I hope you will imbibe at least one Knickerbocker Glory this summer – a fruity sundae traditionally made with red and white ingredients, although sometimes something blue is added. It’s important that it be served in a tall glass with a long spoon and that the elements be layered, whether it be in an elegant or casual way. There is no precise recipe; just have everything together, then work very quickly to keep it from entirely melting before serving.

This sundae can contain a wide variety of sweet delights that complement the main component of vanilla or strawberry ice cream and fruit. You can add melted jam, whipped cream, toasty meringues, shortbread cookies, flaky chocolate, nuts and even liqueur. Add whatever garnishes you desire, but I like a Cadbury Flake 99. Or two.

Before you dive headlong into this stellar delicacy, you may want to nourish yourself with some protein and veggies. What could be more lovely on a hot summer day than a burger cooked on the grill, graced with sticky bourbon sauce, then topped with melty cheese and fresh tender sprouts? Serve some crisped-up Parmesan zucchini disks and corn on the cob alongside.

There you go.

Bourbon-Glazed Turkey Burgers

1 1/2 pounds lean ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated Gruyere
4 hamburger buns, toasted
2/3 cup micro greens and/or fresh sprouts

Combine turkey with 2 tablespoons of glaze (below), salt and pepper. Form the mixture into 4 patties.

Prepare and heat grill. Cook burgers until golden on the first side, then flip and continue to cook until done, basting with glaze a few times.

Remove the burgers from the grill and pile grated Gruyere on top, covering with foil and allowing them to rest. Meanwhile, spread glaze on both sides of the buns. Place burgers in buns and top with sprouts or greens. Yield: 4 servings

Bourbon Glaze

2/3 cup bourbon whiskey
1/2 cup ketchup
2/3 cup brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 freshly ground black pepper
Juice of 1 lemon

In a small sauce pan, combine all ingredients except lemon juice. Cook over medium heat while stirring frequently until mixture starts to thicken – about 15 minutes.

Add lemon juice and continue to cook while stirring for 5 more minutes. The glaze should be thick and syrupy and reduced by more than half of its original volume when finished.

Parmesan-Crusted Zucchini

2 medium zucchinis
1 cup flour
1 tablespoon garlic powder
3 eggs
Pinch of salt and pepper
1 1/2 cups Panko breadcrumbs
1 cup grated Parmesan cheese
Cooking spray

Preheat oven to 450 degrees. Line two baking sheets with parchment paper.

Slice the zucchini into 1/4-inch rounds and allow to dry on paper towels or a clean kitchen towel. Place flour and garlic powder in a large sealable plastic bag. Add the zucchini, seal bag and shake until zucchini slices are well-coated.

In a medium shallow dish, whisk together eggs with a pinch of salt and pepper.

In a separate medium shallow dish, whisk together breadcrumbs and Parmesan.

Shake off any excess flour from zucchini rounds, then dip each into eggs then into breadcrumb mixture, pressing it on both sides of the zucchini. Arrange zucchini on the prepared baking sheets in a single layer and spray tops of the zucchini rounds with cooking spray.

Bake the zucchini for 20-30 minutes, turning them over halfway through, until they are golden brown and crispy. Yield: 4 servings

Knickerbocker Glory

Macerated berries
Vanilla and/or strawberry ice cream
Meringues and/or shortbread cookies
Melted jam
Liqueur
Whipped cream
Chopped nuts
Cadbury Flake 99 or other chocolate accoutrement

Place tall glasses in the freezer to get them really cold. Pour a couple of tablespoons of fruit into each glass then add a cookie. Layer scoops of ice cream, meringues, jam (if using) and more fruit until the glass is full. Pour a bit of fruit syrup and/or liqueur over the top before adding whipped cream and nuts. Set another cookie on top and stick in the Flake.

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