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.
Equal parts sangria and punch, this Fourth of July favorite is the perfect refresher to quinch the thirst of everyone at the party. Easily made ahead of time, then pulled from the fridge and poured over minty ice cubes and frozen strawberries (or not) make for not only a pretty, delicious summer cocktail - but also one that is relatively low in alcohol, so guests can sip, sip, and sip without risk of becoming over served and unruly.
Red Bud Jelly is a BARBIE pink sweet condiment that is delicious on toast, biscuits, or anything that requires a smear. The early Spring flowers of the Red Bud Tree are brilliant in color, set off against surrounding foliage that has not yet caught up from the Winter doldrums…not only unmistakably pretty, but also boasting a subtle floral flavor that is all its own.
Holiday Leftovers are their own food group - midnight sandwiches, mashed potato pancakes, and eggs and hash are staples - but this year I decided to take my leftover swagger to a new level by incorporating a pouch of Blue Elephant Green Curry Sauce from my pantry along with gruyere cheese, spinach, mushrooms, and leftover turkey breast to make what may be my favorite savory crepe - EVER!
I can’t help but find new ways to update and reinvigorate one of my favorite foods of all time - I “not so” accidentally stumbled across a pouch of Blue Elephant Yellow Curry Sauce in my pantry and felt compelled to create a nouveau sauce with canned crushed tomatoes and this wonderfully nuanced and full-flavored yellow curry sauce.
