This easy and visually impressive cocktail is great for small gatherings and is customizeable based on liquor preference. It goes super well with vodka but also with whiskey. You can keep it basic and use a plain (1:1 sugar to water ratio) simple syrup or you can go flavor your simple syrup with herbs or vanilla beans. I’ve also made this drink with wonderful results by using ginger syrup instead of the simple.
I took the train up from NYC to Montreal this weekend. The train ride was very long but beautiful.
More pics after the jump.
Gone to Montreal for the long weekend
Oh my god I LOVE this pie. It’s a great alternative to my absolute favorite, Strawberry Rhubarb when rhubarb isn’t in season and is impossible to find. The flavor is multilayered, bright with a hint of spice but the stand out flavor is the strawberries, perfectly balanced between tangy and sweet. Make it for your sweetheart (or for yourself) this Valentine’s Day.
Recipe after the jump.
It’s a snowy day in Greenpoint, and what better way to warm up than a nice warm jar of decadent hot chocolate? After melting chocolate chips in heavy cream and making a sort of rich ganache, I added cocoa powder, whole milk, some vanilla, and of course these home made marshmallows I finally perfected. You can whip this up in no time and it’s so much tastier than that watery stuff you get from those hot cocoa packets.
Recipe after the jump.
This was quite the project. After having some delicious hot chocolate with homemade marshmallows while I was in Halifax, I have been dreaming about it ever since. Alas, it it a bit more difficult than one might imagine, and it requires some very specific equipment, but the recipe I was working from was a bit backwards and I ended up with a curdled mess (recipe after the jump) BUT! I couldn’t just give up and I remade them with the same ingredient ratios but a new approach and they were so much easier to work with. They also make the best toasted marshmallows on earth.
Recipe after the jump.
These wings are super crispy on the outside and tender on the inside. They’re the perfect blend of spicy, sweet, and savory and they’re a necessity for game day. They blend the best parts of Korean fried chicken with the best parts of Buffalo wings. The trick is double-frying the chicken for ultimate crispiness. You can do the first step a few days ahead of time and then do the final fry when you’re ready to serve them.
Recipe after the jump.
GIn, grapefruit juice, dill, lime, blueberries. So delicious, a little tart, and slightly herbal. Looking to upgrade your mimosa? Here’s the answer.
Recipe after the jump.
This salad is SO PRETTY and goes so well with the butternut squash galette. With dill lemon aioli it is super delicious and healthy. With lots of textures and a satisfying crunch, not only is this salad really presentable and great for company, it’s just flat out perfect.
Recipe after the jump.
This might be one of my favorite new things to make. Once it’s prepped and in the oven it basically hands off which makes it great for entertaining guests, which I did for brunch with a salad and (theoretically) poached eggs. This pie crust is one of the most flaky and delicious things and the sage butternut squash gryuere and caramelized onion center
Recipe after the jump.
