Ginger Bee {A Lemonade Cocktail}

As soon as we made our honey lavender lemonade, we knew that we could only improve it in one way -- by adding booze. With a shot of the French ginger liqueur Canton, the Ginger Bee was born.

With lavender, honey, ginger, and lemonade, this drink says, "It is summer! Slip on your flip-flops, sit by the pool, and sip away." We made this drink a bit light on alcohol because our summer get-togethers tend to be late afternoon affairs.

Ginger Bee

• Add 1 oz of Domaine de Canton ginger liqueur to martini glass.
• Fill rest of glass with chilled honey lavender lemonade. Stir.
• Garnish with spring of thyme. (One serving.)

Homemade Ketchup

The season of outdoor grilling is finally upon us, so we decided it was time to attempt some homemade ketchup!

We scoured the internet for recipes, looking for one that would be similar in texture to a bottled ketchup. Let's face it: Heinz knows what they're doing. In fact, the always excellent New Yorker did a piece several years back which details why Heinz's ketchup is our taste buds' wet dream. It his all five of our fundamental tastes, including that elusive little minx known as umami. So while it seems strange to aspire to Heinz, that ketchup is boss.

The recipe we found that seemed most like what we wanted was over at Serious Eats. Their recipe called for tomato puree, but we only found crushed tomatoes at our little local market. We knew we were going to whip it all up in a food processor anyway, so we decided to proceed. When we tasted our finished product, we were a little wowed by the sweetness. But we were tasting the ketchup straight up, without the usual implement of a salty French fry. When we did a taste test with Heinz's organic ketchup, we were surprised to find out that the Heinz was just as sweet. (Oh, so that is why my toddler wants to spoon it straight into her mouth.)

If I were to make it again, I'd reduce the amount of sugar, even if just by a bit (and if you are concerned about sugar content, I'd urge you to do the same). Sweetness aside, the homemade ketchup was brighter and zestier than the Heinz, while the Heinz had a stronger tomato paste taste. In our version, you could really taste the different spices, while it is a bit of a muddle in the Heinz. There's nothing like the convenience of having that bottle of Heinz in the back of your fridge (which seemingly lasts forever - yipes!) but homemade ketchup is a super tasty and lasts a month -- lasting through more than a few backyard get-togethers.

Homemade Ketchup

• 2 tablespoons olive oil

• 1 small onion, chopped medium

• 1 clove garlic, minced

• 1 28-oz can crushed tomatoes

• 1/2 cup packed dark brown sugar

• 1/4 cup cider vinegar

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon ground cloves

• 1/8 teaspoon allspice

• 1/8 teaspoon cayenne pepper

1. Heat oil in sauce pan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add in garlic and stir until fragrant, about 30 seconds. Stir in the rest of the ingredients, bring to boil and then reduce heat to low and simmer until thick, stirring occasionally, for 45 to 60 minutes. 

2. Puree in food processor until smooth. 

3. Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup. 

4. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for up to a month.

Tomate

It has been the rainiest May that I can remember. Good for the flowers and trees, but bad for my need to kick back on the patio with a summer cocktail. The cocktail I'm yearning for these days is a beautiful French drink combining pastis, grenadine, and water - a Tomate.

Pastis (which we photographed, discussed, and fawned over here) is an anise-flavored liqueur popular in southern France. When we discovered that there was a pastis cocktail involving grenadine, we couldn't wait to use our delicious homemade grenadine in a new (to us) drink! The Tomate (French for "tomato") is a sweet drink, and the taste of anise is very strong. (Licorice-haters to the left.) The splash of grenadine gives the cocktail a fabulous blush of pink. Mmmm... is summer here yet?

Tomate

• 1 part pastis

• 4 parts cold water

• splash of grenadine

Pour pastis into a glass, followed by a splash of grenadine. Fill the glass with 4 parts cold water and a couple ice cubes, if desired. À la vôtre!

Top 10 Recipes with Mascarpone

Our batch of homemade mascarpone was a major success.  Not only did it taste exactly like store bought mascarpone minus the preservatives and plastic wrapped containers, it was less expensive to make.  To celebrate, we’ve curated a delicious looking spread of savory and sweet recipes that incorporate mascarpone.  Enjoy!

Topiary Cupcakes with Mascarpone Frosting

by So Domesticated

So lovely!  I’m a big fan of cupcakes with mascarpone frosting.  It’s more rich and less cloyingly sweet than traditional buttercream.

 

Deviled Strawberries stuffed with spiced Mascarpone

by Quinces and the Pea

A very simple recipe that dazzles with just a few delicious ingredients.

 

Pumpkin Tart with Mascarpone

by Tartlette

Like tiny spiced pumpkin pies, but topped with whipped sweetened mascarpone !

 

Fresh Berries & Mascarpone Tart

by Two Tarts

A shortbread cookie crust, very lightly sweetened mascarpone filling, topped with fresh berries.

 

Lemon Mascarpone Cream Cake

by Not so Humble Pie

A gorgeous layer cake. Tart lemon with creamy mascarpone is a genius combination.

 

Mushroom Mascarpone Ravioli

by The Doctor’s Dishes, Desserts, and Decor

Earthy mushrooms combined with garlic and mascarpone inside pillows of pasta. 

 

Au Gratin Potatoes with Mascarpone

by Naturally Ella

An extra rich take on this classic potatoes and cheese dish.

 

Spinach & Mascarpone Pasta

by Running with Tweezers

Simple, delicious looking, and beautiful pasta dish with an almost-pesto style sauce of spinach and mascarpone.

 

French Toast with Mascarpone & Rhubarb Compote

by Two Tarts

Perfect for a springtime brunch.  French toast topped with rich mascarpone and a tangy fruit compote.

 

Creamy Chard, Cannellini, and Mascarpone Risotto

by Green Kitchen Stories

Another great looking & innovative savory use for mascarpone.  Yum!

Honey Lavender Lemonade

Summer is almost here – one day it’s sweltering and the next it feels like Seattle in November.  Colorado weather is so weird.  We prefer to be both optimistic and prepared for the nice days, so we whipped up some delicious honey lavender lemonade.

The first step is to make a sort of tea out of the honey, water, and dried lavender buds.  Simply combine the honey and water, bring to a boil (watch out – the boiling phase tends to happen very suddenly on this one!), then add lavender and remove from heat.  Let steep for 20 minutes.

When the spent lavender buds are strained out just add the freshly squeezed lemon juice, a bit more water, and you’ve got lemonade!  The honey gives it a rich golden color.

I plan to spend my summers sipping this – garnished with a lemon wedge and mint leaf, of course – on the back patio. (Interested in a cocktail version? Try a Ginger Bee!)

Honey Lavender Lemonade

• 1 cup honey
• 2.5 cups water
• 1 Tablespoon dried lavender
• 1 cup fresh squeezed lemon juice (we used 10 small lemons)
• Additional 2 cups water
• Lots of ice

Combine honey and 2.5 cups of water in a saucepan and bring to a boil, stirring to ensure the honey dissolves in the water.  When the mixture reaches a boil, stir in the lavender and remove from heat.  Let the mixture steep for 20 minutes, off the heat.
Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water.  Pour into glasses full of ice and serve!

Berry and Mascarpone Tart

On a recent rainy afternoon, we were stuck indoors with our toddlers wondering what to do. Rainy weather is baking weather, of course, and we decided to use our homemade mascarpone to make a Berry and Mascarpone Tart. Sarah confessed to me that she has never made a tart before. Can you believe that? Should this blog be called One Tart?

Personally, I love tarts. Any dessert in which fruit is artfully arranged looks way more complicated and impressive than it really is. People point and swoon, and I take all the credit.

We based this recipe off of a Martha Stewart recipe that I once used several years ago. Her recipe used cream cheese, but I knew that our easy-peasy homemade mascarpone would make an already tasty recipe even more delicious. What makes this recipe easier than your typical tart is the shortbread crust. There's no fiddling about with rolling pins and such; you just press the crust right into the tart pan. Of course, the crust is extra delicate, just like a shortbread cookie... but it also tastes just like a shortbread cookie. Win!

Berry and Mascarpone Tart

For the crust

• 1 1/4 cups all purpose flour

• 1/2 cup cold unsalted butter, cut up into pieces

• 1/3 cup sugar (we used vanilla sugar)

• 1/4 tsp salt

For the filling

• 1 cup mascarpone

• 1/4 cup sugar (again, vanilla sugar for us!)

• 1 pint strawberries

• 1 pint blackberries

1. Make the crust: Preheat oven to 350 F. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form. This will probably take 30 to 60 seconds. Transfer to a 9-in round tart pan with a removable bottom.

2. Press evenly into pan and up the sides. Use the bottom of a measuring cup to press dough firmly into bottom and along sides and make it even. Freeze crust until firm, about 15 minutes.

3. Using a fork, prick crust all over. Bake until golden, 25-30 minutes, pressing down gently on the crust once or twice with a spoon if the crust puffs up while baking. Cool completely in pan.

4. Make the filling: In a bowl, mix mascarpone and remaining 1/4 cup sugar until smooth. Spread mixture evenly over the cooled crust in the pan. (I found that you need to press the mascarpone into place, it doesn't really spread evenly. Plop it around the tart, and then press it into submission. It will work, and it is covered with berries in the end anyway.)

5. Starting from the edge, arrange berries in concentric circles over mascarpone. Do whatever looks the prettiest.

6. Chill in pan for at least 1 hour and up to 6 hours. Remove from pan carefully just before serving.

Rhubarb Strawberry Compote

I always kind of assumed that making a compote would be tricky and laborious.  Turns out it is super simple.  It involves cutting fruit into 1” pieces, adding a little sugar, and simmering everything for 30 minutes.  Pretty much like making oatmeal, but with chopped fruit instead of oats.
Rhubarb & strawberries are both excellent spring fruits that go perfectly together, so that’s what I used in my first compote.

It tastes a lot like those expensive all-natural all-fruit jams… but better because it tastes less like sugar and more like fruit.  And it is much less expensive, too, which I am known to appreciate.

So far I’ve enjoyed this compote over French toast at our May brunch, and then also with yogurt and granola.

Rhubarb Strawberry Compote

• 4 cups rhubarb, chopped into 1” pieces
  
• 1 lb strawberries, quartered.  About 3 cups.
  
• 1/2 c. vanilla sugar (regular sugar would work just fine here)
  
• 1/4 c. water

Combine all ingredients in a large sauce pan on medium-high heat.  Stir regularly for the first few minutes to ensure the sugar dissolves into the water and the fruit gets coated in the hot liquid.  The goal is for the fruit to release its own liquids to simmer in; the 1/4 c. water is added to help things get started without any burning.
Once things are getting mushy looking, turn the heat down to medium (for a low simmer) and let it go for 30 minutes.  The final compote will be thick and fruity with a few pieces of fruit here and there.  Spoon into jars, let cool, and then store in the fridge for a week or the freezer for as long as you dare.

French Toast with Mascarpone and Rhubarb Strawberry Compote

May Brunch Party {Monthly Menu}

It’s finally the time of year where we can have brunch parties outside on the patio.  We’ve been excited for warm weather for a few months now and when it finally hit us this weekend we could barely handle it.  Complaining about the heat and sun almost happened, but then we realized how ridiculous that would be and restrained ourselves.

Instead we celebrated with a delicious May brunch.  The star of the show was this French toast smothered in homemade mascarpone and strawberry rhubarb compote.

May Brunch Menu

• French Toast topped with
• Homemade Mascarpone and
• Fresh Rhubarb Strawberry Compote
• Frittata modified with asparagus, goat cheese, and pepitas (101 Cookbooks)
• Lemon Cucumber Thyme Water
• Bacon

The mascarpone that topped the french toast was almost like butter – but better.  Just as rich and decadent in flavor, but more closely resembling a very creamy cheese in texture.

The tangy strawberry rhubarb compote was made with fresh fruit and just a bit of sugar. 

We threw in some delicious and healthy egg dishes to even things out a bit.  Oh but then we added back in a platter of crisp bacon; not so healthy.  But it’s a party! What do you expect?

Flowers were arranged, tables were set, umbrellas to shade from the suddenly powerful sun were procured.  Spring is here!

French Toast for Brunch

• 1 large loaf French bread, sliced 1” thick. Approx 10 slices.
• 4 eggs
• 1 c whole milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• butter (for frying)

Whisk together the eggs, whole milk, cinnamon, and vanilla.  Pour mixture into a fairly shallow dish to allow for easy dipping of the slices of bread.

Dip each slice of bread into the egg mixture, then flip over to coat the other side.  I don’t let my bread soak in the egg mixture for long – just enough to completely coat it.

Melt butter in a skillet over medium heat, and fry each side of the dipped bread until golden brown.

Top with Mascarpone and Strawberry Rhubarb Compote.

Lemon Cucumber Thyme Water

This weekend we celebrated a beautiful sunny Mother’s Day by throwing a little backyard brunch for ourselves.  One of the most simple but delicious things on the menu at the brunch was this Lemon Cucumber Thyme water.

Honestly you don’t even need a recipe for this baby. 

It’s easy – just slice a lemon and a small cucumber into a glass pitcher, add fresh thyme sprigs, cover in ice and then fill with water.  The longer this sits on the table as you linger over coffee and second servings of french toast with mascarpone & rhubarb compote, the most herbal and delicious it becomes.  Just keep topping it off with ice to maximize refreshment. 

Lemon Cucumber Thyme Water

• One lemon, sliced thinly
• One small cucumber, sliced
• 2 sprigs fresh thyme
• approx 2 liters water
• lots of ice

Slice the lemon & cucumber into a glass pitcher. Toss in the thyme sprigs.  Cover in ice and then fill the pitcher with water.  It’ll taste great right away, and the flavors continue to intensify as the water rests.

Homemade Mascarpone

Here's another easy DIY recipe which is pretty similar to homemade ricotta. Of course, now that I've proclaimed how easy it is, I'll confess that we completely botched it up the first time we tried it. There was much fretting about just what went wrong, but in the end it was just a matter of heat. Not enough heat, that is.

 

And as it turns out, our "bad batch" of mascarpone is still pretty damn tasty. It was a little more lemony than mascarpone is supposed to be…we didn’t have much trouble finding a way to use it up (with pasta and tomato sauce).  So don’t let a screw-up dissuade you from trying your hand at homemade mascarpone.  Heavy cream is delicious no matter what!

 

 

The successful batch of mascarpone was super thick, creamy, and mild (not tangy).  Exactly like it’s supposed to be.  No preservatives, no plastic wrapped containers, and the crowning glory – cheaper than the store-bought version!

 

Homemade Mascarpone

• 2 cups cream, pasteurized but not ultra-pasteurized

• 1 tb fresh lemon juice

• candy thermometer

• cheesecloth

Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesn't scorch. It should be gently simmering at this point. Add lemon juice to the cream and continue to heat at 190 F for 5 minutes while continuing to stir. The cream will thicken up so that it coats the back of your spoon, but no visible curds will form.

Remove the saucepan from the heat and allow to cool for 30 minutes. Once it has cooled, pour the cream into a sieve lined with four layers of cheesecloth and set over a bowl. Allow the cream to drain, letting it cool completely. Not much liquid will drain out – we only got 1 or 2 Tbsp.

Cover with plastic wrap, and put the sieve in the fridge overnight. The next day, remove the cheese from the sieve and store for up to 10 days. Yield: about 1 1/2 cups.

French Toast with Mascarpone and Rhubarb Strawberry Compote

Berry and Mascarpone Tart

 

Top 10 Recipes with Ricotta

Ever since we made our own ricotta at home, we’ve been keeping our eyes out for great looking recipes featuring this creamy and delicious ingredient. 

Here are our top 10 ricotta recipes, in no particular order.

1. Ricotta Breakfast Bowl

by Two Tarts
A delicious, fast, and easy breakfast.  Just add seasonal fruits, fresh local honey, and crunchy nuts and you have yourself a gourmet breakfast.

2. Strawberry Ricotta Muffins

by The Parsley Thief
These muffins are made with dehydrated strawberries for intense flavor and ricotta for a delicious moist crumb.

3. Ricotta Dumplings with Chevre & Herbs

by the Kitchn
A fast recipe, easy to mix up, and easy to make for a crowd, too. Toss these pillowy, chewy little dumpling squares with a bit of butter, soft goat cheese, and herbs fresh from the garden. Ready in 15 minutes!

4. Creamy Meyer Lemon, Bergamot Orange and Fresh Ricotta Tart

by Fresh New England
Citrus cuts the dense creaminess of this amazing looking tart.

5. Fresh Ricotta and Red Onion Pizza

by Smitten Kitchen
This pizza’s red onions are tangy and a little sweet, but with a hefty pinch of red pepper flakes. Then they’re layered with fresh ricotta and prosciutto that’s been baked to a curly crisp on top.

6. Ricotta, Fig, and Pine Nut Tartlets

by @down under
A simple filling of sweetened ricotta studded with pine nuts and topped with a fresh fig half.  Unfussy and delicious.

7. Zucchini & Ricotta Pancakes

by Scandi Foodie
These simple zucchini and ricotta pancakes are made using chickpea flour which gives a little nuttiness it gives to the dish. Ricotta makes these pancakes extra soft and they are perfect with some lingonberry or other tart jam you might have at home.

8. Ricotta Gnocchi with Leeks and Fava Beans

by epicurious
Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are the edible garnish.

9. Lemon Poppy Seed Ricotta Pancakes

by Martha Stewart
For a special breakfast treat, serve these irresistible fluffy pancakes.

10. Pasta with Roasted Tomatoes, Ricotta, and Pesto

by Simply Delicious
A beautiful and simple dish: dollop of pesto & fresh ricotta transforms this easy weeknight dinner.

Radishes with Herbed Butter on Baguette

I've never been much of a fan of radishes, but I don't think I ever really knew what to do with them. I discovered these beautiful Easter Egg radishes at my local market, and I just couldn't resist them. I'd heard that people ate them with butter and salt (two of my favorite things!), and it seemed like it was high time that I gave it a try.

We wanted to revisit our homemade butter, but it turned out we both decided to take advantage of our toddlers' naps by napping ourselves rather than making butter. Still, it would be so good with homemade butter. (Note to selves: next time we must use fresh butter!) We took our supermarket butter and creamed it with some parsley, lemon, and kosher salt. The herbed butter was the perfect accompaniment to the mild radishes' peppery bite.

Radishes with Herbed Butter on Baguette

• 6 tbs unsalted butter, softened
• 2 tbs parsley, minced
• spritz of lemon
• kosher salt, to taste
• 6 radishes, sliced thinly
• 1 small baguette, sliced
• parsley, for garnish

Mix together butter, parsley, lemon juice, and salt in a small bowl. Spread herbed butter on a slice of baguette, top with a slice or two of radish. Top with a sprig of parsley! Repeat. 

Avocado Salsa

We're lucky to live very close to "America's Foodiest Town," aka, Boulder, Colorado. And although the word "foodiest" makes me break out in hives, it is great to have access to Boulder's thriving restaurant scene. One of the many excellent restaurants in Boulder is Centro Latin Kitchen and Refreshment Palace.  Centro has a very delicious (and rather pricy) avocado salsa which was the inspiration for this recipe and would be another great Cinco de Mayo treat.

Essentially a fresh salsa with large chunks of avocado, or a guacamole which didn't get the mortar-and-pestle treatment, avocado salsa lets you really savor all of the fresh ingredients.

Avocado Salsa

• 1 large avocado, chopped 1/2 inch chunks

• 1 medium tomato, chopped

• 1/4 cup red onion, chopped

• 2 tbs cilantro, chopped

• juice of 1 lime

• kosher salt, to taste

Gently combine all ingredients and serve with tortilla chips! This would serve 2-3, but you can easily double or triple the recipe as needed.