe
    This refreshing prosecco sangría recipe is full of floral flavors from white nectarines, fresh ginger, wildflower honey, St. Germain elderflower liqueur, and dry prosecco. Substitute white or yellow peaches or nectarines to your heart's content. 
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Total: 10 minutes minutes
    Servings: 6 to 8 servings

    Ingredients

    • 2 tablespoons mild honey
    • 1/3 cup finely chopped fresh ginger (35g)
    • 2 medium-sized white nectarines or peaches, chopped
    • 2 medium-sized white nectarines or peaches, sliced
    • 1/4 cup strained lemon juice
    • 1 bottle prosecco or other dry white sparkling wine such as cava, chilled (750 ml)
    • 1 cup St. Germain Elderflower liqueur, chilled
    • ice
    • 1-2 cups sparkling water, chilled

    Instructions

    • In a large measuring pitcher, muddle together the honey and chopped ginger until the juices run out of the ginger, 1 minute. Muddle in the chopped nectarines and lemon juice until well crushed. (Alternatively, pulse the mixture in a food processor or with an immersion blender to speed up this process.) Stir in half of the prosecco. Strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff. Discard the pulp.Add the rest of the prosecco, the St. Germain and the sliced nectarines to the sangría. Taste, adding more lemon juice if you feel the drink it needs it. Add ice and sparkling water to the pitcher, and serve within the hour while the drink is bubbly, ladling it into cups with bits of the fruit.

    Notes

    Inspired by Feasting at Home's Peach and Elderflower Sangría.
    Feel free to use white or yellow peaches or nectarines here. Since fruit and wines vary in sweetness, add more lemon or honey to your taste.
    Do add the prosecco and sparkling water shortly before serving to retain the bubbles.
    Nutritional values are based on one of six drinks.

    Nutrition

    Calories: 273kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 333mgFiber: 2gSugar: 31gVitamin A: 320IUVitamin C: 10.1mgCalcium: 21mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    White Nectarine Prosecco Sangría with Ginger + Elderflower

    Inspired by Feasting at Home's Peach and Elderflower Sangría

    Feel free to use white or yellow peaches or nectarines here. Since fruit and wines vary in sweetness, add more lemon or honey to your taste. Do add the prosecco and sparkling water shortly before serving to retain the bubbles.
    Makes 6-8 servings

    2 tablespoons mild honey
    1/3 cup (35 g) finely chopped fresh ginger
    2 medium-sized white nectarines or peaches, chopped
    2 medium-sized white nectarines or peaches, sliced
    1/4 cup strained lemon juice
    1 (750 ml) bottle prosecco or other dry white sparkling wine such as cava, chilled
    1 cup St. Germain Elderflower liqueur, chilled
    ice
    1-2 cups sparkling water, chilled

    In a large measuring pitcher, muddle together the honey and chopped ginger until the juices run out of the ginger, 1 minute. Muddle in the chopped nectarines and lemon juice until well crushed. (Alternatively, pulse the mixture in a food processor or with an immersion blender to speed up this process.) Stir in half of the prosecco. Strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff. Discard the pulp.Add the rest of the prosecco, the St. Germain and the sliced nectarines to the sangría. Taste, adding more lemon juice if you feel the drink it needs it. Add ice and sparkling water to the pitcher, and serve within the hour while the drink is bubbly, ladling it into cups with bits of the fruit.

    top down shot of White Nectarine Prosecco Sangría with Ginger & Elderflower

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Dolphia Nandi-Arnstein says

      June 22, 2015 at 12:25 pm

      How come I missed this! CONGRATS Alanna for your cookbook! I will look forward to it :)
      And the photographs in this post are mesmerizing!

      Reply
    2. Denise | TLT says

      June 22, 2015 at 1:40 pm

      First of all: congrats!!!!!!! Alanna: you deserve this so, so much! I'm very proud of you and very excited too! Your pictures truly stand out each and every time. And the subject of your book? YES! Big time! I'm so gonna buy one of the first books immediately!

      Also: you can't imagine how much I recognize in this post. It's almost scary. I had the exact same situation with a publisher (two, in fact) a year before and it was so terrible at that time. Afterwards, I'm kind of thankful for the experience, but it was hard back then. And look at me now: I just finished all the texts, recipes and pictures for my cookbook and have a wonderful book team and publisher now. I work closely together with the graphic designer and it's such a joy. It's a bit scary, incredibly tough and intense and so amazing at the same time.

      I love that you're in the same boat and with you all the best of luck. Can't wait to see the end result!!! xoxo

      Reply
    3. Lauren Gaskill | Making Life Sweet says

      June 22, 2015 at 8:06 pm

      Congratulations Alanna! This is such wonderful news. This recipe is a perfect way to toast in celebration. Cheers to you!!

      Reply
    4. Amber Andel says

      June 22, 2015 at 8:06 pm

      I'm assuming you add in the St. Germain with the rest of the prosecco?

      Reply
      • Alanna says

        June 22, 2015 at 8:30 pm

        Yes, exactly, thank's for catching that. Updated!

        Reply
    5. Linda | A La Place Clichy says

      June 22, 2015 at 8:19 pm

      AHHHHHHH I am soo excited for your cookbook! I will seriously pre-order it within seconds once you tell me where. I can't wait!!!

      Reply
    6. Eileen says

      June 22, 2015 at 11:27 pm

      Congratulations! This does sound like a much better situation on all fronts. Super excited to check out the finished product in months to come! And definitely have a couple glasses of this beautiful sangria -- it sounds like the perfect way to celebrate.

      Reply
    7. Izzy says

      June 23, 2015 at 3:30 am

      I'm so happy for you!!! Congratulations!! I knew that when you turned the last one down it would only be a matter of time before the right deal came along for you! You are so talented and I cannot wait to see your finished cookbook!! I will most definitely be getting one! These beautiful drinks look like the perfect way to celebrate :)

      Reply
    8. Alana | Fix Feast Flair says

      June 23, 2015 at 3:48 pm

      HUGE CONGRATS!!!! And thank you for this wonderful and candid post. I cannot wait till you've turned in your final edits and we're reading the woohoo, it's almost over but until then, enjoy this process. You're kicking butt over there right now. :D :D

      Reply
    9. Nuriya la Tanita says

      June 23, 2015 at 4:17 pm

      Mazal tov, felicidades, congratulations!!!! This is such magnificent news! You have truly earned this! I am sure this will be the first of many beautiful published works you will put forward. I can't wait for it to come out! Hopefully in time for Thanksgiving baking ;)

      Reply
    10. Sondi says

      June 23, 2015 at 4:44 pm

      Congratulations!! It sounds like you have the perfect fit with your publisher and it was meant to happen this way. You have the best photos in the blogosphere and I can't wait for the amazingness to come in your book. Any chance your cookbook will also include some dairy-free and egg-free options?

      Reply
      • Alanna says

        June 23, 2015 at 4:58 pm

        Hi Sondi! Thanks for the sweet note. I do have a few vegan recipes in the book, though they are the minority. xo

        Reply
    11. Sneh | Cook Republic says

      June 24, 2015 at 12:29 am

      So so exciting Alanna! Congratulations. Looking forward to it :-)

      Reply
    12. Cindy says

      June 24, 2015 at 2:05 pm

      Alannaaaaa!!!!!!!! Congrats! I am really excited about the book (a photo for every recipe is the best!) but, mostly, I'm excited for you. This sounds like an amazing experience and I am so glad that things came to fruition for you in a bigger and better way. I truly cannot wait to hold a copy of your (sure to be) gorgeous book in my hands. CHEERS!!

      Reply
      • Alanna says

        July 18, 2015 at 6:27 pm

        Aw! Thank you Cindy - that means so much coming from you. <3

        Reply
    13. Valerie Gamine says

      June 24, 2015 at 7:59 pm

      Yippie!!! Congrats (again ;)) Alanna! Well deserved. Kudos for holding out for something wonderful that felt right. Always listen to that voice inside your head, no matter how maddening. :D Now, may I please fly over for a celebratory sangria, or four!!

      Reply
      • Alanna says

        July 18, 2015 at 6:26 pm

        Haha! Thank you SO much Valerie! And yes, absolutely, your sangria(s) await! <3

        Reply
    14. Sophie says

      June 25, 2015 at 9:22 am

      Wow, fantastic news and well deserved - congratulations! Thank you for the honest insight into the process. I actually started following your blog with those sandwiches... I think your link was posted on another website which I followed, and loved the story, your writing style and (of course) the recipes.... good luck, and stay sane with all the sugar x

      Reply
      • Alanna says

        July 18, 2015 at 6:25 pm

        Haha, thanks so much for reading and for the kind note, Sophie! I'm trying to slip in savory twists when I can. ;)

        Reply
    15. Tina @ Just Putzing Around the Kitchen says

      June 25, 2015 at 3:08 pm

      Congrats on the book deal, Alanna!!!! So happy and excited for you, and can't wait to see it (will DEFINITELY be adding it to my cookbook collection). Also, this sangria looks amazing - duh :D

      Reply
      • Alanna says

        July 18, 2015 at 6:24 pm

        Aw, thank you so much Tina! I hope we get to celebrate over sangria IRL soon. <3 <3 <3

        Reply
    16. Alicia says

      June 25, 2015 at 5:04 pm

      Congrats, your book will be amazing! Your recipes are gorgeous and inspiring. I've only made a few but your chocolate coconut pots de creme were the most delicious things I've ever eaten. Easy-yet-astounding recipes like that are my favorite kind!

      Reply
      • Alanna says

        July 18, 2015 at 6:23 pm

        Aw, thank you Alicia! That recipe is one of my faves too - thanks for giving it a go. :)

        Reply
    17. Lucy Eats says

      June 25, 2015 at 9:07 pm

      Congratulations on the book deal! Thank you for the insight into the process and it's great to hear that, in hindsight, you got the better deal!

      Reply
      • Alanna says

        July 18, 2015 at 6:22 pm

        Thank you Lucy! Yes, I'm certainly glad I waited - whew!

        Reply
    18. Katie says

      June 25, 2015 at 10:08 pm

      Congratulations, I'm so excited for you! It must be very validating to know that waiting was the right choice. Thank you for being so open about your decision - I can't wait to see the book!

      Katie

      Reply
      • Alanna says

        July 18, 2015 at 6:22 pm

        Oh thank you so much Katie!

        Reply
    19. Christine says

      June 26, 2015 at 8:52 am

      SO EXCITED for this book, Alanna! Congrats!

      Reply
      • Alanna says

        July 18, 2015 at 6:19 pm

        Aw! Thank you so much Christine! That means a lot coming from you, connoisseur of delectable things.

        Reply
    20. Sully says

      June 27, 2015 at 3:07 pm

      It's been a long time since I've commented, but I think I de-lurked the first time when you were weighing your earlier book deal. I'm very excited for you. I read your blog each Saturday with my coffee before heading out to the local farmer's market. I can't wait to slide your name into place on my shelves, or to pull it out and take it to the kitchen. So glad you hung in there and I wish you very good luck with the work of the book!

      Reply
      • Alanna says

        July 18, 2015 at 6:18 pm

        Hi Sully! Thank you so much for re-de-lurking. I'm all choked up. :)

        Reply
    21. Elizabeth - SugarHero.com says

      June 28, 2015 at 6:06 am

      Congratulations! I've loved your blog for years and cannot wait to see the magic of your cookbook.

      Reply
      • Alanna says

        July 18, 2015 at 6:17 pm

        Aw! Thank you so much Elizabeth - right back atcha on all counts. :)

        Reply
    22. Michelle says

      June 29, 2015 at 1:01 am

      Bravo! And I've never seen a prettier sangria.

      Reply
      • Alanna says

        July 18, 2015 at 6:16 pm

        Aw! Thank you Michelle! I <3 your blog.

        Reply
    23. Kelly says

      June 30, 2015 at 1:41 am

      Oh my gosh, this is such amazing news! Mucho congrats lady! Also, I'm sending you an email to cash in that raincheck! Or perhaps I can just come over and watch you in action/eat desserts? :)

      Reply
      • Alanna says

        July 18, 2015 at 6:16 pm

        Aw, thank you so much Kelly! Looking forward to our date. :)

        Reply
    24. Salvation Sisters says

      July 03, 2015 at 8:52 pm

      Congratulations! We sisters are indeed very happy for you. Cheers to you.

      Reply
      • Alanna says

        July 18, 2015 at 6:16 pm

        Aw, thank you, sisters!! <3

        Reply
    25. Karen @ The Food Charlatan says

      July 06, 2015 at 9:24 pm

      I'm so happy for you Alanna! Publishers should be falling all over themselves to get to you; I'm glad you've found people you like :)

      Reply
      • Alanna says

        July 18, 2015 at 6:15 pm

        D'aw! Thanks lady. :)

        Reply
    26. Ileana says

      July 09, 2015 at 9:52 pm

      Wow congrats! So happy for you!! Sounds like it was worth the wait to find the right team to work with you. Thanks for this informative post and the previous one about your book offers - so interesting and helpful to hear more about the process!

      Reply
      • Alanna says

        July 18, 2015 at 6:15 pm

        Thanks for the kind words and for reading, friend! <3

        Reply
    27. Anonymous says

      July 10, 2015 at 11:17 pm

      I never comment on blogs but I made this sangria tonight and it was amazing! I pureed everything in the food processor so it was a fine pulp and it was a huge hit. Couple questions...do you have a winter version of this and I assume for larger portions just double or triple? Thanks for the great recipe!

      Reply
      • Alanna says

        July 18, 2015 at 6:08 pm

        Aw, well thank you so much for the note - it made my day! :) I'm glad to know that pureeing the sangria worked! Did you strain it afterward?

        I don't have a winter version, but I'll make note of the request and work on one! Maybe with pears and pomegranate? Or some fun citrus like grapefruit! Thanks for the great idea!

        Reply
    28. Erika says

      July 21, 2015 at 2:33 pm

      Omg Alanna a-way-belated CONGRATULATIONS to you!!!! I'm so happy you decided to take the deal--all the reasons you laid out for taking it make so much sense, but really, I think that gut intuition is the most important. You are SO wise for holding out for the right team to make your book happen and I am so excited to see the beautiful thing when it comes out!!! I will be the first (okay, after your family) to tell EVERYONE I know about it so you can smash your earn out ;) ;) Also, I may be back for a week in mid-August so if you still need help eating your way out of a mound of butter, you know who to call ;)

      Reply
      • Alanna says

        July 27, 2015 at 11:08 pm

        Erika! Thank you so much for the sweet note! I definitely want to feed you butter when you're back in town, so let's def make that happen. :) :) (Sorry about the previous comment - was using Jay's computer and didn't realize I was leaving a comment as him!)

        Reply
    29. S says

      September 21, 2015 at 1:22 pm

      I am so happy for you - my apologies that it took me this long to come to your post and congratulate you. I can't wait to read your book. And this sangria - I don't care if it is Fall already, I shall make it xx

      Reply
    30. Zan says

      May 28, 2016 at 8:33 pm

      You are amazing. I just found you as I searched for a sauce for some crab cakes ha! Just love your story, your journey and someone living from their truth and heart. How inspiring! What a perfect find on this fine Saturday in Vancouver, BC.

      Reply
    31. Ash @ The Delightful Home says

      January 30, 2017 at 11:12 am

      This is such a beautiful recipe! It looks like the perfect transitional (into spring) recipe!

      Reply
    32. Lauren Grant | Zestful Kitchen says

      July 26, 2017 at 2:26 pm

      I know I'm late to the party here to finally be reading this blog post, especially since I have your book :)

      I've been following along with your photography and recipes but have just recently found myself looking through your archive and reading your posts. Wow, what a refreshing, down-to-earth experience your site and work is. Thank you for so wonderfully sharing this story and so many others. I truly love stopping by your site and am always inspired by you!

      Reply
      • Alanna says

        July 27, 2017 at 7:57 pm

        Hi Lauren! Aw, thank you for the incredibly kind words - that means a lot to me! Now I'm ravenous after looking at your gorgeous blog. <3 <3 <3

        Reply
    33. Jill Roberts @ WellnessGeeky says

      December 14, 2017 at 6:53 am

      Definitely your white nectarine prosecco sangria ginger elderflower is awesomeness! This is a great recipe Alanna, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

      Reply
      • Alanna says

        December 15, 2017 at 4:57 pm

        Aw, I'm so glad you're liking the recipe! It's a fave around here too. :)

        Reply
    34. Julia Stearns @ Healthirony says

      March 25, 2019 at 5:23 am

      Absolutely love your creative idea with white nectarine prosecco sangria ginger & elderflower! Can I post it on my blog? Thanks for sharing!

      Reply
      • Alanna says

        March 30, 2019 at 9:51 pm

        Aw thank you! You're welcome to post a photo with the link back to my site for the recipe! :)

        Reply
    35. MelisendePF says

      October 12, 2020 at 10:36 pm

      I made this as a pre-dinner drink for our Canadian Thanksgiving today because I'm always the designated cocktail maker. This was hands down everyone's favorite cocktail in years. I had very ripe, sweet nectarines which I think is needed. It won't stay bubbly for too long, so by the time the last guests arrived the bubbles were gone but it didn't matter. The taste of the drink is fabulous. I used SANTA MARGHERITA - VALDOBBIADENE Prosecco which has a 1 sweetness rating.

      Reply
      • Alanna says

        October 18, 2020 at 9:47 pm

        Well that sounds completely delicious - I would have liked to be a guest at that meal! I'm so glad you enjoyed this cocktail, it has a special place in my heart for sure.

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    This gluten-free Basque-style burnt cheesecake has This gluten-free Basque-style burnt cheesecake has a secret ingredient: Vermont Creamery fresh goat cheese! It adds a bright, tangy flavor and velvety texture. 

Think crème brulee meets cheesecake. Break through the caramelized sugar crust to the creamy center that’s light and airy like a cloud, yet rich and dense at the same time. 

Basque-style cheesecake has no crust, but a high oven temperature browns the outer edges to keep slices intact. Use sweet rice flour to make it gluten-free if you like!

Full recipe linked the_bojon_gourmet. Bojon appètit!

https://www.vermontcreamery.com/products/goat-cheese-basque-style-burnt-cheesecake

#basquecheesecake #burntcheesecake #goatcheese #goatcheesecake #recipereel
    Gluten-free cherry clafoutis 🍒 This is the des Gluten-free cherry clafoutis 🍒

This is the dessert I make every year when cherries come into season in early summer! 

Cherries soaked in a little brandy (or GF whiskey) dot a vanilla-scented almond flour batter. Together they bake into a silky custard that's somewhere between a dutch baby and pudding cake in texture. 

Whip up this simply sublime cherry dessert and you'll understand why it's a French classic. 

Bojon appètit, friends! 

https://bojongourmet.com/gluten-free-cherry-clafoutis/

#clafoutis #clafoutiscerises #cherryseason #cherryseason🍒 #f52farmstand #glutenfreebaking #glutenfreedessert #almondflour #almondflourrecipes
    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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