Now Playing Tracks

King Cake Martini

Ingredients

  • 1 ½ oz Absolut Citron
  • 3 oz pineapple juice
  • ¼ oz agave nectar
  • ½ oz Chambord
  • Green confectionery sprinkles

Instructions

Combine Absolut Citron, pineapple juice and agave nectar in an ice-filled mixing glass. Shake and strain into a cocktail glass rimmed with green sprinkles. Take a bar spoon and drizzle ½ oz Chambord so that it settles at the bottom of the cocktail glass. Serve with a beaded necklace and a smile!

Pan Seared Salmon with Avocado Mango Chutney | Little Black Dress Events

Pan Seared Salmon with Avocado Mango Chutney

-Chutney-

1 mango cut into 1/2-inch dice

1 avocado cut into 1/2 inch dice

1 tomato cut up into 1/2 inch dice (when in season)

3 tablespoons lemon juice from 1 small lemon

½ small red onion, small dice

2 tablespoons chopped fresh cilantro leaves

¼ teaspoon sea salt

————————————–

4 wild-caught salmon fillets (skin-on), each about 6 ounces and 1 to 1 1/4 inches thick

Sea salt and ground black pepper

2 teaspoons coconut or olive oil

Preheat oven to 425 degrees.

Combine all ingredients for the chutney and set aside.

Heat a 12-inch heavy-bottomed oven proof skillet (preferably cast-iron) for 3 minutes over medium high heat. Pat the salmon fillets dry with a paper towel and sprinkle with salt and ground black pepper.

Add fat to pan and swirl to coat. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets until skin side is well browned and the bottom half of fillets turn opaque, about 3 minutes. Turn fillets and cook, without moving them for an additional 2 minutes. Flip the fillets back over and place the entire pan into the oven for 4 minutes or until they are no longer translucent on the exterior and are firm, but not hard when gently squeezed. Remove fillets from pan; let stand 1 minute. Serve immediately with the mango chutney spooned over the top.

THE BRAMBLE

2 ounces gin

1 ounce fresh lemon juice

1/2 ounce simple syrup (see note)

1/2 ounce crème de mûre.

In a cocktail shaker filled with ice, shake together the first three ingredients and strain into a rocks glass filled with crushed ice (see below), mounded high. Drizzle crème de mûre over the top and garnish with a slice of lemon, two blackberries and a short straw.

Note: Crushed ice is important in this drink for the dilution. At home, you can either smash your cubes in a clean dish towel or make cracked ice by whacking each cube with the back of a heavy spoon.

And, to make simple syrup, stir together equal measures of hot water and sugar, cool to room temperature and store in refrigerator until ready to use.

(Source: The New York Times)

Whiskey Peach Smash

 

(adapted from Dale Degroff, The Craft of the Cocktail)
makes one drink

1/2 peach, cut into thick slices
3 or 4 fresh mint leaves
1 lemon wedge
1 ounce water 
1/2 ounce simple syrup
2 ounces whiskey (Degroff suggests Canadian whiskey, but bourbon also works well)
1 sprig mint
1 thin peach slice for garnish

Muddle all ingredients except whiskey in a cocktail shaker. Add ice and whiskey. Shake and strain into an ice-filled old fashioned glass and garnish with a peach slice and a sprig of mint.

Pineapple Cilantro Serrano Cocktail

Serves: 1
Ingredients
  • 1 tablespoon fresh cilantro
  • 1/2 small lime, juiced
  • 1 small, round slice of serrano pepper (1/8th to 1/4th-inch thick)
  • 1 1/2 ounces silver tequila
  • 3 ounces quality pineapple juice
  • agave nectar (optional), to taste
Instructions
  1. In a cocktail shaker or glass, muddle the cilantro, lime juice and slice of serrano.
  2. Fill the shaker with ice and pour in the tequila, pineapple juice and a light drizzle of agave nectar (optional). Shake well, and strain the mixture over ice in a cocktail glass.
  3. Garnish minimally with a lime round, or get fancy with a slice of pineapple and sprig on cilantro on a cocktail pick.
Recipe from CookieandKate.com

Fried Bocconcini with Spicy Tomato Sauce

Ingredients 1/2 cup extra-virgin olive oil, plus more for frying 2 garlic cloves, minced 1 tsp. red pepper flakes 1 can (28 oz.) San Marzano tomatoes, crushed with juices Salt and freshly ground black pepper, to taste 2 lb. mozzarella bocconcini (about 50 pieces) 4 eggs 1/2 cup milk 2 cups all-purpose flour 4 cups bread crumbs

Directions In a saucepan over medium heat, warm the 1/2 cup olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.

Preheat an oven to 200°F.

Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls. Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.

In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping. Serves 6.

Colored Deviled Eggs

Found on Pintrest:

  • 10 lg hard boiled eggs
  • 3 dash(es) food coloring
  • 1 tsp vinegar for each color you are using
  1. Remove the shells from the hard boiled eggs and slice each egg in half
  2. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
  3. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.
  4. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
  5. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
  6. Remove whites from dye and drain on a plate lined with a couple of paper towels.
  7. Then follow the recipe for Linda’s Deviled Eggs for the filling
To Tumblr, Love Pixel Union