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Playing with Edible Flowers

IMG_6087 We finally gave our pastry chef his own spot in the garden, and it's already bursting with sweet edible flowers to garnish his fabulous desserts! Do you have any of these beauties in your garden?  Here are a few of our favorites:

1. Snapdragon 2. Dianthus 3. Nasturtium 4. Pansy

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Sometimes we make our pastry chef do silly things, like decorate the table with flowers for a photo. Here's one of our desserts, a lovely Lemon Curd Cheesecake with macerated cherries & fresh strawberries.

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Beth's Watermelon Sangria

Watermelon Sangria Dive If you're like us, you probably love love love sangria. It's so pretty and summery--not to mention a great way to use up all that super-ripe fruit from the farmer's market binge last weekend. Plus, it disguises a cheap bottle of wine!

Beth's Watermelon Sangria uses a few key upscale ingredients to make this version extra fancy & popping with summer color. Makes about 16 servings, perfect for that impromptu weekend BBQ.

You'll Need: 12 C cubed watermelon, divided 1 750 mL bottle dry white wine 1 C vodka 1/2 C Benedictine 1 medium lime, quartered 1 orange, cut into wedges 1 C fresh berries--optional--we like blackberries, because the season collides nicely with our local watermelon.

Place 8 cups of watermelon cubes in a blender & blend on high until smooth. Strain juice through cheesecloth or a mesh strainer into a large pitcher. Pour the wine, vodka & Benedictine into the pitcher. If you think it needs more sweetness, you can add about half a cup of simple syrup to the mix as well. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange & berries into the sangria. Chill for 4 hours before serving.

Beth likes to garnish it with some watermelon balls and a bright sprig of mint.

Cheers!

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Veggie Grillin'

Veggie Grilling Skewers are quintessentially BBQ. They scream summer. I mean, what better way to show off the bounty of the garden than with a rainbow of veggie colors (on a stick, no less)! Cheffy likes to marinate his vegetables first, which adds flavor and has the benefit of keeping things from sticking to the grill. We love some grilled citrus in the mix, too--it adds brightness & sweetness to the stuff next to it!

You'll Need: 1 large bell pepper 1 red onion 1 zucchini 1 yellow summer squash lime, lemon or orange wedges a few bay leaves

For the Marinade: 1 C apple cider vinegar 2 C olive oil (or a blend; whatever you have on hand will likely work) 2 T parsley, finely chopped 2 T rosemary, finely chopped (save the sticks to use for skewers!) 2 T thyme, finely chopped 1 T minced garlic

Chop your veggies into skewer-sized pieces - you'll want them roughly the same size so they cook evenly. Cut your citrus into wedges. Throw everything into a bowl, toss with marinade, cover & let sit for about 2 hours.

Thread veggies and citrus onto a rosemary stalk (it imparts great flavor!) and throw in a bay leaf for each skewer. Cook the skewers on the cooler part of your grill--around the edges or the top shelf if your grill is fancy--turning a few times, 15-20 minutes.

This is #WhatWeMeanWhen we say, "Taste the Rainbow!"

The New.Breakfast.Burger

  breakfast burger for IG

Who says the burger is just for afternoon grilling? We love it piled high with breakfast-time goodies like shaved ham & Tillamook white cheddar, a luxurious duck egg--sunny-side up--and fried shoestring potatoes . Our version goes lighter this summer with some pickled red onions, butter lettuce for crunch (and no bun)!

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