Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.
Crème Brûlée and Egg Nog are truly two of our favorite things…especially this time of year. So, we thought it only fitting that we combine these two masterwork delights into one super dessert. One will do the trick, but if you devour three, expect the Holiday Sugar Plum Fairies to still be dancing in your head the morning after!
Onward and upward in 2021! What a crazy year we’ve had, so we have no problem subscribing to foods that have been foretold to bring good luck and prosperity. This new year’s vegetarian recipe is the bomb, plus Lentils are traditionally served on New Year's Eve after midnight and are said to bring good luck because of their coin like shape. Cha-ching!
It’s sometimes difficult to “mess” with a good thing, but because like so many chefs and foodies live to play mad scientist on the grill, I also wanted to see what extra layers of flavor, texture I could bring to this now iconic, and very American recipe. These days I prefer to “smoke” the beer can chicken rather than simply grill, roast it - using the traditional technique, but now with the addition of hickory or pecan wood over hot coals. We all know that smoke and beer go brilliantly together, and the neutral meat of poultry simply make it possible for the fragrance and flavors of both to harmonize.
