Pink Grapefruit Margaritas
From: Barefoot Contessa’s How Easy Is That
- 1 cup ruby red grapefruit juice
- 1/2 cup fresh squeezed lime juice (about 4 limes)
- 1 cup triple sec orange liqueur
- 3 cups ice
- 1 cup silver tequila
- 1 lime cut in wedges, optional Kosher salt.
If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.
Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir. (I personally just added it all to the blender- I like slushy, that is totally up to you)
Makes 4 drinks.
* Just as a note: it is important to use Ruby Red grapefruit juice, it is much sweeter than regular and it has the lovely pink color.
Image and Recipe source: here
Grilled Soft Cheese, Thyme Honey and Fresh Figs
1 small wheel of soft cheese such as brie or a triple cream
1/4 cup honey
a couple sprigs of thyme
fresh figs (as many as you’d like)
In a small saucepan add the honey and thyme and heat on low. You simply want to warm the honey and infuse it with the flavor of thyme. If it starts to simmer, remove from the heat and set aside.
Preheat a grill (indoor or outdoor) until very hot. Carefully place the cheese on the grill and sear until marks appear and the inside starts to melt, about one to two minutes on each side. Using a spatula, remove the cheese from the grill and transfer to your serving platter. Half and quarter several figs and place on top of the grilled cheese. Drizzle the figs and cheese with the honey. Serve immediately with crackers and/or bread.
Recipe and image source: here
- Rocket leaves (arugula), about 60g (2 oz)
- An avocado
- 1/2 of a full sized lebanese cucumber
- 100g (3 oz) smoked salmon
- 1 tbsps sesame seeds
Dressing (measure to taste):-
- 1 lime
- about 1/2 cup of olive oil (adjust to your preference)
- Salt to taste
- A drop of sesame oil *optional*
(1) In a small dry pan, toast 1 tbsp of sesame seeds over medium flame until lightly brown. Set aside. (2) Wash and dry the rocket leaves. Set aside. (3) Slice cucumber. Set aside. (4) Halve a lime and squeeze the juice into a small bowl. Then add olive oil, sesame oil (if using), salt to taste and 1/2 tbsp of the toasted sesame seeds. Whisk until it emulsifies. (5) In a salad bowl, add rocket leaves, cucumber and hand torn smoked salmon. (6) Use an avocado slicer to slice the avocado. To avoid the avocado from turning brown, I dip slices of the avocado in the dressing and add into the salad bowl. Scatter the remaining toasted sesame seeds as a finishing touch. (7) Serve with the dressing separately. Serves about 2-3.
Recipe & Image source: here
We (Martha Stewart) covered dried sour cherries in marzipan and luster dust, then added faux leaves on top for a touch of gold. For the stems and leaves of these cherries, we dismantled gold plastic foliage.
- 3 1/2 ounces marzipan
- 12 dried cherries
- Luster dust, in tan opal
- Divide marzipan into 12 pieces. Flatten, and wrap around dried cherries, covering completely and rolling into a ball. Using a toothpick, make a hole at the top of each and an indent along one side. Brush with luster dust. Insert stems into top holes. Makes 12.
Recipe & Image source: here