Cucumber Mint Lime Agua Fresca

We’ve got leaves, we’ve got flowers, we’ve even got some legitimately hot days head our way and since it seems I’m determined to skip right into Summer this year, we’ve got refreshing Cucumber Mint Lime Agua Fresca just in time for Cinco de Mayo. In Spanish, “agua fresca” means cool waters, and I first really learned about the wonder that is agua fresca living in the San Francisco Bay Area, where every good burrito stand has some form of house agua fresca that they serve to counter the heat of the hot weather and the spicy food. I’ve had a lot of different flavors over the years, but recently a friend of mine made a Cucumber Mint Lime Agua Fresca (like this one) that she had at the restaurant Lemonade in L.A. While I don’t promise that this is their exact recipe, I can promise that I like it a lot, it is delicious and refreshing, and it’s easy to make. And once you make it the first time, you’ll be persuaded to make it often. It’s a great beverage to keep on hand for guests who aren’t imbibing, too. Just serve it in a big pitcher with lots of … Continue reading

Saffron Poached Pear Cakes

These gorgeous little Saffron Poached Pear Cakes are the culmination of a lot of different ideas and inspirations. They started as a little inkling in the back of my mind when I was perusing cookbooks at Terrain last Christmas and came across Homemade Winter, by Yvette van Boven. The gorgeous photo of a pear cake on the cover stuck with me, even after I’d read the recipe and decided not to make it (white chocolate just isn’t my thing). Then, months later when paging through Jerusalem, I loved the recipe for Saffron Cardamom Poached Pears and was reminded of the image from Homemade. While the pears are absolutely a lovely dessert on their own, they also seemed perfect for sinking inside a moist, flavorful cake. I played around with different versions of cake that would work with but not overpower the strong yet subtle flavor of saffron and I think this cake strikes the perfect balance. The slightly floral aromatic qualities of the almond flour, orange zest and marmalade work well with the saffron and cardamom. There’s a lot going on, but it’s well balanced and the result is beautiful Saffron Poached Pear Cakes that are full of a golden … Continue reading

Pantry Tips How to open a Pomegranate

While of course, there are many ways to open a pomegranate, as a connoisseur of the gorgeous fruit, I feel compelled to share with you what I think it the best method in Pantry Tips How to open a Pomegranate. After all, I’ve open hundreds of them lots and lots of ways over the years and while there are many ways and they each have their merits, for me, this way combines stain prevention for your fingers, speed, preserving the most fruit, and minimizing mess. Once you master Pantry Tips How to open a Pomegranate you’ll find yourself buying the fruits more often and hastening to add it to salads (like my cous cous with pomegranates), drinks (like my pomegranate martini punch, which is perfect for New Year’s by the way) and desserts for garnish. And if you’re really like me, you’ll find yourself prepping a whole bowl full and eating the tiny red jewels with a spoon. First, with a pairing knife, cut the top and bottom off of the fruit. Then, cut along the five dents in the outer skin. You should be in the troughs, rather than the ridges. Cut all the way to the top and … Continue reading

Chanh muoi Lemon Salt Soda

Well, it is my birthday, and I do love a good funky cocktail, so here it is, the Chanh muối Lemon Salt Soda. The Chanh muoi Lemon Salt Soda is a traditional Vietnamese drink that I somehow didn’t know about until fairly recently. Like any good menu reader who prides themself on ordering all the dishes and drinks they’ve never heard of, I was surprised that I’d never come across the Chanh muoi Lemon Salt Soda. It turns out the Chanh muoi Lemon Salt Soda is a common menu item, which I discovered this fall at a local Philly pho taste off. Of course, I had to immediately compensate for the years with no Chan muoi in my life and all kinds of kitchen experimentation began. Thank goodness I’m constantly deciding that I need to do things like preserve lemons, because I had them on hand. While it started with making traditional Chanh muoi Lemon Salt Soda, it became aparent to me that the drink was an obvious candidate for conversion to cocktail. Sure enough it was wonderful with bourbon. Cheers! And happy funky cocktail day to all of us. And may you ever associate both me and my birthday … Continue reading

Lime Dark Rum Cranberry Relish

I love cranberry relish, and no matter my theme, it’s going to be at my Thanksgiving table in some form or the other. So when I took on a Caribbean menu, there was no doubt that I would still make a cranberry relish no matter how foreign cranberries may be to the Caribbean and that was enough to make this Lime Dark Rum Cranberry Relish possible. I just needed to add the right flavors and accents to make the cranberry relish fit in with some of my more traditional dishes on the menu, like the jerk turkey. I also knew that since my classic relish is raw, I would need to combine it with a sauce of some sort if I wanted to sneak in something as bold as dark rum. So here we are with a best of both worlds Lime Dark Rum Cranberry Relish that combines a cranberry sauce and cranberry relish. While you’re making the relish, be sure to keep tasting both sauces throughout both processes (which is, of course, a good general practice) because while I like things a little tart, you may not, and should feel justified in upping the sugar just a bit here and … Continue reading

Hair of the Dog Breakfast Margarita

This Hair of the Dog Breakfast Margarita is one of those “you’ll just have to trust me and try it” recipes, because it sounds a little wacky. But I promise you’ll like it. It’s really nice as a breakfast drink as it’s a little savory. Think a Bloody Mary replacement… I suppose the cat’s out of the bag, I’m into those lately (à la my Sunny Mary: A Bloody Good Alternative). The inspiration for the Hair of the Dog Breakfast Margarita was an article on Austin bars, but as you can see, I’ve run with it. I lightened it up so it doesn’t have much alcohol in it- perfect for a rejuvenating weekend brunch drink. The Hair of the Dog Breakfast Margarita is also a great mocktail. Instead of infusing tequila, just infuse some water, or even sparkling water, if you want a little effervescence. And of course you can add as much tequila as you like. Just make sure you add the jalapeño stuff by taste so you don’t get it too spicy for your guests. Who says margaritas aren’t for breakfast? Not me. … Continue reading

Lemon Verbena Sheep Yogurt Ice Cream

By popular request, I’m posting a variation on my Lemon Verbena Sheep Yogurt Ice Cream, which you may have tried if you came to my pop-up restaurant last Summer. Why sheep’s milk, you ask? Sheep’s milk has a higher fat content and a slightly sweeter taste than cow’s milk. If you’re like me, and sheep’s milk cheeses tend to be your favorites, then this ice cream will be worth the ingredient treasure hunt that may be required. Of course you can follow this process with regular cow’s milks whole yogurt, but there’s a thickness and sweetness that comes with the sheep’s milk that can’t really be replicated. It’s now fairly easy to get sheep’s milk yogurt at whole foods all throughout the U.S., which was the final push I needed to prompt this post. (Getting actual sheep’s milk itself is another matter altogether. If you can, consider yourself lucky.) That said, Lemon Verbena Sheep’s Yogurt Ice Cream is a fun foray into ice cream making, and you don’t even need a machine. You do need to plan ahead, because when ice cream making without a maker, there’s making and chilling the custard, freezing the base, blending the base, and freezing … Continue reading

Stone Fruit Crostada with Rye Crust

This Stone Fruit Crostada with Rye Crust is born of many different influences. I love stone fruit season and have been waiting all Summer to do a Peach and Plum dessert. Initially, I thought you might be getting a crisp of some sort, but then I read a really lovely recipe that called for a crust with rye flour in the mix. I loved the dark color and the idea of a more savory and substantially flavored crust. Color me intrigued, right? And as a seasoned lover of rye breads (hello, Swedish Limpa anyone?) I figured I ought to add some almond flour in the mix just to up the Scandinavian ante. The dough was very forgiving and easy to work with and this endeavor definitely turned me on to working with rye flour again in the future with desserts. I’m already scheming on all sorts of citrusy combinations for winter. But I digress. Back to the stone fruits. I have been making tons of refrigerator jam this Summer, and I had some plums at the perfect stage of going bad. Sweetening fruits with jams has long been a favorite sweetening strategy of mine and you get that double whammy … Continue reading

Let’s Fix it: Melon Baller Tricks

It drives me nuts when I slice a perfectly ripened nectarine or peach in half, only to have the pit split. Then I’m stuck continuing to cut it in half again and again trying to get all of the stone out, only to have a tiny (but rock hard) sliver remain, which I then bite into… so unpleasant. But there’s a quick and easy solution: the big end of your melon baller. You know, that thing in the back of your tool drawer that you never use. Well, this post, Let’s Fix it: Melon Baller Tricks makes this simple kitchen tool your new best friend and a permanent fixture in the drying rack. Simply scoop out the pit with the large end of the tool and presto! No more broken pit bits to accidentally eat. This is also the tool I use to core apples before I slice them for pies or salads. Tiny plum stones that are stuck in the plum are easily removed as well, especially when you’re working on a plum cake. Let’s Fix it: Melon Baller Tricks is just one more little way to make cooking more comfortable.Simple stupid, right? … Continue reading

Cherry Almond Gluten Free Muffins

When you’re visiting two different friends with Celiac disease in a single day, you definitely bake something gluten free, and if you’re going to see them for breakfast, these Cherry Almond Gluten Free Muffins are a great place to start. If you’ve never baked gluten free before, you’re going to love it for a variety of reasons. The best part about baking gluten free, is baking for gluten free friends. Gluten free friends are appreciative of home baked goods in a way that’s hard to explain, especially when your wares are these divine Cherry Almond Gluten Free Muffins. It has something to do with the fact that people rarely do bake gluten free. Once I knew I wanted to make muffins, the rest of the recipe came together easily as I had an extra cup of cherries just waiting for me in the fridge after cherries were defrosted for a sour cherry pie. I assure you that while they’re gluten free, they should really be called “The Bomb Cherry Almond Muffins,” as I fear billing them as gluten free will turn off some bakers who don’t tend to work with different types of flours. But once you start baking with … Continue reading

Mail Order Herbs

While I was home in June, I saw the very beginning of my dad’s herb garden. Things were just taking off and I cut the first of the lavender just in time for my Lavender Lemonade from my French Croquet Party. Things took off, and of course, Dad has more than he can use. So imagine my delight when I receive huge a huge box of sage. And thyme. And most of all, lemon verbena. Since it’s hard for me to grow here, and expensive for me to buy, my dad sweetly grows it for me and mails it. Here it is dried and ready for tea, and ice cream, panna cotta and of course my Lemon Verbena Smash.Imagine the simple syrups for cocktails, such as the September Wedding: Pineapple Sage. I can already taste the beginnings of a thyme bases cocktail for October. Apples or pears, people? Best of all, throughout the year, as I cook and use up the wonderful herbs dad sent (and I’m told there’re lemongrass stalks on the way) I get to think about him and all the work that went into his garden this year. And though we’re miles apart, we’re sharing recipes and … Continue reading

The September Wedding: Pineapple Sage Cocktail

The September Wedding: Pineapple Sage Cocktail is dear to my heart for a variety of reasons. A dear friend is getting married this month and she asked me to create a few signature cocktails for her. I have no clue if she’ll select this one, but I know when I drink The September Wedding: Pineapple Sage Cocktail, I’ll think of her. The September Wedding: Pineapple Sage Cocktail features smoky scotch, woodsy sage, and chartreuse and is paired unpredictably with pineapple juice- perfect for the marriage of summer to fall. But how did it come about? That’s a story in and of itself. My dad is a gardener extraordinaire and a couple of weekends ago, I came home to three huge boxes of herbs. Lemon verbena, thyme, and sage. I already had very specific plans for the verbena (I make this sheep’s milk lemon verbena ice cream that I’ve shared a version of here, and I served a more complicated version for my pop-up restaurant). The verbena and thyme where well on their way towards dry, so nothing had to be done right away, but the sage was still very fresh and lush and would rot if not preserved or used … Continue reading