With social distancing in full effect still, I’m finding that it’s just as fulfilling to put together fun snacks for one or two as it is for a full dinner party. These marinated olives fit that bill. They’re easy to put together, but really kick the humble olive up a notch.
This recipe also makes the perfect addition to a charcuterie platter. Trust me, though, once you have one, you’ll dig in for more!
You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves
In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.
Every now and then, I’m reminded of recipes from my previous books that are old favorites. One of them is this lamb burger. I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook, Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.
As our grilling days of summer get fewer and fewer, consider mixing things up with this lamb burger recipe. If you’re looking for a great recipe to include on your menu, look no further!
As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!
Is there anything more quintessentially summer than s’mores? S’mores are one of those gooey foods that are as fun as they are messy. Seriously. Have you ever NOT had fun making s’mores? I didn’t think so.
These fire and ice s’mores are a twist on the traditional. I’m adding homemade vanilla ice cream to mix things up. Of course, you can stick with the original ingredients, or you can give this one a try.
Fire and Ice S’mores
You will need:
– Marshmallows – Quality chocolate (try dark chocolate for extra indulgence)
– Healthy graham crackers – available at specialty markets like Whole Foods
– Sea Salt
– Olive Oil
– Vanilla Ice Cream (recipe below!)
Vanilla Bean Ice Cream
You will need:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/8 teaspoon salt
– 3 vanilla beans – split lengthwise
– 2 large eggs
To prepare ice cream:
Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
To Prepare S’mores:
Have guests assemble their S’mores outside by the fire.
In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt.
Have guests grab a bowl and dip their s’more into the ice cream.
*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.
My Dad used to eat chilled watermelon wedges with salt in the summertime, and this watermelon salty dog cocktail reminds me of that childhood memory. It’s absolutely refreshing and delicious! I like the little melons for this recipe (pass chunks of watermelon through a fine sieve for fresh juice). Don’t forget to salt the rim! That’s the trick. Try it and let me know how you like it.
Watermelon Salty Dog
You will need:
– 1 cup fresh watermelon juice.
– 2 oz tequila
– Juice of 1 lime
– Sea salt for the rim
In a shaker, place ice, watermelon juice, tequila and lime juice. Shake until fully combined and chilled, about 1 minute.
Strain into a glass, rim the glass with lime half, and sprinkle the rim with sea salt. It’s okay if some of the salt falls into the glass.
As I’ve said before, I often turn to my archives for inspiration, especially for recipes. It’s like combing through your mother’s recipe index only to rediscover a recipe for a dish long-since forgotten. The best part is remembering a dish (or in this case, a drink) as soon as you find it again. That’s exactly what happened with this recipe for my lime gimlet.
A gimlet is a classic cocktail made with gin and lime. Think of it almost as a gin margarita. In this case, I kick it up a notch by adding a bit of thyme simple syrup and fresh thyme sprigs. It’s a refreshing cocktail for summer nights.
Annette’s Lime Gimlet
You will need: – 1.25 oz Bombay Sapphire Gin
– 1 oz Fresh squeezed Lime Juice
– 1 oz. Thyme Syrup
– 1 thinly sliced lime and a sprig of fresh thyme
For the simple syrup, you will need:
– 1 tablespoons lime zest
– 2 tablespooks lime juice
– 1 cup sugar
– 1 cup water
To prepare simple syrup:
Put all ingredients in a small pot , simmer for 10 minutes let cool. Store in a jar for up to 2 weeks.
To prepare the cocktail:
Pour the gin, lime juice, and thyme syrup into a mixing glass half-filled with ice cubes. Stir well.
Strain the mixture into a cocktail glass and garnish with the lime slice and fresh thyme sprig.