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Beautiful Briny Sea Salt meets Stuffed Leg of Lamb

Unicorn Salt

Full disclosure, I am a big lover of salt. As most chef’s will tell you, a dish that is not seasoned perfectly, that’s salt and pepper, is kind of not worth serving. A few weeks back I received an unexpected surprise: a box chock-full of salty and sweet treats from local Atlanta artisan food purveyor Beautiful Briny Sea, along with sugars that I will be using for baking, but most importantly be using for cocktails (watch out for these new recipes on the blog soon).

I decided to try these flavor salts, thoughtfully infused with herbs and spices on a few of my favorite recipes. Last weekend for Sunday supper I made one of our family favorites from Picture Perfect Parties: stuffed leg of lamb, generously stuffed with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It was spectacular. Here’s the recipe below, I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up.

Unicorn Salt

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Galentine’s Day Cocktail: Pink Mimosa

mimosa

Parks and Recreation‘s Leslie Knope coined the term “Galentine’s Day” eight years ago, and ever since it’s become just as much a part of Valentine’s Day traditions as chocolates. A few years ago, I teamed-up with a few of my favorite gals for a Galentine’s Day brunch full of festive fun and of course, lots of pink.

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One of my favorite results of that party was a new twist on a classic drink: the pink mimosa. Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfectly ladylike, but I’m sure guys will love it too.

Let me know if you give it a try for Galentine’s Day, or any other event coming up this spring.

Cheers!

xx, Annette

Grapefruit and Pomegranate Mimosas
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Fresh squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

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How to Elevate Boxed Cake Mix, Just in Time for Valentine’s Day

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Hi Everyone! It’s Nicole, Annette’s friend and web-manager, and I’m back with a fun, festive post for Valentine’s Day. Let’s start at the beginning: I am a pretty good cook! I enjoy putting my own twists on recipes, and my specialties are sauces and condiments. I make a mean aioli.

That said, I am absolutely not a baker. It’s just not my forte. I enjoy adding a dash of this or a pinch of that here and there, so the precision of baking just isn’t my thing. But, since I love chocolate, cookies, and creme brûlée just as much as the next gal, I’m always looking for ways to incorporate baking…kind of. My current favorite trick: elevating boxed cake mix.

While you can elevate boxed cake mix many different ways, there are two no-fail ways to take boxed mix from drab to fab. First, bake it in a fun dish.

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This serves two purposes: one, it instantly makes the cake look like you spent more time on it. Two, you can serve your cake directly from the dish. Presentation is huge!

I picked up these ceramic bakers from HomeGoods for a steal. One thing to remember: if you are baking in ceramic, you have to watch the cooking time. I added 5 minutes to the cooking time of the Godiva boxed mix I picked up, but I kept a keen eye on the cake the entire time it was baking.

Another way to elevate boxed cake mix? Make your own fabulous icing. Icing is so easy. Truly. It requires just a few ingredients (namely butter and sugar). I used a recipe found on Jenny Steffens’ blog for a chocolate glaze. It tastes almost exactly like your grandmother’s Texas sheet cake icing and by the end of the afternoon, I was eating it with a spoon. Whoops! Note: I used 2 cups of powdered sugar when I made mine.

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For even more festive fun, you can add a creative design using sprinkles or chocolate pearls – which will only make it look even LESS like boxed cake (win!).

I love the idea of impressing your significant other or girlfriends with a fun, semi-homemade cake like this one for Valentine’s Day. They’ll all be impressed, and you’ll be stress-free!

xo, Nicole

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Big Game Recipe:: Sausage and Peppers

The Big Game is this weekend, and this recipe is perfect for those of you planning to watch. When hosting a party for the Big Game, easy recipes fit for a crowd is key. Keep it masculine, sporty, simple, and in season with my Sausage and Peppers recipe. It’s perfect for a crowd because you essentially toss everything together, pop it in the oven, and serve it right from the baking dish. No fuss required!

Here’s the recipe which is from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think. May the best team win!

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Sausage and Peppers for a Crowd
Serves 8
You will need:

– 6 Italian sausage
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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Rise and Shine Green Smoothie

GreenSmoothie1

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I’m here today with an easy green smoothie sure to satiate. Let me be abundantly clear on this from the get-go: embracing green smoothies for me took a while. I couldn’t get passed the idea of drinking vegetables and fruits that I typically ate muddled in a salad or individually as snacks.

It wasn’t until my husband and I tried Simple Green Smoothies recipes that we really started to get on board. Now, we have one almost every day. Here are a few things that we’ve learned:

  1. Invest in a great blender. Annette loves her Nutribullet, and I love my Ninja. No matter what blender you use, it’s really important you get one that can handle the different textures of frozen fruits and veggies with ease. It will make your smoothie taste so much better.
  2. Decide which green vegetable works best for you as your base. I used to be a tried and true kale gal, but I’ve since shifted over to spinach. The truth is, it doesn’t matter what greens you use as long as you use some. Decide what you love, no matter what the recipe says, and stick with that. Pro Tip: Use your leftover smoothie greens as salads for the week.
  3. Blend smoothies two servings at a time. Keep the second in a tightly sealed mason jar for the next day – or share it with a friend!
  4. Feel free to play. If you don’t like grapefruits, use an orange instead. If you love pineapple, double up on that. If you happen to have some spare clementines around, toss those in, too. Enjoy being in the kitchen and playing with flavors. A fun smoothie is a better smoothie.

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The smoothie recipe I’m sharing today is modified from Simple Green Smoothies’ Beginner’s Luck. As the title indicates, it’s a great first timer smoothie and a fantastic way to ease into the green smoothie lifestyle.

Rise and Shine Green Smoothie
serves 2

You will need:
– 2 cups spinach
– 2 cups unsweetened vanilla almond milk
– 1 cup frozen pineapple
– 1 cup frozen mango
– 2 fresh, ripe bananas, peeled
– 1 fresh, ripe orange, peeled

To prepare:

Blend spinach and milk together until spinach is fully combined.

Add remaining ingredients and blend until smooth.

Pour into a cute glass and sip through an even cuter straw. Store any remaining smoothie for tomorrow!

Note: when you think it’s blended, let it blend a little more. The longer this one blends, the more of the orange pith will disappear and blend into the rest of the drink.

xo, Nicole

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