Tag Archives: featured recipe

bourbon peach cobbler

The peach. One of Mother Nature’s greatest summer gifts.

There’s nothing like biting into a ripe, juicy peach. Whether you’re eating it whole, slicing it into fresh cream, ice cream, or canning or baking, the smell of the peach reminds us that fall is on its way. Summer’s last hurrah.

We have paired our late summer peach with Four Roses Bourbon. This decadent, delicious recipe is simple to prepare and perfect for your Labor Day cookout.

Note: Set aside a bit of extra sugar and cinnamon for sprinkling and cream for brushing over the top.

bourbon peach cobbler

6 to 8 servings | oven 375 degrees F

ingredients

  • 8 peaches, peeled and sliced
  • 1/4 cup Four Roses Bourbon
  • 3/4 granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, cold
  • 3/4 cup heavy cream

directions

  1. Preheat the oven to 375 degrees F. In a large bowl, add peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon in a large bowl and toss to coat.
  2. In a medium bowl, sift together flour, the remaining 1/2 cup sugar, baking powder and salt.
  3. Cut 1-1/2 sticks of butter into small pieces and add to the flour mixture. Cut it with a pastry blender, fork, or your hands until the mixture looks like coarse crumbs. Slowly add cream and mix just until the dough comes together, being careful not to overwork the dough. It should be slightly sticky.
  4. Melt the remaining 1/2 stick butter in a 10″ skillet or large stock pot over medium-low heat. Carefully add the peaches and cook until heated through, about 5 minutes.
  5. Transfer the mixture to a 2-quart baking dish and immediately drop the dough by tablespoonfuls over the peaches. It’s okay to leave gaps or spaces as the dough will puff and spread. Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
  6. Bake in the oven on a baking sheet, it will drip, until the cobbler is browned, and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream or freshly whipped cream.


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angel food strawberry shortcake

Warm weather is for celebrating the summer berry and all its companions.

The best part of summer is picking fresh berries and using them in culinary creations or simply eating them fresh off the vine. While strawberries are readily available at your local grocer, picking them up at a farmers market or simply picking them yourself, supports the local farm and farmer.

Note: Angel Food Cake “sets” during the cooling process. Turn your cake upside down on wire rack to cool, otherwise your cake will collapse.

angel food strawberry shortcake

  • Difficulty: involved
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Angel Food Cake

Ingredients

  • 1 3/4 c granulated sugar
  • 1 c + 2 Tablespoons cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoon vanilla extract (real if you have it)

Preparation

  1. Bring your oven rack to the lower middle position and set oven to 325 degrees.
  2. Add sugar to food processor and pulse until fine and airy. Pour out and set aside 1 cup. Leave remaining sugar in processor.
  3. Add cake flour and salt to remaining sugar in the food processor and pulse 5 to 10 times until well mixed and light.
  4. Using a large bowl, mix egg whites and cream of tartar together with a whisk attached to a hand mixer. Mix on med-low, until foamy, about a minute.
  5. When mixture is foamy, slowly add the 1 cup of sugar you set aside earlier on med-high until soft peaks form. This takes about 5 to 6 minutes. Be careful not to beat too long. Peaks should be soft and droopy, not stiff. Stiff peaks will ruin your light and airy cake.
  6. Add vanilla and mix until just incorporated.
  7. Separate cake flour mixture into three parts. Using a fine mesh sifter, slowly sift mixture on to egg whites, gently folding with a spatula after each addition.
  8. Pour mixture into an ungreased 9″ or 10″ tube pan. Wiggle pan back and forth quickly on counter top to evenly distribute batter and smooth the surface.
  9. Bake 40-50 minutes, rotating pan half way through baking. Cake is ready when toothpick comes out clean.
  10. Remove from oven and cool cake in pan. Turn cake pan upside down on wire rack and cool completely for about 3 hours. Do NOT turn pan upright until cake has completely cooled.
  11. To remove cake, gently tap pan on counter and using a serrated knife, gently use around edge of pan to loosen cake.

Strawberries

Ingredients

  • 1/2 quart fresh strawberries
  • 1/4 cup granulated sugar

Note: Generally 2 Tablespoons sugar to 1/4 cup berries is the norm, add or subtract sugar to suit your taste or dietary needs.

Preparation

  1. Wash and cut berries.
  2. In glass bowl, mix berries and sugar together, cover with plastic wrap and chill overnight.
  3. Stir well before serving.

Whipped Cream

Ingredients

  • 1 cup cold heavy whipping cream
  • 2 Tablespoons confectioners sugar
  • 1/2 teaspoon vanilla or flavoring of your choice

Preparation

  1. Add all ingredient to a cold mixing bowl. Using a hand mixer with whisk attachment, beat on high until medium to stiff peaks form, about 1 minute.
  2. Serve immediately.


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try our new favorite summer whiskey cocktail, high west’s “the horse’s neck”.

Simple and delicious this whiskey cocktail is perfect for summer sipping on the front porch while you watch the world go by.

the horses neck

Ingredients

  • 2 ounces high west double rye
  • .25 ounce ginger juice, fresh
  • .25 ounce lemon juice, fresh
  • 2 ounces ginger beer
  • lemon twist for garnish

Preparation

Add ingredients to chilled cocktail shaker, shake and pour into an old-fashioned glass with chip ice. Garnish with lemon.


Gaea’s Creamy Pumpkin Soup

“August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.”
― Sylvia Plath, The Unabridged Journals of Sylvia Plath


With autumn on the horizon, we begin to change colors and scents inside our homes to coordinate with Mother Nature’s canvas outdoors.

Warmer colors, spicier scents and rougher textures dominate our décor choices and our selection in foods follow the same pattern.

Prepping the kitchen for cozy fall dishes, means heavier, heartier flavors and Gaea’s Creamy Pumpkin Soup will be on our dinner table this fall season. Gaea’s recipe is loaded with vegetables which makes it both a delicious and healthy way to stay warm as temperatures drop.

Gaea’s Creamy Pumpkin Soup

Serves 4

Ingredients

  • Soup II4 cups pumpkin, peeled, seeded, and chopped
  • 1 cup red pepper, seeded and chopped
  • 1 cup zucchini, chopped
  • 1 cup yellow onions, chopped
  • 1/2 cup celery with stem, chopped
  • 6 to 7 tablespoons Gaea Sitia Extra Virgin Olive Oil
  • 1⁄2 cup toasted pumpkin seeds
  • 1 cup crumbled goat cheese (or hard cheese)
  • 2 teaspoons fresh grated ginger

Directions:

  1. Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered.
  2. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender.
  3. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls.
  4. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.


Santa Margherita Floral Winesicles

If you’re looking for a dazzling dessert to wow friends and family this weekend, we have you covered.

 
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world ~Wikipedia
 
heartsease flower (Viola tricolor) in springThis recipe is perfect for your any outdoor party or even packed in a cooler for a day at the beach.
 
A great go-to treat for cooling off this summer, that combines your love for something chilled, wine and beautiful edible florals.
 
 
 
Get creative and customize your colors with edible florals or add colorful ribbons on the stick. Use your imagination and enjoy!
 
 

Santa Margherita Floral Winesicles

 
WinesiclesIngredients
 
 
Directions
 
  1. Place 3-5 edible flowers in each popsicle mold
  2. Fill popsicle molds with Santa Margherita Prosecco Superiore
  3. Freeze 4-6 hours, or until completely solid
  4. Once frozen, remove from mold and garnish with ribbon if desired.

 

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
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Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

colorful cocktails inspired by mother nature

Small flowers are poking out of the ground, trees are beginning to bud and signs of spring are everywhere we look. Mother Nature’s palette is filled with vivid colors this time of year, inspiring us to find colorful additions for our cocktails.

From Arizona’s Sonoran desert, to the mountains of New York, historic city charms of Montreal and the seacoast splendor of Massachusetts and Florida, top-notch hotel bars share favorite spring-inspired cocktails to cheer the changing of the winter guard.

We have eleven cocktails to share with you throughout the week and our first three hail from all over the Northern Hemisphere. Happy sipping and bottoms up!

cantaloupe martini

  • Difficulty: Simple and Quick
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Cantaloupe Martini from jade bar at Sanctuary on Camelback Mountainfrom jade bar at Scottsdale’s fan favorite Sanctuary on Camelback Mountain (Ariz.)

ingredients

  • 5 ounces Titos Vodka
  • 2 ounces watermelon liqueur
  • splash orange juice, fresh
  • splash lime juice, fresh

method

Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball. 

 

east cocktail

  • Difficulty: Simple and Quick
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East Cocktail at Renaissance MontrealFrom the Renaissance Montreal, Canada’s hottest new hotel as of Jan. 2016

ingredients

  • 5 ounces Hennessy V.S.
  • 5 ounces sake
  • 1 ounce lime juice
  • 1 ounce lemongrass syrup
  • 1 ounce pomegranate juice
  • 5 ounce egg white

method

Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an old fashioned glass, already filled with ice.

painted house margarita

  • Difficulty: Simple and Quick
  • Print

Painted House Margarita at Henry’s Bar at the Harbor View HotelFrom Henry’s Bar at the 125-year-old Harbor View Hotel (Martha’s Vineyard)

ingredients

  • 2 ounces  Silver Tequila
  • 1 ounce triple sec
  • 2 ounces pomegranate juice

method

1 ounce homemade sour mix (mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice for an ample batch)

Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.



Thank you for visiting basil & salt!

Sip Island Inspired Cocktails by Tommy Bahama’s in NYC

I can’t think of a tastier way to make it through mid February than with an island favorite – rum. The Rum Babalu makes for the perfect after-work happy hour, combining the sweet flavor of maple syrup with rum, ginger beer, lime juice and bitters. Round up your friends and open that tiki bar for this mouth-watering, signature cocktail.

Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour. When the world opens, stop in and ask them to make you one. For now…here is the recipe, courtesy of Tommy Bahama.

Tommy Bahama's Rum Babalu

  • Difficulty: Simple and Quick
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  • Tommy Bahama Rum Babalu2 parts Kirk and Sweeney 12 Year Rum
  • ¾ part fresh lime juice
  • ½ part maple syrup
  • 1 part ginger beer
  • 1 dash of Angostura bitters

Glassware: Double Rocks

Ice: Cubes

Garnish: Orange peel

Instructions: Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker. Strain over fresh ice. Top with ginger beer and garnish with an orange peel.

Tommy Bahama Restaurant & Bar – New York,  551 Fifth Avenue, New York, NY 10176 

 

 

 

Hawaiian Nachos with Pineapple Avocado Relish and “Lava” Aioli

Savor the flavors of the islands in just one bite with these tasty gems.

It is evident that in today’s society food serves multiple purposes including entertainment and travel. Sometimes we do not need a photograph to relive a fun and vibrant memory of an exotic far off land; sometimes the memory can be brought back with just a taste, a bite. Certain flavor profiles and aromas and/or the arrangement of ingredients can bring us right back to where “it’s five o’clock somewhere.” Don’t forget to update your status to: Paradise Found.

Fresh, focused flavors for your spring and summer menus. Enjoy!

Hawaiian Nachos with Pineapple Avocado Relish and Lava Aioli

  • Difficulty: Sinfully delicious
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Serves 2 

vcsPRAsset_3401665_60601_f314cc29-8541-4b90-825c-1aad7e51f659_0Ingredients

  • 2 Corn Tortillas, Quartered, Fried Crispy
  • 2 garlic cloves, minced
  • 1 tablespoon cilantro, minced
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • 1/4 cup mayonnaise
  • 1/4 lb Blue Fin Tuna, fillet
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1/4 cup Pineapple, chopped
  • 1/4 cup Hass Avocado, chopped
  • 1 tablespoon cilantro
  • Pinch kosher salt
  • 1 teaspoon lime juice
  • 1 teaspoon black sesame seeds
  • vcsPRAsset_3401665_60603_064b55a4-ab2d-4f0a-b45b-a2bfa6d9fb59_01 tablespoon mayonnaise
  • 1 teaspoon ketchup
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon horseradish
  • 1 teaspoon Tabasco hot sauce
  • Scallions for garnish

Directions

Preheat fryer to 375 degrees F.  Season Tuna fillet with brown sugar, garlic salt, and pepper.  In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.


vcsPRAsset_3401665_60602_373e1051-3894-41be-ab6a-a114a550830f_0About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.

Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.


Chefadriannes.com    Instagram.com/chefadrianne    Facebook.com/chefadriannecalvo

 

Game Day Finger Foods: Bacon-Wrapped Alaska Scallop Sliders

Are you ready for game day? Northwest flavors are on the menu! If you are whipping up appetizers and finger foods for a hungry crew, add some Alaska Seafood to your shopping list. Your guests will love these little beauties.

Bacon-Wrapped Alaska Scallop Sliders

  • Servings: 16
  • Difficulty: simple
  • Print

Bacon-Wrapped-Alaska-Scallop-Sliders-152-1024x768Ingredients

  • 2 cups mayonnaise
  • 4 teaspoons pimenton (smoked paprika)
  • 1/8 cup olive oil
  • 5 medium or 3 cups sliced red onion
  • 1/8 cup balsamic vinegar
  • 16 large Alaska Weathervane Scallops, patted dry
  • 16 bacon slices, fully-cooked but not crisp
  • 16 mini-hamburger buns, split
  • 16 small (3-inch) lettuce leaves

Method

  1. Blend mayonnaise and pimenton in a bowl; set aside.
  2. Heat olive oil over medium heat in a large pan. Stir in onions; cook until softened, about 5 minutes. Add balsamic vinegar and simmer one minute. Remove from heat and keep warm.
  3. Wrap each Alaska Scallop with a cooked bacon slice. Grill or sauté scallops for 2 to 3 minutes per side, cooking just until scallops are opaque and bacon is crisp.
  4. Place buns on grill and lightly toast. To serve, spread about 1 tablespoon mayonnaise on cut side of each bun. Place about 2 tablespoons onions on the bun bottoms, top with a bacon-wrapped scallop and lettuce leaf, then close with bun tops.

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