Serves 4
1 cup juice and the squeezed shell halves from 3 to 4 large lemons
1/2 cup packed mint leaves
2/3 cup sugar
Place lemon shells, mint and sugar and a cup or so of ice in a large pitcher. Use a wooden spoon or spatula to bruise mint and lemon shells. Add
Serves 4
24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling
Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in
Makes 21 Ebelskivers
I made a few batches of Ebelskivers using the batter recipe from the William Sonoma book, but found that Mom’s pancake recipe works best (and I’m not just sayin’ that because she’s my mom.)
1 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4
Makes about 2 cups
This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained. Use the bean liquid or water to thin the hummus.
1-2 large garlic cloves
2 cups cooked chickpeas (reserve the cooking liquid)
2 tablespoons tahini
1/4 cup lemon
Makes 8
Recipe by The Ivory Hut
If you like, substitute self-rising flour for the flour, baking powder, and salt.
7 1/2 cups all-purpose flour, plus extra for rolling and sprinkling
8 teaspoons baking powder
2 teaspoons salt
3 cups lukewarm water, or as needed to create a soft dough
1/4 cup ghee or oil, or more
Boiled Peanuts
Makes about 2 quarts
2 pounds (scant 2 1/2 cups) raw peanuts, soaked overnight
2 tablespoons Kosher salt
1 to 2 star anise
Drain peanuts, rubbing and discarding the skins of those that easily slip off. Continue rinsing and raining until water is more or less clear. Transfer peanuts to a large deep
Makes about 1 1/3 cups
1/4 cup capers, packed in brine, drained
8 ounces smoked salmon
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
1/4 cup finely diced red onion
Pulse capers in a food processor fitted with a steel blade until coarsely chopped. Add salmon, dill, oil, and
Serves 6
The aromatics in the gin or bitters compliments the floral St. Germain and really unifies the drink.
12 plump blackberries
6 tablespoons St. Germain
6 teaspoons gin or 6 dashes aromatic bitters
1 bottle chilled brut sparkling wine
Drop 2 blackberries in each of 6 champagne flutes. Add St. Germain and gin or
2 ounces gin (I like Hendricks) or cognac
1 ounce fresh squeezed lemon
2 teaspoons agave or simple syrup
Dash of angostura bitters
Sparkling wine
Shake gin or cognac and lemon juice over ice. Put simple syrup and bitters in a champagne flute. Add contents of shaker to flute. Top off with sparkling wine and
Serves 8
1 cup dry white wine
2 cloves garlic, minced
2 bay leaves
8 ounces Sharp Cheddar cheese, grated
1 tablespoon cornstarch
1 tablespoon Kirsch
1/2 teaspoon Worcestershire sauce
In a saucepan, bring wine, garlic and bay leaves to a boil.
Stir in cheddar and bring back to a boil.
In a small bowl, combine cornstarch with
