Category Archives: Citrus

Lime Dark Rum Cranberry Relish

Posted on by November 24, 2014

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

Posted on by November 10, 2014

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

Posted on by November 10, 2014

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 →

Urban(ish) Foraging: Sumac Lemonade

Posted on by January 13, 2015

One of life’s supreme joys is pretending you’re capable of living off the land. As a city dweller, we have to take our opportunities to experience that joy (delusional though it may be) as it comes. I’d been meaning to make Sumac Lemonade, or Sumac tea for years, but I’ve done a terribly poor job of scheduling visits to my parents when the sumac drupes were ready for harvesting. Imagine my surprise when I was hanging out with friends in Jersey City last weekend and we happened upon a huge sumac grove while we were walking the dogs. Of course I started snapping the huge red flowery cones right off the trees and stuffing them in leftover plastic sacks. Plans for Sumac Lemonade, I had. You see, I read an article a few years ago that dubbed the Sumac the Lemonade Tree because the tea is a tart, fruity, citrusy tasting drink that goes down like lemonade, but without all the sugar. And that was enough to make me obsessed with checking it out. I mean, a lemonade tree that doesn’t require living in California anymore? Sign me up. And the Sumac Lemonade delivered on the promises. It was really … Continue reading →

Edamame Tacos with Chipotle Mayo

Posted on by January 20, 2015

I love these Edamame Tacos with Chipotle Mayo. They came about during my time teaching Public Health Law at the University of Pennsylvania. One of the easiest ways to get lunch at Penn is from food trucks, and many of us eat from the trucks almost every day. So you can imagine how exciting a new truck is. New options, new everything. One of the new trucks that opened while I worked there was called Tyson’s Bees. It was Korean Taco fusion and it was really really popular. So popular that sometimes the line was so long that I couldn’t wait for tacos, even if I really wanted to. And one of my favorite lunches was their, you guessed it, Edamame Tacos with Chipotle Mayo. They were really simple and good and just enough spice and I realized that I needed to learn to make them myself. So this is my take on Edamame Tacos with Chipotle Mayo inspired by the original Tyson’s Bees truck. These Edamame Tacos with Chipotle Mayo, quickly became one of my all-time favorite weekday meals (especially in the summer). They are really quick and easy and light and refreshing. But in our house, we eat … Continue reading →

Lavender Lemonade

Posted on by July 21, 2015

There’s nothing like lemonade on a hot day. And if you want to make it extra special, a little lavender simple syrup goes a long way in creating this herbal, floral treat of Lavender Lemonade. Best of all, it’s a snap. Last week, we were in Door County, Wisconsin and I wanted to do something a little special for our big group of friends as well as create some great photo opps for Dirty Laundry Kitchen. I decided to throw an old-fashioned croquet party, and while I wanted it to be elegant, I didn’t want to spend a whole day of my vacation stuck in the kitchen while my friends and family were off playing without me. I centered the menu around quick and simple store-bought products that leave plenty of room to gussy them up. The menu was slightly French country, and very simple, and in two hours, I’d made all the food, fixed the lemonade, set a gorgeous table (with a little help from my mom) and slipped into my croquet whites. We had a hilarious afternoon knocking the croquet balls into the woods and trying our best to be the first back to the wicket. And with … Continue reading →

Key Lime Pie, two ways

Posted on by January 26, 2015

I blame my friend Erica, for this post: Key Lime Pie, two ways. Or I’m grateful to her, but I hold her personally responsible for the many hours that went into it? It’s been years in the making. It started in Key West with a quest for the best pie key lime pie. See, Erica and I don’t just relax and enjoy the rum drinks on vacation. No, we’re on a mission to suss out the best of the local cuisine. And of course, in Florida, one of your goals is the best Key Lime Pie. We went to all the bakeries and restaurants, we asked the locals, and we ate pie more times per day than is socially acceptable as we tried as many pies a possible. All we were able to conclude at the end of the trip? We really like key lime pie, we really hate disposable aluminum pans, and we both preferred whipped cream to meringue topping. We did technically pick out a favorite, but then the real test began. What Key Lime Pie to make at home? I tested MANY crusts and fillings and was finally able to recommend not a best pie, but two. … Continue reading →

Chesapeake Bay Breeze

Posted on by January 26, 2015

When the weather’s still a little chilly (pre- G&T weather) but you’re at the beach anyway, and your compatriots are bourbon drinkers, it’s time to get creative and make my Chesapeake Bay Breeze. It’s the perfect cocktail to get people in the Crab Boil spirit. The Chesapeake Bay Breeze is a clever twist on the classic Sea Breeze. I kept the cranberry and the grapefruit and subbed out vodka for bourbon. I also upset the balance in the favor or the grapefruit, but you should play around with the ratios until the Chesapeake Bay Breeze is perfect for you and yours. Serve up with lots of sun, lots of ice and plenty of sand court volleyball with the Chesapeake Bay Breeze. Added bonus, this cocktail, while of course tart and refreshing for summer, it actually a sort of wonderful Winter drink. Grapefruit are at their peak in the winter, cranberries are readily available in the store for a garnish, and it definitely bourbon season. Instead of serving on the rocks try shaking and serving up. I think you’ll find you like the Chesapeake Bay Breeze year round, kind of like a trip to the Chesapeake. Sometimes a fireplace and a hot … Continue reading →

Chesapeake Bay Crab Dip

Posted on by January 26, 2015

My Chesapeake Bay Crab Dip recipe is super fresh; almost as fresh as the crabs themselves. Last weekend, some friends and I decided to open up beach season early with a rental house on the Chesapeake Bay. We lucked out weather-wise and it was an amazing weekend of hot tubs, lawn games, exploring Maryland and of course, lots of good food and libations. Everyone took a meal and Marc and I did a crab-centric dinner for our offering, complete with this Chesapeake Bay Crab Dip. We had a great time finding a little crab shack where we bought lots of clams and crabs for the Chesapeake Crab Bake Party, but we also bought a pound of fresh Maryland blue crab meat that we didn’t have to clean and made my Chesapeake Bay Crab Dip. I must say, while I love most variations of crab dip, my own take on it is special- the lemon zest, sour cream and sharp cheddar take it up a notch and cut what can sometimes be too much mayo. Its got lots of oomph, for sure, and this Chesapeake Bay Crab Dip is just the first course. … Continue reading →

Crowded House Margaritas

Posted on by January 26, 2015

Crowded House Margaritas are perfect for that big party you’re throwing. You’re expecting a crowd and hand-squeezed lime margaritas would require a truckload of limes, a dedicated lime squeezer, and more money than you’ve got in your pocket for cointreau and patron tequila. You know the party; everyone is there, and the while the party will definitely top your list of epic fiestas, it’s not a top shelf sort of night. Perhaps Cinco de Cuatro is coming up fast, and you’re afraid the Bluth family will drink you dry? Then the Crowded House Margaritas are just what you need. They’re perfect, no squeezing of limes or pennies and it’s easy to ensure that you won’t run out because while they’re delicious and citrusy (without that awful sour mix aftertaste) the best part is that you can whip up a new batch in a minute or less! And if this hasn’t been a strong enough endorsement, you should know that Marc and I served them at our wedding. They’re so good, you just might start making Crowded House Margaritas even when the house isn’t all that crowded. … Continue reading →

Basil Brûléed Grapefruit

Posted on by January 27, 2015

Basil Brûléed Grapefruit is as stunningly beautiful as it is quick and easy. It’s perfect in the instance that you’re looking for a healthy, but exciting dessert for Brunch, breakfast, dessert, even an after school snack. Of course you can switch up the herbs depending on the meal; it’s great with cilantro, tarragon, sage, even rosemary, just make sure you mince the rosemary really really finely, or it’s too tough to eat. What’s more simple or satisfying than half of a gorgeous ruby red grapefruit with just a touch of basil sugar brûléed? The thin layer of melted sugar will form a sheet of glass over the surface of the fruit that looks like stained glass and of course when you did your spoon if you’ll get that satisfyingly hard crunch and you break it. I’m convinced it’s this crunch, reminiscent of breaking the top of a crème brûlée that is they key to feeling spoiled without devastating your diet. Did I mention it’s really easy? You can have this on the table in under five minutes, which means Basil Brûléed Grapefruit is a trick everyone should have in their back pocket to wow their Easter Brunch guests with ease … Continue reading →

Easter Egg Beet and Citrus Salad

Posted on by January 27, 2015

Salads are way more fun to eat if you put lots of goodies on them, and this Easter Egg Beet and Citrus Salad is no exception. I always make lots extra of all the good stuff and then keep it on hand all week, to encourage me to eat my greens. The beautiful jewel colored beets, rhubarb and orange segments hide in the greens like tiny dyed eggs, ready for us to find just in time for Easter Brunch. The cheese adds just a little cream to break up the acid and the pea leaves and mint are both seasonal and give the Easter Egg Beet and Citrus Salad something a little extra and unexpected in terms of texture and flavor. They’re so much more fun than just plain greens, but when I can’t find them, I use a mix of baby spinach and baby salad mix. I always try to make a salad that is so good it can hold its own against other strong and perhaps richer dishes. And this salad definitely did that. In fact, it was the only dish I made that was completely gone by the end of the meal. I was glad I roasted … Continue reading →