pomelo fizz (no. 2)

January 27th, 2012

Well, helllooo happy hour! Today I found my first pomelo of the season and just had to use it in today’s happy hour. Last year I made a pomelo fizz, but I thought it was worth taking it up a notch by adding an egg white. Now, I’ve been avoiding egg whites in my cocktails because they kind of scared me—I mean, I’d hate to mess it up and have an eggy drink. But this year I’ve decided it’s time to take risks and try new things, so that lovely foam you see at the top of the cocktail, that’s courtesy of an egg white. It came out perfectly. So I urge you to go ahead and try it, it’s easy peasy. Plus, the cocktail is light and refreshing, with a hint of sweet and tart, it’s a perfect drink to usher in the weekend.

Cheers! To taking risks, surprises at the supermarket and the weekend!

pomelo fizz no. 2

makes 1 cocktail
1 ounce pomelo juice (about 1/4 of a pomelo)
1/2 ounce lemon juice
1 1/2 ounce gin
1 ounce simple syrup
3/4 ounce egg white
1-2 ounce soda water
1. In a cocktail shaker filled with ice, combine the pomelo and lemon juice, gin, simple syrup and egg white (yess!). Now, shake that puppy like you’ve never shook it before. We’re talking long, hard shakes for 30 seconds to 1 minute.

2. Strain the liquid into a collins glass—you may have to take the lid off in order to get all the foam, just make sure not to add the ice. Top it off with enough soda water to fill the glass and garnish with a pomelo slice.

blood orange cake

January 25th, 2012

One of the things I love about food—and sharing recipes—is that there’s always something new to try. Always. It doesn’t have to be something crazy—it can be—but it can be something as simple as swapping out an lemon for a blood orange and taadaaa! You’ve got something new! There’s a level of anticipation involved (wherein I whisper to myself, “please be good, please be good”) and then there’s the simplicity of seeing raw ingredients become something totally new (wherein I whisper to myself “please don’t be ugly”). It’s just fun. Sometimes I forget that. Sometimes I get in a slump and feel like everything is boring. Luckily I always come around. Perhaps it’s because there are things like blood oranges that feel like little treasures just waiting to be discovered. I came up with the idea of this cake after spying lemon cake at my local coffee shop and thought, mmm, that sounds good… but I bet blood orange cake would be better. And so I present you with a simple, tasty blood orange cake.

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meyer lemon curd

January 17th, 2012

I’m going to do it again—winter citrus’ i heart you! This time I’m going to sing the praises of meyer lemons, the sweeter, more sophisticated cousin to the lemon. Meyer lemons have a smoother skin and are often slightly more orange than a common lemon. They bring depth to dishes like lemons do, but they just have a little less tartness. And since they’re not in the grocery store year round (at least in NYC), they feel like little treats. So this week, upon being invited to a brunch party at a friend’s house, I decided to make some meyer lemon curd. It’s a snap to make and tastes like heaven on everything from toast to waffles.

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satsuma + sage cocktail

January 13th, 2012

One of the things I love about winter (yes, there are things I love about winter) is the many varieties of citrus that find their way into supermarkets. Last week it was blood orange, today I found these lovely satsuma mandarins. The rind of a satsuma is almost puffy, which makes them a cinch to peel, and they often come with a leaf still attached, which makes them look extra pretty.

I decided to pair the bright, sweet flavor of the satsuma with a hint of sage simple syrup, a hearty helping of gin, and a splash of vermouth. The result is a cocktail that tastes super fresh and vibrant, with a hint of herbal notes that balance those flavors nicely.

In other news, hello! to any new readers from my recent (exciting) interview on Saveur.com! Please have a look around and stay awhile… there are plenty of drinks to be had, snacks to be eaten and treats to sneak.

Cheers! To a long weekend, tasty drinks & saveur!

satsuma + sage cocktail
makes 1 cocktail

1 1/2 ounce fresh satsuma juice
1/2 ounce sage simple syrup
2 ounces gin, like hendrick’s
1/2 ounce sweet vermouth

Combine all ingredients in a cocktail shaker filled with ice. Shake for 10 seconds. Strain into a cocktail glass and enjoy!

spiced sweet potato crisps with lime yogurt dipping sauce

January 11th, 2012

Ohhh the joys of turning on the oven and enjoying the heat that comes out of it. I’m thinking back to those summer months when the thought of adding more heat to our apartment not an option, but with winter weather comes all sorts of baking and roasting. I’m loving it. In addition to the coziness, I like the laziness of it. I mean, there’s very little effort involved in many of the things I make this time of year, yet they still taste awesome. That’s my kind of food. Last week, after a long day at work I made these sweet potato crisps and they were so good I had to make them again so I could share them with you. Easy + delicious = awesome.

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applejack flamingo

January 6th, 2012

Well, hello and happy new year! 2012 is really here and that just seems a little bonkers. But there’s no going back so full steam ahead, right?!

I wanted to start off the new year with an extra tasty cocktail. After poking around my books for a while, I had some ideas floating around, so I went to the grocery to see if anything brought clarity to them. Low and behold, I found one of my favorite fruits, a blood orange. I snapped a few up and came up with the Applejack Flamingo, which is a play on the Applejack Rabbit. The original drink calls for applejack, orange and lemon juice and maple syrup, but I figured it might be interested to swap out the orange for its sweeter cousin, the blood orange. To be honest, I was a little unsure of how the blood orange would play with the applejack, but let me tell you, they’re good friends. The cocktail is sweet—I mean we’ve got maple syrup and blood orange—but the lemon cuts through it to bring a nice hint of tartness while the applejack provides a lovely apple base flavor. To tell you the truth, it’s a little dangerous, because it doesn’t really tasty boozy, just fruity and refreshing. But hey, I’m not complaining.

Cheers! To a new year, tasty cocktails and sunny days ahead!

Applejack Flamingo
makes 1 cocktail

1 1/2 ounce applejack
1 ounce blood orange juice
1/2 ounce lemon juice
1/2 ounce maple syrup
dash orange bitters
2-inch strip of blood orange peel

Combine all ingredients (except orange peel) in a cocktail shaker filled with ice. Shake for 10 seconds.

Strain into a cocktail glass. Gently squeeze the blood orange peel and twist, gently hang it from the edge of the glass. Enjoy!