As you know, I’m a big fan of the classics, the Manhattan being no exception. It is without a doubt on my cocktail Mt. Rushmore (now there’s an idea for a post) both for its taste and its simplicity. Whiskey, vermouth, and bitters . . . what more do you need? These three ingredients are a mainstay on my home bar. I’m a rye guy, but if you prefer bourbon feel free to make the switch.
I’ve been eyeing baked ricotta dip recipes for a while now. They look so rich yet easy to make. But this version was made totally over-the-top-decadent with the addition of truffle honey. I bought a small jar out of curiosity and Instagrammed a photo, asking our followers how they would recommend using it. Thanks to all the suggestions I got, this amazing creation resulted! The entire thing is sweet, savory– a little salty, smooth, crunchy . . . and just amazing. I also suggest getting the freshest ricotta possible or make your own (which is very easy!).
I’ve been dreaming of owning and dressing up a bar cart for awhile now and just haven’t found the right one – either it was too pricey or the aesthetic just wasn’t right. Inspired by 18th century campaign chests, with their protective brass corners and charming drawer pulls, I decided to make my own bar tray. I’m pleased with the way it turned out and more importantly, I love that I can make my guests a cocktail right in my living room!
This cocktail is my gift to you. Feel free to do with it what you like. Make it for someone you love, after a romatic home cooked meal. Mix it up for your lips, and your lips alone, curled up with a book. Pass it on to an old drinking buddy, or that new special somebody. Share it with your best friends, or even random Facebook friends. Because whether or not you celebrate Valentines day, one thing’s for sure, February 14th is a great day for a cocktail.
Where do I start with pavlovas. I’ve probably made more pavlovas than you can imagine. Some successful, some not. And one that ended this way. This classic Australian dessert is a great example of how the simplest things can sometimes be the hardest to perfect. The ingredients are straightforward and few: egg whites and sugar whipped up until glossy and white. It’s baked on a low heat until the outside is a crunchy meringue and the inside is a marshallow-y delight. Easy enough right? Well, not quite, but I’ve included some tips in this recipe to ensure you get perfect pavlovas each time. You can top pavlovas with anything you want, but blackberries and Meyer lemon go so well together!
6 large egg whites, at room temperature
1 1/2 cups of caster sugar
1 tablespoon of cornstarch, sifted
1 teaspoon of white vinegar
1 pinch of salt
Blackberry-Meyer lemon topping ingredients:
12 ounces of blackberries
1 pint of heavy whipping cream, cold
1 teaspoon of vanilla extract
2 tablespoons of sugar
2 tablespoons of water
1 Meyer lemon, zested and 1 tablespoon of its juice
a small handful of chopped lightly toasted unsalted pistachios
I can only think of one way to describe these truffles: luscious. They’re infused with fragrant cardamom and vanilla and have the most amazing texture. Truffles are typically made with heavy cream, but these are made with egg yolks, which creates a silky texture that pales in comparison to a truffle made with cream. When I first saw this technique in a recipe by Alice Medrich, I knew I had to try it. I love the idea of conversation hearts so simply turned these into “conversation truffles” and used these stone letter stamps to customize my own. These are a must make for your loved ones- they’re easy to make and oh so impressive!