Happy Mothers Day!!
SPARKLING ELDERFLOWER COCKTAIL
1.5 ounces vodka
3/4 ounce elderflower syrup (I found mine at Ikea)
Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.
Garnish with a nasturtium flower.
MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 package mixed salad greens
grape tomatoes, cut in half
cucumber, halved and sliced
orange pepper, seeded and chopped
In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.
TARRAGON SHALLOT VINAIGRETTE
1/2 cup Champagne vinegar
1 shallot, finely chopped
2 tablespoons chopped fresh tarragon
1 tablespoon whole grain mustard
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon ground black pepper
3/4 cup olive oil
In a small bowl, combine vinegar and shallot, let stand for 15 minutes.
Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.
HEIRLOOM TOMATO AND GOAT CHEESE TART
1/2 (14-ounce) package refrigerated pie crusts
4 ounces cream cheese, softened
4 ounces goat cheese, softened
3 cups fresh heirloom tomatoes, chopped
salt and freshly ground black pepper
1/3 cup goat cheese crumbles
fresh basil for garnish
Heat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.
In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.
Recipe adapted from Entertain Decorate Celebrate, July/August 2014
RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES
1 1/2 sticks unsalted butter
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups ricotta
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons amaretto liqueur
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 pound of strawberries, hulled and quartered
2 tablespoons prosecco
confectioners sugar for dusting
whipped cream for serving
Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.
Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.
In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.
Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.
Recipe adapted from Food and Wine, May 2014