Grapefruit Honey Mint Tea

Grapefruit Honey Mint Tea

Grapefruit Honey Mint Tea

2 sprigs of mint (extra for garnish, if desired)

3/4 C. water

3/4 C. fresh grapefruit juice (~1 whole grapefruit)

Honey, to taste (~1 1/2 tsp.)

 

Put water and mint sprigs into a small pot. Heat over medium heat and bring to a boil.

While the water is boiling, cut the grapefruit in half and squeeze to juice. Once the water is boiling, reduce to a simmer. Simmer for ~2-3 minutes, then remove sprigs of mint. Add grapefruit juice and honey. Adjust honey based on desired sweetness. Pour into a mug and garnish with extra mint, if desired. Enjoy warm.

Sesame Noodles with Shredded Chicken

Sesame Noodles with Shredded Chicken

1/4 C. sesame seeds, toasted
¼ C. chunky peanut butter
5 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. light brown sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce
5 tsp. hot water

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 pound fresh Chinese noodles or 12 oz. dried spaghetti
1 tsp. salt
2 tsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, grated

FOR THE SAUCE: Puree 3 tsp. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 tsp. at a time, until sauce has consistency of heavy cream. FOR THE CHICKEN AND NOODLES: Bring 6 quarts water to boil in large pot. Position oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray, place chicken breasts on top, and broil until lightly browned, 4 to 8 minutes. Flip chicken over and continue to broil until meat registers 160 to 165 degrees, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Shred chicken into bite-size pieces and set aside. Add noodles and salt to boiling water and cook, stirring occasionally, until tender, about 4 minutes for fresh or 10 minutes for dried. Drain, then rinse under cold water until cool. Drain again, transfer to large bowl, add sesame oil, and toss to coat. Add shredded chicken, scallions, carrot, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 tsp. sesame seeds, and serve.

Brown-Eyed Susan Cake

Brown-Eyed Susan Cake

In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.

1 recipe yellow cake batter for two 9-inch pans
5 ounces unsweetened chocolate, melted
2 teaspoons grated zest plus 1 tablespoon juice from 1 orange
4 cups vanilla buttercream frosting*
Yellow food coloring (optional)
Semisweet chocolate chips
Candied orange peel

For the cake layers: Divide batter between two bowls. Stir 2 ounces melted chocolate into one bowl and orange zest into second bowl. Drop batter by spoonfuls into two greased 9-inch cake pans, alternating between chocolate and orange batters. Bake on middle rack in 350-degree oven until toothpick inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for 5 minutes, then turn layers out onto racks to cool completely.

For the frosting: Divide frosting between two bowls. Stir remaining 3 ounces melted chocolate into one bowl and orange juice into second bowl. Add 2 drops yellow food coloring (if using) to bowl with orange frosting.

To assemble: Spread chocolate frosting between cake layers and on sides of cake. Coat top of cake with orange frosting and decorate with chocolate chips and candied orange peel to resemble flowers.

ATK Drop Biscuits

ATK Drop Biscuits

Reliable biscuits start with clumpy buttermilk. Really! Usually, properly combining melted butter with buttermilk (or any liquid) requires that both ingredients be at just the right temperature; if they aren’t, the melted butter clumps in the cold buttermilk. This may look like a mistake (and in recipes like fine-textured cake it is), but it mimics the process of cutting cold butter into flour and is the secret to this recipe. The result is a surprisingly better biscuit, slightly higher and with better texture. That’s because the lumps of butter turn to steam in the oven and help create more rise.

In addition to the variations listed, feel free to use other herbs (chives, rosemary, thyme, and sage work especially well). Use no more than a tsp. or two of stronger herbs like rosemary and sage. One tsp. coarsely ground black pepper is another good stir-in as is 1/.4 C. thinly sliced scallions. Crisp bits of fried bacon (6 slices, cut in half lengthwise and then crosswise into 1/4-inch strips) can also be folded into the dry ingredients.

Drop Biscuits

You will need about 2 tsp. melted butter for brushing the tops of the biscuits.

2 C. (10 oz.) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
¾ tsp. salt
1 C. buttermilk, chilled
8 tsp. unsalted butter, melted and still warm, plus extra for serving

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps. Stir buttermilk mixture into flour mixture until just incorporated and dough pulls away from sides of bowl. 3. Using greased 1/4-C. measure, scoop out and drop 12 mounds of dough onto prepared sheet, spaced about 1 1/2 inches apart (scant 1/4C. per mound). Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating sheet halfway
through baking. Brush baked biscuits with extra melted butter to taste, transfer to wire rack, and let cool slightly. Serve warm.

Cheddar Drop Biscuits: Whisk 1/4 tsp. dry mustard and 1/8 tsp. cayenne pepper into flour mixture, then stir in 1 C. shredded cheddar cheese, breaking up any clumps, until coated with flour.

Tarragon-Gruyere Drop Biscuits: Stir 1 C. shredded Gruyere cheese and 1 tsp. minced
fresh tarragon into flour mixture, breaking up any clumps, until coated with flour.

Basil-Parmesan Drop Biscuits: Stir 1 C. grated Parmesan cheese and 2 tsp. chopped
fresh basil into flour mixture, breaking up any clumps, until coated with flour.

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers’s)

Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and sauté until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

4 T. graham cracker crumbs, plus more for serving

2 T. all-purpose flour

1 tsp. cinnamon

1/2 tsp. ground ginger

Pinch grated nutmeg

1/4 tsp. salt

1/2 C. packed brown sugar

4 oz. cream cheese, room temperature

1 large egg

1/2 C. pumpkin puree (from one 15-oz. can)

Nonstick cooking spray

Whipped cream or vanilla ice cream, for serving

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.) In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar. Add cream cheese, egg and pumpkin and stir until well blended and smooth. Spray both sides of waffle iron with nonstick spray and place about 1/2 C. of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools. Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.

ATK Classic Macaroni and Cheese

ATK Classic Macaroni and Cheese

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
5 tsp. unsalted butter, plus 3 T. cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tsp. all-purpose flour
1 ¼ tsp. dry mustard
1/4 tsp. cayenne pepper
5 C. milk
8 oz. Monterey Jack cheese, shredded (2 C.)
8 oz. sharp cheddar cheese, shredded (2 C.)

Pulse bread and 3 tsp. chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tsp. salt and cook, stirring often, until tender; drain macaroni. Melt remaining 5 tsp. butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 tsp. salt and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa’s) or Make Your Own
Thyme sprigs (optional)

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

ATK Perfect Omelet

ATK Perfect Omelet

4 large eggs, separated
1 tsp. unsalted butter, melted, plus 1 tsp. unsalted butter
1/4 tsp. salt
1/4 tsp. cream of tartar
¾ C. Filling
l oz. Parmesan cheese, grated (1/2 C.)

Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low* speed until foamy, 2 to 2 1/2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Using rubber spatula, fold egg yolk mixture into egg whites until no white streaks remain. Heat remaining 1 tsp. butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4 1/2 minutes for slightly wet omelet and 5 minutes for dry omelet. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

Asparagus and Smoked Salmon Filling

1 tsp. olive oil
1 shallot, sliced thin
5 oz. asparagus, trimmed and cut on bias into 1/2-inch lengths
Salt and pepper
1 oz. smoked salmon, chopped
1/2 tsp. lemon juice

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add asparagus, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice.

Mushroom Filling

1 tsp. olive oil
1 shallot, sliced thin
4 oz. white or cremini mushrooms, trimmed and chopped
Salt and pepper
1 tsp. balsamic vinegar

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add mushrooms and 1/3 tsp. salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

Artichoke & Bacon Filling

2 slices bacon, cut into 1/4-inch pieces
1 shallot, sliced thin
5 oz. frozen artichoke hearts,
thawed, patted dry, and chopped
Salt and pepper
1/2 tsp. lemon juice

Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tsp. fat from skillet. Add shallot and cook until softened, about 2 minutes. Add artichokes, 1/3 tsp. salt, and pepper to taste. Cook, stirring frequently, until beginning to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

1 (12-ounce) bag frozen peas, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 C. light mayonnaise

3 T. plain nonfat yogurt

4 green onions, sliced diagonally, divided
1/4 tsp. salt

6 T. shredded reduced-fat sharp cheddar cheese
1 T. real bacon bits

In a medium bowl, gently mix together peas, water chestnuts, mayonnaise, yogurt, % of the green onions, and salt. To serve, top with cheese, remaining green onions, and bacon bits.

 

Yield: 6 servings

Calories: 100

Fat: 3g

Fiber: 5g

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

 

2 T. balsamic vinegar
2 T. reduced-sugar strawberry jam
1 tsp. Dijon mustard
1/8 tsp. black pepper
1 T. olive oil

1 bunch curly or dinosaur kale
1 tsp. olive oil
1/8 tsp. salt

1 large carrot, peeled and sliced into ribbons
2/3 C. fresh sliced strawberries

2 T. real bacon bits

 

In a small bowl, whisk together the vinegar, jam, mustard, and pepper. Drizzle in the oil and whisk until combined. Set aside. Remove the ribs from the kale and roughly chop into %-inch strips. Place the kale in a large bowl, drizzle with oil, and sprinkle with salt. Gently rub (massage) the kale between your fingers for 30 to 35 seconds, or until it wilts slightly and the leaves smooth. Add the strawberries and carrots and gently toss the salad with the dressing. Sprinkle bacon bits on top and serve.

 

Yield: 4 servings

Serving Size: 1 ½ C. Salad

Calories: 140

Fat: 7g

Fiber: 2g

Perfect Scrambled Eggs

Perfect Scrambled Eggs

If using extra-large eggs, reduce the number of whole eggs to seven. If using jumbo eggs, reduce the number of whole eggs to six. If you like, dress up these eggs by folding in 2 T. minced fresh parsley, chives, basil, or cilantro, or 1 T. minced fresh dill or tarragon, after reducing the heat to low.

Despite what you might think, the eggs shouldn’t be stirred constantly while they cook. Instead, fold them with a rubber spatula into a tidy (and high) pile that traps steam. More steam means more volume. So, for light, tender eggs, be gentle and use a rubber spatula.

8 large eggs plus 2 large yolks
1/4 C. half-and-half
Salt
1/4 tsp. pepper
1 tsp. unsalted butter, chilled (butter is a MUST)

Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack. Beat eggs and yolks, half-and-half, 1/4 tsp. salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.. Melt butter in 10-inch nonstick skillet (For eight eggs, we use a 10-inch pan—crowding the eggs in the pan traps steam and ensures fluffy results. Use an 8-inch pan when cooking four eggs (or less)) over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 ½ minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

Smoked Salmon Scrambled Eggs with Chive Butter

Mash 3 tsp. softened unsalted butter with 3 T. minced fresh chives. Toast 4 (l-inch-thick) slices rustic white bread, then spread with 2 tsp. chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 oz. smoked salmon, and serve. Garnish with extra chives if desired. You could replace salmon with sautéed mushrooms, caramelized onions, sautéed peppers, crisp bacon,
or browned sausage rounds.

Fried Pigs Ears with Kale

Fried Pigs Ears with Kale

Note: Adapted from the Purple Pig in Chicago. Pig ears can be found at Chinese and select Asian markets, and can be ordered from most butchers and meat departments.

Fried Pigs Ears with Kale

1 pound pig ears (about 2 ears)
4 gallons water, divided
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup milk
1 cup instant flour, such as Wondra
Frying oil
Salt
1 bunch kale (about 10 ounces), tom into 2-inch pieces
6 to 8 pickled cherry peppers, julienned
6 to 8 fried eggs
1 to 2 tablespoons oil
Pepper

In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours. Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears mid-way to make sure both sides are dry. Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees. While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place. In a shallow flying pan, fly7 the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes. Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

2 T. Vegetable Oil

2 ½ C. leftover Mashed Potatoes

½ C. AP Flour

¼ C. Buttermilk

3 T. Scallions, chopped

½ tsp. Baking Powder

2 Eggs

1 C. shredded Cheddar Cheese

¼ tsp. Baking Soda

 

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 C. (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions. Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Roasted BLT Salad

Roasted BLT Salad

Roasted BLT Salad

4 slices bacon

1 C. cherry tomatoes

6 tsp. olive oil

1/2 baguette, cut into 1 1/2-inch cubes

1 head romaine lettuce, quartered lengthwise

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside. Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juices to a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges. Add bread to the medium bowl with the tomatoes. Toss gently to combine. Let stand 5 minutes to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.

 

Yield: 4 servings

Calories: 258

Fat: 10g

Fiber: 2g

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Preheat the oven to 425°F. Combine 1/2 tsp. ground cardamom, 1/4 tsp. ground coriander, 1 tsp. sea salt, and 1/2 tsp. freshly ground black pepper in a small bowl. Rub the spice mixture on a 1 1/2-pound pork tenderloin, patted dry and trimmed. Heat 2 tsp. olive oil in a large skillet over high heat until very hot. Add the pork and sear, turning occasionally, until browned on all sides, about 8 minutes. Meanwhile, halve 7 Seckel pears* and set aside. Stir together 1 tsp. honey and 1 tsp. water in a C.. When the pork is browned, add the pears to the skillet, and toss. Transfer the skillet to the oven and roast 5 minutes. Remove, toss in 1/4 C. shelled pistachios with the pears, and drizzle half of the honey mixture over the pork and brush to coat. Return the skillet to the oven and roast until the pork is barely pink in the center, 5 minutes. Brush the pork with the remaining honey mixture and slice. Toss 1 tsp. salted butter with the pears and pistachios in the skillet, and serve. * Or small Bartletts. Also try: pork tenderloin + seedless red grapes + walnuts

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody MaryDilled Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt

Salt-and-Spice Bloody Mary

2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish

Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.

Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.

Rosemary Scalloped Potatoes with Anchovies & Garlic

Rosemary Scalloped Potatoes with Anchovies & Garlic

Rosemary Scalloped Potatoes with Anchovies & Garlic

 

2 garlic cloves, peeled

3 anchovy fillets

½ tsp sea salt

2/3 cup (160 mL) whipping cream

10 drops Tabasco sauce

½ tsp crumbled dried rosemary

3– 4 Russet potatoes, scrubbed

freshly ground black pepper, to taste

 

Preheat oven to 375˚F (190˚C). Place rack in lower third of oven. Lightly butter a small casserole dish. Coarsely chop garlic with anchovies and sea salt to produce a pasty mixture. Set aside. In a small bowl, mix whipping cream, Tabasco, and rosemary, and stir to evenly combine. Slice potatoes thinly. Line bottom of casserole with 2– 3 layers of potatoes. Spread 1 T.p anchovy mixture over Pour cream mixture evenly over casserole potatoes, then alternate layers of potatoes and add pepper. left. with anchovy mixture until you have none Bake covered for 45 minutes, uncover, and bake for 10 more minutes, until potatoes are tender. Allow to rest for about 5 minutes before serving.

Anchovy Butter

Anchovy Butter

Anchovy Butter

 

1 1.75-oz (50-g) tin anchovy fillets

1 lb (500 g) butter, softened

2 shallots, finely chopped

½ cup (125 mL) chopped flat leaf parsley

½ cup (125 mL) pimento, diced

 

In the bowl of a food processor with a steel blade, place all ingredients. Pulse until ingredients are uniformly distributed throughout the butter. Lay a 16-in (40-cm) length of waxed paper on a clean work surface. Place all the anchovy butter ¹⁄³ of the way up the paper. Fold the end nearest you up over the butter and roll to form a uniform 2-in (5-cm) cylinder. Tightly wrap ends. Wrap again with plastic wrap and place in freezer.

 

Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)

Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)

Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)

 

2 cup granulated sugar

1 cup water

½ cup white wine vinegar

1 cup fresh mint, loosely packed

12 oz cranberries, fresh

1 L vodka

1 large lemon

 

In a small pot over medium-high heat whisk together sugar and water until dissolved. Let syrup boil together for 10 minutes, then add white wine vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in mint leaves. Remove mint when syrup has cooled to room temperature. Pour mint syrup in a blender with cranberries and vodka. Pulse mixture until most of the cranberries have been coarsely chopped. You DO NOT want to purée the mix. Transfer cranberry mixture into a large jar or wide-mouth bottle. Using a potato peeler, remove the skin with minimal pith (white part) from the lemon. Add lemon skin pieces to cranberry mixture and stir. Seal jar and place in a cool dark place to infuse a minimum of 1 week and up to 3 weeks. Pour cranberry mix into a large bowl through a fine mesh colander to strain out solids. Press the solids through the mesh colander to remove the remaining liquid. Divide cranberry liqueur into smaller bottles or store in a large bottle

Regina’s Brazilian Pinto Beans

Regina’s Brazilian Pinto Beans

Regina’s Brazilian Pinto Beans

 

1 pound dry pinto beans

Water for soaking

3 T. olive oil

1 cup bacon, cut into very small pieces

1 medium yellow onion, chopped

2 cloves of garlic, minced

1 T. salt

8 cups water, or more if needed

1 bay leaf

Salt, to taste

½ tsp. black pepper

 

First, soak the beans in a large bowl by bringing the water to 4 inches above the beans. Let stand overnight at room temperature. In a Dutch oven over medium heat, fry the bacon in olive oil until crispy. Add onion and garlic and let cook until onions are translucent. Drain the beans and add them to the Dutch oven, along with the 8 cups of water and the bay leaf. Cover, reduce heat to low, and let cook for 45 minutes, stirring occasionally. Add salt and pepper. Cook a little longer until the liquid thickens. To finish, remove the bay leaf and serve over white rice.

Cattail Pollen Biscuits

Cattail Pollen Biscuits

Cattail Pollen Biscuits

 

The fresh-shucked corn flavor of cattail pollen is amplified by baking. The biscuits are as good with butter and maple syrup or thinly sliced ham. You will need 12-16 cattail flowers to collect ¼ cup of pollen.

 

Biscuits

 

3 ¾ cups all-purpose flour

¼ cup cattail pollen

1 T. plus 2 tsp. baking powder

1 tsp. salt

2 T. sugar

6 oz cold unsalted butter, coarsely grated

1 ½ cups buttermilk

 

1 egg, beaten

1 T. milk

 

Preheat the oven to 375’F. Line a baking sheet with parchment. Combine all the dry ingredients in a bowl and stir to combine. Add the grated butter and use your fingers to rub it into the dry ingredients. Pour in the buttermilk and give the mixture as few swipes with a wooden spoon as possible, before bringing the biscuit dough together with your hands. (The less your work it the more tender they will be.) Transfer the dough to a floured surface. Press it gently into an even shape 1 ½ inches thick. Use a biscuit cutter (or upturned glass) to press out as many biscuits as possible. Collect the dough scraps and press them together quickly, then cut out a few more biscuits. Place the biscuits on the baking sheet. Mix the egg wash and brush it gently over the tops. Slide into the oven. Bake until golden-brown, about 20 – 23 minutes. Best eaten at once, but they freeze very well, too.

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

 

Wild Miner’s lettuce

2 green onions, tops and stalks sliced

1/8 cup chopped fresh mint (or to taste)

2 blood oranges, peel and pith removed, sliced into rounds

1/2 ripe avocado, diced

goat or cow’s milk feta cheese

champagne vinegar

olive oil

Directions:

 

Gently rinse and spin dry the Miner’s lettuce. Place in a large bowl with the green onion and mint. Drizzle in equal amounts of champagne vinegar and olive oil (about 1 to 1 1/2 tablespoons each). Toss lightly, taking care not to crush the tender leaves.  Plate the greens. Top with avocado, blood oranges, and feta cheese. *Add additional protein if desired. Smoked salmon is divine!

Citrus Mint Salsa

Citrus Mint Salsa

Citrus Mint Salsa

 

1 each orange, sectioned

1 each pink grapefruit sectioned

½ cup orange marmalade

¼ cup mint, chopped

1 tsp. sea salt

1 T. ground seived coriander

 

Combine ingredients and refrigerate for 30 minutes before using. Will keep up to 2 weeks refrigerated.

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and haloumi skewers with crispy oregano and lemon

 

1 pound chicken breast fillets, cut into ¾” pieces

1 T. lemon juice

sea salt and cracked black pepper

2 T. extra virgin olive oil

8oz. haloumi, cut into 16 ¾” pieces

6 sprigs oregano

lemon wedges, to serve

natural Greek-style (thick) yogurt, to serve

 

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

 

3 T. Ricotta Cheese

4 of your favorite Pancakes or 2 slices of bread

1 T. Jam

 

Spread ricotta evenly onto 2 of the pancakes. Top with the jam, then cover with the remaining pancakes. Turn it into a “honey bee pancake sandwich by swapping honey for the jam). Go savory on bread with pesto in place of the jam.

Kitchen Sink Muffins (many variations)

Kitchen Sink Muffins (many variations)

Kitchen Sink Muffins (many variations)

 

2 cups whole wheat pastry flour

2 T. ground flax meal

2 tsp. baking powder

1 tsp. baking soda

⅓ cup granulated sugar

1 cup unsweetened applesauce or yogurt

2 T. melted butter

⅓ cup milk

 

Add-in Options

 

1 cup fresh or frozen fruit, thawed

½ cup pecans, walnuts or almonds, chopped

⅔ cup dried fruit

1 tsp. cinnamon

1 cup chocolate chips, semi-sweet

 

Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in yogurt, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an airtight container.

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

 

¾ stick unsalted butter

1/3 cup corn syrup

1 cup plus 1 T. bittersweet chocolate chips

3 T. superfine sugar

1/2 cup finely chopped dried apricots

1 1/2 cups crushed graham crackers

1 cup crispy rice cereal

1/2 cup plus 1 T. milk chocolate chips

 

Decorations: M&Ms, Edible Eyes, Writing Icing Pens

 

Line a 9 in square baking pan with parchment paper. Put the butter, corn syrup, bittersweet chocolate and sugar in a saucepan over a low heat and stir until melted, then add the apricots, crushed graham crackers and crispy rice cereal. Stir to coat the biscuits and crispy rice in the sticky mixture, then spoon into the baking pan and level the top. Cover and chill in the refrigerator for 1-2 hours until firm. Once firm, melt the milk chocolate in a heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Spread the milk chocolate over the chilled cake mixture and smooth the top. Put back into the refrigerator for 30 minutes until set firm, then remove from the baking pan and slice into 12 small rectangular pieces. Stick edible eyes on each rectangle with icing pens, decorate the body with M&M’s and draw on an icing mouth.

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

 

8 wooden skewers soaked in water for half an hour

8 oz. (2 standard size) chorizo sausage, cut into 1” slices

1 punnet cherry tomatoes

16oz. halloumi cheese cut into 1” cubes.

a little olive oil for spraying or brushing before cooking

 

1 lime juice & zest

1 T. honey

1 T. white wine or cider vinegar

2 T. olive oil

salt/pepper to taste

To serve/garnish

1 lime sliced into segments

salad leaves of your choice

 

Heat up your broiler/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.

Mini Toad in the Hole

Mini Toad in the Hole

Mini Toad in the Hole

 

12 uncooked cocktail sausages

3/4cup plus 1 T. all-purpose flour

2 eggs

3/4 cup whole milk

sunflower oil, for greasing

 

Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug. Let rest at least 30 minutes. Preheat the oven to 400°F (200°C) and brush a 12-hole muffin pan with oil. Put the sausages on a baking sheet and roast them in the oven for 10-15 minutes until nearly cooked and very lightly golden. Put the greased pan in the oven for 10 minutes to get very hot, then remove it and immediately pour the batter mixture into the holes, until they are each half-filled with batter. Put a cocktail sausage in the middle of each hole filled with batter, put back in the oven and cook for 15 minutes until well risen and golden brown.

Zucchini Banana Bread Baked Oatmeal

Zucchini Banana Bread Baked Oatmeal

Zucchini Banana Bread Baked Oatmeal

 

2 cups rolled oats

1 tsp baking powder

1 tsp cinnamon

2 T. ground flax

1/2 tsp salt

1 overripe banana, mashed

1 cup shredded zucchini

1 cup milk or plant-based milk alternative

1 egg

1 tsp vanilla bean paste

2 T. brown sugar

2 T. butter, melted

1/4 cup chopped walnuts

2 T. semi-sweet chocolate chips

 

Preheat oven to 375 degrees. Spray a medium baking dish (mine was 9×7) and set aside. Mix dry ingredients (oats through salt) in a large mixing bowl. Mix wet ingredients (banana through butter) in a medium mixing bowl. Add wet ingredients to dry ingredients and mix until fully incorporated. Pour into prepared baking dish and use the back of a spoon to evenly smooth out the top. Sprinkle with walnuts and chocolate chips. Bake for 30 minutes, or until set in the middle and slightly browned around the edges. Picky Eaters: Have a kid. who refuses to eat anything green? Try peeling your zucchini before shredding it. It will blend right into the oats and no one will realize they are eating veggies for breakfast. The chocolate chips also serve as a great distraction.

 

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

 

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)

3 T. olive oil

2 T. unsalted butter

Kosher salt and black pepper

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

2 small leeks, trimmed, halved lengthwise, then sliced ½-inch thick (about 2 cups)

2 shallots, trimmed and sliced lengthwise ¼-inch thick

1 cup frozen peas, thawed (or fresh peas)

1 lemon, scrubbed

½ cup grated Parmesan

¼ cup sliced fresh chives or parsley (optional)

 

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 T. oil, 1 T. butter and ½ tsp. salt. On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 T. oil and 1 T. butter. Season with ½ tsp. salt and a few generous grinds of pepper. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking. Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

 

½ C. chopped green ramp tops, bulbs reserved (see note below*)

¼ C. flat-leaf parsley leaves

Finely grated zest of 1 lemon

1 tsp. fennel seeds

1 tsp. fennel seeds

¼ tsp. chili flakes

⅛ C. white wine

½ C. Dijon mustard

¼ C. + 2 tsp. extra-virgin olive oil, divided

6 to 8 (4-ounce) bone-in lamb loin chops

1 tsp. kosher salt, plus more for seasoning

½ tsp. freshly ground black pepper, plus more for seasoning

Lemon wedge for final seasoning

 

1 pound peeled sunchokes (also known as Jerusalem artichokes)

1 T. salt

3 T. unsalted butter

 

 

1 T. olive oil

¼ C. minced ramp bulbs or shallots

½ C. diced carrots

½ C. diced daikon radish

½ C. diced breakfast radish

 

In a food processor, combine ramp tops, parsley, lemon zest, fennel seeds, chili flakes, wine, mustard and ¼ C. olive oil and purée until smooth. In a large mixing bowl, toss the lamb with salt and pepper and coat the meat thoroughly with the marinade. Refrigerate for several hours before cooking, but no more than a day. In a saucepan, add the sunchokes, salt and enough water to cover by 3 inches. Bring to a boil, lower to a simmer and cook until tender, about 10 minutes. Strain, add butter and mash. Season with salt and pepper and keep warm. Next, heat olive oil in a medium sauté pan. Add ramp bulbs, carrots and radishes and sauté until just tender. Season with salt and pepper and keep warm. Cook the lamb using your favorite cooking method. For best results, cook over an open-flame grill for about 6 minutes each side. In the last minute or two, prop the chops upright on the bone, allowing the bones to radiate heat to finish cooking the meat. Place the puréed sunchokes and roasted vegetables on the plate top with lamb chops. Drizzle with olive oil and a squeeze of lemon. Serves 6 to 8. *Note: If you can’t find ramps at farmers markets or well-stocked produce aisles, substitute with ½ C. parsley and ¼ C. chopped spring garlic greens, or 2 to 3 garlic cloves with the ½ C. parsley.

“The Greatest!” Pound Cake

“The Greatest!” Pound Cake

“The Greatest!” Pound Cake

 

2 C. all-purpose flour

¾ tsp. salt

¾ tsp. baking powder

2/3 C. (13 T.) unsalted butter

1 C. granulated sugar

1 tsp. finely grated lemon or orange zest (optional)

 

Preheat oven to 325° and grease a 8½- by 4½- by 2½-inch loaf pan. Sift together flour, salt, baking powder and set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add citrus zest and 2 unbeaten eggs, 1 at a time, and beat well. Add vanilla and nutmeg to milk. Then, slowly mix dry ingredients into batter alternately with milk. Do not over mix or the cake will become tough. When just combined, pour into loaf pan and bake until golden brown and a skewer inserted into the middle comes out clean, about 1½ hours. Cool on a rack 10 minutes before removing from pan.

Rosemary Citrus Syrup & Rosemary Lemon Drop

Rosemary Citrus Syrup & Rosemary Lemon Drop

Rosemary Citrus Syrup

 

2 C. water

2 C. granulated sugar

6 sprigs fresh rosemary

Peeled zest of 1 lemon (be sure the peel has no white pith)

 

Bring water to a boil in a medium saucepan, stir in sugar to dissolve, remove from heat, add rosemary and lemon zest and let rest for 1 hour. Fine strain, discard solids and funnel into a clean bottle or Mason jar. Label, date and refrigerate up to 2 weeks.

 

 

Rosie’s Lemon Drop

 

2 ounces vodka

1 ounce Rosemary Citrus Syrup (see below recipe)

1 ounce fresh-pressed lemon juice

Fresh rosemary for garnish

 

Sugar the rim of a cocktail glass and set aside. Combine vodka, syrup and lemon juice in a bar tin, add ice, shake vigorously for 10 seconds, strain into cocktail glass and garnish with fresh rosemary. Makes 1 cocktail.

Cranberry Giddy-Up Syrup & Giddy-Up Spritz

Cranberry Giddy-Up Syrup & Giddy-Up Spritz

Cranberry Giddy-Up Syrup

 

2 C. fresh cranberries

2 C. granulated sugar

2 C. water

1 T. mulling spices

2 cinnamon sticks

1 orange, sliced into wheels

Fresh rosemary sprigs and string or ribbon for decoration

 

Rinse and sort cranberries; add to a medium saucepan with sugar, water, spices and cinnamon sticks and bring to a boil, stirring to dissolve the sugar. Lower heat, add orange wheels and cook for 15 minutes, or until cranberries begin to burst. Remove from heat, let rest 1 hour, fine strain, discard solids and funnel into clean bottles or Mason jars. Label, date and refrigerate up to 2 weeks.

 

 

Giddy-Up Spritz

1 ounce Cranberry Giddy-Up

3 ounces sparkling wine (or sparkling water)

Sugared cranberries for garnish*

 

Pour Cranberry Giddy-Up into cocktail coupe glass, top with prosecco and garnish with sugared cranberries.

 

*Sugared cranberries: Coat 3 cranberries in lemon or lime juice, roll in sugar and spear with a cocktail pick. Dust with more sugar as needed.

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup

 

Peeled zest of 2 pink grapefruits (be sure the peel has no white pith)

Juice of 2 pink grapefruits

½ C. water

2 C. granulated sugar

Pinch sea salt

 

Combine zest, juice, water, sugar, salt and lemon juice in a medium saucepan, bring to a boil over medium heat, reduce heat and simmer for 5 minutes. Add cardamom, remove from heat and let rest 1 hour. Fine strain, discard solids and funnel into a clean bottle or Mason jar. Label, date and refrigerate up to 2 weeks

 

Cardamom Paloma

 

1½ ounces silver tequila

2 ounces Grapefruit Cardamom Syrup

Soda water

Fresh grapefruit wedge or peel for garnish

 

Pour tequila and syrup over ice in an Old-Fashioned or highball glass, top with soda water and garnish with citrus. Makes 1 cocktail.