Tag Archives: tomatoes

Sungold Zinger Cocktail

Let’s just keep the tomato theme going this week, shall we?

Oma Blaise Ford is a self-confessed word and image freak who has spent her time over the past 18 years or so making magazines in the shelter and lifestyle arenas. She also happens to be one of my best friends.

Her recipe for a Sungold Zinger screams summer and is a nice, savory twist on a typical sweet summer cocktail. It tastes like a bright splash of summer in a martini glass.

Sungold Zinger
(recreated from the bar at Range in San Francisco)

You will need:

– 4 Sungold cherry tomatoes, plus 1 for garnish
– 2 oz Gin
– 3/4 oz Lemon juice
– 1/4 to 1/3 oz agave nectar

To prepare:

In a cocktail shaker, muddle cherry tomatoes to release juice. Add ice and shake with the rest of the ingredients. Pour through a fine mesh strainer into a martini glass (you may need to stir the liquid in the strainer to get the whole drink into the glass). Garnish with a cherry tomato.

Notes: The tomatoes matter. (Don’t they always?) The rich sweetness and orangey color of ripe Sungolds make this drink. Range used No. 209 Gin, which I can’t find here, so I use Bombay Sapphire. Adjust the agave nectar depending on the sweetness of the tomatoes, the tartness of the lemon, and your taste. All my friends know I like my drinks on the tart side, so I usually lean toward the lesser amount.

images via Richard Swearinger and Oma Blaise Ford

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Recipe:: Heirloom Tomato Tart

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For the next few weeks, I’m bringing you some of my favorite past recipes. These recipes feature seasonal ingredients and are tried and true favorites. Each one is scrumptious, and you’ll love them all.

Up first is my recipe for an heirloom tomato tart. Heirloom tomatoes are worth the splurge for this tart. You can find them at your local farmer’s markets, and I’ve even seem some beautiful ones at grocery stores like Fresh Market and Whole Foods. Get a variety of colors, shapes, and sizes for the perfect tart.

Heirloom Tomato Tart
Serves 6-8

For the Crust:

You will need:
– 2 cups all-purpose flour
– 1/2 cup olive oil
– 1/2 tablespoon salt
– 1/4 cups ice water

To prepare:

Preheat the oven to 375 degrees F
Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough – it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:
– 1 lb heirloom tomatoes (8 cups sliced)
– 1/2 teaspoon fine sea salt
– 4 tablespoons finely chopped shallots
– 4 tablespoons finely chopped fresh basil leaves
– 3 tablespoons olive oil
– 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9″ pie tin. Place the Parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This tart can be served warm of at room temperature.

xx, Annette

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