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CLEMENTINE AND ROSEMARY MIMOSA

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Hooray! It’s Friday! You made it to the end of the week & we think that is cause for celebration. Whether it was the best week of your life (in that case, CONGRATS!) or kind of crummy (we all have ’em), there is no better way to transition into the weekend than with a little cocktail. If you happen to be partial to citrus and fresh herbs, this cocktail is an absolute must. Perfect for a long soak in the tub, entertaining guests, or whipping up one for you and the roommate, the clementine and rosemary mimosa is absolutely divine.

So, what do you say? Meet us for drinks after work? We will have one waiting for you!
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CLEMENTINE AND ROSEMARY MIMOSA

INGREDIENTS:

Rosemary Syrup 

– ½ cup fresh rosemary leaves, roughly chopped
– 2 cups granulated sugar
– 2 cups water
– Rind from 3 clementines, cut into thin strips & pith removed

 

Rosemary Clementine Mimosa

– 1 oz clementine juice
– ½ oz lime juice
– ½ oz rosemary syrup
– 3 oz prosecco

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INSTRUCTIONS FOR ROSEMARY SIMPLE SYRUP

1. In a medium sauce pan combine sugar and water, heat over medium high to high stirring occasionally until sugar dissolves and it comes to a low boil.

2. Remove from heat and add the rosemary and rind. Give it a good stir, cover, and let sit until it comes to room temperature.

3. Taste

4. If you want a strong flavor than refrigerate it over night before straining. If it’s to your liking, go ahead and strain it through a mesh strainer lined with cheese cloth.

5. Will keep indefinitely bottles in the fridge.

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CLEMENTINEMIMOSA0001INSTRUCTIONS

1. Stir the lime juice, syrup, and clementine juice together.

2. Pour prosecco into a glass and top with the syrup mixture.

3. Garnish with rosemary sprigs and a clementine twist.

4. Using a lit match, take small slice of orange peel and squeeze it in the direction of the lit match over the cocktail. The oil from the peel will leave a smokey citrus flavor.

5. Enjoy!

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RECIPE ADAPTED FROM BETH KIRBYconstance

ROASTED TOMATILLO SALSA

tomatillo0001Hello, hello! Salsa lovers, this post is for you! If salsa is your go to snack then you’ve got to try this recipe out. The roasted tomatillos give is such a nice flavor with a crazy good kick at the end. Easy to make & even more beautiful to serve – this roasted salsa is a fan favorite!

 

Pair it with a marg (or two) and it’s basically the perfect night ever!tomatillo0004

INGREDIENTS

8-10 Tomatillos (husks removed)
1 Large Jalapeno
6 cloves of garlic
3 Limes
1 Bunch of Fresh Cilantro
Salt
Pepper

tomatillo0002INSTRUCTIONS

1. Preheat oven’s broiler. Place the garlic, tomatillos, and jalapeños on a baking sheet,
and broil for a few minutes.
2. Remove garlic cloves as soon as they are toasted, to avoid
developing a bitter flavor. Roast tomatillos and jalapeños until evenly charred, turning
occasionally.
3. Once roasted, set aside to cool. Place tomatillos, jalapeños, garlic and cilantro in a blender.
Do not removed charred parts–they add a really nice flavor.
4. Add salt, pepper and lime to taste.

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POMEGRANATE SCONES

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There is something so fantastic about baking in the fall. The house is nice and cool, the smell of spices and browning sugar fill the air, and everything just tastes a little better. I become a baking maven right around October, and oddly, my husband seems to love me a little bit more right around that time. Now, while I love a good chocolate chip cookie, I am always looking to expand my baking horizons and these Pomegranate Scones are going to be a fast favorite around here. Simple & straight-forward, these scones are far from their dry, bland cousin you can find in coffee shops. These sweet little guys are perfectly ripe with flavor and not the least bit dry. Enjoy!

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INGREDIENTS

– 2 cups of all-purpose flour

– 1 teaspoon of baking powder

– 1/4 teaspoon of baking soda

– 1/3 cup of granulated sugar

– 1/2 teaspoon of salt

– 8 tablespoons of unsalted butter (frozen)

– 3/4 cup of pomegranate seeds

– 1/2 cup of half & half

– 1 egg

– 1 tablespoon of almond extract

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INSTRUCTIONS

1. Pre-heat over to 400 degrees

2. In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Grate butter into the flour mixture using the large holes of a box grater. Use fingers to work in the butter to the mixture. Mixture should resemble coarse meal.

3. Stir in pomegranate seeds

4. In a small bowl, whisk egg and half & half until smooth. Add almond extract and stir until combined

5. Using a fork, stir half & half mixture until the dough forms into large clumps. Use your hands to work the dough into a ball.

6. Place dough onto a lightly floured surface and pat into a 7 inch circle (roughly 1 inch thick). Sprinkle with sugar.

7. Use a sharp knife to cut dough into 8 triangles. Place triangles onto a cookie sheet lined with parchment paper about 1 inch apart.

8. Bake for 15-17 minutes until golden brown. Cool for 5 minutes & serve warm.

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