Last Call For Summer Melons: Watermelon Dill Martini

Yes, you read that right. Dill in your martini!  Don't worry I promise you won't feel like you are drinking your garden or an over complicated craft cocktail.  This martini is super simple to make and can be made in a big batch for your Labor Day beach or backyard party.  The fresh watermelon juice is this cucumber dill infused vodka's prefect juicy, sweet companion.

Watermelon juice is a natural anti-inflammatory and great for sore muscles.  It is also super hydrating, full of antioxidants and helps with detoxing your kidneys.  So you see it's a detox on it's own and well, with my infused vodka, a retox!  Simple, fresh and  delicious!

I admit I'm trying to savor summer for as long as I can with this martini.  Don't get me wrong, I am a true pumpkin lover, forever a scarf wearer and love the warm aromas of a savory fall dish in my kitchen.  However, summer is where my heart belongs with the vibrant colors of it's fresh fruits and veggies.  Besides it's 95 degrees here and I don't see any signs of cooler weather coming our way soon.  So run and get the last of those watermelons, juice them up, and amp them up, with some lime, mint or infused vodka!


Watermelon Dill Martini

Ingredients:
6 ounces watermelon juice (see recipe below)
2 ounces cucumber dill infused vodka (see recipe below)
1/2 small lime, juiced 
Fresh dill sprig for garnish (optional)

Pour the watermelon juice, cucumber dill infused vodka and lime juice into an ice filled shaker.  Shake vigorously until chilled.  Pour the cocktail into a martini glass. Garnish with dill sprig if desired.  Makes 1 serving.

Watermelon Juice

Ingredients:
1 small seedless watermelon

Cut the watermelon in half and then each half into quarters.  Using a spoon scrape 4 of the 8 quarters into a blender.  Blend until liquefied.  Pour the watermelon juice into a large jar through a fine mesh sieve.  Repeat with the other 4 quarters of the watermelon.  Store in the refrigerator in an air tight container for up to one week.  Makes about 4 cups.

Cucumber Dill Infused Vodka

Ingredients:

1/2 large cucumber, sliced
2-3 sprigs of fresh dill (you can substitute mint here)
3 cups vodka

Place all the ingredients into an airtight jar.  Seal tight and store at room temperature for 3 days.  Remove the cucumber and dill and discard.  Store the infused vodka in the refrigerator for up to 1 month.  

NOTE:  The cucumber dill infused vodka can also be used for a number of other cocktail including; a Bloody Mary, a straight up martini, or just add soda water and lemon! 

Last Call For Summer Melons: Cantaloupe Bruschetta

A few weeks ago Greg and I went back to Pennsylvania for my family reunion.  The weather was unseasonably perfect with very low humidity.  This made it possible for us to sit out on my Aunt and Uncle's deck to enjoy every meal together, with wine and cocktails in between. The converstions were endless full of story telling, catching up, very loud laughter and funny banter between the cousins.

But if you know me and my family, you know that when we get together the biggest discussion is always what we are eating next.  No really, you could be just taking your first bite of your breakfast and someone at the table is already asking what we are having for lunch.  Fortunately for all of us, our long weekend together did not disappoint when it came to food.  There was seafood night which included crabs, and clams for days, some of my favorite Cambodian meals, and appetizer night made by all of the cousins.  Even the little kids helped out!  

Each couple was to prepare two appetizers to share and everyone was so creative!  We had mini shrimp tacos, two kinds of chicken skewers, pulled pork sliders that Greg will be sharing soon to kick of football season, bacon wrapped scallops, a creamy spinach and artichoke dip, a fresh tabouli salad and of course mini pizza's for the kids.  (There was more but the list would be really long!)  What stuck out to me the most that night was cantaloupe wrapped in roast beef, which in turn inspired this bruschetta.  I had forgotten how wonderful a delightfully sweet cantaloupe can pair with something salty and make such a great summer appetizer.  So while summer is ending and our vacations are over,  I thought what a nice way to remember how sweet summer was and how lovely it was to spend four amazing (slightly over indulgent) days with my family.



Cantaloupe Bruschetta

Ingredients:
1-1/2 cups cantaloupe, cut into small cubes
3/4 cup fresh Mozzarella, cut into small cubes
1/4 cup fresh basil, chopped
1 French baguette, sliced
Olive Oil
Balsamic Vinegar, high quality
1/4 lb Prosciutto or Roast Beef, thinly sliced (optional)

Pre-heat oven to 400 degrees.

Brush the baguette slices with olive oil.  Place the bread on a baking sheet and toast in the oven for about 10 minutes until warmed an slightly brown.

In a medium bowl combine the cantaloupe, mozzarella and basil.  If using the prosciutto or roast beef place half a slice of the meat on top of the toasted baguette then top with the cantaloupe mixture and drizzle with balsamic vinegar.  If you are not using the meat simply top the toasted baguette with the cantaloupe mixture and drizzle with balsamic vinegar.  Makes about 20-25 pieces.

Spiced Up Salad

How many of you are bored of your summer salads already?  Umm...ME!  During the summer my work schedule changes and forces me to pack a lunch instead of my usual perusing of my refrigerator around noon.  Of course I try to be as creative as possible, but there are only so many fruit, lettuce, veggie and protein combinations I can muster up at 8 o'clock in the morning.  

This delightfully fresh and fruity salad has an extra kick from our household favorite sauce, Sriracha.  Also, this salad can be made the night before.  Kale salads are often better the next day after they have really soaked up all the flavors from the dressing.  So let's stop the boredom and go out an get a fresh mango, follow my crazy easy instructions below on how to cut it and actually enjoy our lunches at work!

Mango and Kale Salad with 

Sriracha Lime Dressing

Ingredients
3 cups kale, chopped
1 cup cooked and cooled Israeli cous cous
1 mango, peeled and diced, see instructions below
4 tablespoons green onions, chopped
1/2 cup red bell pepper, chopped (half large red bell pepper)
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce 
Pinch of sugar


Make the dressing by placing the sesame oil, lime juice, Sriracha sauce, 1 tablespoon green onions and a pinch of sugar in a small bowl.  Whisk to combine and set aside.

In a large mixing bowl or salad bowl combine the kale, cous cous, mango, 3 tablespoons green onion and red bell pepper.  Pour the dressing over top and toss well to combine.  Makes 2-4 servings.

How to cut a mango:  Slice off the of the fruit on either side of the seed.  Then cut the flesh of the mango into a grid.  Flip the mango inside out and slice the flesh of the fruit off the skin.

Summer Sipping Made Simple

While you can most often find me with a bottle of good wine I am definitely a lover of a simple yet strong, well made cocktail.  And when I say simple I really do mean no more than 4-5 ingredients; one kind of booze, fresh fruit, herb/citrus and a mixer such as soda water.  I don't know about you but I would much rather be spending more time on my patio sipping my cocktails than in my kitchen making them.  My #happyhour obsession I have going on in my Instagram is what inspired these cocktails below.  

As America's favorite holiday, July 4th, approaching this weekend I think we can all agree that simple and fresh cocktails will be the perfect companion to our backyard barbecues before we all head off to see the fireworks.

Have a wonderful and safe holiday weekend.  Cheers!

Pineapple Mint Mule

Ingredients
2/3 cups pineapple, cubed
8 mint leaves, slapped and torn in half
4 ounces vodka (I use Tito's Homemade Vodka)
Ginger beer (I use Reed's Ginger Beer)
Ice

In a cocktail shaker add the pineapple, mint leaves and vodka.  Muddle until the pineapple is broken up.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail into two glasses and top with the ginger beer.  Add more ice if needed.  Makes 2 servings.










Boozy Blackberry Vanilla Milkshake


Ingredients
20 fresh blackberries, plus 2-4 for garnish
4 scoops vanilla ice cream
4 ounces vodka (I use Tito's Homemade Vodka)

Place all ingredients into a blender and blend until smooth.  Pour the milkshake into two glasses and garnish with fresh blackberries if desired.  Makes 2 servings.

Watermelon Coconut Lime Spritzer

Ingredients

1 cup watermelon, cubed
1 ounce lime juice
8 ounces coconut water
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

Place the watermelon, lime juice, coconut water and vodka into a blender.  Blend until liquefied.   Fill two glasses with ice and pour cocktails in, divided evenly.  Top with soda water and a lime wedge.  Makes 2 servings.




Mango Mint Vodka Mojito

Ingredients
2/3 cups mango
2 ounce lime juice
10 mint leaves, slapped and torn in half
1-2 teaspoon agave nectar
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

In a cocktail shaker add the mango, lime juice, mint leaves, agave nectar and vodka.  Muddle until the mango has broken up a bit.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail, divided evenly into two glasses.  Top with soda water and garnish with a lime wedge.  Makes 2 servings.

Oh Happy Summer!

Summer has begun and is finally in full swing.  School has ended, graduations have been celebrated and the curtain has closed on those end of the year shows, recitals and performances.  The days have become warmer, longer and hopefully a bit more lazy for everyone.  As families are packing up for weekends at the shore, an epic summer vacation or simply a backyard barbecue with friends, I am beginning my time off by reflecting on my year as a dance teacher.























I am so fortunate to be doing something I truly love and even more, sharing it with some amazing children.  While I am working on instilling discipline, good work ethics, technique, teamwork and confidence (the list could go on) into my students I was able to take a step back this year and take in all the things they were teaching me.

Photography credits: Michael Tillman Photography, Robin Aronson Photography and Hanna Ghadessi

I have learned a new kind of patience, thank you 6-7 year olds and teens.

I have learned that everything isn't always that serious and getting angry isn't the answer.  However, keep missing the same correction and I promise my angry eyes/disappointed face will most likely happen.

I have learned to let you dance more and enjoy yourselves, but don't worry technique is still #1 in my book.

I have learned that you really are listening to me and that you want to be heard in return.

I have learned to be more than just a teacher and that dance mommying is really hard.

I have learned that teenage life in 2014 isn't too far off from 1997.

Well, minus the Snap Chat, Instagram, Facebook and the perfect selfie.

I have learned that while you are growing up fast and need your independence, you are still looking for guidance.

I have learned that giving you a prop was a lot of responsibility for some of you and I may have to wait another 5-10 years to try that again.

I have learned to accept the change in my dancing and technique as I grow older and I am so thankful for how gracious you are about it.

And lastly, I have learned how lucky I am to have such talented dancers who push me creatively, making my job hard in the very best way.

OK enough mushiness!  Now about those popsicles in the picture above.  We all deserve a little something sweet to celebrate a year of hard work.  So treat yourself (kids, parents and teachers) to these easy to make popsicles that will be sure to keep you cool on the many warm days to come!

Happy Summer!

Blueberry Coconut Water and Kiwi Popsicles (Kid Friendly)


Ingredients
2 kiwis, peeled and diced
1-1/2 cup coconut water
1-1/2 cup blueberry juice

In a large measuring cup combine the coconut water and blueberry juice and set aside.  Place the diced kiwi into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 30-45 minutes until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze for about 3-4 hours or overnight.  Makes 10 popsicles.








White Wine Sangria Popsicles (21 and over)


Ingredients
1/2 cup diced peach
1/2 cup diced strawberries
1-1/2 cups white wine (I used Chardonnay, but my sister suggests Sauvignon Blanc)
1-1/2 cups pineapple juice

In a large measuring cup combine the wine and pineapple juice and set aside.  Place the diced peaches and strawberries into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 1 hour until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze overnight.  Remember, alcohol doesn't freeze on its own and takes longer to freeze when combined with other juices.  Makes 10 popsicles.