New Del Real Party Box giveaway – complete with cooler tote and soft blanket!
Want to have a Mexican fiesta with a few of your friends for Cinco De Mayo compliments of Del Real Foods? I’m giving away one of these Party Boxes to one lucky person. All you have to do is follow me on Instagram or Twitter, find my picture of Tacos Al Pastor and use the hashtag #delrealfoods in the comments. The winner will be selected at random on May 5th and Del Real Foods will ship the Party Box straight to your front door!
Spicy pomelo punch
It’s that time of the year for huge juicy pomelos! The obvious thing to do would be to make a pomelo paloma especially if you like tequila. I decided to do something a little different. Here’s the recipe I came up with yesterday thats a bit more unusual but super delicious!
spicy pomelo punch
1 small sprig of rosemary (leaves only)
2 dashes crushed red pepper flakes
1 ounce fresh lemon juice
2 teaspoons fine white sugar
2 ounces dry gin
2 ounces fresh pomelo juice
Place all of the ingredients into a shaker and fill with ice. Shake vigorously until well chilled and combined. Strain using a hawthorne strainer and fine mesh strainer into a tall glass filled with ice. Garnish with pomelo slice and rosemary sprig. Enjoy!
Use a persimmon to completely change the flavor of a French 75!
Yummy persimmons are available in abundance at local farmer’s markets. I thought I’d put them to use this week and try a few experiments. Here’s an easy tipple that you can make by substituting the lemon juice in a French 75 with muddled persimmon. Persimmons are highly underrated – this is a great drink!
2 teaspoons fine white sugar
1 ounce dry gin
3 ounces brut champagne or other dry sparkling wine
In a shaker, muddle 1 diced persimmon and sugar. Add the gin and a bunch of ice and shake vigorously. Strain using a Hawthorne strainer into a chilled goblet. Add 3 ounces of sparkling wine and garnish with a persimmon. Enjoy!
The spiciness of the Rye Whiskey compliments the ginger so nicely.
My mentor Andrew Willett recently posted his Rye Ginger Sling as his “drink of the week” on his blog Elemental Mixology. I decided to try it and ended up falling in love with it – no surprise as it’s roots have been around for more than 100 years! It’s super simple to make and doesn’t require many ingredients. The Rye Ginger Sling is also easily adaptable by making it into a charged sling by serving it over the rocks with the addition of an ounce of soda water. Here’s how you make it:
Rye Ginger Sling
4 coin sized slices of fresh ginger
1-2 teaspoons fine white sugar
2 ounces Rye Whiskey (If using higher then 100 proof I recommend 2 teaspoons of sugar)
Muddle the sugar and ginger together. Add whiskey then ice into a mixing glass. Stir until well chilled and diluted. Strain using a hawthorne strainer and a fine mesh strainer into a chilled cocktail goblet. Garnish with a strip of ginger. Enjoy!
Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.
Need an idea for the holidays or a fall season dish? When I think of Autumn, like most people, I think of the changing colors of foliage. At the farmer’s market, I noticed an abundance of large squashes, root vegetables and gourds. Most of the these things seem to marry well too. Here’s a simple recipe for a Roasted Autumn Salad you can make ahead and serve at Thanksgiving or enjoy throughout the weeks to come.
Roasted Autumn Salad
2 medium beets
1 medium butternut squash
1/2 cup pumpkin seeds
1 small pomegranate
1 small package of goat cheese
small package of baby kale or arugula
Roasting beets couldn’t be more simple.
While the oven is preheating to 400° remove the skin from the beets and butternut squash and cut into bite-size pieces. Place the beets in an ovenproof dish, toss with oil, a pinch of salt, pepper and few sprigs of fresh thyme. Cover with foil. Do the same with the squash, only, place them on a baking sheet and do not cover. Roast the beets for 45 minutes, remove and place in the fridge. Roast the squash for 30 minutes and toss occasionally until slightly golden and soft. Place in a container in the fridge. When your ready to serve, arrange all of the ingredients on salad plated except for the goat cheese, olive oil and vinegar. Finally, drizzle with olive oil and vinegar and sprinkle with goat cheese. Enjoy!