Featured Recipes

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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!

Chicken Burgers with Preserved Lemon, Aleppo and Yogurt

Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.

Melon and Watercress Salad with Marcona Almond-Honey Dressing

I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.

March 25, 2012

Classic Champagne Cocktail

March 25, 2012/ Em-i-lis

Summary: Perfection!

Yield: 2 cocktails

Ingredients:

14 ounces Champagne
2 sugar cubes (I like La Perruche pure cane, rough-cut cubes)
Bitters (Angostura is a classic; I also just bought Dutch's Colonial)
twist of lemon

Instructions:

Put one sugar cube in each of two champagne flutes. Soak the sugar cube in bitters and then pour the champagne over it. Garnish with the lemon twist.

If you're feeling lazy or don't have sugar cubes, you can simply add about a teaspoon of sugar and a splash of bitters to your champagne, stir and add the twist.

Recipes

Featured Recipes

Classic Champagne Cocktail

Em-i-lis

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