If you’re just here for the recipes, I’ve created a page just for you! Here are all of the recipes I’ve included in my blog posts so far! The recipes are in alphabetical order rather than chronological. For extra tips and tricks, you’ll have to read the corresponding posts 😉 Enjoy!
Emily’s Mint Latte
Espresso maker with milk foamer
Milk (whichever is your preference)
Mint Simple Syrup
For a hot latte, add a couple of tablespoons (this you can adjust to your preferences) of mint simple syrup to your milk. Foam the milk and simple syrup together until the steaming container is hot. Pull a shot of espresso. Pour foamed milk and syrup over the espresso. Garnish with a mint leaf, if desired.
For a cold latte, fill a glass with ice and add your mint simple syrup. Pull a shot of espresso and add it to the glass with ice. Add cold milk and fill the glass up to the top. Garnish with a mint leaf, if desired.
Fig, Honey and Goat Cheese Galette
See recipe by Liren Baker on Kitchen Confidante
Josh’s Fig Jam Lamb Dipping Sauce
Roasting juices from 1 leg of lamb
½ cup fig jam
½ cup brandy
2-3 tbsp butter
1 tbsp Worcestershire sauce
Combine ingredients in a saucepan over medium high heat. Stir constantly to combine and prevent burning. Cook about 2-3 minutes. Serve with lamb.
Lemon Vinaigrette Dressing by Josh Simmons
2 Cloves Garlic minced (more or less to taste)
4 oz. olive oil
2 oz. red wine vinegar
1 tsp. Dijon mustard
1-2 oz. lemon juice
Pinch of salt
Black pepper to taste
Combine ingredients and shake or whisk together. Stores well in the fridge for up to a week.
Mint Simple Syrup
I referenced this recipe for instructions: Mint Simple Syrup on Allrecipes.
1 cup water
1 cup sugar
1 cup mint
Wash the mint. Destemming the leaves is optional since you will be straining out the pieces of mint later. Combine the water, sugar and mint in a pot on the stove. Bring it to a boil. Once it is boiling, turn down the heat and simmer for a couple of minutes until the syrup begins to thicken. Let cool for about 30 mins. Strain out the mint pieces and store the syrup in a jar in the refrigerator. In my experience, the syrup loses potency the longer it sits, so try to use up in the first couple of weeks.
“Mint to Be” Whiskey Sour
Makes 2 cocktails.
3 shots of Bulleit Bourbon (or whichever whiskey you prefer)
Juice from 1 lemon
1 shot mint simple syrup
1 egg white
Combine ingredients in a shaker. Shake. Serve over ice. Enjoy!
See recipe by Elise Bauer on Simple Recipes
Summer “Throwback” Galette By Alex Stubblefield
1 Large Tomato
4-6 oz. Fromage Blanc Cheese (Feta or Goat Cheese would probably work too!)
8-10 Fresh Basil Leaves
1 sprig Fresh Rosemary
1 beaten egg (for egg wash, if desired)
Pinch of Salt
Fresh-Cracked Black Pepper to taste
1 Shortcrust Pie Dough (Click the link for a recipe to make your own or buy one premade at the grocery store)
- Wash and dry herbs and tomato. Separate basil and rosemary leaves from stem and set aside. Seed and thinly slice tomato. Preheat oven to 400 degrees Fahrenheit.
- Roll dough into a disk 8-10 inches in diameter on a lightly floured surface. Incorporate rosemary into the pie dough with a rolling pin.
- Spread the fromage blanc evenly working it out from the center of the dough and leaving about an inch border of pie dough. Then arrange the tomato slices on top.
- Fold in the edges of the dough. Apply the egg wash to the folded-in edges, and sprinkle with salt, pepper, and any extra rosemary.
- Bake in a 400 degree Fahrenheit oven for 30-40 minutes*. Let cool for 10 minutes, and then garnish with basil leaves. Enjoy!
*Bake times may vary!
See recipe by Rachael Ray on Food Network