I’ve been wanting to create a savory small bite to pair with classic martinis for a while, and those cute organic, pre-cooked baby beets at the grocery store got me thinking. After a few different attempts that were overly complicated and not particularly delish, I arrived at this simple, elegant, and tasty hors d’oeuvre with baby beets, creme fraiche, fennel, walnuts, and my all time favorite mustard, Maille Old Style.
There are a lot of opinions out there about what makes the perfect gin and tonic, but I think everyone can agree that you need to begin with a quality gin and a quality tonic water or tonic syrup. Like any cocktail, it will only be as good as the sum of its parts, and poor quality ingredients can ruin the experience.
Happy World Gin Day! There are SO many ways to celebrate, with all the brands and varieties of gin available these days. One category I’m just beginning to explore is pink gin. Originally a type of cocktail involving gin and Angostura bitters (which turned the cocktail a lovely hue of pink), today the term also applies to a wide variety of pink colored gins flavored with botanicals like rhubarb, raspberry, gooseberry, and strawberry.
There’s nothing quite like the scent of new lilac blossoms wafting through my kitchen windows on an early Spring morning. Lilac is one of my very favorite flowers, and possibly my very favorite scent, so this year I decided I had to do something to preserve that beautiful, clean, but fleeting aroma.
A while back I posted a cocktail featuring a bright red coral tuile cookie garnish, and since then I’ve had a ton of people reach out and ask what the garnish was and how I made it. After much trial and error and practicing my technique, I’ve finally finished this tutorial on these tricky cookies and I think I’ve solved the mystery to making perfectly cooked coral tuiles every time.
It’s been a long, cold winter and the bright yellow blossoms of our forsythia bushes are an incredibly welcome sight to see. We actually had more snow last week, but somehow new life is beginning to emerge, the first signs of Spring peeking through the gray-brown New Hampshire landscape. I’ve been really interested in wild edible plants recently, and specifically, local, New England-native edible flowers I can forage for.