sparkling rosé & spring birthdays

I've been a terrible, horrible, no good blogger lately. 

Please forgive me.

I do have fun spring food photos to post, a couple delish recipes to share and some simple entertaining techniques to offer. 

Cheers to spring!

Looking for a quick healthy dinner? 

Saute organic chicken sausage (this one has apple and smoked gouda), with sliced cremini mushrooms, sliced okra, fresh minced rosemary, minced garlic and edamame-- a funky delicious hodgepodge. 

 

Lovely flutes of pre-dinner rosé on the patio.

YUM Veggie Burger with sliced avocado and Tomato Basil Soup from Austin's Galaxy Cafe.

Funky Chinese take-out containers for a picnic-inspired photo shoot. Coming soon in the summer issue of Fort Worth Foodie!

Blackberry Mojitos with Serrano Simple Syrup 

from my Cinco de Mayo cooking class at Market Street

yields approximately 4 cocktails

2 cups water

1 cup sugar

2 serrano peppers, cut in half

2 cups blackberries

2 cups fresh mint

Juice and zest of 2 limes

1 bottle prosecco

Begin by making serrano simple syrup: simmer water, sugar and serrano halves in a small saucepan over medium high heat until thickened and reduced by half, approximately 10 minutes. Cool.

Meanwhile, muddle together mint and lime juice/zest in a large mortar and pestle. Set mixture aside in a small bowl. Next, muddle together blueberries and simple syrup. Split blackberry mixture between four glasses then top with divided mint mixture. Stir and add ice to glasses. Top glasses with prosecco.

A pre-birthday cupcake surprise for me! 

Vanilla with Cream Cheese Frosting.

My go-to guacamole recipe for a fiesta: Orange Peel Guacamole

This stuff is addictive and doesn't last long.

yields approximately 2 cups.

pulp of three ripe avocados

1 jalapeno, ribbed, seeded and minced

1/2 cup fresh cilantro, chopped

juice of two limes

1 tablespoon orange zest

juice of ½ orange

1 clove minced garlic

1/4 cup minced red onion

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and a sprinkling of coarse salt.

My latest Pinterest screen-shot:

champagne, cocktails, bright patterns and Daniel Craig :)

To-die-for chocolate meringue pie from The Black Rooster Bakery

Gorgeous antique treasures: crystal wine stoppers. 

Too big for some of my bottles but too beautiful not to display.

 

Dad's charred corn on the cob. Perfect to stir in to summer salads.

Lazy Sunday Charcuterie Board: Salami, Manchego, Dark Cherries, Brie, Rainier Cherries, Crackers and Marcona Almonds-- perfect with a glass of rosé of course.

A much appreciated article in the June issue of 

Inside Fort Worth magazine (page 8).

Mini Espresso Chocolate Puddings with a Strawberry Orange Compote for a Linguine and Dirty Martinis engagement party.

What a delicious spring this has been! 

Bring on summer...

springtime hors d'oeuvres

Spring is here and lovely produce such as rhubarb, asparagus and tropical fruit are bright, beautiful and in season for the taking.

I recently did a demonstration for the lovely ladies of Junior Woman's Club of Fort Worth complete with techniques and tricks on making these three simple spring treats:

Crostini with Ricotta, Spicy Rhubarb Jam

& Crushed Pistachios

This rhubarb jam is a little sweet, a little tart and a little spicy.

Make a batch to slather atop morning toast with a touch of butter or top dessert glasses of creamy vanilla pudding with a dollop of this hot pink-hued delight!

Rhubarb Jam:

yields approximately 3 cups jam

3 cups rhubarb, sliced

1 cup water

1 cup sugar

juice and zest of 1 lemon

1 teaspoon crushed red pepper flakes

Combine all ingredients in a medium saucepan. Simmer over medium high heat until reduced and jam-like, approximately 30 minutes. Let come to room temperature then chill in an airtight container. Serve atop toasted baguette with ricotta and toasted, chopped pistachios.

Asparagus & Hummus Tart

with Fresh Basil

This tart is flavorful, beautiful and oh-so-easy to prepare with the help of store-bought puff pastry.

yields 1 tart

1 sheet frozen puff pastry, defrosted but chilled

1/2 cup prepared hummus

1.5 pounds asparagus (about 18 medium spears)

1 Tablespoon olive oil

sea salt to sprinkle atop asparagus

Preheat oven to 400 degrees. Unfold and place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Spread hummus evenly atop the fork-pierced portion.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over hummus, alternating ends and tips. Brush with oil, and season with salt. Bake until spears are tender, 18-20 minutes. Serve warm or room temperature.

Coconut Panna Cotta with Tropical Fruit

& Sugared Kumquats

Use coconut milk instead of cream for this whimsical play on panna cotta! Ripe and sweet tiny tropical fruit bites are the perfect toppings.

one 15-ounce can unsweetened coconut milk

1/4 cup sugar

1 packet powdered gelatin (about 1.5 teaspoons)

2 Tablespoons cold water

small diced kiwi, mango, pineapple, for garnish

thin-sliced kumquat tossed in sugar, for garnish

In a small bowl, sprinkle gelatin over the water and stir. Set aside to bloom.

In a small saucepan, heat the coconut milk and sugar to a soft boil.

Whisk in as much as a quarter cup of the coconut milk into the gelatin to melt.

Pour gelatin mixture into the remaining coconut milk and whisk together.

Fill desired jars, small glasses or bowls and place in refrigerator for 4 hours-overnight to set. Before serving, top panna cotta with tropical fruit and sugared kumquat slices.

Happy spring!

a perfect punch to share

When asked to write some "Sweet Sips to Share" recipes for the winter issue of Fort Worth Foodie, I wanted to put interesting, yet simple twists on seemingly traditional seasonal drinks:

cider, eggnog, cocktails and holiday punch.

My mother made a simple punch last Christmas with blood orange Italian soda, lime juice and white rum. It was bubbly, tart, not-too-sweet and festive.

For my rendition of the recipe, I added the intense juice from kaffir limes along with several dashes of bitters to add complexity to the punch flavor.

Blood Orange + White Rum Punch

with Kaffir Lime

Yields 4-6 servings

4 cups blood orange Italian soda

Juice of 2 kaffir limes, plus additional slices to garnish

1.5 cups white rum

4 -6 dashes of bitters

frozen blood orange slices, to garnish if desired

Combine all ingredients.

Serve in a vintage punch bowl with frozen blood orange slices to keep the punch chilled.

Hello, gorgeous.

photo courtesy of Kari Crowe

Or, serve individually from a chilled pitcher with kaffir lime rounds.

Happy sipping!

sugared cranberries & a sparkling treat

I have never claimed to be a "sweets person."

If I was given the option of chocolate or cheese for the rest of my life, I'm goin' with the brie.

This one dessert would make me a sweets person.

When writing a menu for clients a couple months ago, I wanted to play with the idea of an eggnog panna cotta.

Should I make the custard with traditional heavy cream and accentuate with recognizable eggnog spices? Or, could I make it with actual bottled eggnog?

Eggnog, baby. And it's delish.

I ran across this Whole Foods recipe for Eggnog Panna Cotta with Spiced Pears.

I liked the idea of this but...

I always like to make recipes or dish combinations, "my own."

And secondly, I wanted to add some holiday sparkle to the creamy-spiced panna cotta.

Sugared cranberries it is!

Also, for a chocolate-y, spicy and textural addition, I added a dark chocolate wafer for elegance and visual appeal.

Man, this dessert rocks. Seriously.

Go make it now!

That's a Christmas order from Santa

(cookies just get SO humdrum).

Eggnog Panna Cotta with Sugared Cranberries

& Dark Chocolate Crystallized Ginger Wafer

yields 8 servings

1 quart eggnog

1 teaspoon cinnamon

2 (1/4 ounce) packets unflavored powdered gelatin

1 cup fresh cranberries

1 cup turbinado sugar

1/2 cup bittersweet chocolate chips

thin-sliced crystallized ginger, for sprinkling

In a medium saucepan, heat eggnog over medium heat until hot and just bubbling. Whisk in cinnamon to hot eggnog mixture to combine. Meanwhile, whisk together 1/3 cup hot water and gelatin in a small bowl until dissolved. Whisk gelatin mixture into eggnog until thoroughly combined.

Remove from heat and pour into eight 4-ounce ramekins. Chill for at least 2 hours, or until set.

Meanwhile, make sugared cranberries. Bring a pot of water to boil and add turbinado sugar to a large bowl. Submerge cranberries into boiling water for 30 seconds then drain immediately. Toss hot cranberries with turbinado sugar then spread out on a sheet pan to cool and allow cranberries to dry out.

Next, chocolate wafers. Add chocolate to a microwave-safe bowl. Line a small sheet pan with parchment paper. Microwave chocolate in 30 second intervals, stirring between, until melted. Spoon chocolate into eight circle shapes on parchment-lined sheet. Top with crystallized ginger. Refrigerate to harden.

To plate dessert, run a knife along ramekin dishes. Unmold on individual plates then top with sugared cranberries and chocolate coin on the side.

Luscious. Creamy. Sparkling.

Brimming with holiday cheer.

a wedding day & grapefruit 3-ways

I recently had the pleasure of collaborating with local wedding planner Shannon Schultz of Shannon Schultz Events and local photographer Sara Donaldson with food and drink for a gorgeous French Ballet-inspired wedding photo shoot.

Also a part of the shoot was friend and calligrapher Lauren Essl of Blue Eye Brown Eye who hand-constructed the most beautiful calligraphy work to grace the shoot.

Let me just tell you...

These gals are intensively creative, dynamic and talented beyond belief. The breath-taking pictures definitely reflect this.

This was my first time collaborating for a photo shoot of this sort and we had a blast in the July Texas heat! Below are a sampling of pics from the Style Me Pretty blog post featuring the shoot.

All beautiful photos are courtesy of Sara Donaldson.

Rose quartz-hued table-settings fit for a Queen.

Courtesy of Shannon Schultz.

Elegant mismatched chairs from local Simple Things.

Gorgeous calligraphy à la Lauren Essl.

Vanilla Cupcakes with Grapefruit Cream Cheese Frosting

Rustic Grapefruit Tarts with Turbinado Sugar

Champagne & Grapefruit Cocktails with Thyme Syrup

What an ingenious cocktail "table"-- an antique drum!

Dainty ice cubes with edible flowers--

a delight to shoot in this Texas heat :)

I loved being a part of this lovely collaboration!