Thyme For Gin

Who said they hate gin?  Well, me.  That was until Hendricks came into my life, which I have my lovely (and super fit) friend Amanda to thank for.  

I know you all think that gin is for grandmas and smells and taste like pine trees but I assure you that Hendricks will change your mind.  This gin is floral and herby with notes of juniper berries, corriander and citrus peel.  See, no pine trees here!  

We created this cocktail with the changing of seasons in mind.  We wanted something fresh to remind us of how wonderful summer was, but warm and herbatious to welcome in fall.  Oh, and how pretty is this cocktail?!?  I would definitly serve this at any wedding, bridal shower, brunch, or baby shower, for the non-expecting guests of course.  

So go be brave and give gin another try.  I know I have already made a few new believers, including myself!

Grapefruit Thyme Gin Cocktail

Ingredients
4 ounces gin (we use Hendricks)
4 ounces fresh ruby red grapefruit juice
6 sprigs of fresh thyme
1-1/2 ounces honey simple syrup


In a cocktail shaker, combine all ingredients. Add ice and shake vigorously until the shaker is frosty.  Strain into 2 ice filled glasses and garnish with a sprig of fresh thyme. Makes 2 cocktails.

Boozy Weekend Brunch

We rounded up the last of the fresh figs we could find and made this boozy brunch, with a little help from my favorite friend, Trader Joe's.

While the bourbon for breakfast should be the hero of this post I have to start with the Toasted Coconut Pancakes.  I really think I hit gold with these! If you know me I'm an egg and toast kind of girl but these pancakes are so good you can basically eat them like a cookie.  To make them, you only need to add water!  Oh, how I so love you Trader Joe's for making my weekends sweet and simple.

Now on to the boozy part.  The bourbon fig compote is the perfect amount of sticky sweet and booze.  While we were pouring it over those amazing pancakes, I completely intend to eat the rest of it with a creamy brie cheese and loaf of french bread.

The coffee cocktail that Greg created will be sure to wake you up and give you a nice little buzz.  The chocolate bitters is my favorite part.  It makes it not too sweet and super easy to drink.

So as my Dad says, "Relax a little and enjoy!"

Bourbon Fig Compote and Coconut Pancakes

Ingredients
Trader Joe's Toasted Coconut Pancake Mix (or your favorite pancake mix)
2 cups fresh figs, quartered
1/2 cup honey
1/2 cup brown sugar
1/4 cup bourbon
Pinch of salt

Make your pancakes according the package.  Set aside.

Place the figs, honey and brown sugar in a medium sauce pan.  Over low heat melt the brown sugar and honey.  Stir frequently.  Cook the compote for about 10-15 more minutes bringing the mixture to a simmer, breaking up the figs a bit.  Add the bourbon and bring to a low boil.  Reduce the heat to low, cover and simmer for another 5-7 minutes.  Season with a pinch of salt and stir.  Serve over pancakes immediately or store in the refrigerator for up to 1 month.  Makes 1-1/2 cups.

Bourbon Coffee Cocktail

Ingredients
1-1/2 ounce bourbon
1/2 ounce Kahlua Coffee Liqueur
2 dashes chocolate bitters
Cold brew coffee

Pour the bourbon, Kahlua and the chocolate bitters into an ice filled rocks glass.  Top with cold brew coffee.  Stir and enjoy!  Makes one cocktail.

Winter is (NOT) Coming

If you live in California you know summer is not over and "Winter is (not) coming."  Thanks to the people over at the 21st Amendment Brewery we were inspired to make this never ending summer cocktail.

Their watermelon wheat beer is refreshing with subtle sweet fruity notes. It's summer in a glass. Combined with vodka and Grand Marnier, you get a drink that is extremely easy (maybe too easy) to drink making all of Kings Landing thankful Winter has not come.



Watermelon Beer Cocktail

Ingredients
3/4 ounce vodka
3/4 ounce Grand Marnier
Hell or High Watermelon Wheat Beer
Orange peel for garnish

In a tall glass filled with ice, pour in the vodka and Grand Marnier.  Top with the watermelon beer and garnish with an orange peel.  Makes one cocktail.

Salsa, Salad or Both?!

Who needs an easy to make salsa that can also be a salad?  You all should be saying "ME!"  I've been making this salad, I mean salsa, all summer and I'm so excited to finally getting around to sharing it.

Full disclosure, I'm sort of a bean hater.  I have never liked and will never like refried beans. I believe its a texture thing.  I wish you could see my face as I'm typing this because I'm sure my expression is the exact replica of Disgust from Inside Out, which is a movie everyone should see.  Anyhow, my Mexican food lover husband is a bean fanatic.  So to keep us both happy I combined black beans with my favorite summer vegetables.  

This festive salsa/salad is super versatile.  It makes the best companions with tortilla chips, chicken tacos, grilled fish, a bed of leafy lettuce, red cabbage or kale and of coure a great margarita.  Oh, and the longer it marinates the better it is.  It's the perfect addition to your Labor Day and end of summer gatherings!  Enjoy!

Roasted Corn and Black Bean Salsa Salad

Ingredients

2 ears fresh corn

2 teaspoons olive oil

1 - 15 ounce can black beans, drained and rinsed

1/2 cup radishes, chopped

1/2 cup orange or red bell pepper, diced

1/2 medium red onion, diced

1 jalapeno, seeds removed and diced

1-2 limes, juiced

1-2 garlic cloves, minced

1-1/2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Preheat the oven to broil.

Carefully cut the corn off the cob.  Spread the corn onto a foil lined baking sheet.  Drizzle the olive oil over the corn and season with salt a pepper.  Broil in the oven until slightly charred, about 5-7 minutes.  Remove the corn from the oven and allow to cool.

Combine the remainder of the ingredients into a medium bowl.  Add the roasted corn and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour and up to one day ahead of serving.  Makes about 3 cups.

Watermelon Salad Stacks

Is it August already?  I feel like this summer has literally flashed before my eyes!  I'm still trying to hold on to any bits of it that I can as kids are headed back to school and fall recipes are popping up in my Pinterest feed.  

Watermelon screams summer to me and while I'm usually juicing it for a cocktail I thought we could all take a (short) break from the booze to enjoy this refreshing, simple to make summer salad.  I sort of stumbled across this mixture as I was quickly trying to make something for lunch without turning on the stove.  I know most people use feta or grilled halloumi (which I need to do a post on) cheese with watermelon but I'm a huge fan of burrata.  The creamy stuffed fresh mozzarella is a perfect pair to the juicy and refreshing watermelon.

While I went fancy with the presentation of this salad, you can simply chop up the watermelon and burrata, place it on a bed of arugula, drizzle the olive oil and balsamic on top and enjoy!  Either way you can't go wrong and it will surely keep you in the spirit of summer as we all soak up the last bit of it.

Watermelon Salad Stacks

Ingredients
1 mini seedless watermelon
1 4 ounce burrata cheese ball
1-1/2 - 2 cups arugula
Olive oil
High quality balsamic vinegar
Fresh ground black pepper

Slice the watermelon into 1/2 inch rounds.  Using a 2-1/2 inch round cookie cutter, cut out watermelon stack rounds and set aside.  Next, carefully slice the burrata cheese into 1/4 inch slices.

To assemble your stacks place one watermelon round on the plate.  Place amount an 1/8 of a cup of arugula on top.  Place one slice of burrata cheese on top of the arugula and top with one final watermelon round.  Place another 1/8 cup of arugula on top of the watermelon stack.  Drizzle with olive oil and balsamic vinegar.  Top with fresh ground black pepper.  Repeat with the rest of the watermelon, burrata and arugula.  Makes 5-7 Stacks.