We had some out-of-town friends over recently for a pre-dinner cocktail. We wanted to have an accompanying light snack before our lovely meal out at Fatty Crab, one of our not-so-new favorites. Cheese, as much as we love it, was out of the question. So, we settled on something we have made time and time again. Sometimes tried and true is the way to go.
Spiced Cocktail Nuts
Although the recipe I have included has some pretty exact measurements, feel free, as I do, to make it your own. I always increase the cashews and almonds in favor of a reduction in peanuts, for example. And, I find that a 2 inch sprig of rosemary and three sprigs of thyme is hardly enough.
The resulting spicy mixed nuts have many notable qualities. They are easy to prepare, can be made a week in advance and have an unusual herby spicy flavor that is unforgettable and perfect with an early spring beverage.
Here is the recipe…
I’ve seen an episode or three of The Hills and was always amazed by LC and the gang’s infatuation with Pinkberry. I dismissed it as silly, just like I did most of the show (although it remains a wonderful guilty pleasure). If only there were more hours in the day. Then, before Pinkberry opened its doors on the east coast, I heard of the treat being flown across the country for a child’s bat mitzvah. Really?
It has now been in New York for some time and last weekend I finally paid a visit to the Pinkberry. And, as much as I hate to admit, it does indeed live up to the hype. They even have a motto and a catchy little rap song. The motto goes like this…”frozen yogurt reinvented to create an experience that indulges the senses.” I’ll say. They are indeed on to something. I had a mini combo with mango and plain yogurt, no toppings and it was remarkable. I left rapping P-I-N-K-B-E-RRY, Pinkberry.
I then decided to go home and see if I could recreate the magic. And, I modestly say that I think I did.
Strawberry Frozen Yogurt
Since strawberries are in season, that seemed like an easy choice. This recipe is so easy AND it even has vodka in it. Tart, tangy and delicious.
Here is the recipe….
Filed under Desserts, Frozen
Spring is finally here on the east coast and there’s nothing that goes better with it than a light, refreshing early evening beverage. And with that, I present the Rickshaw, a tangy gin and lime based concoction sure to put a smile on your face. The secret smile-inducing ingredient that takes this drink to another level is basil-infused simple syrup.
You must make the syrup first because it needs time to steep. To do so, add 1/2 cup of sugar to 1/2 cup of water in a small saucepan. Stir over medium heat until the sugar has melted. Add 1/4 cup of fresh loosely packed basil leaves and bring to a boil for 5 minutes. Remove from heat, cover and let steep for 8 hours. Strain through a fine mesh sieve and there you have the basil-infused simple syrup.
To make the cocktail, add gin, fresh squeezed lime juice and basil syrup to a cocktail shaker full of ice. Shake and strain into a cocktail glass filled with crushed ice. You should use a leaf or two of basil for garnish. However, if like me, you used it all, a sprig of mint will do just fine.
Although this drink was lovely in spring, I am going to certainly make a case for it in the summer, and perhaps all year round. Cheers!
Here is the recipe…
One day, when M and I ride off into the sunset, we would like to try our hand at running a country inn somewhere. We have our minds set on upstate New York or Maine but have not ruled out other much more glamorous locations. Like France, for example.
Which is why we were both so excited when A Table in the Tarn was published last year. The book chronicles the story of Orlando Murrin, an English food writer and journalist who up and left his life in London to open a guest house with his partner in a remote part of rural France.
The book contains stories about finding and renovating Le Manoir de Raynaudes, an 1860s farmhouse an hour outside of Toulouse. The bonus is that it also contains 80 recipes for the dishes served at Le Manoir.
This particular recipe is for Le Cake Aux Olives Et Au Reblochon, a savory treat that Murrin served his guests with an aperitif. Olives, pancetta, Reblochon, herbs and oh yes, please.
Le Cake Aux Olives Et Au Reblochon
This thing is crazy good. The recipe makes one full size loaf or three mini loaves. I made the mini loaves and the best thing about that decision is that there are now two loaves in the freezer for a date in the not too distant future. This “cake” is good with just about any cocktail but especially so with a glass of champagne or prosecco.
Update: I just did a search for Le Manoir de Raynaudes and it seems that it is for sale. And now I need to go. I have some bags to pack.
Here is the recipe….